Name: Chocolate Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 29 min
Cuisine: American
Ingredients: 2 cups (240g) all-purpose flour; 1/4 cup (21g) unsweetened 100% cocoa powder (not Dutch-processed); 1 and 1/2 teaspoons baking powder; 1/2 teaspoon salt; 12 ounces 60% cocoa dark chocolate (finely chopped); 12 Tablespoons (169g) unsalted butter; 3/4 cup (159g) light brown sugar (packed); 1/2 cup (99g) granulated sugar; 4 large eggs (room temperature); 1/3 cup (76g) sour cream; 1/4 cup (57ml) neutral oil (vegetable or canola oil recommended); 2 teaspoons vanilla extract; 2 cups mini chocolate chips; 1 cup (199g) granulated sugar (for rolling); 1 cup (114g) confectioners’ sugar (sifted, for rolling)

Ingredients

2 cups (240g) all-purpose flour

1/4 cup (21g) unsweetened 100% cocoa powder (not Dutch-processed)

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

12 ounces 60% cocoa dark chocolate, finely chopped

12 Tablespoons (169g) unsalted butter

3/4 cup (159g) light brown sugar, packed

1/2 cup (99g) granulated sugar

4 large eggs, room temperature

1/3 cup (76g) sour cream

1/4 cup (57ml) neutral oil (vegetable or canola oil recommended)

2 teaspoons vanilla extract

2 cups mini chocolate chips

1 cup (199g) granulated sugar (for coating)

1 cup (114g) confectioners’ sugar, sifted (for coating)

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 2: In a large, microwave-safe bowl, combine the chopped chocolate and butter. Heat on low power in 15-second increments, stirring between each, until fully melted and smooth. Let cool briefly.

Step 3: In another large bowl, whisk together both sugars and the eggs until well combined. Beat in sour cream, oil, and vanilla extract. Fold the melted chocolate mixture into the wet ingredients and stir until smooth.

Step 4: Gently fold the dry ingredients into the wet ingredients using a rubber spatula, stirring just until combined to avoid overmixing. Then fold in the mini chocolate chips.

Step 5: Cover and refrigerate the dough for 2 hours. About 30 minutes before baking, preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper and lightly spray with non-stick spray.

Step 6: Using a medium spring-loaded cookie scoop, portion out dough balls weighing about 65 grams each. Roll each ball first in the granulated sugar, then in the sifted confectioners’ sugar, ensuring they are well coated.

Step 7: Place the coated dough balls on the prepared baking sheets, leaving at least 2 inches between each cookie to allow for spreading.

Step 8: Bake one tray at a time for 12 to 14 minutes, until the cookies puff up and the tops begin to crack.

Step 9: Allow the cookies to cool completely on the baking sheets for at least 20 minutes before transferring them to a wire rack or serving.

Tips & Variations

Use unsweetened cocoa powder instead of Dutch-processed to achieve the perfect crinkle effect and flavor.

For an extra chocolate punch, substitute mini chocolate chips with chopped walnuts or pecans.

If you prefer a softer cookie, reduce baking time by a minute or two but keep a close eye to avoid underbaking.

Chilling the dough is crucial to getting distinct cracks; do not skip or shorten the refrigeration step.

FAQs

Can I make the dough ahead of time and freeze it?

Yes, you can freeze the portioned dough balls after coating them in sugar. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. Bake from frozen, adding a couple of extra minutes to the baking time.

What causes the crinkle effect on the cookies?

The combination of a powdered sugar coating and the right baking temperature causes the cookie surface to crack as it expands, creating the signature crinkled appearance. Using unsweetened cocoa powder rather than Dutch-processed also helps achieve this effect.