These fresh milled flour chocolate crinkle cookies are rich and fudgy, with soft, brownie-like centers, slightly crisp edges, and beautiful powdered sugar crinkles. They’re perfect for Christmas cookie trays, holiday baking, or anytime you’re craving something chocolatey!
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My mom used to make chocolate crinkle cookies around the holidays, so they’ve always been a special cookie to me! I’ve always preferred the thicker, puffier ones over the thin, flat cookies, so I spent quite a bit of time testing and adjusting this recipe to get that texture just right.
If you’re planning your holiday baking, be sure to check out my fresh milled flour gingerbread cookies and snowball cookies, too! They’re a couple of my other favorite Christmas cookies.
What are Chocolate Crinkle Cookies?
Chocolate crinkle cookies are basically a cross between a brownie and a chocolate chip cookie!
Before baking, the cookie dough is rolled into balls and generously coated in powdered sugar. As the cookies bake, they puff up and crack, letting the rich chocolate peek through the white powdered sugar.
That’s what gives chocolate crinkle cookies their signature snowy, crackled appearance!
Why You’ll Love This Fresh Milled Flour Chocolate Crinkle Cookies Recipe
Ingredients You’ll Need
Tips for the Best Fresh Milled Flour Chocolate Crinkle Cookies
Don’t skip chilling the dough. Chocolate crinkle cookie dough is naturally sticky. Refrigerating it for at least 4 hours makes it so much easier to handle and helps prevent excessive spreading while baking.
Don’t overbake the cookies. For soft, fudgy centers, remove the cookies when the edges are set, but the centers still look slightly wet. They’ll continue to firm up as they cool.
Use a cookie scoop. I use a 1-inch cookie scoop to keep the cookies uniform in size so they bake evenly. If you don’t have one, you can use a tablespoon instead.
Always use a cool baking sheet. Never place chilled cookie dough on a hot baking sheet! The heat can soften the butter and make the cookies spread before they even go into the oven. I like to rotate between two baking sheets so one can cool while the other batch is baking.
How to Make Fresh Milled Flour Chocolate Crinkle Cookies
- Weigh 170 grams of soft white wheat berries and mill them into fine flour. In a small bowl, whisk together the freshly milled flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to combine the granulated sugar, brown sugar, and softened butter. Mix on medium speed until well combined.
- Add the eggs one at a time, mixing after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. The dough will be thick and sticky, which is completely normal.
- Cover the bowl and refrigerate the dough for at least 4 hours or overnight. This helps firm up the dough so it’s easier to handle and gives the freshly milled flour time to absorb moisture.
- Once the dough has chilled, preheat your oven to 375°F and line a baking sheet with parchment paper. Using a 1-inch cookie scoop or tablespoon, scoop out enough dough for one batch and roll each portion between your hands into a nice, round ball.
- Roll each dough ball generously in powdered sugar until completely coated, then arrange them a few inches apart on the prepared baking sheet. Keep the remaining dough in the refrigerator between batches.
- Bake for 8-10 minutes, or until the edges are firm and the centers are puffed but still look slightly wet. Mine bake perfectly at 9 minutes. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Repeat with the remaining chilled dough, making sure to use a cool baking sheet for each batch.
How to Store and Freeze Fresh Milled Flour Chocolate Crinkle Cookies
Room temperature: Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
Refrigerator: You can refrigerate the cookies in an airtight container for up to one week, although they may become slightly firmer when chilled.
Freezer: Freeze baked cookies in a freezer-safe container for up to 3 months. Place parchment paper between layers to prevent sticking.
Freezing cookie dough: Scoop the dough into balls and freeze them on a parchment-lined baking sheet until firm. Transfer to a freezer-safe bag or container and freeze for up to 3 months. When ready to bake, roll the dough balls in powdered sugar and bake, adding a little extra baking time if needed.
Keep in mind that the powdered sugar coating may absorb some moisture during storage, especially after freezing and thawing
FAQ
More Fresh Milled Flour Cookie Recipes
Fresh Milled Flour Chocolate Crinkle Cookies
Equipment
- Grain mill
- Kitchen scale
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
Ingredients
- 170 g soft white wheat berries (see notes)
- ½ cup unsweetened cocoa powder
- ½ cup softened butter (113 g)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ cup powdered sugar for rolling
Instructions
- Weigh 170 grams of soft white wheat berries and mill them into fine flour. In a small bowl, whisk together the freshly milled flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to combine the granulated sugar, brown sugar, and softened butter. Mix on medium speed until well combined.
- Add the eggs one at a time, mixing after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. The dough will be thick and sticky, which is completely normal!
- Cover the bowl and refrigerate the dough for at least 4 hours or overnight. This helps firm up the dough so it's easier to handle and gives the freshly milled flour time to absorb moisture.
- Once the dough has chilled, preheat your oven to 375°F and line a baking sheet with parchment paper. Using a 1-inch cookie scoop or tablespoon, scoop out enough dough for one batch and roll each portion between your hands into a nice, round ball.
- Roll each dough ball generously in powdered sugar until completely coated, then arrange them a few inches apart on the prepared baking sheet. I like to keep the remaining dough in the refrigerator between batches.
- Bake for 8-10 minutes, or until the edges are firm and the centers are puffed but still look slightly wet. My bake perfectly at 9 minutes. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Repeat with the remaining chilled dough, making sure to use a cool baking sheet for each batch.
Notes
Did you make this recipe?
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