This Chocolate Crinkle Cookie recipe is fudgy almost brownie like inside with a delicious cracked outside. This is one of my favorite Christmas cookies!
Chocolate Crinkle Cookies
I love the holiday season because I love any excuse to bake cookies! I mean I love to bake cookies! So, if you live near me let me know and perhaps you might just get these delicious Chocolate Crinkle Cookies or our mint chocolate chip cookies delivered right to your door!
If you love chocolate, then these Crinkle cookies are definitely the cookie for you!
These Crinkle cookies are packed full of chocolate flavor and the texture cannot be beat!
This Chocolate Crinkle Cookie recipe makes a fudgy almost brownie inside with a crisp edge. The powdered sugar is like the icing on the cake for these chocolatey masterpieces.
Like when you eat these you might just think you have died and gone to heaven because they are so good!
Chocolate Crinkle Cookie Recipe
Yield: 24 cookies
Prep Time: 5 minutes
Chill Time: Several Hours or overnight
Bake Time:10 minutes
Ingredients for Chocolate Crinkles:
½ cup vegetable oil
¾ cup cocoa
2 cups sugar
1 Tablespoons butter, softened
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup powdered sugar
The Following Tools Will Be Helpful When Making These!
How to Make Chocolate Crinkle Cookies
In a large bowl, mix the oil, cocoa, sugar and butter with an electric mixer on medium low speed until well combined.
Then, add in the eggs and vanilla, one at a time until fully incorporated.
In a separate bowl, whisk together flour, baking powder and salt.
Next, slowly add the flour mixture to batter, mixing on low speed until smooth. Be sure to not overmix the dough.
Cover the bowl and chill several hours or overnight. Be sure to not skip this step. If you don’t chill the dough it is almost impossible to work with!
Once the dough has chilled for several hours and you are ready to bake your Crinkles preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
Use a cookie scoop to form small balls, and roll in between palms to create a uniform shape.
Roll each ball in regular sugar (see tips and tricks for making chocolate crinkles below) and then roll them in your powdered sugar and place on cookie sheet for baking.
Bake for 10 minutes or until toothpick inserted in center comes out clean. Do not overbake or they won’t be chewy.
Tips and Tricks for Chocolate Crinkle Cookies
You want to make sure that you don’t overmix these cookies. You can mix your wet ingredients well, but once you add your wet to your dry ingredients you want to just mix them until they are combined.
Let the cookies chill
It is really important to let these chocolate crinkle cookies chill for a long time, otherwise, they will be too hard to handle!
It also helps develop the flavor of the crinkles. So let them sit.
How to work with Chocolate Crinkle Cookie Dough
Working with sticky cookie dough can be a challenge, but with these tips it will help not be so challenging!
- Chill the dough for several hours. This really helps a ton!
- Work fast. The faster you work the less time the dough has to warm back up.
- Roll several chocolate crinkle balls all at one time and then dip them in the sugar.
- Put the dough back in the fridge when you are not using it.
- A Small cookie scoop helps so much scoop the dough, form the balls, and have cookies all turn out the same size!
You want to make sure to use plenty of powdered sugar for these cookies when rolling them. You want to use ALL of the ½ cup of powdered sugar.
Why do you need to use so much powdered sugar in Crinkle Cookies?
The powdered sugar helps bring the moisture of the crinkle cookie to the top. This helps the top to Crinkle and crack before the insides dry out. It is so fun to watch these cookies cook!
If you choose to watch them crinkle and crack, turn on the oven light and watch through the door, but don’t open the door or the cookies won’t cook right.
How do you keep your powdered sugar from fading?
A typical complaint when making Chocolate crinkle cookies is that the powdered sugar fades. So, to prevent your powdered sugar from fading, you want to roll your crinkle dough in granulated sugar and then roll them in powdered sugar.
The reason you roll them in the granulated sugar first is that it makes a barrier preventing your powdered sugar from melting into your cookies.
This is one cookie that you do not want to over-bake. 10 minutes is pretty spot on. You want to be able to insert a toothpick and have it come out clean. This is a sign these chocolate crinkles are done.
If you do overbake, they will not be chewy.
How to make the prettiest chocolate crinkle cookie?
If you are trying to make the prettiest chocolate crinkle cookie, I have found that if I press down on the cookie ball just a touch before you cover it will powdered sugar it will make the prettiest chocolate crinkle.
Freezing Chocolate Crinkle Cookies
You can bake this chocolate crinkle recipe before or after baking.
To freeze these crinkles unbaked, you will want to prep them like normal (inducing chilling the dough) and then make them into balls.
Once the chocolate crinkle balls are formed you will want to put them on a sheet tray with parchment and place them in the freezer to freeze. You can load up the tray with as many Crinkle cookie balls as you can, just be sure they are not touching.
Once the Crinkle Cookie balls are frozen, place them in a freezer bag and label.
Thawing Chocolate Crinkle Cookies
To thaw your Crinkle cookies, you will want to remove as many crinkle cookies that you want to bake out of the bag and place on the counter to thaw while you preheat the oven.
Once the oven is preheated, you will want to roll your cookies in the sugar.
You might need to cook these for a minute or two longer (because they might still be frozen a bit) so be sure to do the toothpick check at 10 minutes.
How long do Chocolate Crinkle Cookies last?
This Chocolate Crinkle Cookie recipe can last up to 3 days in an airtight container on the counter.
If you want them to last longer you can put them in a freezer bag and place them in the freezer.
There you have it! The best chocolate crinkles ever!
Share in the comments how your chocolate crinkle cookies turned out! And don’t forget to leave a rating on the recipe!
- ½ cup vegetable oil
- ¾ cup cocoa
- 2 cups sugar
- 1 Tablespoons butter, softened
- 4 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup confectioners sugar
- In a large bowl, mix the oil, cocoa, sugar, and butter with an electric mixer on medium-low speed until well combined.
- Add in the eggs and vanilla, one at a time until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly add the flour mixture to batter, mixing on low speed until smooth.
- Cover the bowl and chill several hours or overnight.
- Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
- Use a cookie scoop to form small balls, and roll in between palms to create a uniform shape.
- Roll each ball in confectioners sugar and place on cookie sheet for baking.
- Bake for 10 minutes or until toothpick inserted in center comes out clean. Do not overbake or they won’t be chewy.
It is really important to let these chill for a long time, otherwise, they will be too hard to handle!