Chocolate Crinkle Cookies
Chocolate crinkle cookies: a total classic for the holidays! With a deep, rich chocolate flavor & a soft, fudgy middle. So pretty to look at!
It just wouldn’t be the holidays without these traditional chocolate crinkle cookies! They should make an appearance on every cookie tray, alongside the pizzelles, gingerbread cookies, and pecan tassies. Their deep chocolate flavor and soft, pillowy texture are always a huge hit! Add them to your list of favorite cookie recipes!
I’m bringing you another great cookie recipe today!
Just like yesterday’s pecan sandies, these are a total classic. I don’t think I’ve ever been to a holiday party where the cookie tray didn’t include chocolate crinkle cookies.
It’s no wonder they’re so popular! Not only are they so rich and chocolatey, but they’re gorgeous to look at and so easy to make!
This recipe happens in just one bowl with just 15 minutes of active time. So get them on your must-make list for Christmas, asap! You won’t be sorry!
WHAT ARE CHOCOLATE CRINKLE COOKIES?
Chocolate crinkles are a classic cookie recipe that features rich chocolate and lots of it.
If you have a chocoholic in your life, you should definitely make them a batch!
They have a soft, pillowy, almost fudgy consistency, and a really striking look.
The dough gets rolled in powdered sugar, and as the cookies bake, the outside takes on a crackled appearance. You can see the dark chocolate cracks against the snowy white powdered sugar, and it’s really pretty!
HOW TO MAKE CHOCOLATE CRINKLE COOKIES FROM SCRATCH
To make this easy cookie recipe, start by whisking eggs and sugar together until combined.
Then add cocoa powder, melted chocolate, oil, and vanilla.
I prefer natural, unsweetened cocoa powder, as opposed to Dutch-processed because it has the truest, chocolatiest flavor.
And I use vegetable oil, but you can use any neutral-flavored oil you have on hand. Canola, grapeseed, avocado, or coconut oil (liquid) would work well too.
Once everything is whisked smooth, stir in the flour, baking powder, and salt.
If your dough seems overly sticky, pop it in the fridge to chill for a bit so the melted chocolate can firm up. (This will probably only take 10 to 20 minutes.)
When the dough is firm enough to work with, use a 1.5-tablespoon scoop to portion the dough out into balls.
Roll each ball first in granulated sugar, then in powdered sugar to coat.
Place the unbaked cookies on parchment-lined baking sheets, and into the oven they go!
It’s kind of magical to watch them crackle and puff as they bake!
Be careful not to overbake them, or they won’t have that soft, pillowy texture that you’re after. You’ll know they’re ready when they’re set around the edges but still quite soft and moist towards the centers. Keep in mind that they’ll continue to cook and firm up as they cool.
HOW TO STORE CHOCOLATE CRINKLE COOKIES
Place these cookies in an airtight container once they’ve cooled. Carefully! You don’t want to mess up the pretty powdered sugar pattern.
CAN YOU FREEZE THE DOUGH?
This dough freezes very well, which makes these crinkle cookies a great make-ahead treat.
Form it into logs and wrap them well, then slip them into a freezer bag. They will last in the freezer for a month or two.
Thaw them in the fridge, then scoop, coat and bake as usual!
HOW LONG WILL THEY KEEP?
These cookies will keep at room temperature (covered) for about a week, in the fridge for 2 weeks, or in the freezer for a couple of months.
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Chocolate Crinkle Cookies
Ingredients
- 4 eggs, (large)
- 3/4 cup (150 g) granulated sugar, , plus extra for rolling
- 1/2 cup (43 g) unsweetened cocoa powder, (natural, not Dutched)
- 4 ounces (113.4 g) bittersweet chocolate,, melted (about 2/3 cup chips)
- 1/2 cup (118.29 ml) oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- powdered sugar, , for rolling
Instructions
- Place the eggs and sugar in a large bowl and whisk to combine.
- Whisk in the cocoa, melted chocolate, oil, and vanilla until smooth.
- Stir in the flour, baking powder, and salt until a sticky dough forms.
- Chill the dough in the refrigerator for about 10 minutes.
- Preheat the oven to 350 degrees F and line baking sheets with parchment.
- Using a 1.5-tablespoon scoop, portion out balls of dough and roll them in additional granulated sugar.
- Roll the balls in powdered sugar to coat, then place them on the prepared baking sheets and bake for 9 to 12 minutes, or until set around the edges but still very soft in the centers.
This takes me way back to my childhood. My mom used to make these during the holidays. I may need to make a batch myself this year.
Hello! I really want to try your recipe but with the current situation, every grocery store that I buy from ran out of all-purpose flour. Right now I only have bread flour and whole wheat flour. Do you think it would ruin the flavor or texture if I use any of those? Thank you!
Hey Bonnie! I feel you- it’s hard right now to find ingredients for baking! I think bread flour will probably be your best bet. It’s very similar to all-purpose. Good luck and stay strong!
After these cooled I put them in an airtight container. The next morning all the sugar disappeared, like it had melted into the cookie. No visible sugar whatsoever. They looked pretty before I put them in the container. Any advice?
Hey Shannon! Is it possible that there was still just a little heat left in them? Sometimes it can be hard to tell. But if they were still just a little warm they may have caused steam to form inside the container and that additional moisture could melt the sugar. I’d give them at least 2 hours to cool before sealing them up. Hope that helps!
I used to make chocolate crinkle cookies out of the box. This recipe takes you to the next level. The taste is rich, just decadent. Perfect for a chocolate lover like me. Â Thank you Ally ?
My pleasure Odeza! I’m so glad you were pleased with the recipe!