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Chocolate Crinkle Cookies
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Chocolate Crinkle Cookies

Who loves sugar cookies? This dessert has always been a very popular treat for many people and variations of this dessert continue to expand! These Chocolate Crinkle Cookies are going to be a new favorite once you try this recipe!
Prep Time20 mins
Cook Time11 mins
Chill Time30 mins
Total Time1 hr 1 min
Course: Dessert
Cuisine: American
Keyword: Chocolate Sugar Cookies
Servings: 36 cookies
Author: Jill


  • cups finely chopped dark chocolate (60 - 75%)
  • 8 tablespoons unsalted butter softened
  • 1 teaspoon espresso powder
  • cups granulated sugar divided
  • ¼ cup light brown sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup dutch cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup powdered sugar


  • Place a medium-sized heat-safe bowl over a medium-sized saucepan with 3-4 inches of simmering water on low heat. You can also use a double boiler. Add chocolate, butter, and espresso powder to the bowl.
  • Stir chocolate constantly until smooth and melted.
  • Remove chocolate from heat, and add ¾ cup granulated sugar and brown sugar. Mix until smooth.
  • Whisk in the eggs and vanilla.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • Fold the dry ingredients into the wet until just combined.
  • Cover the bowl with plastic and let chill in the fridge for 20-30 minutes.
  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Place granulated sugar and powdered sugar in two separate small bowls.
  • Using a medium cookie scoop, scoop the dough and roll carefully to create a ball.
  • Roll the dough balls into the remaining granulated sugar until coated. Then roll in the powdered sugar until heavily coated.
  • Place cookies 1-2 inches apart on a baking sheet. Bake for 9-11 minutes. Cookies will appear underdone when removed from the oven.
  • Allow cookies to cool for 15 minutes on the cookie sheet before transferring to a cooling rack.


The dough doesn’t HAVE to chill but it does make these cookies thicker and chewier.
If the powdered sugar starts to melt you can re-dip in powdered sugar after the baked cookies cool.
Espresso powder can be omitted but doesn’t reduce the intensity of the chocolate flavor.
You’ll need about 7 to 8 ounces of chocolate to get 1¾ cups.
These are best consumed within 2 days of baking.