Why You’ll Love This Recipe
Chocolate Crinkle Cookies are the ideal combination of chocolatey goodness and a fun, crackled appearance. The texture is what makes them truly special—crispy on the outside and soft and chewy on the inside. The rich chocolate flavor is complemented by the sweetness of powdered sugar, making every bite a satisfying indulgence. Whether you’re baking for the holidays or just a chocolate craving, these cookies will hit the spot.
Ingredients
- 2 cups semisweet chocolate chips, divided
- 2 tablespoons butter, softened
- 1 cup sugar
- 2 large egg whites, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup confectioners’ sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Melt the chocolate: In a microwave-safe bowl, melt 1 cup of the semisweet chocolate chips and butter in 20-30 second intervals, stirring in between, until smooth and fully melted. Let it cool slightly.
- Mix the wet ingredients: In a large mixing bowl, beat the sugar and egg whites together until light and fluffy. Stir in the melted chocolate mixture and vanilla extract until fully combined.
- Add the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Add water and remaining chocolate: Add the water to the dough, and then fold in the remaining 1 cup of semisweet chocolate chips.
- Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, or until firm enough to scoop.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each dough ball in the confectioners’ sugar until fully coated.
- Bake the cookies: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Servings and Timing
- Servings: Approximately 24 cookies
- Total Time: 2 hours 30 minutes (including chilling time)
Variations
- Mint Chocolate Crinkle Cookies: Add 1/2 teaspoon of peppermint extract to the dough for a minty twist.
- Chocolate and White Chocolate Crinkles: Use a mix of semisweet and white chocolate chips for a contrasting flavor.
- Dipped in Chocolate: After baking, dip half of each cookie in melted chocolate for an extra layer of indulgence.
Storage/Reheating
Store Chocolate Crinkle Cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes to an hour before enjoying.
FAQs
Can I use milk chocolate instead of semisweet chocolate chips?
Yes, you can substitute milk chocolate chips if you prefer a sweeter, creamier flavor.
Can I make these cookies without egg whites?
Unfortunately, egg whites are essential for the texture of Chocolate Crinkle Cookies. However, you could try an egg replacement if necessary, like aquafaba (the liquid from canned chickpeas) or a commercial egg replacer.
How do I make the crackle effect on the cookies?
The crackle effect occurs when the cookies bake. The powdered sugar coating cracks as the dough expands during baking, creating that signature crinkle appearance.
Can I make the dough ahead of time?
Yes, you can make the dough in advance and refrigerate it for up to 3 days before baking. Just allow it to sit at room temperature for a few minutes to soften slightly before rolling it into balls.
How can I prevent the cookies from spreading too much?
Chilling the dough for at least 2 hours before baking will help prevent the cookies from spreading too much. The colder the dough, the less likely they are to spread.
Can I freeze the dough?
Yes, you can freeze the dough. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer bag or container. When ready to bake, simply bake from frozen, adding an extra minute or two to the baking time.
Can I use a stand mixer to mix the dough?
Yes, a stand mixer can be used to beat the egg whites and mix the dough, making the process quicker and easier. Just be sure to fold in the remaining chocolate chips by hand to avoid overmixing.
Why are my cookies too flat?
If the dough wasn’t chilled enough before baking, the cookies may spread too much. Make sure to chill the dough for at least 2 hours to prevent this.
Can I add nuts to these cookies?
Yes, you can fold in chopped walnuts or pecans into the dough for an added crunch and flavor.
Can I bake these cookies on a regular baking sheet?
Yes, you can use a regular baking sheet. Just be sure to line it with parchment paper or use a silicone baking mat for easy removal.
Conclusion
Chocolate Crinkle Cookies are a must-try for anyone who loves the combination of rich chocolate and a fun, crackly texture. These cookies are soft, chewy, and beautifully cracked, making them a perfect treat for any occasion. Whether you’re serving them at a party, giving them as a gift, or enjoying them as an everyday snack, these cookies will surely satisfy your chocolate cravings.
PrintChocolate Crinkle Cookies
Chocolate Crinkle Cookies are a decadent treat with a crackly, powdered sugar-coated exterior and a rich, fudgy interior. These cookies offer the perfect balance of crispy outside and soft, chewy inside, making them a favorite for holiday parties, casual gatherings, or a sweet chocolate indulgence.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Dough:
2 cups semisweet chocolate chips (divided)
2 tablespoons butter (softened)
1 cup sugar
2 large egg whites (room temperature)
1–½ teaspoons vanilla extract
1–½ cups all-purpose flour
1–½ teaspoons baking powder
¼ teaspoon salt
¼ cup water
½ cup confectioners’ sugar (for rolling)
Instructions
-
Melt the chocolate: In a microwave-safe bowl, melt 1 cup of semisweet chocolate chips and butter in 20-30 second intervals, stirring in between, until smooth. Let it cool slightly.
-
Mix the wet ingredients: In a large mixing bowl, beat sugar and egg whites together until light and fluffy. Stir in the melted chocolate and vanilla extract until fully combined.
-
Add the dry ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
-
Add water and chocolate chips: Add water to the dough, and then gently fold in the remaining 1 cup of chocolate chips.
-
Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours, or until firm enough to scoop.
-
Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
Form the cookies: Scoop tablespoon-sized portions of dough and roll into balls. Then, roll each ball in confectioners’ sugar until fully coated.
-
Bake the cookies: Place dough balls on the prepared baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
-
Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Mint Chocolate Crinkle Cookies: Add ½ teaspoon peppermint extract to the dough for a minty twist.
Chocolate and White Chocolate Crinkles: Use a combination of semisweet and white chocolate chips for added flavor.
Dipped in Chocolate: After baking, dip half of each cookie in melted chocolate for an extra indulgent treat.