Brown sugar. I recommend using light brown sugar in this recipe for the best results.
All-purpose flour. Use an unbleached, all-purpose flour to make these crinkles! I don't recommend making any substitutions.
Cocoa powder. feel free to use a special dark cocoa powder for an even deeper chocolate flavor.
Fine Sea Salt. If you use regular table salt (iodized) cut the amount in half.
Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark).
Store these chocolate crinkle cookies in an airtight container at room temperature for 3-5 days.
How to freeze chocolate crinkle cookies
Freeze the dough. Roll the dough into balls, shape them into discs and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then roll in powdered sugar and bake according to the recipe interactions.
Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.