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4.75 from 8 votes

Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are rich and fudgy, coated in sugar then baked to perfection. Perfect for that chocolate craving and a must for your holiday table!
Prep Time25 minutes
Cook Time12 minutes
Chill Time4 hours
Total Time12 minutes
Course: Cookies
Cuisine: American
Keyword: chocolate crinkle cookies, cookie recipes, cookies
Servings: 36
Calories: 148kcal
Author: Joanna Cismaru

Ingredients

Chocolate Crinkle Cookies

  • 12 tablespoon butter unsalted, softened (1 1/2 sticks)
  • 2 cups sugar granulated
  • 4 large eggs
  • 2 tablespoon Grand Marnier
  • 2½ cups all-purpose flour
  • 1 cup cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt

For Rolling Cookies In

  • ½ cup sugar granulated
  • 1 cup powdered sugar same as icing sugar or confectioners sugar
US Customary - Metric

Instructions

  • Preheat your oven to 350°F. Line 3 baking sheets with parchment paper. Set aside. 
  • In the bowl of your mixer add the softened butter and sugar and mix until well combined.
  • Add the eggs, one at a time and continue mixing until light and fluffy. Stir in the Grant Marnier.
  • In another large bowl combine the flour, cocoa powder, baking powder and salt.
  • Gradually add the flour mixture to the mixer bowl and mix until combined. Do not over mix. Cover the bowl with plastic wrap and chill for 4 hours to overnight.
  • Place the remaining sugar and powdered sugar in 2 separate shallow plates or bowls. Form the dough into 1-inch balls. Use a cookie scoop for evenly sized cookies. Roll the cookie balls first in the granulated sugar and then in powdered sugar. Make sure they are coated properly.
  • Transfer the cookies balls to the prepared baking sheets and arrange about 1 ½ inches apart. You should be able to fit about 12 cookies per sheet.
  • Place the baking sheets to the preheat oven and bake for 10 to 12 minutes until the cookies are puffed and cracked. If placing 2 cookie sheets at once, switch them halfway through.
  • Let the cookies cool for 5 minutes on the baking sheets, then transfer them to racks to cool completely.

Notes

  1. If you don't have 3 baking sheets, you can use the same one, however, let the baking sheet come to room temperature before placing the next batch of cookies on it. 
  2. What Can I Substitute Grand Marnier with? Use any other orange liquor. For a non alcoholic version use orange extract or vanilla extract. If using extract use only 1 tsp.
  3. Stored properly in an airtight container, these cookies will last 3 to 5 days.
  4. These cookies freeze well. Place them in an airtight container, and freeze them for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 148kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 41mg | Potassium: 88mg | Fiber: 1g | Sugar: 17g | Vitamin A: 150IU | Calcium: 23mg | Iron: 0.9mg