Chocolate Crinkle Cookies

As an experienced baker I have up my sleeve a few recipes that are so easy to make, but the end result looks like a lot of effort was put into. Here I am talking about my famous Chocolate Crinkle Cookies – they taste like the fudgiest, most decadent brownies, but in cookie form! Dusted with snow-white powdered sugar, these will steal the show on any Christmas dessert platter.

Chocolate Crinkle Cookies are one of my favorite cookies to make. They are insanely chocolatey with a heavenly fudge-like middle, that I can never get enough of. They’re so delicate with the powdered sugar layer but also have a nice, crunchy cookie crust.

Such a fun baking project too— making them is one of my favorite ways to bond as a family! These treats are a holiday essential at my home. Their white, crinkly tops look so much like a snowy Christmas day.

Since you have to chill these before baking, it means you have to wait for a bit. However, it’s the perfect opportunity to do more holiday baking! Complete your Christmas dessert spread with my dulce de leche Alfajores and cinnamon cream cheese cookies.

Aside from enjoying them ourselves, I also love giving these away as edible holiday gifts. These black and white treats look really elegant in a tin or a pretty box! Best of all, everybody loves these incredibly chocolatey cookies. Awesome not just through the holidays, but any day of the year!

Why you will love this recipe

• Make it a fun holiday tradition: I think this is a great way to bond with the kids. Let them do the rolling and get their hands dirty. Or add the recipe to the Christmas cookie list with the rest of them and make them an annual holiday tradition.
• They are so easy and don’t take long to make: I make the dough the night before because the dough needs to chill for at least four hours. Then, the next day, pop them in the oven for 10 minutes and eat them. They are so fudgy and delicious. Make sure to have a glass of milk to go with them.
• Give them as gifts all year long: These cookies are pretty enough to be wrapped up and given as gifts for any occasion. Change the color to match the holiday or make them as is. They are welcome no matter what.
• The ingredients are simple: With such a simple ingredient list, there is probably no reason to go shopping at all. Most bakers have these items at home already, making it easy to start this recipe any time the craving for chocolate strikes!

What is a Chocolate Crinkle Cookie?

They’re chocolate cookies with an icing sugar coating. The ideal texture is a very fudgy and tender center with a crispy surface. 

What’s so unique about these treats is that the balls of raw dough are coated in a thick layer of powdered sugar right before baking. In the hot oven, the dough forms dark “crinkles” running through the white sugar powder. They turn out to look so beautiful and elegant!

What you’ll need to make chocolate crinkle cookies

Special items:

• Cookie sheets – I use two large cookie sheets.
• Bowls
• Cooking utensils

Ingredients:

• Unsweetened cocoa powder – I always use unsweetened cocoa powder because it lets me control how much sugar I add to the cookies. Also, use the highest-quality Dutch-process cocoa possible. This type makes darker and fudgier cookies, and it is less acidic than natural cocoa.
• All-purpose flour – It has the perfect amount of protein to allow for just enough crispness and softness depending on how much I need.
• Baking powder – Baking powder creates air bubbles, and controls how air cells expand to affect the texture and appearance. It also helps it spread up and out to give it a cracked look.
• White granulated sugar – Helps control gluten formation, absorbs liquid, and controls how much the cookies spread.
• Brown sugar – Makes cookies moist, dense, and chewy as well as giving them a caramel flavor. For a deeper richer flavor like molasses, use dark brown sugar.
• Powdered sugar – For rolling the cookies into before baking. This enhances the color to make the cracks more visible.
• Vegetable oil – I use oil in these cookies instead of butter because adds moisture without the added flavor of butter.
• Melted chopped chocolate – For a pure and rich chocolate taste, I prefer Ghirardelli baking chocolate.
• Large eggs – Room temperature eggs blend easier and help the dough rise better and make a smoother batter.
• Pure vanilla extract – For a distinctive vanilla flavor and aroma give the cookies a warm and sweet hint of floral essence.
• Salt

How to make chocolate crinkle cookies?

1. Mix: First, I mix the melted chocolate, vegetable oil, brown sugar, white sugar, and cocoa powder in my stand mixer.
2. Add the eggs: Then, I beat in the eggs one at a time before stirring in the vanilla.
3. Dry ingredients: In another bowl, I whisk the flour, salt, and baking powder until combined. I pour the dry ingredients into the wet ingredients and beat them until just combined.
4. Chill: After, I cover the bowl with plastic and chill overnight (or at least for four hours).
5. Preheat and prepare: When ready, I preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
6. Place the cookies: Then, I make cookie dough balls about one and a half to two inches and roll them in a bowl of powdered sugar before placing them on the parchment paper. They should be one inch apart.
7. Bake and cool: After filling up the cookie sheets, I bake the cookies for 10 (for one and a half inches) to 12 (for two inches) minutes. Cool on wire racks for 15 minutes before serving.

Expert tip

How to keep the sugar bright white

The first thing to remember is to use oil instead of butter as the recipe calls for, butter can make powdered sugar turn yellow. Another thing I found that is essential is to get the best quality powdered sugar. Paying the extra dollar to get the good stuff for a better flavor and appearance makes a difference.

Another tip that I learned from a bakery owner is to roll the cookies in granulated sugar first. This will help prevent the powdered sugar from being absorbed by the dough before or during the baking process. Do not powder them until right before they are ready to be baked, either. The cookie dough will absorb the powdered sugar before it gets a chance to bake.

I also sift extra powdered sugar on top just before I put them into the oven. Do not use your hands because they will help make the sugar dissolve. That is another tip. Keep your hands as dry as possible, and do not handle the cookies too much because it will dissolve the sugar as well. Finally, adding more powdered sugar is fine, but adding too much can just make it too cakey and cause it to fall off. 

Recipe variations and add-ins:

• Add chocolate chips: To make these double chocolatey, add some chocolate chips to the mix.
• Make them nutty: Chopped nuts would be a fun way to make these nutty cookies. Walnuts are perfect because they taste like walnut brownies.
• Mexican crinkle cookies: Give these a Mexican chocolate taste with a half teaspoon of cinnamon and a little pinch of cayenne pepper.
• Caffeinate them: To give these cookies a caffeine boost and make them taste even richer, add a teaspoon of espresso powder.
• Minty crinkles: Chop up some candy canes or peppermint candies and toss them into the dough for minty crinkles.
• Give them a kiss: Place a Hershey’s Kiss right on top of each cookie right after they come out of the oven. The kids and I love this for Halloween because they look like witch’s hats.

Serving suggestions:

Here are some of the ways I like to serve these:

• I enjoy these crunchy and chewy chocolate cookies dipped in my homemade hot chocolate. It is easy to make with just a few ingredients.
• The adults also enjoy dipping these in this Bailey’s S’mores milkshake. It is so thick and rich, made with chocolate ice cream and Irish cream booze for an extra delicious treat. If the kids are around, just leave out the booze for them.
• For a nice brunch idea, serve these with my s’mores sliders.
• Pack these in a cooler and bring them to a family picnic or barbecue with sandwiches and chips for an easy lunch.

Frequently asked questions

 

How to store:

• Refrigerate: Store in the fridge for up to a week in an airtight container.   
• Freezing: Place in freezer bags or a freezer-safe container to store in the freezer for up to four months.   
• Defrost: Thaw overnight in the refrigerator for the best taste and texture.

More cookies to try:

Recipe tips:

• Chill the dough for at least four hours, but overnight is highly recommended.
• When they come out of the oven, they will be soft but will harden as they cool. The middles are supposed to stay soft.
• It is easy to tell when they are done because they start to have those crinkle cracks at the top.
• The dough should be just sticky enough for the powdered sugar to stick but not too wet, or it will dissolve.
• Do not handle the dough too much, or it will melt the sugar.
• Using a cookie scoop works great because all of the cookies come out the same size, so they cook evenly.
• To make chewier cookies, use more brown sugar than white granulated sugar.
• Always use the spoon and level method to measure the flour for the best results.