Chocolate Crinkle Cookies

Chocolate crinkle LTBB

Chocolate Crinkle Cookies

Yields:  36-44pcs


Sift together:

2 cups (10 oz) all-purpose flour

1 cup (3 oz) Unsweetened Cocoa powder

1/2 tsp baking soda

2 tsp baking powder

1 tsp salt

Melt together:

8 tbsp unsalted butter

8 oz. Chocolate Baking Chips Unsweetened

Whisk together:

3 cups packed (21 oz) brown sugar

6 eggs

2 tsp Vanilla Extract

8 tsp instant Espresso Powder (optional)

For coating:

1 cup (7 oz) granulated sugar

1 cup (4 oz) confectioners’ sugar


Baking Sheet

#30 Medium Cookie Scoop

Parchment Paper



  1. Preheat oven to 325F degrees with the rack in the middle. Line 2 baking sheets with parchment paper. Set aside.
  2. In a bowl whisk or sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In a separate bowl microwave chocolate chips and butter (optionally melted) in short intervals, stirring in between until the chocolate is mostly melted. Continue stirring until all chocolate is melted. .
  4. In a bowl whisk sugar, eggs, espresso powder and vanilla extract together.
  5. Add melted chocolate to the mixture and whisk until combined.
  6. Add the flour-cocoa mixture and fold until no streaks of flour are seen. Let sit for 10-15 minutes for the mixture to cool down and harden slightly.
  7. Set two bowls with granulated sugar in one and confectioners sugar in another. Using a#30 Medium Cookie Scoop or a regular scoop, scoop about 2 tablespoons of batter and drop it into the granulated sugar mixture first. Roll around in the sugar, then roll into a ball with hands. Next drop into the confectioners’ sugar until coated.
  8. Chocolate crinkle LTBB2
  9. Place coated cookie balls onto a baking sheet, about 2 inches apart, 11 per baking sheet. Bake for 6 minutes, rotate the sheet, and baking for another 4-6 minutes, 10-12 minutes total. Cookies should be set around the edges and still soft in the middle. Remove from the oven and allow to cool before serving.

Chocolate crinkle LTBB3

source:  letthebakingbeginblog


Chocolate Crinkles


Chocolate Crinkles

Yield : 50 cookies


  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups white granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup confectioners’ sugar


1 In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

2 Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

3 In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.

4 Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner’s sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner’s sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.


source :  simplyrecipes

Chocolate Crinkle Cookies


Chocolate crinkles DF

Chocolate Crinkle Cookies


Recipe from Hershey’s Chocolate Cookbook

2 cups granulated sugar

3/4 cup vegetable oil

1 cup cocoa powder

4 eggs

2 teaspoons vanilla

2 1/3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

powdered sugar


Combine granulated sugar and oil in large bowl , add cocoa, beat until well blended. Beat in eggs and vanilla.

Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.

Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.

Heat oven 180C (350 F). Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.

Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!

source: droolfactor

Gluten Free Chocolate Crinkle Cookies

GF Chocolate crinkles PC

Gluten Free Chocolate Crinkle Cookies

Yields:  48pcs

Prep time: 15 mins
Baking time: 60 min

Total Cooking Time:  1hr, 15 mins


¾ C millet flour (90g)

¾ C sweet white Rice flour (153g)

½ c potato starch (96g)

⅓ c tapioca starch (40g)

¼ tsp xanthan gum

2 tsp baking powder

½ tsp salt

1 c cocoa powder

1⅔ cups granulated sugar

¾ c coconut oil, melted

4 large eggs, room temperature

1 ½ tsp vanilla extract

1 cup powdered sugar

 GF Chocolate crinkles PC2


  1. In a medium bowl combine the millet flour, sweet rice flour, potato and tapioca starches, xanthan gum baking powder and salt and mix well, set aside
  2. In the bowl of a stand mixer combine sugar, and cocoa powder and mix to combine, slowly add in the coconut oil and once all combined, turn to medium and mix well. Add in the eggs one at a time, mixing well after each addition. Add in the vanilla and mix again.
  3. Slowly add in the flour mixture and mix on low until just combined.
  4. Transfer to a bowl, wrap tightly with plastic wrap and chill for at least 2 hours up to overnight.
  5. When ready to bake, preheat oven to 350 deg, prepare baking sheets with parchment or silicone bake mats
  6. Using a cookie scoop, scoop out about a 1” ball of dough and roll gently in hands to form a smooth ball. Roll in powdered sugar until well coated. Place on cookie sheets about 2” apart
  7. Bake for 10-13 min. Remove from oven and slightly smash the tops with a spatula. Let cool 5 min then transfer to wire rack to cool completely. Repeat with the rest of the batter.
  8. These keep at room temp in an airtight container up to a week or two, also keep well in a freezer in an airtight container or resealable baggie


These can easily be made non-gluten free, just omit the xanthan gum and replace the starches and flours with all purpose flour. Just combine the cup amounts not the weights since the gluten free ingredients all have different weights. You can also add in peppermint extract and candy cane pieces to make them peppermint. I slightly underbaked them to keep them more chewy and brownie like



source:  pineappleandcoconut

Chocolate Crinkle Cookies

Chocolate crinkles PC

Chocolate Crinkle Cookies

Yields:  24pcs


4 eggs

1/2 cup olive oil

zest of 1 lemon

1 cup unsweetened cocoa powder

2 cups sugar

2 cups all-purpose flour

2 teaspoons baking powder

1 tsp vanilla extract

pinch of salt

1/2 cup confectioner’s sugar

Chocolate crinkles PC2


  • Mix flour, cocoa powder, baking powder, salt and sugar in a bowl.
  • Add one egg at a time and start mixing the dough.
  • Then, add vanilla extract, olive oil and lemon zest. Give it one final mix and the dough is ready.
  • Cover the dough and keep it the refrigerator for a couple of hours.
  • Pre-heat the oven to 350F.
  • Keep the cookie sheet ready with parchment paper.
  • Pour the confectioner’s sugar in a bowl.
  • Take the dough out of the refrigerator.
  • Using an ice-cream scooper or a spoon, roll the dough into 1-inch balls and drop in the confectioner’s sugar.
  • Roll it in the sugar and keep it on the parchment paper.
  • Bake it for 10 to 12 minutes or until a toothpick comes out clean when inserted in the center of the cookie.


source:  playfulcooking

Chocolate Crinkle Cookies

Chocolate crinkle MS

Chocolate Crinkle Cookies



1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup canola or vegetable oil

2 eggs

1 teaspoon baking soda

1/2 teaspoon salt

1 cup all purpose flour

1/2 cup confectioner’s sugar (for rolling in, post chilling, pre baking)



  1. Stir all ingredients together.  Cover and chill dough 3 hours or overnight to firm dough.
  2. After chilling, heat oven to 350 degrees.
  3. Use a spoon or scoop to portion dough and form into ball with hands.
  4. Roll in powdered sugar until heavily coated.
  5. Place on greased cookie sheet and bake immediately, about 10 minutes.   (Only roll dough in powder right before baking.  Ever seen these with matted, sad sugar powdering?   The sugar gets damp and transparent if it sits too long on the dough.)
  6. Remove from oven and cool.

source:  meatsandsweets

Chocolate Mint Kiss Crinkles


Chocolate Mint Kiss Crinkles

Yields: 5-6 dozen cookies


  • 4 cups semi-sweet chocolate chips, divided
  • 9 large egg whites, room temperature
  • 4 ½ cups powdered sugar, plus more for rolling
  • 1 ½ cups unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • About 60 Mint Truffle Hershey’s Kisses


  1. Preheat oven to 350°. Line your cookie sheets with parchment paper and unwrap your Kisses. Melt 3 cups of the chocolate chips in a microwave safe bowl. Cool slightly.
  2. Whisk 3 cups powdered sugar, cocoa, cornstarch, and salt in a large bowl. Set aside.
  3. Beat egg whites in an electric mixer until they form soft peaks. Gradually beat in 1 ½ cups powdered sugar. Continue beating until fluffy and thicker (a little thinner than marshmallow crème). Beat dry ingredients into the meringue on low speed. Stir in lukewarm chocolate and remaining 1 cup of chocolate chips. The dough will seem too liquid to scoop. Give it a few minutes and it will stiffen a lot!
  4. Place about a cup of powdered sugar in a bowl. Roll balls of cookie dough (about a tablespoon) in powdered sugar and place on prepared cookie sheets. Bake about 8-10 minutes. Immediately place one Mint Kiss on each cookie. Do not move cookies until they are completely cooled or the Kiss will collapse.


Note: This makes about 5-6 dozen cookies. I originally tripled the recipe because the yield was 18 but I ended up with way more. You could cut the recipe in half if needed.

source : crazyforcrust

Chocolate Fudge Crinkles


Chocolate Fudge Crinkles


1 1/2 cups chocolate chips (dairy-free if you want), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt


Preheat oven to 350°F. Melt 1 cup of the chocolate chips in glass bowl in microwave. If you have a powerful microwave like I do, turn down the power to about 20%, stirring about every 45 seconds or so until smooth.
Beat whites in large bowl to soft peaks. Gradually beat in 1 cup of the powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk together another 1 cup of powdered sugar, cocoa, cornstarch, and salt and add to the whites. Beat in the melted chocolate until thoroughly combined. Add the remaining chocolate chips. Allow to sit for about 5 minutes. It becomes more stiff and easier to work with if you let it rest.
Place the remaining 1/2 cup of powdered sugar in bowl. Roll rounded tablespoons of the dough in the sugar and coat thickly. Place on a lightly greased cookie sheet, spacing about 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

source:  yammiesglutenfreedom