Chocolate Crinkle Cookies taste just like brownies with powdered sugar on top, only in cookie form! They’re easy to make, but you do need an hour or so of chill time, so be sure to plan ahead when making these chewy, chocolate cookies. I like to line platters with both these Chocolate Crinkle Cookies and my Orange Crinkle Cookies.
Chocolate Crinkle Cookies
At Christmas time, I am all about the cookies. But not just at Christmas, I love cookies any time of year. These chocolate crinkle cookies, however, seem to really fit the holiday season. After all, they are covered in “snow”!
Ingredients you’ll need to make Chocolate Crinkle Cookies
This is a really easy cookie recipe. If you love brownies, you will definitely love these cookies.
- Dry ingredients: all-purpose flour, unsweetened cocoa, baking powder, salt
- Wet ingredients: granulated sugar, light brown sugar, eggs, vanilla, unsalted butter
- Topping: powdered sugar
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Helpful Kitchen Tools
Baking Tips:
- Be sure to place cookies 2-inches apart on baking sheets as they double in size while baking.
- Let the cookies rest and cool so they will set up. Otherwise they may fall apart when you pick them up warm.
How to Make Chocolate Crinkle Snow Cookies
If you’d like to give these deliciously chewy chocolate snow cookies a go, mix up the batter according to the printable instructions below. The batter will be a similar consistency to brownie batter.
- In a medium bowl whisk together flour, cocoa, baking powder and salt. Set aside.
- In a mixer beat both sugars, eggs and vanilla on high speed until light and airy.
- Add melted butter and beat until well combined.
- Gradually add flour mixture and mix well. The batter will be a similar consistency to brownie batter.
- Cover batter with plastic wrap and refrigerate for two hours to firm up.
- Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
- From the dough, make one-inch balls and roll in powdered sugar.
- Place on baking sheet 2 inches apart. Bake for 10 minutes. Do not over bake. They will appear a bit glossy on top, so don’t be tempted to bake much longer.
- Remove from oven and cool on pan 4-5 minutes then carefully transfer cookies to cooling rack to cool completely. Cookies will be chewy.
I hope you enjoy these brownie cookies as much as we do. They are perfect for filling Christmas cookie tins too!
More Cookie Recipes
- Grandma’s All-Occasion Sugar Cookies
- Hershey Drop Stuffed Peanut Butter Cookies
- Pecan Pie Bars
- Cherry White Chocolate Chip Cookies
- Italian Anisette Cookies
- Chocolate Thumbprint Cookies
- Lofthouse Cookies
Chocolate Crinkle Cookies
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 ½ cups unbleached all purpose flour
- ½ cup plus one tablespoon unsweetened cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla
- ½ cup unsalted butter, melted and cooled
- 1 ½ cups powdered sugar
Things You'll Need
Before You Begin
- Be sure to place cookies 2-inches apart on baking sheets as they double in size while baking.
- Let the cookies rest and cool so they will set up. Otherwise they may fall apart when you pick them up warm.
Instructions
- In a medium bowl whisk together flour, cocoa, baking powder and salt. Set aside.
- In a mixer beat both sugars, eggs and vanilla on high speed until light and airy. Add melted butter and beat until well combined. Gradually add flour mixture and mix well. The batter will be a similar consistency to brownie batter.
- Cover batter with plastic wrap and refrigerate for two hours to firm up.
- Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
- From the dough, make one-inch balls and roll in powdered sugar. Place on baking sheet 2 inches apart. Bake for 10 minutes. Do not over bake. They will appear a bit glossy on top, so don't be tempted to bake much longer.
- Remove from oven and cool on pan 4-5 minutes then carefully transfer cookies to cooling rack to cool completely. Cookies will be chewy.
Nutrition
This post was originally published on this blog on Dec 2, 2013.
Amanda Davis
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Bobbie says
Made these this week, only thing different was I rolled balls in regular sugar first, then powdered sugar. Delicious! And I am not sure about your 1 inch balls, they must me bigger then my Pampered Chef small scoop. I got 5 dozen from one recipe. Thanks for sharing!
Rachel Klaphake says
My favorite cookie recipe!! LOVE!!
claudine a dias says
Wondering how long these will stay fresh? Wondering what they’ll look like if I decide to bake on 12/16 & store them in the fridge after baking ’til 12/23 or 12/24.
Amanda Formaro says
If you want to store them more than a few days, you may want to freeze them instead.
Krista says
Can I leave the dough in the fridge over night?
Amanda Formaro says
Yes that will be fine!
Lorraine says
I have been making these for 4 years at Christmas time for my daughter. She loves peppermint, so I use this flavour, they are delicious. The cookies freeze great and remain chewy!
Amanda Formaro says
Oh I love the addition of peppermint! Thank you Lorraine!
Sarah says
Oh, these look so good. I will definitely be adding them to my Christmas baking. Can’t wait to try them.
Karry says
Can you freeze them
Amanda Formaro says
I have not tried it, however as with any cookie dough I’m sure you could. If you want to freeze the finished cookies, I’m sure they would be fine since you can freeze baked brownies without an issue!
Judy Southwick says
Is there anything that can be substituted for the insulated cookie sheet?
Amanda Formaro says
Yes you can use a regular cookie sheet. The insulated sheets tend to bake more evenly, which is why I use them. I do recommend using parchment paper or a Silpat with your standard cookie sheet. :)
Mary says
Just curious what the yield is for this recipe as I need at least a certain amount for a cookie party!
Amanda Formaro says
Oh my goodness, this is an old recipe and I didn’t realize I didn’t have a yield on it. I’m sorry! Based off of the ingredients I am going to GUESS probably around 40 cookies?? I guess I should make these very soon so I can fix that.
susan says
Couldn’t stop at the stuffed pb cookie…..
These chocolate yummies are 3 minutes from being done!
Amanda Formaro says
Hope you enjoyed them!
Kathleen says
I just made these but I added chocolate chips to them. I’m in heaven the are so delicious I just had to share with the neighbors so I wouldn’t eat all of them.
Amanda Formaro says
So glad that you liked them Kathleen, thanks so much!
Lisa Gregory says
Hi Amanda, can I freeze these cookies…and will they still be soft when defrosted..Thank you
Amanda Formaro says
Hi Lisa :) I haven’t personally frozen this dough. However, most cookie doughs are usually fine in the freezer. I would suggest rolling the balls, placing them on a wax paper lined cookie sheet so that none of them are touching, then freezing for a few hours. Take them out and pop them all into a freezer bag. The first freeze gets them solid enough that they won’t stick together in the bag. :) Then when you’re ready to bake, take the amount out that you want and place them on waxed paper, again not touching, until they defrost, then roll in the powdered sugar and bake.
Lea Ann (Cooking On The Ranch) says
Yay. I had these cookies a couple of years ago, loved them, and never knew what to call them to Google and find a recipe. Tis the season for cookies. Thanks for the post.
Amanda Formaro says
Awesome Lea Ann! Thanks!
patsyk says
I just made my mother-in-law’s version of these cookies – chocolate earthquake cookies! Definitely a favorite for us!
Amanda Formaro says
They are definitely a classic!
Jean says
cant wait to try these.
Amanda Formaro says
Hope you like them Jean!