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5 from 1 vote

Chocolate Crinkles

These chocolate crinkles have a deep chocolate flavor enhanced with dark brown sugar. They are chewy, chocolatey, and wonderful.
Prep Time2 hrs 20 mins
Cook Time12 mins
Total Time2 hrs 32 mins
Servings: 32 cookies
Calories: 128kcal
Author: Lucy Brewer


  • 1 1/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups dark brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 4 ounces bittersweet chocolate coarsely chopped
  • 1/2 cup unsalted butter

Sugar Coating

  • 1/2 cup granulated sugar more as needed
  • 1/2 cup powdered sugar more as needed


  • Whisk together flour, cocoa, baking powder, soda, and salt. In another large bowl, whisk together brown sugar and eggs. Add vanilla to eggs.
  • Combine chopped bittersweet chocolate in a microwave safe bowl with butter and microwave at 50% for about 2 minutes or until melted and combined. Stir to mix well.
  • Whisk chocolate into egg mixture. Fold in flour. At this point your dough will look more like brownie batter. Place it in the refrigerator and chill for 2-3 hours or even overnight.
  • When ready to bake, preheat oven to 325. Line cookie sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow bowl and 1/2 cup powdered sugar in another shallow bowl.
  • Scoop out a tablespoon of dough and roll into a ball. Gently roll ball in the granulated sugar to coat, then place it in the powdered sugar and gently roll to coat well. Place sugar-coated dough balls on cookie sheet, spacing about 2 inches apart. I usually get 11 cookies on a cookie sheet.
  • Bake about 12 minutes. Cookies will flatten some and the crackles will be shiny and almost appear undercooked.
  • Allow to cool in pan on a rack for 3 minutes then use spatula to remove cookies to a rack to cool completely.