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High-Altitude Chocolate Crinkle Cookies

Servings 36 cookies


  • 2 1/4 cups flour
  • 2/3 cup dark cocoa powder
  • 1 1/4 tsp baking powder
  • 1/2 tsp. salt
  • 1/2 cup melted butter
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 1/2 tbs. hot coffee
  • 2/3 cup powdered sugar for rolling


  1. Preheat your oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt, and set aside.
  2. In a large bowl, stir together the melted butter, eggs, granulated sugar, brown sugar, hot coffee, and vanilla extract until combined. Slowly add in the flour mixture and stir together until no dry pockets of flour remain.
  3. Scoop your cookies into small balls, about 2-tablespoonfuls, and roll each ball in powdered sugar to completely coat it. Place on your prepared baking sheets about 2 inches apart to account for spreading. Gently press each cookie down with the bottom of a glass.
  4. Bake for 10-12 minutes, or until the cookies are puffy and cracked all over, and then let the cookies cool for about 5 minutes on the pan before transferring to a cooling rack to finish cooling. The cookies will be very soft while they are cooling, and should be soft and chewy once cooled!