The Best Chocolate Crinkle Cookies Recipe -

Chocolate crinkle cookies on a parchment paper lined wooden platter.

5 from 2 votes

The Best Chocolate Crinkle Cookies Recipe

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.

Prep Time15

Cook Time12

Course: Cookies

Cuisine: American

Servings: Cookies

Calories: 125kcal

Author: Natasha Minocha

Ingredients

1 cup Brown sugar
1/2 cup Coconut oil
1/2 cup Greek yogurt, plain
1 tsp Vanilla extract
1 3/4 cup All-purpose flour
1/2 cup Cocoa powder
1 tsp Baking soda
1/4 tsp Salt
2 tsp Instant coffee powder
1/2 cup Powdered sugar / Icing sugar

US Customary - Metric

Instructions

In a large bowl, whisk together the brown sugar and coconut oil.
1 cup Brown sugar, 1/2 cup Coconut oil
Add the Greek yogurt and vanilla extract to the sugar mixture and mix well.
Keep aside.
1/2 cup Greek yogurt, plain, 1 tsp Vanilla extract
In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
1 3/4 cup All-purpose flour, 1/2 cup Cocoa powder, 1 tsp Baking soda, 1/4 tsp Salt
Whisk in the coffee powder.
2 tsp Instant coffee powder
Pour the wet ingredients into the dry ingredients and mix well, until a soft dough is formed.
Refrigerate the dough until firm, 30 - 60 minutes.
You can refrigerate the dough for up to 3 days at this point or freeze the dough balls for a month. Let the frozen cookie dough thaw for 30 minutes before rolling them in icing sugar and baking.
When you're ready to bake, preheat the oven to 180 C / 350 F and line a baking tray with Silpat or parchment paper.
Pour the icing sugar in a shallow bowl. Roll the dough into 1-inch balls and roll the balls in the powdered sugar.
1/2 cup Powdered sugar
Place cookies on a baking sheet, being sure to leave space between each of the cookies.
Bake at 180 C / 350 F for 10-12 minutes or until the tops of cookies are slightly firm to the touch.
The cookies will harden as they cool, so please don't overbake.
Cool completely on a wire rack before transferring to an air-tight container. Enjoy!

Video

Notes

I make this eggless version of the crinkle brownie cookies, but if using eggs, replace the yogurt with 2 eggs.
Coconut oil can be replaced by any neutral oil.
I love adding coffee to make a mocha crinkle cookie version. The coffee makes the chocolate flavor more intense and delicious. But you may skip it if you wish.
Don't overbake the cookies. Bake for 10-12 minutes or until the tops are just slightly firm to the touch. These chocolate crinkle cookies harden as they cool.

Nutrition