Chocolate crinkle cookies are soft cocoa cookies with a striking cracked sugar crust. Crisp outside, chewy and chocolatey inside. Rolling them in icing sugar is what creates that signature crackled look.
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💡 Chilling the dough is essential – otherwise the cookies spread and will not crack.
💡 Roll the balls first in caster sugar, then in icing sugar, for sharper cracks.
💡 Add chocolate chunks or a pinch of cinnamon to the dough.
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The dough was probably not chilled enough, or there was too little sugar. Chill it well and coat the balls generously.
Warm dough spreads – always bake from chilled dough.
5–7 days in a sealed tin; they stay beautifully soft.
Yes, it keeps for 2 days in the fridge, so you can bake them fresh whenever you like.
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