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.
Whisk.
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

Save Recipe!

Print Recipe Pin Recipe