Chocolate Crinkle Cookies

Chocolate Crinkle Cookies Recipe (Martha Stewart version)

This recipe calls for melting chocolate. If you want some guidance on how to accomplish this, see our instructions for How to Melt Chocolate

This cookie dough needs to chill for at least 2 hours before baking, so this cookie recipe requires some advanced planning.

• 8 ounces bittersweet chocolate, melted and cooled
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened Dutch process cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups light-brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup milk
• 1 cup granulated sugar (for rolling)
• 1 cup confectioners' sugar (for rolling)

Making the Crinkle Cookie Dough

1. In a medium size bowl whisk together the flour, cocoa, baking powder, and salt until well blended. (If your cocoa powder is lumpy you sift it through strainer into the bowl before whisking together the other ingredients.)
2. In a large bowl, beat the butter and brown sugar with an electric mixer on medium high speed until light and fluffy, 3 to 4 minutes.
3. Add the eggs and vanilla, and beat until well combined. If necessary, scrape down the sides of the bowl with a rubber spatula to make sure all the ingredients are well blended.
4. Add the melted chocolate and beat until blended.
5. With mixer on low speed, alternate adding flour mixture and milk until just combined.
6. Divide the dough into quarters, wrapping each with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

Baking the Crinkle Cookies

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper or silicone liners.
2. Remove portions of cookie dough from the refrigerator one at a time.
3. Divide the portion of dough into 16 1-inch balls.
4. Place each of the sugars in a shallow dish.
5. Roll each ball in granulated sugar and then in confectioners' sugar to coat completely.
6. Place the cookies 2 inches apart on prepared baking sheets.
7. Bake, one cookie sheet at a time, until the cookies flatten and the tops form cracks, about 12 to 15 minutes.
8. Remove from the oven and place the baking sheets on wire racks to cool. Store in an airtight container, between layers of parchment or wax paper for up to 1 week.

This recipe yields about 5 dozen Chocolate Crinkle (Crackle) Cookies

Chocolate Crinkle Cookies Recipe (Betty Crocker version)

This Chocolate Crinkle Cookies recipe is much easier than Martha's version above. Since the dough calls for vegetable oil, instead of butter you can stir the dough together with a wooden spoon, instead of digging out the electric mixer too.

If you want some guidance and tips on melting chocolate, see our instructions for How to Melt Chocolate

The cookie dough needs to chill for at least 4 hours before baking so requires some advanced planning.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 ounces unsweetened chocolate, melted and cooled slightly
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla
• 1 cup confectioner's sugar (for rolling)

Making the Crinkle Cookie Dough

1. In a medium size bowl stir together the flour, baking powder, and salt with a whisk until well blended and set aside.
2. In a large bowl stir together the chocolate, sugar, vegetable oil, eggs, and vanilla until well combined.
3. Stir the flour mixture into the chocolate mixture just until combined.
4. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours.

Baking the Crinkle Cookies

1. When ready to bake your cookies, preheat oven to 350 degrees. Line your baking sheets with parchment paper or silicone liners. Alternatively lightly grease cookie sheets with shortening or nonstick cooking spray.
2. Place the confectioner's sugar in a shallow dish.
3. Drop cookie dough by teaspoonfuls into the confectioner's sugar and roll in sugar to coat as you shape them into balls.
4. Place on lined cookie sheet about 2 inches apart.
5. Bake the cookies 10 to 12 minutes, until they are set with surface cracks, but still slightly soft in the center. Do not overbake or they will be hard instead of chewy.
6. Remove the cookie sheets from the oven and let the cookies rest on the cookie sheets for 1 minute.
7. Remove the cookies with a spatula to wire racks to cool completely.
8. Store in an airtight container, between layers of parchment or wax paper for up to 1 week.
9. Note: To make the chocolate crinkle cookies look snowier, dip them in confectioners' sugar again after they are cool.

This recipe yields about 6 dozen Chocolate Crinkle (Crackle) Cookies

Chocolate Crinkle Cookies with Cake Mix Recipe

The easiest chocolate crinkle cookies ever! Since they start with a chocolate cake mix, they mix together quickly and there's no need to melt chocolate.

This cookie dough needs to chill for several hours so requires advanced planning.

• 1 package (18.25 ounces) plain devil's food cake mix
• 1/3 cup water or room temperature coffee
• 1/4 cup butter, melted
• 1 large egg
• 1 cup semisweet chocolate chips
• 3/4 cup confectioners' sugar (for rolling)

Making the Crinkle Cookie Dough

1. In a large mixing bowl, beat the cake mix, water or coffee, melted butter, and egg with an electric mixer on low speed for 1 minute.
2. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are well combined.
3. Beat on medium speed for 1 minute more.
4. Stir in the chocolate chips until incorporated throughout the dough.
5. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours.

Baking the Crinkle Cookies

1. Preheat the oven to 350F degrees. Line your baking sheets with parchment paper or silicone liners. Alternatively, lightly grease cookie sheets with shortening or nonstick cooking spray.
2. Place the confectioners' sugar in a shallow dish.
3. Drop cookie dough by teaspoonfuls into the confectioner's sugar and roll in sugar to coat as you shape them into balls.
4. Place on lined cookie sheet about 2 inches apart.
5. Bake the cookies 10 to 12 minutes, until they are set with surface cracks but still slightly soft in the center. Do not overbake.
6. Remove the cookie sheets from the oven and let the cookies rest on the cookie sheets for 1 minute.
7. Remove the cookies with a spatula to wire racks to cool completely.
8. Store in an airtight container, between layers of parchment or wax paper for up to 1 week.
9. Note: To make the chocolate crinkle cookies look snowier, dip them in confectioners' sugar again after they are cool.

This recipe yields about 4 dozen Easy Chocolate Crinkle (Crackle) Cake Mix Cookies