Chocolate Crinkle Cookies
These rich and fudgy chocolate crinkle cookies have a hint of coffee and cinnamon that makes them intensely chocolaty and completely irresistible!
This recipe is sponsored by Go Bold with Butter.
The holidays, aka cookie season, is my favorite time of year. Cookies filled with peppermint, cookies that look like snowballs, cookies flavored with molasses or spices. I love them all!
These chocolate crinkles have joined the party this year and I’m so happy to have them. They’re super thick, with crisp edges, soft fudgy centers, and rich buttery flavor. The added instant espresso and ground cinnamon intensifies the chocolate flavor without overpowering it. These cookies don’t have a mocha or spiced taste, they’re just fiercely chocolaty!
How to make chocolate crinkle cookies
These fancy looking cookies are actually quite simple to make and only require one extra step. Plus, the dough requires no chilling so you can satisfy that cookie craving in no time at all!
- Prepare the dough using the classic creaming method (more about that below).
- Portion and roll dough into balls. I use this cookie scoop so each cookie is the exact same size.
- Coat dough rounds in granulated sugar and then powdered sugar.
- Bake on a sheet pan lined with parchment paper until cookies are cracked.
- Let cool for a few minutes on the sheet pan so cookies set completely, then transfer to a wire rack to finish cooling.
What is the creaming method?
Many cookies (and also cakes, muffins, and more) start by beating butter and sugar together until creamy. This is known as the creaming method. What happens during this time is the sugar granules cut tiny holes into the butter, which incorporate air, and cause the fat to soften and increase in volume.
Properly creamed butter and sugar helps with rise, can prevent cookies from spreading, and gives them a nice chewy texture. And doing it the right way can make all the difference in your baked cookies! So let me show you how to cream butter and sugar:
1. Place sugar and room temperature butter in mixer bowl. The butter should be warm enough that your finger will leave an indent when pressed, but not so warm that your finger presses all the way into it. Warm butter will make flat, greasy cookies. (Tip: Take the butter out of the fridge 30-60 minutes before you’re ready to bake. Short on time? See 4 ways to bring butter to room temperature quickly.)
2. Beat butter and sugar on medium high speed. A stand mixer with a paddle attachment works best, but you can also use a hand-held mixer and even a wooden spoon with a bit of elbow grease.
3. After a minute or two, the butter and sugar should be combined. Keep mixing, you’re not done! But feel free to stop the mixer and scrape down the bowl once or twice as needed.
4. After several minutes, the mixture will be soft and creamy. The exact time required will vary based on your mixer speed, the type of mixer, and the recipe, so look for a creamed mixture that is pale in color, has increased in volume, and sticks to the sides of the bowl. This can take anywhere from 3-5 minutes.
Now that your butter and sugar is creamed, you can proceed with the rest of your recipe!
More cookie tips
- If you’re unsure about baking these cookies with cinnamon and/or espresso powder, feel free to omit either or both.
- Many chocolate crinkle cookie recipes requires that you chill the dough before baking, but I tested this recipe both ways and found it was unnecessary.
- Rolling the cookies in granulated sugar before rolling them in powdered sugar helps prevent the powdered sugar from absorbing into the cookie as it bakes.
- These pre-cut parchment sheets are perfect for cookie baking.
- If the cookies bake up in an irregular shape, use a flat edge to push the cookie back into a round shape. Do this immediately after removing them from the oven while they’re still soft and malleable.
- Store cookies in an airtight container at room temperature for several days.
- How to make these cookies in advance: You can store both unbaked and baked cookies in the freezer for a month or more. Freeze dough rounds (without rolling in sugar) on a lined sheet pan, then transfer to a ziplock bag for long-term storage. Roll in sugar before baking, and add a minute or 2 to bake time. Freeze baked cookies in a sealed or ziplock bag with parchment paper in between each layer. Let thaw at room temperature.
These chocolate crinkle cookies make a wonderful holiday treat or a simple but beautiful edible gift for friends and family. But perhaps the best thing about them is that they’re delicious and perfect any time of year!
More chocolate cookie recipes to love
- Chocolate Marshmallow Cookies
- Chocolate Hazelnut Cookies
- Chocolate Cookie Ice Cream Sandwiches
- Chocolate Oatmeal Cookies
Shop Tools for this Recipe
Chocolate Crinkle Cookies
- 1 cup all-purpose flour (120 grams)
- ½ cup unsweetened cocoa powder (42 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon instant espresso powder
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter , softened to room temperature (113 grams, 1 stick)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar , for rolling (66 grams)
- ½ cup powdered sugar , for rolling (55 grams)
- Preheat oven to 350°F. Line sheet pan(s) with parchment paper.
- Combine flour, cocoa powder, baking powder, salt, instant espresso, and ground cinnamon in a bowl and set aside.
- With electric mixer, beat butter and sugar on a medium high speed until light and creamy, and mixture sticks to the sides of the bowl, about 3-4 minutes. Scrape down the bowl once or twice as needed.
- Add egg, followed by vanilla, mixing after each.
- Add flour mixture and mix on low speed until combined and dough is uniform.
- Portion dough into 1.5 tablespoons (this is the cookie scoop I use) and roll into rounds.
- Roll dough in granulated sugar and then powdered sugar until completely covered. Place on prepared sheet pan.
- Bake until cookies about 1 minute after the point where they appear "cracked" and have start to spread, about 10-12 minutes total.
- Let cookies cool on sheet pan for a few minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough. Store baked cookies in an airtight container for several days.
Disclosure: This recipe was created in partnership with Go Bold With Butter. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Go Bold With Butter, you can visit their website. You can also find them on facebook, instagram, and pinterest.
2 Comments on “Chocolate Crinkle Cookies”
An awesome mouthwatering recipe you share. I love cookies and I think when I try it this one be my favourite. I searching for a long time for good recipes blog and finally, I find. Thank again for sharing.
This recipe was amazing and delicious it was the best cookie EVER!!!!!!!!!