Chocolate Crinkle Cookies

Super easy and delicious. Just like a brownie cookie!

Love this recipe. I substitute peppermint extract instead of vanilla and it gives them a nice chocolaty mint taste.

I absolutely loved them!! The recipe is great and easy to follow. My friends loved them and asked for recipe! I made my cookies a little smaller so i could serve at a party

Absolutely delicious. I didn’t change a thing. The dough is sticky, so a scoop helps.

Huge hit and people asked me for the recipe. Can’t wait to make again.

I think this is the best cookies I ever made my husband asks for them all the time thank you for sharing

My favorite cookies! So fudgy & delicious

they are wonderful, easy to prepare, beautiful to look at, quite tasty. I reduced the sugar by half. Thanks.

Found this recipe for something different for Christmas. I wanted mint chocolate so I swapped out the vanilla extract for mint extract. Added Christmas coloured sprinkles to the confectioner’s sugar and it was a hit with my family!

I love this recipe, Made them 2021 and now 2022. Everyone loves them. They turned out perfect. Rich Fudgy taste, Puffy and Crinkle just like the picture. It appears those that didn’t give them a 5 rating were the same people that changed the recipe.

We loved these cookies. I did add a handful of semi-sweet chocolate chips and some peppermint extract as other suggested, as we are just extra around here 🙂 I do HIGHLY recommend using a 1-inch scooper – the dough was super sticky but it was very easy to use the scooper to scoop it out and drop it directly into the powdered sugar (I did not roll it in my hands – with the last cookie I used my fingers to scrap the extra from the scooper and it was super sticky!). But using the scooper, dropping the dough directly into the powdered sugar, and rolling it around worked perfectly. The finished cookies were airy and melted in your mouth!

Took these to family Christmas .Everyone wanted take home bag of these. Perfect recipe. My sister calls them “hot cocoa cookies “

To die for! I read through some of the comments and did the following. (Also, I halved the recipe-worked great) I put my oven rack on the 2nd from the top and only baked 1 pan at a time. The tip about using vinyl exam gloves (previously bought at grocery for jalapenos) sprayed with Pam was AMAZING. Worked great. I think it would be even better if you could have one person taking a spoon of dough rolling it and throwing it in the powdered sugar and another person rolling them about and lifting them onto the baking sheet. Also, I added about 1/4 cup (for half recipe) of mini semisweet chocolate chips. Yay! I’m super happy. PS. Halving the recipe, I got 3 dozen 2″ cookies.

I wish it came in metric measurements as using scale provides more consistent results. I used another site to convert ingredients to grams. I lessened sugar by 20% and might decrease more to 300g and increase cocoa powder from 84g to 120g next time. I also added a teaspoon of espresso powder to boost chocolate flavor and might double it next time. Baked it at 8mins 325F fan mode and it came out moist, though quite lacking in a crispy outer shell. I baked previously at 10minutes but it came out dry. I also chilled dough for an hour and just used two teaspoons to drop some into a shallow bowl of powdered sugar and poured more on it before forming them into balls by tossing them around in my lightly enclosed fingers whilst shaking off excess sugar and before placing them in the cookie sheet with parchment paper. I find this to be a less messier technique and my cookies turned out more flat than the bulky round ones i had made with a 4-hr chilled dough. I am still looking to get those chewy chocolate moist crinkles. Maybe chilling baked ones in the ref will do the trick.

Easy, tasty. Fun to make with the kids and have them powder the cookie balls before baking. Everyone enjoys this recipe!

I love these cookies! For the holidays I use 1 tsp vanilla and 1 tsp peppermint extract and it gives them such a warm minty undertone. I also add a tsp of espresso powder to punch up the chocolate. I use a rounded tsp full of batter to keep my balls consistent size. That yields about 4 doz. For those of you having an issue with it sticking to your hands, try using food prep gloves lightly sprayed with cooking spray. Works like a charm and helps make nicely rounded balls without the mess!

My original rating was a 3 (see my comments below). I got so many compliments and requests for the recipe, I had to change the rating. I also included a picture (only one I had). I will try these again! I thought the recipe was messy to make . The hint about having wet hands to roll the chocolate was great, but then the powder sugar melted. I refrigerated the “dough” (more like a batter) overnight and used a 1″ scoop. This rating was probably because of my “ick” factor. I did use a surgical rubber glove finally and it seemed to be much easier, still needed water to roll the dough. Baking one tray of cookies to get the top to crack was time consuming. I got 55 good sized cookies from the recipe.

Made as written

I made this recipe as written. I chilled the dough for 24 hours. It was really sticky and difficult to roll into balls. The cookies turned out good. Crispy outside and moist and chewy inside. I will add a little extra flour next time.

I changed the flavoring to 1 tsp vanilla and 1 tsp mint extract. YUM!!

I did 12 cookies on a pan each since I did them very small. It needs way longer than 10-12 minutes if you do it that way. Also I refrigerated the dough for about 3:30 and it worked for me. This really depends on what brands you use for your ingredients I believe. But overall this recipe makes really nice moist crinkles. (I suggest when covering your crinkles while chilling that you press the plastic wrap on the surface of the dough to keep it moist)