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Chocolate Crinkle Cookies

These cookies are sure to satisfy all the chocolate lovers out there! There are mini-chocolate chips in these already chocolaty cookies!! They are easy to make and...Mmmm, so yummy!! Just remember to share...(I won't tell if you don't).
Course cookies, Dessert, Snack
Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 2 hours
Servings 3 dozen


  • ¾ cup butter, melted
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 ounces mini semi-sweet chocolate chips
  • ½ cup powdered sugar


  • In a large bowl, mix together the melted butter, cocoa powder, and sugar.
  • Whisk in the eggs and vanilla.
  • In a separate bowl, stir together the flour, baking soda, and salt.
  • Slowly add the dry ingredients to the chocolate mixture. Next, stir in the chocolate chips.
  • Cover and refrigerate the dough for 1 to 2 hours.
  • Preheat the oven to 350°F.
  • Prepare the baking sheets using parchment paper or a silicone baking mat.
  • Form the dough into 1-inch balls, then roll the balls in the powdered sugar.
  • Bake for 10 minutes.
  • Allow the cookies to rest for 2 to 3 minutes before removing them from the baking sheet to a cooling rack. Then allow the baking sheet to return to room temperature before adding more cookie dough (see notes).
  • Store in an airtight container for up to 5 days.


I follow one other rule for all my cookie recipes. That is to allow your baking sheet to return to room temperature before adding more cookie dough to the baking sheet. If you put cookie dough onto a hot or warm pan, it begins to melt the ingredients before they even get into the oven. This will result in flatter cookies that spread out more than you may want. If you don't want to wait for the pan to cool, you can always rinse the pan with cold water until it is cool to the touch, dry it, and you are ready to go. This method takes less than a minute.
Store in an airtight container for 4 to 5 days.
These cookies freeze well. If you freeze them, it is best to eat them within six months.