Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

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  • ½ C unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 ½ C Pioneer® Golden Light Brown Sugar, packed
  • 3 eggs
  • 4 tsp instant espresso powder, optional
  • 1 tsp vanilla
  • 4 T unsalted butter
  • 4 oz. unsweetened chocolate bar, chopped
  • ½ C Pioneer® Sugar
  • ½ C Pioneer® Confectioners Powdered Sugar


  1. Place oven rack in the middle position. Preheat oven to 325° F. Line two baking sheets with parchment paper; set aside. 
  2. Whisk the flour, cocoa, baking powder, baking soda and salt together; set aside. 
  3. In large bowl, whisk Pioneer® Golden Light Brown Sugar, eggs, espresso powder and vanilla together. 
  4. Combine the unsweetened chocolate and butter in microwavable bowl. Microwave at 50% power for 2 – 3 minutes, until melted and smooth. Whisk the mixture into the egg and sugar mixture until combined. 
  5. Fold in the flour mixture until no dry spots remain. Let sit at room temperature for 15 minutes. 
  6. Place the Pioneer® Sugar and Pioneer® Confectioners Powdered Sugar in separate shallow bowls. 
  7. Pinch off about 2 tablespoons of dough and roll in balls. Drop the ball into the granulated sugar first then the powdered sugar. Place the balls onto the prepared baking pan. 
  8. Bake for 12 minutes but only 1 sheet of cookies at a time, rotating the sheet about half way through the cooking time. Cool on the baking sheets before removing. Yield: 24 cookies.
Chocolate Crinkle Cookies
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.