Chocolate Crinkle Cookies Recipe

Maison Birmingham founder and owner Lauren Tolles shares a tasty treat

In our first edition of I Need My Space, a monthly spotlight in which metro Detroiters give readers a glimpse of cherished spaces in their homes, Maison Birmingham founder and owner Lauren Tolles dishes about her killer kitchen, where she makes her family’s holiday Chocolate Crinkle Cookies every year. Here, she shares the recipe for this sweet treat. 

How to Make Grandma’s Chocolate Crinkle Cookies


1 cup all-purpose flour

1/2 cup + 2 Tablespoons unsweetened natural cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened to room temp.

1/2 cup granulated sugar

1/2 cup packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup mini or regular size semi-sweet chocolate chips


3 Tablespoons granulated sugar

1 cup confectioners’ sugar (for rolling)


Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

In a large bowl beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. Beat in egg and vanilla on high speed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then beat in the chocolate chips. The cookie dough will be thick and sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. You can preheat the oven during this time.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place staggered about 3 inches apart on the baking sheets to allow room to spread.

Bake the cookies for 11-12 minutes.

Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.