Rich, Fudgy Goodness
Nothing says holiday cheer to me like a batch of freshly baked cookies. These Chocolate Crinkle Cookies are a staple in my family’s Christmas baking tradition. I love making them every year, and for good reason. With their cracked, snow-dusted exterior and soft, brownie-like center, these cookies are the perfect blend of festive charm and rich chocolate flavor. Whether I’m sharing them with friends, family, or just treating myself, these cookies always spread joy.
Why You Will Love These Chocolate Crinkle Cookies
These cookies are everything you want in a chocolate treat. I added maple extract to give them a unique flavor twist that makes them stand out among other holiday cookies. Plus, their iconic crinkled appearance, with a dusting of powdered sugar, gives them a beautiful snowflake look that’s perfect for Christmas gatherings. They’re easy to make, kid-friendly, and guaranteed to be a hit on any cookie platter.
Ingredients for the Perfect Chocolate Crinkle Cookies
I use simple ingredients to achieve an amazing depth of flavor. The combination of unsweetened chocolate and cocoa powder gives these cookies a deep, fudgy flavor that pairs wonderfully with the creamy richness of unsalted butter. Both powdered sugar and granulated sugar contribute to the ideal sweetness and texture, while instant coffee powder enhances the chocolate without overpowering it. The warmth and depth of flavor come from vanilla and maple extracts, and all-purpose flour binds everything together. I find that chilling the dough makes it easier to work with and produces the perfect texture.
Step-by-Step Instructions
To start, melt the butter over low to medium heat in a small saucepan, then stir in the chopped unsweetened chocolate until fully melted. Let it cool slightly before continuing. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt, setting it aside once well combined.
In a large mixing bowl, whisk the eggs, brown sugar, vanilla extract, maple extract, and instant coffee powder until everything is just combined. Pour the melted chocolate mixture into this wet mixture and stir until smooth and well blended. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If the dough is too sticky, stir in a bit more flour.
I cover the dough with plastic wrap and let it chill in the refrigerator for at least two hours or overnight to make it easier to handle. When ready, I preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. I scoop out small portions of dough and roll them into balls, then coat each one generously in powdered sugar.
I place them on the baking sheet, making sure they are spaced about an inch apart. I bake the cookies for eleven to thirteen minutes, until they are soft but set. After allowing them to cool slightly, I transfer them to a wire rack to cool completely.
Creative Twists for Your Crinkle Cookies
There are plenty of ways I get creative with this recipe. I sometimes wrap a small piece of caramel candy inside each dough ball to create a gooey surprise at the center of every cookie. Adding a peppermint twist is also a great option, with just a drop of peppermint extract or pressing a peppermint candy into the center for a delightful burst of flavor. For added texture, I like to mix in crushed pecans or walnuts. To make the cookies more festive, I also add colorful holiday sprinkles to the powdered sugar before coating the dough balls.
Tips and Tricks
The key to getting the perfect crinkle effect is chilling the dough thoroughly. This keeps it firm and helps to create those classic cracks when baking. I always use high-quality unsweetened chocolate to achieve a rich and authentic flavor. When rolling the dough, I make sure to coat each ball generously in powdered sugar, as the thicker the coating, the more distinct the crinkle effect will be after baking.
Known for its iconic cracked top, and snowflake-like appearance, this ooey gooey powdered sugar covered cookie is not overly sugary tasting. The unsweetened chocolate bar adds a level of chocolate flavor that reminds me of a boxed chocolate brownie mix, only homemade and so much better!
Made from scratch, the dough is full of chocolate with a whole baking bar and cocoa powder added to the batter. Finally, I’ve added instant coffee powder and maple extract to give it a taste you’ll really love.
FAQ
Why do I need to chill the dough?
Chilling the dough is essential for achieving the cracked appearance and helps keep the dough firm, making it easier to work with. I highly recommend not skipping this step.
Can I use regular coffee instead of instant coffee powder?
Instant coffee powder dissolves more easily and enhances the chocolate flavor without adding extra liquid. Regular coffee grounds may not work as well.
How do I store these cookies?
Store these cookies in an airtight container at room temperature for up to five days. You can also freeze the dough or baked cookies for longer storage.
A Holiday Favorite
These Chocolate Crinkle Cookies have become a family favorite for a reason. They are easy to make, absolutely delicious, and perfect for sharing. The rich chocolate flavor and festive look make them ideal for holiday cookie swaps, parties, or just enjoying with a warm cup of cocoa. I hope this recipe becomes a part of your holiday tradition as well, bringing as much joy to your home as it has to mine.
For more holiday desserts to make for the season, you’ll want to try a few of these classics that include Mint Brownies, Turtle Thumbprint Cookies, Gingerbread Thumbprint Cookies, and of course, classic Maraschino Cherry Shortbread Cookies.
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Chocolate Crinkle Cookies
Ingredients
- 4 oz unsweetened chocolate, chopped
- 4 tbsp unsalted butter
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1½ cups packed light brown sugar
- 3 large eggs
- 4 tsp instant coffee powder optional to taste
- 1 tsp pure vanilla extract
- 1 tsp maple extract other options: coconut, mint, or peppermint extract
- 3 tbsp all-purpose flour
Topping
- 1 tbsp granulated sugar
- 1/2 cup powdered confectioners’ sugar
Instructions
- In a small saucepan, melt butter over low-medium heat. Turn off heat. Stir in coarsely chopped unsweetened chocolate. Allow mixture to melt, stirring occasionally while preparing the cookie dough.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
- In a large bowl, whisk eggs, brown sugar, vanilla extract, maple extract, and instant coffee powder just until mixed.
- Pour chocolate-butter mixture into egg mixture. Stir to combine.
- Slowly pour dry ingredients into chocolate and egg mixture, stirring after each addition.
- Stir in 3 tablespoons all-purpose flour just until mixed.
- Cover dough with plastic wrap. Chill dough in refrigerator at least 2 hours or overnight.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place ½ cup powdered sugar and 1 tbsp granulated sugar into a small dish.
- Using a small cookie scoop, scoop dough and roll into balls. I used a cookie scoop that used about 1/2 tablespoon dough (small ball). TIP: If dough is sticky between scoops, dip it in a bowl of powdered sugar between scoops. Or try refrigerating it longer.
- Roll dough into sugar mixture then place cookies 1 inch apart on a cookie sheet.
- Bake in oven 11-13 minutes. The cookies will be soft and chewy.
- Allow cookies to cool then place in an air-tight container.
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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updated 10/2024
22 Responses
I added cold brew instant coffee. I think 2 tsps. Of that would have been better. They are super cute. I rolled the dough in tube shapes before I chilled it and it was easier than scooping. I just cut off what I needed to roll. They turned out great! I’m calling them cappucino cookies. thanks!
Hi Lori! I love the idea of calling them Cappuccino Cookies. Using cold brew instant coffee sounds like a delicious twist, and rolling the dough into a tube before chilling is such a smart technique. I’m so glad to hear they turned out great for you. Thanks for sharing your tips. I’m sure others will be inspired to try it too! 😊🍪
I followed the recipe but my dough is almost like brownie batter. Did I do something wrong?
Hi Aranda! If the dough feels more like brownie batter, it could be due to a few things:
1. Flour Measurement – Double-check that you measured the flour correctly. Even a small difference can affect the dough’s texture.
2. Butter & Chocolate Temperature – If the melted butter and chocolate were too hot when added to the mix, it could thin out the dough. Let them cool a bit before mixing.
3. Chill Time – This step is crucial! Be sure to chill the dough for at least 2 hours (or overnight) so it firms up and becomes easier to scoop and roll.
If you’re still working with the dough, you can try adding a tablespoon or two of flour to thicken it up. Once chilled, it should be much easier to work with. Let me know how it turns out — I’m happy to help! 😊
I am not a coffee drinker so wondering by adding the coffee powered does it give them that coffee taste? Or does it blend with the other ingredients as to not be noticeable.
Your recipe looks so chocolaty and delicious thanks for sharing.
Not at all. Just enhances the chocolate flavor therefore, it can be skipped if you desire.
Can these be frozen
Yes. However, I prefer to freeze the dough then bake as needed but if you have extras that are baked, go ahead and wrap them in plastic wrap and a tightly sealed bag and freeze them.
I love chocolate cookies, so this is definitely a must try.
These cookies look perfect! They would make great homemade gifts too!
These cookies are perfect for Holidays when everyone is around can enjoy them!
Okay, these are like the quintessential Christmas cookies. I’ll take the whole batch please 😉
I love crinkle cookies – these are perfect for Christmas!
These look so delicious! Perfect for the holidays. I could eat a million of these right about now!
I find it interesting that you add maple extract too with the chocolate. So much flavors in your crinkle cookies, they would be a favorite here. Especially my nephew and niece would go crazy for them. 🙂
These things are really divine, BUT trying to deal with the dough, before refrigerating, took 2 adults – was that stiff! Then I found the dough very sticky to work with when forming the balls. Having followed all the directions exactly, do you have any ideas on fixes for these 2 probs? I’ve looked at other similar recipes, but these were too good to leave and yielded way more than I expected! thanks.
Hi Betty, I did scoop the dough with the scooper, then dusted it with powdered sugar. I also dusted my hands with them, too. Any added powdered sugar used to prevent stickiness is not a bad thing. Once you get into the grove of dusting, scooping and rolling balls, it shouldn’t be too bad. You can also let the dough sit for 10 minutes before working with it, but again, prep the area with powdered sugar on hands, cookie scoop and cutting board/knife if using.
I love chocolate crinkle cookies this time of the year.!! They do make awesome Christmas Gift ideas too. Your pictures are so pretty. YUM!
I love how unique each one is, like little delicious snowflakes.
These cookies look so gooey and chocolatey. Cannot wait to try your recipe!
I love Chocolate Crinkle Cookies! They’re always so well enjoyed on holiday cookie trays. I always love how pretty the tops look. Happy Holidays!
Everyone love the cookies, will make them again.