Chocolate Crinkle Cookies

Well, here it is. The best Chocolate Crinkle Cookies you’ll ever eat. Thanks to the people at Americas Test Kitchen who did all the real work in developing this recipe, I merely tweaked it. This is a Dairy Free recipe now 🙂

This is what I did…


Assembled the ingredients…minus the vanilla… that elusive vanilla!


Combine the eggs, brown sugar, espresso powder and vanilla


stick the crisco and chocolate chips in a microwave safe container


Not quite ready after 30 secs


Ready after another 40 secs


Had my helpers add the melted chocolate into the egg mixture, on low


Combine the dry ingredients together


add the dry ingredients into the wet ingredients and mix until just combined


and there’s the batter! Let it rest 10-15 minutes while you prep your pans


Fit your parchment to size


Ready to Rock and Roll


Using a Mini Scooper, drop 1 scoop into a bowl of sugar



toss it in the sugar so you are able to handle it without it becoming a sticky mess!




They’ll bake at 325 Degrees for 12 minutes on the center rake. Bake each tray alone! (they don’t like sharing the oven)


Pose them in front of a black wall for lots of drama and try not to eat them all 😉

Good Luck with trying not to eat them all.

I literally had to hide them from my son who was sneaking them whenever he came into the kitchen…I’m pretty sure he single handedly at 10 in one day!

Here’s what you need…

Chocolate Crinkle Cookies

1 Cup FLour

1/2 Cup Cocoa powder

1/2 tsp salt

1 tsp baking soda

3 eggs

1 1/2 C brown sugar

1 tsp finely ground espresso

1 tsp vanilla

4oz  dairy free chocolate chips

4 Tablespoons Crisco or dairy free butter

Granulated sugar in a bowl for rolling

Powdered Sugar in a bowl for rolling

Parchment paper and cookie sheets

mini scooper

Preheat Oven to 325°F. Combine eggs, brown sugar, espresso and vanilla

Melt chocolate chips and crisco. Add to wet ingredients

Mix dry ingredients (flour, cocoa, salt, baking soda). Mix until just combined.

Rest batter for 10-15 minutes, then roll in granulated sugar to form a ball, followed by rolling in powdered sugar to coat completely.

Arrange on cookies sheets with 2″ spacing not more than 11 on a tray.

Bake for 12 minutes, one tray at a time.

THEY WILL LOOK GOOEY AND UNCOOKED. Don’t be fooled, 12 minutes is perfect and they will solidify as they cool. Let them rest on the cookie sheet until the next batch is done cooking