Chocolate Crinkle Cookies

Chocolate Crinkle Cookies
Prep Time
Cook Time
15 minutes
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies
Meet the Chef: Heather

Heather is the sweets maker, picture taker and food writer behind Browned Butter Blondie where she shares her passion for deliciously simple and indulgent baked goods. Heather’s insatiable sweet tooth inspires her to create decadent twists on everyday classics that are perfect for any occasion. Through tried and true recipes and drool worthy photos, Heather strives to be a trusted source for home bakers to get their daily fix of all things sweet - heavy on the chocolate!

1 dozen cookies
  • 2 cups All-purpose flour
  • ½ cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1/8 teaspoon Baking soda
  • ¾ cup C&H® Light Brown Sugar
  • ½ cup C&H® Granulated Sugar Easy Baking Tub
  • 3 large Eggs, at room temperature
  • 1 teaspoon Pure vanilla extract
  • 4 tablespoons Unsalted butter
  • 2 ounces Semisweet chocolate
  • ½ cup C&H® Powdered Sugar

Step 1

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together flour, cocoa, baking powder, salt, and baking soda. 

Step 3

In a large bowl, whisk together brown sugar, Granulated Sugar Easy Baking Tub, eggs, and vanilla. 

Step 4

Combine the butter and chocolate over a double boiler until the butter and chocolate are melted and well combined. Add the chocolate mixture to the sugar-egg mixture. Mix until well combined. Add flour mixture and mix with a spatula until combined. 

Step 5

Place the powdered sugar in a medium bowl. Using an ice cream scoop, drop dough portions into the powdered sugar and gently roll. Cover the dough portions completely with powder sugar. Place six cookies per prepared pan.

Step 6

Place in the oven and bake for 15 minutes for soft chewy in the inside cookies or 18-20 minutes for a firmer cookie. Remove from the oven and let the cookies cool down on the pan for 5 minutes. Transfer cookies to a cooling rack. 

Adjust the recipe for Chocolate Peppermint Crinkle Cookies by replacing the vanilla extract for 1 ½ teaspoons of pure peppermint extract. Follow the instructions of the recipe. Immediately after baking, sprinkle crushed peppermint canes on top of the cookies.

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