Home > Desserts > Chocolate Crinkle Cookies Chocolate Crinkle Cookies December 2, 2019 | 3 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Resist the temptation to stop at just one of these indulgent Chocolate Crinkle Cookies, brimming with milk chocolate chips, boasting a soft, thick, and fudgy texture, and generously coated in powdered sugar. Add some other favorite cookies to your holiday cookie platter such as these Oatmeal Cookies, Mexican Wedding Cookies, and Chewy Chocolate Chip Cookies. Chocolate Crinkle Cookies As much as I love Thanksgiving (and I really do), Christmas baking is always my favorite. All December long, I bake cookies with my boys, and it’s one of the most enjoyable ways we spend time together. I’m so excited about the lineup of cookies and Christmas treats I’ll be sharing with you over the next couple of weeks; there’s a lot to look forward to! Today, we’re starting with one of our favorites: Chocolate Crinkle Cookies. They’re soft, chewy, fudgy, and practically melt in your mouth. Chocolate Crinkle Cookie Ingredients: Butter: Use unsalted butter to control salt levels. Sugar: Combine white and light brown sugar. Egg: Essential for binding the ingredients together and adding structure to the chocolate crinkle cookies. Sour Cream: The key to soft and fudgy cookies. Extracts: Vanilla extract is crucial, almond extract is optional for extra flavor. Cocoa Powder: Use Dutch-process cocoa powder for richer flavor and moisture; avoid regular cocoa powder as it can dry out the cookies. Flour, Baking Powder, and Salt: You can test to make sure your baking powder is fresh! Chocolate Chips: Milk chocolate chips are preferred, but semi-sweet, dark, or white chocolate chips also work well. QUICK TIP The most important measurement is the flour. If you press a measuring cup into a bag of flour, you will pack in way too much flour, which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. How To Make Chocolate Crinkle Cookies Cream together room temperature butter and sugars until light and creamy. Beat in sour cream, eggs, and vanilla extract. Combine the dry ingredients and chocolate chips, then mix them into the wet mixture. The dough will be thick and wet. Chill the dough, then form it into balls using a tablespoon. Roll each ball in powdered sugar and place on a baking sheet. Bake the chocolate crinkle cookies. Tips For Success Accurately measure flour by spooning and leveling or weighing it to avoid overly cake-y chocolate crinkle cookies. Chill the dough for easier handling and to enhance flavors. Use a tablespoon to measure dough for uniform chocolate crinkle cookies and even baking. Bake on silicone liners or parchment paper for easy cleanup, to prevent burning, and ensure even baking. Opt for Dutch-process cocoa powder for richer flavor. More Cookie Recipes: Thumbprint Cookies Lemon Cookies Edible Cookie Dough Caramel Oatmeal Cookies Flourless Monster Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Crinkle Cookies 5 from 6 votes - Review this recipe Bet you can't eat just one of these soft, thick, and fudgy Chocolate Crinkle Cookies, filled with milk chocolate chips and coated in powdered sugar. SAVE TO RECIPE BOX Print Recipe Chocolate Crinkle Cookies 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Bet you can't eat just one of these soft, thick, and fudgy Chocolate Crinkle Cookies, filled with milk chocolate chips and coated in powdered sugar. Course Dessert Cuisine American Keyword chocolate crinkle cookies Prep Time 20 minutes minutes Cook Time 9 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 29 minutes minutes Servings 45 cookies Chelsea Lords Calories 79kcal Author Chelsea Lords Cost $4.13 Ingredients▢ 1/2 cup unsalted butter softened to room temperature▢ 3/4 cup white sugar▢ 1/2 cup packed brown sugar▢ 1 large egg, at room temperature▢ 1/2 cup full-fat sour cream, at room temperature▢ 1 small drop almond extract, optional▢ 1 teaspoon vanilla extract▢ 1-3/4 cups all-purpose flour▢ 1/2 cup unsweetened Dutch-process cocoa powder Note 1▢ 2 teaspoons baking powder▢ 1/4 teaspoon salt▢ 1 cup milk chocolate chips (or use semi-sweet or dark -- whichever you prefer)▢ 1 cup powdered sugarUS - Metric USMetric InstructionsWET INGREDIENTS: In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy (the mixture should resemble peanut butter). Beat in egg, sour cream, almond extract, and vanilla extract.DRY INGREDIENTS: In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Add in chocolate chips. Stir to combine.COMBINE: Combine wet and dry and mix until just combined being careful to not overmix. Cover the dough and chill for at least 30 minutes and preferably 1 hour.ROLL BALLS: Preheat the oven to 350 degrees F and line a large tray with parchment paper or a silicone liner. Use a tablespoon measuring spoon to measure equal cookie dough balls. Roll in powdered sugar and place on the prepared sheet pan with no more than 9 cookies per pan. Chill for another 10 minutes.BAKE: Bake at 350 degrees F for 7-10 minutes or until set (just until the top is no longer glossy). Be careful to not overbake. A soft, very slightly underbaked cookie is the best for a delicious fudgy texture. Once the cookies come out of the oven, let them stand on the cookie sheet for 5-7 minutes. Then dip again in a bowl of powdered sugar. Transfer to a cooling rack to finish cooling.STORAGE: Keep leftover cookies in an airtight container at room temperature. Cookies are best enjoyed with 2 days. Video Recipe NotesNote 1: Cocoa powder: Make sure to use Dutch-process cocoa powder in these cookies. Regular cocoa powder will make these cookies dry and less flavorful. Here's the exact cocoa powder I use. Nutrition FactsServing: 45cookies | Calories: 79kcal | Carbohydrates: 10.8g | Protein: 1.1g | Fat: 3.8g | Cholesterol: 11.3mg | Sodium: 7.6mg | Fiber: 0.5g | Sugar: 7.7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? 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