Fudgy Dark Chocolate Crinkle Cookies
Also called Tiger cookies, these have a deep, rich chocolate flavor and are rolled in...
- Prep
- 20 mins
- Cook
- 10 mins
- Chill Time
- 1 hr
- Total
- 1 hr 30 mins
- Makes
- 36 cookies
These Dark Chocolate Crinkle Cookies, also called Tiger cookies, have a deep, rich chocolate flavor and are rolled in a generous coat of powdered sugar. Best of all, they taste just like fudgy brownies!
Can You Freeze Dark Chocolate Crinkle Cookies?
Yes! To freeze them, roll the dough into balls and set them on a parchment-lined sheet to firm up. Once they are solid, move them into a freezer bag or a tightly sealed container.
Do not roll the dough balls in powdered sugar before freezing. You can do that right before baking.
When it is time to bake them, do not let them thaw. Take them straight from the freezer, coat them in powdered sugar, then bake, adding 1-2 minutes to the baking time.
Do You Need to Chill the Chocolate Crinkle Cookie Dough?
Yes, the dough needs to chill before baking, but only for an hour. This lets the butter in the dough spread out a little while the cookies bake.
How to Make Dark Chocolate Crinkle Cookies
Here is a quick overview of how to make these dark chocolate crinkle cookies.
Combine the dry ingredients. Mix together the all-purpose flour, dark cocoa powder (I used Hershey's Special Dark), baking soda, and salt.
Mix the wet ingredients. A stand mixer or hand mixer works here. Beat the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Then add the egg and vanilla extract.
Slow the mixer down and add the dry ingredients. The dough will be quite thick.
Chill the cookie dough. Cover it and refrigerate for at least 1 hour. I have also kept it in the fridge overnight.
Scoop, roll, and bake. I used a 1-tablespoon cookie scoop to portion the dough. Your hands will turn dark from the cocoa powder. I suggest scooping all the dough balls before rolling them in powdered sugar.
You will need about 1 cup of powdered sugar for rolling the dough balls. Coat them generously! Some sugar will come off or melt, but most of it should stay on.
You can also use non-melting powdered sugar. I have used the King Arthur brand, and it works very well!
If you like, you can roll the cookies in granulated sugar first, then coat them in powdered sugar.
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This recipe was first published on December 12, 2018. It has since been updated with new photos, content, and tips.
Fudgy Dark Chocolate Crinkle Cookies
These dark chocolate crinkle cookies have beautiful white, crackly tops and a rich, dark chocolate flavor that tastes just like brownies! Make them this holiday season or any time of year!
- Prep
- 20 mins
- Cook
- 10 mins
- Chill Time
- 1 hr
- Total
- 1 hr 30 mins
- Makes
- 36 cookies
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Dark Cocoa Powder
- 1 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 cup Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 cup Powdered Sugar, for rolling the cookie dough balls in
Method
- In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt. Set it aside.
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy (about 2-3 minutes).
- Mix in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
- Switch the mixer to low and add the whisked dry ingredients a little at a time until fully blended. The dough will be very thick.
- Cover the dough tightly and refrigerate for at least an hour. If you chill it overnight, let it sit at room temperature for about 10-15 minutes before baking.
- Set the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats and set them aside.
- Pour the powdered sugar into a bowl, which you will use to roll the dough balls in.
- Using a 1 tablespoon cookie scoop or a spoon, portion the dough and roll it into 1 inch balls, then coat each one heavily in powdered sugar.
- Place the cookies about 1 1/2 inches apart on the baking sheet. Repeat until the sheet is full.
- Bake for 8-10 minutes at 350ºF (mine needed 10 minutes). Then let them cool for about 5 minutes before moving them to a cooling rack. They fall apart easily while still warm, so handle them carefully. It helps to set out a paper towel or sheet of wax paper to catch the sugar that falls off your cookies.
- The cookies will sink a little as they cool. This is completely normal.
- If the cookies did not flatten as much as you like, gently press down on each one with the bottom of a drinking glass.
Baker’s notes
- I used Hershey's Special Dark Cocoa Powder for the dark cocoa powder.
- I recommend non-melting powdered sugar, such as the King Arthur brand!
- I recommend scooping all the dough balls first, then rolling them in powdered sugar. It is a little less messy that way.
- Recipe adapted from Hershey's and Sally's Baking Addiction.
