If you are a chocolate lover, these rich and chewy chocolate crinkle cookies make the perfect indulgent treat or dessert to enjoy. We love the crisp outer crust, and soft, fudgy molten center. This recipe is perfect for making and sharing at holiday parties and these cookies will be a definite crowd pleaser!
The exterior of this cookie is stunning with its contrast of white and dark chocolatey brown crackled top. The center of the cookie is soft and brownie-like, the ideal dessert for the chocolate lovers in your life. Did I mention how incredible your kitchen will smell while baking these cookies? YUM!
If you are a cookie lover, you might also enjoy our chocolate chip cookie recipe, as well as my favorite soft sugar cookies (no chill!) which are also great options for holidays and sharing.
Ingredient list for rich and chewy chocolate crinkle cookies
- Dutch Cocoa Powder
- Granulated Sugar
- Salted Butter
- Vanilla Extract
- Eggs
- All purpose flour
- Baking Powder
- Salt
- Powdered Sugar
Steps for making rich and chewy chocolate crinkle cookies
- Using a large mixing bowl, cream together butter, sugar and cocoa powder.
- Add 1 egg at a time beating until batter is well combined. Add vanilla extract.
- Combine the flour, baking powder and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until the flour mix is well incorporated and smooth.
- Cover the dough with plastic wrap and chill overnight. This step is super important! It makes the dough easy to roll out and helps the cookies keep their shape during baking.
- Once you’re ready to bake the cookies, preheat your oven to 350° degrees F.
- Line two baking sheets with parchment paper.
- Pour granulated sugar and powdered sugar into two separate small bowls.
- Using a tablespoon, scoop the chilled dough and roll into 1″ balls. Roll into granulated sugar and then into powdered sugar. The granulated sugar helps create a crisp crust on the cookie and also helps the powdered sugar stick better.
- Place cookies 3×4 on a baking sheet. Bake 11-12 minutes or until the edges of the cookies are firm and centers are puffy. The center may still look a little wet, but the cookies will continue to bake after removing from the oven. The cookies will have a crisp outer crust, and a soft, fudgy molten center.
- Allow cookies to set and cool for 5 minutes before transferring to a cooling rack.
Allowing your dough time to fully chill overnight will make or break this recipe!
I like to roll the cookies in granulated sugar before rolling in the powdered sugar, as it helps the powdered sugar to stick, AND creates a crisp outer crust and soft center in the cookies.
This dough can be made ahead and chilled in the fridge for 48 hours before rolling and baking. Wait to roll the cookies in sugar until right before you’re ready to bake them.
VARIATIONS: To add depth of flavor to the chocolate, you can add 1 teaspoon of espresso powder to the batter. You can also substitute 1 teaspoon of orange or peppermint extract to replace the vanilla. Chopped nuts or Andes mints chopped up can also be added to the batter.
Other chocolate recipes you might enjoy:
Ingredients
- 1/2 Cup Room temperature salted butter (1 stick, 8 tablespoons)
- 1 1/2 Cups Granulated sugar
- 1 Cup Dutch processed cocoa powder
- 2 Teaspoons Vanilla extract
- 4 Large Eggs
- 2 Cups All purpose flour
- 2 Teaspoons Baking soda
- 1/2 Teaspoons salt
Topping
- 1/2 Cup Granulated sugar For rolling dough in
- 1 Cup Powdered sugar For rolling dough in
Instructions
- Using a large mixing bowl, cream together butter, sugar and cocoa powder.
- Add 1 egg at a time beating until batter is well combined. Add vanilla extract.
- Combine the flour, baking powder and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until the flour mix is well incorporated and smooth.
- Cover the dough with plastic wrap and chill overnight. This step is super important! It makes the dough easy to roll out and helps the cookies keep their shape during baking.
- Once you’re ready to bake the cookies, preheat your oven to 350° degrees F.
- Line two baking sheets with parchment paper.
- Pour granulated sugar and powdered sugar into two separate small bowls.
- Using a tablespoon, scoop the chilled dough and roll into 1″ balls. Roll into granulated sugar and then into powdered sugar. The granulated sugar helps create a crisp crust on the cookie and also helps the powdered sugar stick better.
- Place cookies 3×4 on a baking sheet. Bake 11-12 minutes or until the edges of the cookies are firm and centers are puffy. The center may still look a little wet, but the cookies will continue to bake after removing from the oven. The cookies will have a crisp outer crust, and a soft, fudgy molten center.
- Allow cookies to set and cool for 5 minutes before transferring to a cooling rack.
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