Chocolate crinkles

7. 10. 2025

You know what’s great about any celebration like Christmas, Thanksgiving, or a birthday? It’s the perfect excuse to chow down on your favorite foods, especially chocolate!

And that’s exactly why it’s time to whip up a batch of chocolate crinkles.

These bad boys are a winter holiday must-have, but honestly, they’re good all year round. These soft, devil’s food-like cake-y cookies get a roll in powdered sugar and when they’re baked, the chocolate dough peeks out in little crinkled fissures beneath the sugar.

Easy to make and a great addition to any cookie platter, but beware – they’re so dang good and chocolaty, they might just make your hot cocoa cravings even worse.

These crinkles are made of sticky dough. How to work with sticky dough?

• Chilling it at least 4 hours before shaping the cookies really helps.
• Work fast and wash your hands between each tray that goes in the oven.
• Roll several cookie dough balls at once and then dredge them in sugar together so there’s less time for the dough to thaw.
• A small cookie scoop helps speed things up.
• Greasing your palms lightly with cooking spray or oil helps the dough not be so sticky.
• You can also shape the dough more easily if you lightly dampen your hands with water.

Ingredients

• 1 and ¼ cups plus 2 tablespoons all-purpose flour
• 1 cup natural unsweetened cocoa powder
• 2 teaspoons of cornstarch
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• ½ cup butter, melted and chilled for at least 20 minutes
• 1 cup of sugar
• 2 large eggs, room temperature
• 1 teaspoon of vanilla extract
• 1 cup chocolate chips

For wrapping:

• ¼ cup sugar
• 1 cup powdered sugar

Method

• Melt the butter in the microwave and let it cool on the line for 20 minutes.
• Preheat the oven to 350°F Celsius and line two trays with baking paper.
• Set aside.
• Whisk together the flour, cocoa, cornstarch, baking soda, and salt in a medium bowl.
• Set aside.
• In a large bowl, beat the melted and cooled butter with the sugar, eggs, and vanilla extract until thoroughly combined.
• Add the flour mixture and gently fold it into the wet ingredients using a silicone spatula.
• Then, stir in the chocolate chips.
• Place the sugar and powdered sugar in two separate small bowls.
• Take 1.5 tablespoons of the dough each time and form balls.
• Roll each ball lightly in sugar and then generously in powdered sugar.
• Place on prepared baking sheets.
• Bake for 9-11 minutes or until cookies are puffed and cracked.
• Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and let cool completely.
• Store uneaten cookies in an airtight container on the counter for up to 7 days.

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