Butter Only Chocolate Crinkle Cookies

I can’t remember the first time I had a chocolate crinkle cookie, but I can remember every time I’ve attempted to make them. All of those recipes seem to call for oil instead of butter, and although it always struck me as odd, I went along with it. Take a shot! I said to myself. It’s all fat anyway! 

I could never get the flavor I was looking for. Every time I made those cookies with oil, I didn’t taste sugar or chocolate. I tasted plain old fatty oil. Like soggy French fries just drenched in frying oil or basically anything that uses shortening. I just don’t like that flavor.

I lived in Georgia for three years and I took away a tendency to say “y’all” and a deep, deep love for butter. Real butter. And so real butter is all I use in my cookies–and almost all of my baked goods, actually.

It also seemed like all of those recipes used either melted chocolate or cocoa powder, and I never felt like any of them were chocolate-y enough, either. Apparently I just want my chocolate crinkles to be buttery chocolate bombs.

So here’s a butter only chocolate crinkle cookie recipe. They keep the fudge-y, brownie-like texture, end up a little bit chewy at the edges like brownie corners, and are… well, the aforementioned buttery chocolate bombs.

Chocolate Crinkle Cookies
makes approximately 4 dozen

1/2 cup butter, softened (1 stick)
2 cups sugar
4 ounces melted semisweet chocolate
3 eggs, beaten
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp salt (omit if using salted butter)
2 tsp baking powder
powdered sugar
parchment paper

Cream together butter and sugar. Melt the semisweet chocolate. If using a microwave, melt in 10 second increments and stir well each cycle. Mix the melted chocolate into the creamed butter. Mix in eggs.


Sift together dry ingredients in a bowl. Gradually add dry ingredients to wet mix. Let everything combine until a dough forms. The dough will be stiff.

Chill dough for at least 2-3 hours. I chilled mine for an hour in the freezer and then transferred to the fridge. This allows the chocolate and butter to solidify and keeps the dough close and thick.

Preheat oven to 350 degrees F. Put racks on the middle shelves of the oven.

Spoon powdered sugar into a bowl or dish. Using a spoon or cookie scoop, drop 1 inch balls of dough into the powdered sugar. Make sure to fully coat each ball. Place on parchment paper lined cookie sheet, allowing some room for spreading.


Bake approximately 10-12 minutes. Let cool on trays for a few moments before transferring to a wire cooling rack.

Eat as many as you possibly can or share if you desire.