Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are the perfect cookie for any cookie tray. Super rich and fudgy chocolate cookies rolled in powdered sugar before they are baked to give them the crinkle effect. If you turned a brownie into a cookie, you would get a chocolate crinkle cookie. Make sure to keep this recipe in your recipe book, you will definitely be coming back to it again and again.

When I first made this recipe, years ago, it instantly became a family favorite. No surprise there, we are all chocolate lovers. This cookie will definitely cure and chocolate craving. I have probably made chocolate crinkle cookies as many times as I have made chocolate chip cookies. And I have made a lot of chocolate chip cookies! What a treat they are to have in the kitchen, just make sure to make extra, they will disappear fast.

One of my favorite things about this recipe is how easy it is to make. Since the butter is melted in this recipe there is no need to cream the butter and sugar together. Which means that if you decide last minute to make a chocolatey treat, you won't have to worry about the butter not being softened. I do this a lot, decide in the middle of the day that I want to bake something and always steer away from recipes that call for softened butter. There is also no chilling required, so this recipe makes the best cookie recipe to whip together quickly.

You can easily customize these cookies with fillings and flavorings like chocolate chips, nuts, or peppermint chocolate for a holiday inspired cookie. A pinch of spicy chili powder or espresso powder would also be a nice touch to these already delicious cookies. Bonus, no need to dress up the outside because the powdered sugar leaves the baked cookies with a beautiful, crinkled look.

How to Make Chocolate Crinkle Cookies

• In a large mixing bowl combine the melted butter and cocoa powder. Mix until well combined.
• In a separate mixing bowl (or the bowl of a mixer) whisk together the flour, sugar, baking powder and salt.
• Add the eggs and vanilla to the cocoa mixture, mix until well combined.
• Add the cocoa mixture to the dry ingredients and mix until fully incorporated. The mixture is a bit dry and can be a little hard to mix. Keep mixing and it will come together. Using a mixer helps to speed up this process.
• Scoop and place onto a parchment lined baking sheet.
• Evenly coat in the powdered sugar then place back onto the baking sheet.
• Bake in a 350° F oven for 13 minutes. Enjoy!

Freezing Chocolate Crinkle Cookies

Freeze the cookie dough without the powdered sugar coating.

To freeze cookie dough, portion the cookie dough and place on a parchment line baking sheet. Place in the freezer for a few hours until completely frozen. Once completely frozen transfer to a freezer bag or storage container and freeze for up to 6 months.

When ready to bake, remove from the freezer and place on a parchment lined baking sheet to thaw. Once completely thawed coat with the powdered sugar and bake as directed in the instructions.

Storing Chocolate Crinkle Cookies

If you have any left after baking them, store the cookies in an airtight container at room-temperature for up to 5 days. Storing them in the refrigerator will extend their shelf life by a few more days. I don't think it will come to this though.