Nora Cooks Crinkle Cookies are the chocolate cookie I make when I want something that looks fancy but takes almost no effort. They crack open in the oven like little snow-capped mountains, and the centers stay soft and fudgy for days.
Advertisements1
I first baked these on my balcony on a chilly November afternoon. The cold air actually helped the dough firm up fast, and by the time my neighbor knocked, the whole tray was gone. Now I make a double batch every holiday season.
The trick is simple: chill the dough, roll it twice in powdered sugar, and don't overbake. If you can scoop cookie dough, you can make these.
Why You'll Love This Recipe
About the Ingredients
1/2 cup (113g) unsalted butter, melted and slightly cooled
Melt it in the microwave in 20-second bursts so it doesn't sputter. Salted butter works too; just skip the added salt below.
4 oz (113g) semisweet chocolate, chopped
Use a bar, not chips, because bars melt smoother. Dark chocolate (60%) gives a less sweet, more grown-up cookie.
3/4 cup (150g) granulated sugar
White sugar keeps the crinkle contrast clean. Coconut sugar will darken the dough and change the texture.
1/4 cup (50g) packed light brown sugar
Brown sugar adds moisture and a soft center. Dark brown sugar makes the cookies taste almost caramel-like.
2 large eggs, room temperature
Room-temperature eggs blend without seizing the melted chocolate. Set them in warm water for 10 minutes if you forgot.
1 teaspoon vanilla extract
Real vanilla beats imitation here since there are so few flavors. Almond extract (1/2 teaspoon) is a lovely swap.
1 1/4 cups (156g) all-purpose flour
Spoon the flour into the cup and level it off; packed flour makes dry cookies. A 1:1 gluten-free blend works as a substitute.
1/3 cup (28g) unsweetened cocoa powder, sifted
Dutch-process cocoa gives a darker color and smoother taste. Natural cocoa is fine but slightly more bitter.
1 teaspoon baking powder
This is what makes the cookies puff and crack. Don't swap it for baking soda, which needs acid to work.
1/2 teaspoon fine salt
Salt balances the sweetness. If you used salted butter, cut this to 1/4 teaspoon.
1/2 cup (60g) powdered sugar, for rolling
Sift it first so you get an even coat. Cornstarch-based powdered sugar sticks a little better than tapioca-based.
Tips & Tricks
Chill the dough at least 2 hours
Warm dough spreads flat and swallows the powdered sugar, so cold dough is what creates tall, crackly cookies.
Roll in sugar twice
Coat each ball, let it sit 30 seconds, then roll again. The double layer is what keeps the crinkles white instead of melting away.
Pull them while they look underdone
The centers should be soft and slightly glossy at 11 minutes. They finish setting on the hot pan, which keeps them fudgy.
Measure flour by spooning
Scooping straight from the bag packs in up to 20% extra flour, and that's the number one reason crinkle cookies turn cakey.
Pro Tips
Step-by-Step Instructions
1. Melt butter and chocolate
Microwave the butter and chopped chocolate in a heatproof bowl in 20-second bursts, stirring between each, until smooth, about 1 minute total. Let it cool 5 minutes so it won't cook the eggs.
2. Whisk in sugars and eggs
Whisk in both sugars, then the eggs and vanilla, until the mixture looks glossy and thick, about 1 minute. It should ribbon off the whisk.
3. Fold in dry ingredients
Sift in the flour, cocoa, baking powder, and salt, then fold with a spatula just until no dry streaks remain. Stop there; overmixing makes tough cookies.
4. Chill the dough
Cover the bowl and refrigerate at least 2 hours, or up to 3 days. The dough should feel firm and scoopable, like cold cookie dough, not sticky.
5. Heat oven and prep pans
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Put the powdered sugar in a small bowl.
6. Roll and coat the balls
Scoop 1.5-tablespoon portions, roll into balls, then roll generously in powdered sugar twice. Place them 2 inches apart; they spread to about 3 inches.
7. Bake until cracked
Bake 10 to 12 minutes, until the tops are cracked and the edges are set but the centers still look soft. An instant-read thermometer in the center should read about 175°F (79°C).
8. Cool and serve
Leave the cookies on the pan 5 minutes, then move them to a rack. They'll deflate slightly and the cracks will set. Serve warm with cold milk.
Delicious Variations
Peppermint Crunch
Add 1/2 teaspoon peppermint extract and press crushed candy canes onto the tops before baking.
Lemon Crinkle Cookies
Swap the cocoa and chocolate for 2 tablespoons lemon zest and 2 tablespoons lemon juice for a bright, sunny version.
Red Velvet Twist
Add 2 teaspoons red food gel and 1 teaspoon white vinegar to the wet mix for a ruby-red cookie with the same crackle.
How to Store Nora Cooks Crinkle Cookies
Refrigerator
Store in an airtight container at room temperature up to 4 days, or refrigerate up to 1 week; let them sit out 15 minutes to soften.
Freezer
Freeze baked cookies in a zip-top bag up to 3 months, or freeze scooped dough balls (before the sugar coat) up to 2 months.
Reheating
Warm frozen cookies in a 300°F (150°C) oven for 4 to 5 minutes, or microwave one for 10 seconds for a just-baked center.
Frequently Asked Questions
Q: Why did my crinkle cookies not crack?
Your dough was too warm or the oven was too cool. Chill the dough at least 2 hours and preheat fully to 350°F (175°C) so the cookies puff fast and split the sugar shell.
Q: Can I make crinkle cookies without chilling the dough?
You can, but they'll spread flatter and the powdered sugar will mostly dissolve. If you're short on time, freeze the scooped balls for 30 minutes instead of chilling the whole bowl.
Q: How do I keep the powdered sugar from melting into the cookie?
Roll each ball in powdered sugar twice, with a short rest in between. The first coat absorbs moisture, and the second coat stays white through baking.
Q: Can I use cocoa powder instead of melted chocolate?
Yes, but the texture changes. Replace the 4 oz chocolate with 1/4 cup extra cocoa, 2 tablespoons butter, and 2 tablespoons sugar for a lighter, less fudgy cookie.
Q: How do I know when crinkle cookies are done?
They're done when the tops are cracked and the edges are set but the centers still look slightly soft, about 10 to 12 minutes. They firm up as they cool on the pan.
Bake a batch this week and watch everyone reach for the crinkliest one first. If you make them, tell me how they turned out, and snap a photo before the tray empties. Happy growing!
Nora Cooks Crinkle Cookies
Nora Cooks Crinkle Cookies are rich, fudgy chocolate cookies rolled in powdered sugar with crackly tops, ready in about 50 minutes from one bowl.
🧂 Ingredients
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 4 oz (113g) semisweet chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (156g) all-purpose flour
- 1/3 cup (28g) unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (60g) powdered sugar, for rolling
📋 Instructions
- 1Melt butter and chocolate — Microwave the butter and chopped chocolate in a heatproof bowl in 20-second bursts, stirring between each, until smooth, about 1 minute total. Let it cool 5 minutes so it won't cook the eggs.
- 2Whisk in sugars and eggs — Whisk in both sugars, then the eggs and vanilla, until the mixture looks glossy and thick, about 1 minute. It should ribbon off the whisk.
- 3Fold in dry ingredients — Sift in the flour, cocoa, baking powder, and salt, then fold with a spatula just until no dry streaks remain. Stop there; overmixing makes tough cookies.
- 4Chill the dough — Cover the bowl and refrigerate at least 2 hours, or up to 3 days. The dough should feel firm and scoopable, like cold cookie dough, not sticky.
- 5Heat oven and prep pans — Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Put the powdered sugar in a small bowl.
- 6Roll and coat the balls — Scoop 1.5-tablespoon portions, roll into balls, then roll generously in powdered sugar twice. Place them 2 inches apart; they spread to about 3 inches.
- 7Bake until cracked — Bake 10 to 12 minutes, until the tops are cracked and the edges are set but the centers still look soft. An instant-read thermometer in the center should read about 175°F (79°C).
- 8Cool and serve — Leave the cookies on the pan 5 minutes, then move them to a rack. They'll deflate slightly and the cracks will set. Serve warm with cold milk.
Maya writes about urban gardening and sustainable living, focusing on small-space solutions and budget-friendly projects. She shares practical tips for growing food in apartments and balconies.
