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Closer Look of Chocolate Crinkle Cookies

Whole Wheat Chocolate Crinkle Cookies

Soft and Fudgy this Whole Wheat Chocolate Crinkle Cookies are a perfect classic Christmas treat and a lovely gift idea for your friends and family.
4.67 from 3 votes
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Course: Dessert, Snacks
Keyword: Chocolate, Icing Sugar, Whole Wheat flour
Prep Time: 15 minutes
Cook Time: 6 minutes
Resting Time: 4 hours
Total Time: 4 hours 21 minutes
Author: Renu Agrawal-Dongre


  • Oven


  • 4 Tablespoons 56 grams unsalted Butter
  • 230 Grams of Dark or semisweet Chocolate Roughly chopped
  • 1/2 Cup - 100 grams of Dark Brown Sugar
  • 2 Eggs at Room Temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1 ½ Cups 195 grams Whole Wheat Flour
  • ¼ Teaspoon Salt
  • ½ Teaspoon Baking Powder
  • 1 Cup - 110 grams or as needed sifted Icing Sugar for Coating


  • Use a double boiler to melt the chocolate or one can use microwave too.
  • I use the double boiler method - Place a heatproof bowl over a saucepan of simmering hot water. The heatproof bowl should not be in touch with water below.
  • Melt the chocolate and butter. Remove from heat and let it cool to room temperature.
  • In a hand mixer or your electric mixer, beat in the eggs and sugar until thick, pale and fluffy. It should be in a ribbon stage and would change colour. This process takes around 3-5 minutes.
  • Add the vanilla extra and beat.
  • Now add the cooled chocolate mixture and beat until incorporated.
  • In another bowl whisk together flour, salt, baking powder.
  • Add dry ingredients to the chocolate mixture and stir until just incorporated.
  • Cover with a plastic wrap or store it in an airtight container in refrigerator until firm enough to shape into balls. This might take a few hours or overnight.
  • When ready to bake, preheat the oven to 165 Deg C. Line 2 baking sheets with parchment paper.
  • Place the sifted Icing sugar in a bowl or plate , where you would be able to roll the dough.
  • Take around 1-1.5 tablespoon of dough and roll into a ball.
  • Place it into the sugar and well coat it all over so that the chocolate is not seen.
  • Place the sugar covered balls on the prepared baking sheet, leaving proper space in between.
  • Bake cookies for 8-10 minutes or just until they are firm on the edges and still soft in the center.
  • Do not over bake. Remove from oven and let them cool.


  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • One can use all purpose flour too instead of whole wheat flour.
  • Do not over bake the cookies.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu