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Chocolate Crinkles Recipe Chocolate Crinkles Recipe

Like every recipe, including the very simplest, this one has gone through a number of permutations. This variation includes espresso powder; it gives the chocolate flavor a boost while adding the merest aromatic hint of itself. For a mocha crinkle, increase the espresso powder to 1 tablespoon or more, to taste. For a peppermint twist, substitute 1/4 teaspoon peppermint oil for the vanilla.

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At a glance

5 dozen 2 1/2" cookies
Nutrition information


Choose your measure:

  • 1 1/3 cups chopped bittersweet chocolate or chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons espresso powder, optional; for enhanced chocolate flavor
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 2/3 cups King Arthur Unbleached All-Purpose Flour
  • confectioners' sugar, for coating


  1. To make the dough: Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave until the butter melts. Remove it from the heat, and stir until the chocolate melts and the mixture is smooth.
  2. In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. Stir in the chocolate mixture, baking powder and salt, then the flour. Chill the dough for 2 to 3 hours, or overnight; it'll firm up considerably.
  3. Preheat the oven to 325°F. Lightly grease a couple of baking sheets, or line them with parchment.
  4. To shape the cookies: Put about a cup of confectioners' sugar into a shallow bowl. Using a teaspoon cookie scoop, a spoon, or your fingers, scoop out heaping teaspoon-sized portions of the dough; they should be roughly 1 1/4" in diameter. Drop the dough balls into the confectioners' sugar as you go.
  5. Once about five or six are in the bowl, shake and toss the bowl to coat the balls with the sugar. (If you try to do this with too many balls at a time, they'll just stick together.) Place the cookies on the prepared baking sheets, leaving about 1 1/2" between them.
  6. Bake the cookies for 10 to 12 minutes, switching the position of the pans (top to bottom, and front to back) midway through the baking time. As the cookies bake, they'll flatten out and acquire their distinctive "streaked" appearance.
  7. Remove the cookies from the oven, and allow them to cool on a rack. Store them at room temperature, well wrapped, for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 2 cookies
  • Servings Per Batch 30
Amount Per Serving:
  • Calories 130
  • Calories from Fat 60
  • Total Fat 6g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 35mg
  • Total Carbohydrate 17g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.