Fresh Milled Flour Chocolate Crinkle Cookies
These Fresh Milled Flour Chocolate Crinkle Cookies are thick, soft, and fudgy with a rich chocolate flavor! Rolled in powdered sugar before baking, they develop those pretty crackled tops that make crinkle cookies so fun to make!
Are you looking for more Freshly Milled Flour Recipes? Try our FMF Double Chocolate Chip Cookies, FMF Snickerdoodles, or FMF Oatmeal Raisin Cookies.
I love that these cookies look like something you’d make just for Christmas, but they’re too good to save for the holidays! They’re made with 100% freshly milled flour, so you get all the goodness of whole grains in a delicious chocolate cookie!
What You’ll Love About These Whole Wheat Chocolate Crinkle Cookies
Recipe Ingredients:
You’ll need the following ingredients to make these freshly milled flour chocolate crinkle cookies.
- Fresh Milled Soft White Wheat Flour
- Fresh Milled Hard White Wheat Flour
- White sugar
- Avocado oil
- Eggs
- Vanilla extract
- Cocoa powder
- Baking powder
- Salt
- Powdered sugar
Ingredient Notes:
- Fresh Milled Flour: I use a combination of soft white and hard white wheat. The soft white helps keep them tender, while the hard white provides structure so they bake up nice and thick.
- Oil: Keeps the cookies soft and moist without adding any noticeable flavor.
- Cocoa Powder: Use unsweetened cocoa powder for that rich chocolate flavor. I use Hershey’s, but use your favorite brand.
- Sugar: This gives the cookies their signature crackled appearance. Rolling the dough in granulated white sugar first helps the powdered sugar from dissolving into the cookies as they bake.
How to make Chocolate Crinkle Cookies with Fresh Milled Flour
Grab the full recipe card with exact ingredient amounts below
Step 1: In a large mixing bowl, whisk together the white sugar and avocado oil. Add the eggs and vanilla extract, mixing until smooth.
Step 2: Stir in the cocoa powder until fully incorporated. (This helps it blend smoothly and brings out the chocolate flavor!)
Step 3: In a separate bowl, whisk together the freshly milled flours, baking powder, and salt.
Step 4: Add the dry ingredients to the chocolate mixture and stir just until combined. The dough will be thick and sticky.
Step 5: Cover the bowl and refrigerate for at least 1 hour, or until the dough is firm enough to scoop and roll. Do NOT skip the chilling!
Step 6: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 7: Scoop the chilled dough into 1 1/2-tablespoon portions and roll into balls. (I use a medium cookie scoop for this)
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Step 8: Roll each dough ball lightly in granulated sugar, then generously in powdered sugar until completely coated.
Step 9: Place the dough balls 2 inches apart on the prepared baking sheets.
Step 10: Bake for 8-10 minutes, until the tops have cracked and the edges are set. The centers should still look slightly soft.
Step 11: Cool on the baking sheets for 5 minutes before transferring to a wire rack.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.
PRO TIPS:
Don’t skimp on the powdered sugar! Coat the dough balls generously so you get those pretty white cracks when the cookies bake.
Be careful to not over bake them. The centers should still look slightly soft when you take them out of the oven.
Storage and Reheating:
Storage: Store completely cooled cookies in an airtight container at room temp for up to 4 days.
Freezing: Freeze the baked cookies in a freezer safe container or Ziploc bag for up to 3 monts. Seperate the parchment paper to help protect the powdered sugar coating.
Freezing Cookie Dough: Scoop the chilled dough into balls and place them on a parchment lined baking sheet. Freeze until solid, then transfer to a freezer safe bag/container for up to 3 months.
When ready to bake, roll the frozen dough balls in granulated sugar, then generously in the powdered sugar. Bake directly from frozen at 350, adding a few minutes to the baking time. Watch for set edges and slightly soft centers.
Additions and Substitutions
Flour: You can use all freshly milled soft white wheat flour instead of combining soft and hard white wheat. The cookies may be slightly more tender, but should still bake okay.
Chocolate Chips: Add 1/2 cup mini chocolate chips if you want even more chocolate flavor.
Espresso Powder: Add 1/2 teaspoon espresso powder to enhance the chocolate flavor.
Oil: Substitute another neutral flavored oil, such as canola or vegetable oil in place of the avocado.
FAQs about Chocolate Crinkle Cookies with Fresh Milled Flour
Why are my chocolate crinkle cookies flat?
The dough may not have been chilled long enough. It should be firm enough to roll into balls before baking. Make sure your baking sheets are cool before placing the dough on them, and your baking powder is fresh!
Why didn’t my chocolate crinkle cookies crack?
The cookies need enough powdered sugar on the outside to create that classic crinkle appearance. Be generous when coating the dough, don’t skimp!
Can I make the dough ahead of time?
Yes! Cover the dough tightly and refrigerate for up to 48 hours. If it’s too firm to scoop, let it sit at room temp for a few minutes.
How do I know when chocolate crinkles are done?
The tops should be cracked and the edges set, but the centers should still look slightly soft. They’ll continue to firm up as they cool.
What can I serve with Chocolate Crinkle Cookies
These freshly milled flour chocolate cookies are great with a cold glass of milk, a hot cup of coffee, or a mug of hot chocolate! They’re also a great addition to Christmas cookie trays with our other favorite holiday cookies!
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Handheld Bites eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Fresh Milled Flour Chocolate Crinkle Cookies
Ingredients
- 80 g granulated sugar
- 55 g avocado oil
- 2 large eggs room temperature
- 12 g vanilla extract
- 60 g unsweetened cocoa powder
- 130 g freshly milled soft white wheat flour
- 70 g freshly milled hard white wheat flour
- 6 g baking powder
- 3 g salt
For Rolling
- 25 g granulated sugar
- 90 g powdered sugar
Instructions
- In a large mixing bowl, whisk together the granulated sugar and avocado oil until combined. Add the eggs and vanilla extract, mixing until smooth.80 g granulated sugar,55 g avocado oil,2 large eggs,12 g vanilla extract.
- Stir in the cocoa powder until fully incorporated.60 g unsweetened cocoa powder
- In a separate bowl, whisk together the freshly milled flours, baking powder, and salt.130 g freshly milled soft white wheat flour,70 g freshly milled hard white wheat flour,6 g baking powder,3 g salt.
- Add the dry ingredients to the chocolate mixture and stir just until combined. The dough will be thick and sticky.
- Cover the bowl and refrigerate for at least 1 hour, until the dough is firm enough to scoop and roll.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the chilled dough into 1 1/2-tablespoon portions and roll into balls.
- Roll each ball lightly in granulated sugar, then generously in powdered sugar until completely coated.25 g granulated sugar,90 g powdered sugar.
- Arrange the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the tops have cracked and the edges are set. The centers should still look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.