{"id":28005,"date":"2022-12-09T12:29:18","date_gmt":"2022-12-09T06:59:18","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=28005"},"modified":"2025-11-29T16:54:59","modified_gmt":"2025-11-29T11:24:59","slug":"the-best-chocolate-crinkle-cookies-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/the-best-chocolate-crinkle-cookies-recipe\/","title":{"rendered":"The Best Chocolate Crinkle Cookies Recipe"},"content":{"rendered":"\n

These chocolate crinkle cookies<\/strong> are everything you want in a holiday treat - crackly, fudgy, and rich with deep chocolate flavor. They look gorgeous, taste even better, and instantly bring that cozy Christmas feeling to your kitchen!<\/p>\n\n\n\n

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Chocolate crinkle cookies are super simple to make and are an absolute delight for all chocoholics! These pretty crackly top cookies are crisp on the outside and like a moist fudgy brownie on the inside. They are rich, full-flavored, have soft baked centers, and have a crispy powdered sugar outer layer. There's something so festive about these cookies that they are always a part of our Christmas cookie<\/a> tray!<\/p>\n\n\n\n

Love crinkle cookies? Then you must try my lemon crinkle cookies<\/a> and gingerbread crinkle cookies<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Foolproof and easy - A simple, fuss-free chocolate crinkle cookie recipe that gives perfectly crackly cookies every single time.<\/p>\n\n\n\n

\u2728 Great for make-ahead - The dough chills beautifully and can be made days in advance. It even freezes well for up to a month!<\/p>\n\n\n\n

\u2728 Stay fresh for weeks - These crackle cookies stay well for up to 2 weeks, making them ideal for gifting and holiday prep!<\/p>\n\n\n\n

\u2728 Egg-free! These cookies are a wonderful option for those avoiding eggs, and you won't miss them! <\/p>\n\n\n\n

\u2728Festive and beautiful- That signature brown and white crackle top makes them look instantly holiday-ready and festive with no effort!<\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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These turned out soo good, kids and everyone loved them! Going to make them again soon, adding more coffee powder! - Sara<\/p>\n\n\n\n

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Peeped at the previous review and being an avid coffee drinker added one additional tsp of coffee granules to the mixture. I also subbed the 3\/4 of the ap flour with sesame flour just for the fun of it and the recipe still worked out no problem. Its perfect, no notes, these are some of the most delicious chocolate cookies ive ever tried! Thanks and Happy Holidays to you, Natasha! - Alice<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> All-purpose works the best here. You may use cake flour; it will give you a crumblier cookie.<\/p>\n\n\n\n

Baking soda:<\/strong> Helps the cookies puff up and crack beautifully.<\/p>\n\n\n\n

Sugar:<\/strong> Use dark or light brown sugar for a deep caramel flavor. You can use coconut sugar, too. Powdered sugar\/ icing sugar is used to roll the cookie dough balls.<\/p>\n\n\n\n

Oil:<\/strong> I used melted coconut oil. It has a subtle sweet flavor and aroma that I love. You can use any other vegetable oil you prefer.<\/p>\n\n\n\n

Yogurt:<\/strong> since this recipe is egg-free, we are using thick, full-fat plain Greek yogurt instead. It adds richness and moisture to the cookies.<\/p>\n\n\n\n

Cocoa powder: <\/strong>Use any natural, unsweetened cocoa powder you like. It adds an intense chocolate-y flavor to these crinkle cookies!<\/p>\n\n\n\n

Coffee powder:<\/strong> To enhance the deep chocolate flavor- I highly recommend not skipping this.<\/p>\n\n\n\n

Vanilla extract:<\/strong> For warmth and extra flavor. Use store-bought or homemade vanilla extract<\/a>.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Peppermint Chocolate Crinkle Cookies<\/strong> - Add 1 teaspoon of pure peppermint extract to the wet ingredients and top with some crushed candy canes, just like I did for my chocolate peppermint fudge<\/a>!<\/p>\n\n\n\n

Double Chocolate Crinkle Cookies<\/strong> - Add chocolate chips to the batter, as I did for my double chocolate chip cookies<\/a>.<\/p>\n\n\n\n

Vegan - <\/strong>You can replace yogurt with plant-based yogurt.<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Chocolate Crinkle Cookies<\/h2>\n\n\n\n

Step 1<\/strong>: Whisk coconut oil and brown sugar in a bowl. Mix in Greek yogurt and vanilla extract, and keep it aside.<\/p>\n\n\n\n

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Step 2:<\/strong> In another bowl, sift together cocoa powder, flour, baking soda, and salt. Add instant coffee powder to this mixture.<\/p>\n\n\n\n

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Step 3:<\/strong> Now add the wet mixture to the dry contents and mix well.<\/p>\n\n\n\n

Step 4:<\/strong> This dough will be a little soft. Refrigerate for 30 - 60 minutes until the dough is firm enough to handle.<\/p>\n\n\n\n

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Step 5<\/strong>: Preheat the oven and line the baking tray with Silpat or parchment paper.<\/p>\n\n\n\n

Step 6<\/strong>: Roll the dough into 1\" balls.<\/p>\n\n\n\n

Step 7:<\/strong> Pour icing sugar into a shallow bowl. Roll the dough balls in icing sugar.<\/p>\n\n\n\n

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Step 8<\/strong>: Place the dough balls on the prepared baking tray.<\/p>\n\n\n\n

Step 9<\/strong>: Bake for 10-12 minutes till the top is firm to the touch. Do not overbake.<\/p>\n\n\n\n

Step 10:<\/strong>Cool on a wire rack. Store in an airtight container.<\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n