Chocolate crinkle cookies

Chocolate crinkle cookies

A rich chocolate cookie with a sweet sugar coating

Do you know how you can tell when a recipe is a winner? When you ask a smartphone distracted teenager to have a taste, and she does, and she then looks up from Tik Tok long enough to exclaim, “Oh man! These are really good!”. That, dear friends, was how we knew that this recipe for chocolate crinkle cookies was post-worthy.

How best to describe the taste of this popular Christmas cookie that is more informative than “Oh man!”? Well, if you live in Canada and have ever visited a Tim Hortons the same teenager said that these cookies taste like the chocolate timbits from this favourite coffee shop – but better (sorry Tim).

Chocolate crinkle cookies

The reason these cookies are so delicious is their deep chocolate flavour, their almost fudge-like texture and their sweet sugary coating. It’s a good thing that they are quick and easy to whip up because those you bake to gift in Christmas cookie baskets may be too hard to resist. We’re already on our third batch of these cookies, and we have yet to give away a single one. Judge us if you want. We’ll just be sitting here nibbling on more of these chocolate crinkle cookies.

Helpful hints

The recipe says to melt the chocolate in a double boiler. What exactly is a double boiler?

A double boiler, or bain-marie, is a special piece of kitchen equipment that is like a heated bath; it is used to melt ingredients or to bring them up to a certain temperature slowly and evenly. Although you can purchase an actual double boiler – personally we think that this is only a good option if you have unlimited funds and unlimited kitchen storage space, or if you are a chocolatier.

How can I make my own bain-marie?

To make your own bain-marie at home simply use a saucepan and a heat-proof bowl that covers the top of your saucepan. Place a few inches of water in your pot and nestle the bowl over your pot; be sure that the water does not touch the bottom of your bowl – you want your chocolate (in the case of this recipe) to melt with the heat created by the steam and not the hot water directly). As well, be sure that your bowl fits snugly in your pot because you don’t want any of the steam which is created to escape.

How can I melt chocolate in a bain-marie?

Once you have set up your bain-marie or double boiler as described above, place your chocolate into the bowl and turn the heat on to medium. Use a whisk to stir the chocolate as it starts to melt due to the steam. Once your chocolate has completely melted, turn off the heat and remove the bowl from the top of your saucepan – carefully! The bowl will be hot, and you don’t want to get burned by any escaping steam.

Chocolate crinkle cookies

Pin this recipe if you like it!

Chocolate crinkle cookies

Are you feeling like some salad (since you’ve eaten your weight in cookies?) Check out these great salad recipe:

Maniatiki salata

Greek-style Cobb salad

Greek potato salad

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment below!

This recipe was revised December 2021, to make it even more delicious!

Chocolate crinkle cookies
Chocolate crinkle cookies

Chocolate crinkle cookies

A rich chocolate cookie with a crispy sugar coated exterior
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 26 cookies
Author: Mia Kouppa


  • Stand mixer
  • Baking tray


  • 3 oz (85 grams) dark chocolate, chopped or semi-sweet chocolate
  • 1 cup (150 grams) all purpose flour
  • 1/2 cup (60 grams) cocoa powder sifted
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (125 mL) vegetable oil
  • 1/2 cup (100 grams) packed brown or golden sugar sifted
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the topping

  • 1 cup (130 grams) icing sugar for rolling


  • In a double boiler, melt the chopped dark chocolate. Alternatively, you can melt the chocolate in the microwave. Let cool while you prepare the next steps.
  • Combine the dry ingredients: flour, cocoa, baking powder and salt in a bowl. Whisk to combine.
  • In a stand mixer using the paddle attachment, beat together the oil and the brown sugar and granulated sugar on medium speed for about 2 minutes. It will look crystallized.
  • Add the eggs, and vanilla. Mix on medium-low until combined.
  • Next add in the melted dark chocolate and mix on low speed until fully combined.
  • With the mixer still on low speed slowly add in the flour mixture. Beat until just well combined. The cookie dough will be slightly sticky.
  • Place the cookie dough in a clean bowl, cover it with plastic wrap, and refrigerate for at least 2 hours. This will help prevent the cookies from expanding and spreading out too much while baking. This is a very important step, don't skip it.
  • At this point, the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks.
  • Preheat your oven to 350 degrees Fahrenheit. While your oven is preheating, let your dough sit out at room temperature for 5-10 minutes.
  • Put your icing sugar in a small bowl.
  • Line a baking sheet with parchment paper. For each cookie, take a heaping tablespoon of dough (we like to use a small ice-cream scoop) and form a ball using the palm of your hands. Roll each ball in the icing sugar, till completely and thoroughly covered. Shake a bit, and roll again in the icing sugar. Place the balls 3 inches apart on the baking pan.
  • Bake the cookies for approximately 12 minutes. Do not overbake them. You want the inside to be like a brownie. Remove the cookies from the oven and let them rest on the baking sheet for a few minutes before transferring then to a wire rack to cool completely. They will be soft, they will harden up as they cool down.
  • Store at room temperature in an airtight container for up to 5 days.
  • Enjoy!


If while baking, your cookies didn't spread, one of the reasons can be is that you added too much flour, making the batter too thick. 
You can freeze your baked cookies in single layers in a freezer bag, or freezer safe container for up to 2 months.  We suggest lining each layer with parchment paper.  Once you're ready to use them, thaw them in the refrigerator or counter.  Bring to room temperature prior to use.

Thanks for sharing!


  1. We’ve always wanted to make these and knew yours would be a recipe we could trust! They came out great!!

    1. miakouppa says:

      Thank you so much Eleni for saying that!! We are thrilled that you know our recipes are ones you can trust! Yay!! xoxo Helen & Billie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating