The best chocolate crinkle cookies are intensely chocolate, flourless, fudgy, and decadent! They’re a chocolate lover’s dream cookie.
I’ve eaten a lot of chocolate crinkles in my day and I have to honestly say, thee are the absolute best. Mot crinkle cookies contain all-purpose flour. Not this recipe! Instead, this cookie focuses on the rich chocolate taste and great fudgy interiors.
I make these cookies in 2 different ways. I follow the recipe below but sometimes I use semisweet morsels in the recipe and then sometimes I crank up the chocolate intensity with “Premium Baking 60% Cacao Bittersweet Chocolate Chips”.
Let me tell you both ways are absolutely delicious, it just depends on what your in the mood for! Have you ever noticed that different people like different chocolate experiences? Some peeps only like a specific type of chocolate such as dark or milk or semisweet.
Chocolate cookies have to be some of the best cookies ever baked! I hope you’ll try my double chocolate chip cookies, brownie cookies, chocolate biscotti, and chocolate thumbprint cookies. Chocolate cookies are some of my favorites so you know these cookies will be amazing! I promise!! ♥
What Is A Chocolate Crinkle Cookie?
old fashioned chocolate crinkle cookies are chocolate cookies with a cracked and crinkled exterior that has been rolled in powdered sugar prior to baking with a fudgy chocolate interior! Mine are uniquely flourless so they’re fudgier than most! These are one of those fabulous recipes that are even better the day after you bake them!
Old Fashioned Chocolate Crinkle Cookies Ingredients
- Chocolate Chips: As I said above, I switch up the chocolate chips depending on just how chocolaty I want these cookies to be. I use either semisweet of 60% Cacao bittersweet chips! Both are absolutely delicious!
- Egg Whites: Use large eggs and it’s important the white are at room temperature before mixing them in the dough.
- Powdered Sugar: Powdered sugar is notorious for becoming lumpy as it’s stored. For best results, sift before using.
- Cocoa Powder: I use Hershey’s Cocoa 100% natural cocoa powder with great results. It’s cocoa that hasn’t been Dutch-processed so it still contains cocoa’s natural acids.
- Cornstarch: See the recipe. The cornstarch is mixed with water before adding it to the recipe.
- Salt: Actually increases the sweetness and gives it the right balance.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Keep can keep these cookies stored in an airtight container on the counter or in the fridge. They should stay fresh for 3-4 days. I like the taste of these cookies served best at room temperature.
- Can You Freeze This? Yes. If you want to freeze these, flash freeze them in a single layer, then place them in a resealable plastic bag and store up to 3 months.
- Make-Ahead: Bake ahead then refrigerate.
- Food Safety: If you’d like more info on food safety check out this link.
How To Make Chocolate Crinkle Cookies
Melt 1 cup of chocolate chips in the microwave.
Beat egg whites in a large bowl to soft peaks.
Combine 1 cup of sugar, cocoa, cornstarch, and salt.
Beat sugar and cocoa mixture. Stir in lukewarm water and 1/2 cup of chocolate chips.
Scoop the dough. Coat it with powdered sugar. Bake.
*** See Full Instructions On the Recipe Card Below!
More Favorite Chocolate Cookies
- Chocolate Chocolate Chip Cookies
- Chocolate Chip Cookies
- Chocolate Spritz Cookies
- Chocolate Christmas Cookies
- Magic Middle Peanut Butter Cookies
Chocolate Crinkle Cookies
- Nonstick Vegetable Spray
- 1 1/2 cups chocolate chips, divided
- 3 large egg whites at room temperature
- 2 1/2 cups powdered sugar divided
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch mixed with 3 tablespoons cold water
- 1/4 teaspoon salt
- Preheat oven to 400°F (204°C). Spray 2 large baking sheets with nonstick spray.
- Melt 1 cup of chocolate chips in a glass bowl in the microwave, stirring 3 times, for about 2 minutes overall. Cool slightly.
- Using an electric mixer, beat whites (3) in a large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until the mixture resembles a meringue or soft marshmallow creme.
- Whisk 1 cup sugar, cocoa (1/2 cup), cornstarch (1 tablespoon with 3 tablespoons cold water), and salt (1/4 teaspoon) in a medium bowl to blend.
- On low speed, beat sugar (1 cup) + cocoa mixture ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup of chocolate chips (the dough will become very stiff).
- Place 1/2 cup powdered sugar in a bowl.
- Parse out the dough using a medium cookie scoop with the dough leveled off at the top of the scoop. Roll dough into balls; roll in powdered sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on the rack for 10 minutes. Transfer to cooling rack.
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