Crunchy on the outside and fudgy on the inside, these powdered sugar-dusted cookies are a chocolate lover’s dream. They not only look gorgeous, but they taste incredible, too! Learn how to make them perfect.
Holy crinkle cookies! This is one of my favorite cookie recipes. What makes them so good? They’re made with lots of chocolate, have fudgy centers, and crunchy exteriors (how could they be bad?). The recipe also includes ground almonds, which provides a nice flavor and subtle crunch. Before baking, the cookies are rolled in powdered sugar to give them an elegant look, making them the perfect cookie to gift for the holidays!
Let’s dive in and learn how to make these chocolate crinkle cookies absolutely perfect.
How to make chocolate crinkle cookies
Here’s a break down of how to make these cookies just right.
- Melt chocolate and butter together. Place butter and chocolate in a heat-proof bowl and microwave in 20 or 30-second increments, stirring between each, until melted. You can also melt them together over a double boiler on the stove.
- Combine the dry ingredients in a bowl. Mix together the flour, ground almonds, baking powder, and salt
- Whip the eggs an sugar together. In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until they appear fluffy, foamy and pale yellow.
- Pour in the chocolate mixture. On medium speed, slowly pour in the chocolate-butter mixture. Then add the vanilla extract and liquor, if using.
- Add dry ingredients. Pour the dry ingredients into the mixing bowl and mix just until combined.
- Chill. The cookie dough will be very soft, so place in the refrigerator to chill for at least an hour. You’ll know it’s ready when it can hold it’s shape.
- Bake. Using a teaspoon or an ice-cream scoop, scoop 1 inch/2.5 cm rounded pieces of cookie dough and roll them into balls between your hands. Roll each ball generously in powdered sugar and place on prepared baking sheets, spacing them 2 inches apart. Bake the cookies for 8-10 minutes at 350°F/175°C until they are cracked and still soft in the center.
- Cool. Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Try not to devour them all at once!
Would you like to save this recipe?
We'll email this recipe link to you, so you can come back to it later!
Tips for making perfect chocolate crinkle cookies
-Use a good quality semisweet or bittersweet chocolate. Chocolate is the star ingredient of these cookies, so the better quality your chocolate, the better they’ll taste. However, chocolate chips will work just fine, too.
-If making your own almond meal, use blanched almonds. Process them in the food processor just until they’re finely ground. Or, use store bought almond meal.
–Booze it up. I’ve tasted these cookies with different liquors and alcohol flavors that compliment chocolate, and it really adds a nice touch. You could add Kahlua for an added kick of coffee flavor or orange-flavored liqueur, such as Cointreau, for some fruity freshness.
-Chill your cookie dough before baking. I promise, the wait is worth it. Usually an hour is enough, but even longer would be preferable so that the cookies bake up thick. I usually leave mine in the fridge overnight and bake them first thing in the morning (then eat 10 for breakfast).
–Don’t overbake. We usually tend to overbake cookies because, while inside the oven, they don’t look done even when they actually are. Keep in mind that they keep cooking while on the warm baking sheet, and firm up once cooled. Overbaking these cookies will make them dry out and lose their amazing fudgy texture, so bake them just until they are cracked and puffed and the edges appear done. The center should remain soft.
More of my favorite cookie recipes
- Pumpkin Chocolate Chip Cookies: These chewy cookies are perfect for the fall. They’re also a great cookie option if you plan to ship holiday cookies this year!
- Lemon White Chocolate Cookies: Incredibly chewy and soft with an amazing lemon scent and flavor.
- Hazelnut Nutella Sandwich Cookies: Buttery hazelnut cookies with creamy Nutella filling.
- M&M Cookies: Completely addictive and full of chocolatey M&Ms.
- Sugar Cookies: Crumbly, butter sugar cookies are always a good idea.
Chocolate Crinkle Cookies
Crunchy on the outside and fudgy on the inside, these powdered sugar-dusted cookies are a chocolate lover’s dream. They are also perfect for the holidays!
Ingredients
- 1 ⅓ cup (230g) dark chocolate chips or chunks
- ¼ cup (55g) unsalted butter
- ½ cup (70g) all-purpose flour, sifted
- ⅔ cup (60g) almond meal
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup (100g) granulated sugar
- 2 tablespoons (30 ml) Irish cream, coffee, almond or orange liquor, optional
- 2 teaspoons pure vanilla extract
- 1 cup (100g) sifted powdered sugar, for rolling
Instructions
-
Place butter and chocolate in a heat-proof bowl and microwave in 20 or 30-second increments, stirring between each, until melted. Alternatively, melt butter and chocolate over a double boiler. Do not overheat.
-
In a medium bowl, combine flour, ground almonds, baking powder, and salt.
-
In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until fluffy and foamy and pale yellow. Reduce speed to medium or medium-high and slowly add the chocolate mixture, then the vanilla extract and liquor. Add the flour mixture and mix just until combined. The batter will be too runny at this point, so place it in the fridge for 60 minutes or longer until it firms up.
-
Preheat oven to 350°F/175°C degrees. Line 2 baking sheets with parchment paper.
-
Place powdered sugar a small bowl.
-
Using a teaspoon or an ice-cream scoop (I used this one), scoop 1 inch/2.5 cm rounded pieces of dough, and roll them into balls between your hands. Roll each ball generously in powdered sugar, and place on prepared baking sheets, spacing them 2 inches apart.
-
Bake for 8-10 minutes, until cookies are cracked and still soft in the center. Overbaking the cookies will make them dry. Allow cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
-
Cookies can be stored in an airtight container at room temperature for 3 days.
CakePants says
These cookies look downright dreamy! I’m practically drooling just looking at those fudgy centers. Thanks for sharing the recipe!
Shiran says
Thank you so much! 🙂
Nisha says
Delicious!
Winnie says
איזה יופיייייי של עוגיות
מאד אוהבת, אבל האמת היא שעוד לא יצא לי להכין כאלה
אני גם בטוחה שהן לא תחזקנה מעמד הרבה זמן במידה ואכין…. 🙂
Leanna says
Hi! Thanks for the recipe. Im making these for someone with a nut allergy. If I omit the almonds should I had more flour? Thank you!
Shiran says
Hi Leanna! Yes, you can substitute it with more all-purpose flour – use a total of 1 cup (or a bit more if the dough would be too sticky). Also, increase the amount of butter to 4 tablespoons (55g) instead of 3. Good luck 🙂
Rona says
Hi shiran! Can i use a dutch cocoa instead of dark chocolate?
Shiran says
Hi Rona, unfortunately, the dark chocolate can’t be substituted for cocoa powder.
Tanisha Bhuraria says
Hi! These are absolutely gorgeous n yumm! I would want to try them today!! Just one query … do they stay well only for 3 days or can be stored for more??
Thanks!!
Shiran says
They freeze well so you can keep them in the freezer for a month or even two. When you want some, allow it to reach room temperature or warm it in the oven.
Marjon says
Just made them, they’re so moist and delicious!
Thank you for the great recipe:)
X from Belgium
Shiran says
Thank you Marjon!
Marta says
Hi Shiran! I made these today but cut everything by half since I only had around 150g of chocolate. I put them in the oven (175ºC) for 8 minutes, and had to leave them in longer because they were literally raw. I did everything as you suggested, and placed the batter in the fridge for 1 hour, but they didn’t quite bake even in 10mins! It was as if I had put them in for 1 minute only. :s Suggestions??
Looove your website! 😀 Keep up the good work!
Shiran says
Hi Marta, every oven is different, so this can happen. Also, if you opened the oven door a few times to check if the cookies are done, that will increase the baking time, because every time you open it, the temperature drops. And thank you! 🙂
hedjairah says
Hi Shiran. If I add coffee is it powder coffee or liquid?
Shiran says
It’s coffee liqueur!
Sharon says
Hi can you substitute flour to all almond meal for a GF option.
Shiran says
Hi Sharon, the result would be different but it should work. It’s best if you use the same amount in grams.
Sophie says
Made these yesterday and they were delicious! My only problem was that the cookies weren’t as thick as yours and spread out quite a lot during baking resulting in them being quite thin. They were really tasty nonetheless but wondered if you could offer some advice to get them a little thicker like the ones in your picture 🙂 Thanks for a lovely recipe x