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–+ servings
crinkle cookies
5 from 1 vote

Chewy Chocolate Crinkle Cookies Recipe

These perfectly chewy crinkle cookies are made with 3 different kinds of chocolate and come out so crinkly on the outside!
Prep 3 hours 30 minutes
Cook 10 minutes
Total 3 hours 40 minutes
Fat 7
Carbs 25
Protein 2
Yield 24

Ingredients

Dry Ingredients 

  • 4 oz. dark chocolate chopped up into pieces and divided (we used Ghirardelli Intense Dark 72%)
  • ½ cup cocoa powder 50g
  • ½ cup all-purpose flour 70g
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 oz. milk chocolate chopped up into pieces (I used a lindt chocolate bar)
  • 1 cup 200g brown sugar

Wet Ingredients 

  • 1/2 cup unsalted butter softened and separated
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Topping ingredients 

Instructions

  • First, add 3-oz. of dark chocolate pieces (set the rest aside) and 2 tablespoons of butter into a bowl of a double boiler or a microwave safe bowl. Melt the chocolate until it is glossy and smooth.* Set aside. 
  • Next, mix the dry ingredients. Add the all-purpose flour, cocoa powder, baking soda, and salt to a bowl. Whisk all of the ingredients together until they are well combined. 
  • Add 1-oz. of chopped bittersweet chocolate pieces and all of the chopped milk chocolate pieces to the flour mixture. Toss into the flour and set aside. 
  • Add the rest of the butter and brown sugar to the bowl of a standing mixer. Beat on medium/high speed for 3-5 minutes until the mixture turns light in color and is creamed and fluffy. Be sure to scrape the sides throughout the beat time. 
  • Meanwhile, add the eggs and vanilla to a separate bowl and gently whisk the eggs together so the egg yolk, egg white, and vanilla are combined. 
  • Slowly add the egg mixture to the creamed butter and sugar and beat until the egg combines with the sugar and butter and becomes light and fluffy. 
  • Slowly add the dry ingredients to the wet ingredients and mix until just combined. Be sure there are no flour clumps at the bottom of the mixing bowl. 
  • Finally, add the melted chocolate to the cookie dough and mix the melted chocolate in with the cookie dough. 
  • Transfer the cookie dough into an airtight container and refrigerate the dough for at least 2 hours or overnight, for best results.
  • Remove the cookie dough from the refrigerator and let it sit at room temperature for 10 minutes. 
  • Preheat the oven to 350ºF and line a baking sheet with parchment paper. 
  • While the dough is sitting, add the granulated sugar to one bowl and the powdered sugar to a separate bowl. 
  • Use a tablespoon scoop to scoop a tablespoon of cookie dough into your hands and roll the dough into a ball. 
  • Roll the dough in the granulated sugar and then the powdered sugar until the ball is completely covered. Place the dough on the lined baking sheet and repeat until all the dough has been rolled in both sugars. 
  • Be sure to space the cookie dough balls far enough apart, these cookies do spread a little bit. 
  • Bake at 350ºF for 9-11 minutes. The crinkle cookies should begin to crack on the tops when they are almost done. 
  • Remove the cookies from the oven and transfer them to a cooling rack. 

Tips & Notes

Melting Chocolate Instructions 

  • In the microwave: Add the chocolate pieces to a microwave-safe bowl and add 2 tablespoons of butter. Place the bowl in the microwave and heat on high for 30 seconds. Remove the bowl from the microwave and stir. Repeat this process 3-4 times or until the chocolate is melted and glossy.
  • In a double boiler: Add the chocolate pieces to the top bowl of a double boiler. Fill the bottom pan of a double boiler with 1 cup of water. Heat over medium/low heat. Stir the chocolate periodically until the chocolate has melted and is glossy. 

Other Notes

  • Be sure to measure out all of your ingredients before you start. You don’t want to find out you’re missing something mid-recipe. 
  • We both measured with a cup by scooping the flour into the measuring cup with a spoon AND weighed the flour. You can use a cup or weigh your flour. 
  • When you are creaming the butter and sugars, be sure to beat them long enough that the color lightens. 
  • Do not skip refrigerating the cookie dough. We refrigerate the dough to both let the dough harden so that they spread less in the oven and to hydrate the flour in the cookie dough to produce moist cookies. 
  • If you are in a pinch, you can place the cookie dough in the freezer for 30 minutes but we highly recommend letting the cookie dough sit in the refrigerator for at least 3 hours or overnight.

Watch it

Nutrition Facts

Calories: 167kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Fiber: 1g | Sugar: 19g