Chocolate Crinkle Cookies

These chocolate cookies are just ridiculous. Ridiculously messy to make. But also ridiculously pretty. And ridiculously soft and fudgy. (Mmm.)

Chocolate Crinkle Cookies (1)

Now if you think they’re worth the mess and effort, read on! (Or may I suggest my much simpler Chocolate Chocolate-chip Cookies recipe?)

The reason why I say making these cookies is ridiculously messy is down to the weather — it’s just too hot where I live.

I spied this recipe on Brown Eyed Baker and the cookies looked so pretty with their cracked powdery-white finish revealing dark chocolate cookie beneath. The recipe said “let the dough sit at room temperature for 10 minutes” and it should be workable. It wasn’t. The dough was practically leaking between my fingers as I tried to shape it.

It’s not the first time I’ve discovered a recipe wasn’t written for tropical climates. (Read how I get around making pie crusts in the warmth.) So I followed my instincts and tossed the dough in the freezer. Sure enough, 15 minutes later, the dough was firm and workable.

Now that my suspicions were confirmed about the brisker origins of this recipe, I knew to involve refrigeration in the recipe.

Was it worth the hassle? I’d like to think so. These chocolate cookies are so deliciously soft and rich, dense and chocolate-ty, almost like a good brownie. And of course, that beautifully fractured exterior.

Chocolate Crinkle Cookies (2)

Recipe for Chocolate Crinkle Cookies

About 2 dozen cookies.


  • 100g good quality dark chocolate (at least 70% cocoa solids)
  • 80g unsalted butter
  • 300g light brown sugar
  • 1/2 tsp salt
  • 125g all-purpose flour
  • 65g unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3 eggs
  • 1 tsp vanilla extract
  • Caster sugar, for coating
  • Icing sugar, for coating


Step 1: Break up the chocolate into small pieces and place in a saucepan. Add the butter, brown sugar and salt. Place saucepan over low heat, stirring occasionally, until the chocolate and butter have fully melted. Set aside to cool.

Step 2: Into a large bowl, sift together the flour, cocoa powder, baking powder and baking soda. When the chocolate mixture has cooled to room temperature, beat in 3 eggs and the vanilla.

Step 3: Pour the wet ingredients over the dry and stir well to combine. The dough will be quite loose at this stage, so place the entire bowl in the fridge for 45 minutes (or the freezer for 15 minutes if you’re impatient).

Step 4: Set your oven to 162°C (325°F). Line sheet trays with baking paper. Fill one small plate with caster sugar and another with icing sugar.

Step 5: Retrieve the chocolate dough and scoop a 2-tablespoon portion, either with a large spoon or a cookie disher (much easier). The dough is much too sticky to handle, so just plop it immediately into the caster sugar plate and roll it around to coat.

Now, pick up the sugar-coated dough and roll it between your palms to shape it into a ball. Drop the ball onto the icing sugar plate and roll it around to coat. Place onto a prepared sheet tray.

Dough balls

Step 6: Continue shaping and coating the rest of the dough, spacing the coated balls about 2 inches apart on the sheet trays. When you’ve filled a tray, place the entire tray in the fridge for 30 minutes (or freezer for 10 minutes) to firm up again. Then pop the tray straight into the oven and bake for 12 minutes. Cool completely before handling; store in an airtight container in the fridge.

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