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Chocolate Crinkle Cookies and a Secret

Cookies· Recipe Archive

Once you make the chocolate dough balls you can roll them into any topping you like. Powder sugar will sit on top of the crinkles that appear giving them the dark and white contrast.

Chocolate Crinkle Cookies and a Secret

Just like my sugar cookie recipe, these chocolate crinkle cookies are a part of my basic batters.

There are so many different ways to dress them and flavor them.

You can literally make a 100 different cookies from this recipe.

The white powdered sugar gives the cookie that contrast of dark to white.

Once you make the chocolate dough balls you can roll them into any topping you like.

Unsweetened cocoa creates a powder texture around the cookie center.

These are the INGREDIENTS you will need:

  • 1 Cup all purpose flour
  • 1/2 Cup unsweetened cocoa powder 
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon Salt
  • 1 Teaspoon instant espresso powder
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Cup unsalted butter , softened to room temperature, 1 stick
  • 1 Cup granulated sugar
  • 1 Large Egg
  • 1 Teaspoon Vanilla extract
  • 1/3 Cup granulated sugar, for rolling
  • 1/2 Cup powdered sugar, for rolling 

These are the INSTRUCTIONS for preparation:

  • Preheat oven to 350°F. Line sheet pan(s) with parchment paper.
  • Combine flour, cocoa powder, baking powder, salt, instant espresso, and ground cinnamon in a bowl and set aside.
  • With electric mixer, beat butter and sugar on a medium high speed until light and creamy, and mixture sticks to the sides of the bowl, about 3-4 minutes. Scrape down the bowl once or twice as needed.
  • Add egg, followed by vanilla, mixing after each.
  • Add flour mixture and mix on low speed until combined and dough is uniform.
  • Portion dough into 1.5 tablespoons (this is the cookie scoop I use) and roll into rounds.
  • Roll dough in granulated sugar and then powdered sugar until completely covered. Place on prepared sheet pan.
  • Bake until cookies about 1 minute after the point where they appear “cracked” and have start to spread, about 10-12 minutes total.
  • Let cookies cool on sheet pan for a few minutes, then transfer to a wire rack to cool completely.
  • Repeat with remaining cookie dough. Store baked cookies in an airtight container for several days.

Cinnamon, chocolate or colored sprinkles add not only flavor but color as well.

Colored sugar can be used for the holiday of your choice.

Crinkle cookies go back before my grandmothers time. Or so she would tell me.

Chocolate crinkle cookies seem to be the most popular.

But there are many flavors of crinkle cookies.

Red Velvet Crinkles are being seen at cookie exchanges more often these days.

I have made lemon, blueberry, cherry and even Reeses crinkle cookies in my day.

I want to make vanilla crinkles, but the other flavors always get the best of my good intentions.

Besides making your own fresh dough, the option of using a cake mix is also available.

What makes these Chocolate Crinkle Cookies unique and stand out from the others is a secret ingredient.

Added to the batter is espresso powder and cinnamon.

They also contain a larger amount of butter than most recipes.

These ingredients combine together ti make a most flavorful cookie in the bunch!

When I bring these Chocolate Crinkle Cookies to an event for the first I just watch the faces of the people that are trying them for the first time.

I think my smile at seeing their reaction is even bigger than theirs as they eat the cookie.

These cookies keep well in a tin with some waxed paper in the bottom.

Bake sales, cookie exchanges and bunco with the girls are just a few of the places where I introduced these cookies.

My family loves these cookies. Don’t tell anyone the secret in the batter.

It will be just between you and me.

Us girls need to stick together. We need to have a secret in our cookie arsenal!

Once you make the chocolate dough balls you can roll them into any topping you like. Powder sugar will sit on top of the crinkles that appear giving them the dark and white contrast.

Chocolate Crinkle Cookies

Make a 100 different cookies from this recipe. Get the recipe and start baking!
5 from 2 votes
Print Pin Rate
Course: Bakery
Cuisine: American
Keyword: chocolate, cookies
Method: Bake
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Adjust Servings: 20 Cookies
Calories: 101kcal
Author: Marilyn

Ingredients

  • 1 Cup all purpose flour
  • 1/2 Cup unsweetened cocoa powder
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon Salt
  • 1 Teaspoon instant espresso powder
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Cup unsalted butter , softened to room temperature, 1 stick
  • 1 Cup granulated sugar
  • 1 Large Egg
  • 1 Teaspoon Vanilla extract
  • 1/3 Cup granulated sugar, for rolling
  • 1/2 Cup powdered sugar, for rolling

Instructions

  • Preheat oven to 350°F. Line sheet pan(s) with parchment paper.
  • Combine flour, cocoa powder, baking powder, salt, instant espresso, and ground cinnamon in a bowl and set aside.
  • With electric mixer, beat butter and sugar on a medium high speed until light and creamy, and mixture sticks to the sides of the bowl, about 3-4 minutes. Scrape down the bowl once or twice as needed.
  • Add egg, followed by vanilla, mixing after each.
  • Add flour mixture and mix on low speed until combined and dough is uniform.
  • Portion dough into 1.5 tablespoons (this is the cookie scoop I use) and roll into rounds.
  • Roll dough in granulated sugar and then powdered sugar until completely covered. Place on prepared sheet pan.
  • Bake until cookies about 1 minute after the point where they appear "cracked" and have start to spread, about 10-12 minutes total.
  • Let cookies cool on sheet pan for a few minutes, then transfer to a wire rack to cool completely.
  • Repeat with remaining cookie dough. Store baked cookies in an airtight container for several days.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1cookie | Calories: 101kcal (5%) | Carbohydrates: 12g (4%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 3g (15%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 27mg (9%) | Sodium: 13mg (1%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 10g (11%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  4. blankNikki says

    I love finding a chocolate crinkle cookie on a holiday dessert tray. Especially when they are not cooked too much and have a nice soft center. I never thought about rolling them in sprinkles or other Christmas edible decorations. How fun would that be? Thanks for the great ideas. Happy Holidays and Merry Christmas.

    Reply

    • blankMarilyn says

      I love these too. I prefer the powdered sugar. I must confess my sprinkles NEVER stay put and end up on the pan and the floor! LOL! Merry Christmas to you and your family.

      Reply

  5. blankMiz Helen says

    Hi Marilyn,
    Your Chocolate Crinkle Cookies will be great in the Cookie Jar for this season. Wishing you and your family a very Merry Christmas and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

    Reply

    • blankMarilyn says

      Those look so good! Unfortunately my granddaughter and I are now the only sweet eaters in my home and she beys migraies from food dye. The natural dyes aren’t as appealing to the eye, so now I just drool over the photos! Let me know if you make them! Merry Christmas!

      Reply

  13. blankVanessa says

    These look amazing and who doesn’t love chocolate. Thank you for sharing your recipes at Dishing it and Digging it link party. We love seeing what you have been up too.

    Reply

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