Chocolate Crinkles Cookies
Prep time
Cook time
Total time
A soft chocolaty cookie rolled in powdered sugar and baked-Delicious!
Recipe type: Cookies
Serves: 30
  • 4 Tablespoons butter
  • 4 ounces unsweetened chocolate ( I used 1 bar Baker's chocolate, but you can use any unsweetened chocolate)
  • ½ cup white granulated sugar
  • 1 cup brown sugar, packed
  • 3 whole eggs
  • 2 teaspoon pure vanilla
  • 1½ cups unbleached all purpose flour
  • ¼ cup Dutch-process cocoa*
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup powdered sugar for rolling dough balls
  1. Melt butter with unsweetened chocolate in microwave. Melt in microwave safe bowl, 30 seconds, stir. Then melt additional 30 seconds, stir. If more time is needed, melt in 10 second increments, stirring each time until butter and chocolate mixture is melted. Cool for a few minutes.
  2. Add white sugar and brown sugar and cream together.
  3. Add eggs, one at a time, mixing in well.
  4. Add vanilla.
  5. Combine dry ingredients of flour, cocoa, baking powder, baking soda, and salt.
  6. Add dry ingredients to batter and mix in.
  7. Chill one hour.
  8. Using small cookie scoop (1½ inch diameter), or 2 Tablespoons, roll dough balls into bowl of powdered sugar. Roll with hands after rolling in sugar.
  9. Place dough balls onto baking sheet lined with parchment paper or use silpat liner.
  10. Bake 350 degrees for 12 minutes.
  11. Cool on cookie sheet 10 minutes.
I prefer Dutch-processed cocoa in this recipe. I use a high quality cocoa, Bensdorp Dutch-process cocoa. You can purchase it at King Arthur flour.
Hershey makes a brand called Hershey Special Dark, which is a blend of dutched and natural cocoa. I've also used this cocoa and find it works well.
Recipe by Country Cupboard Cookies at