These Chocolate Crinkle Cookies are a delightful holiday classic, offering the perfect blend of crispy, sweet exteriors and soft, ultra-fudgy centers. Often served during Christmas or festive gatherings, these brownie-like cookies are an essential treat that’s as fun to make as they are to eat. Whether you’re building a holiday cookie plate for Santa or simply satisfying your chocolate cravings, this recipe is guaranteed to impress.
Make a double batch, freeze some for later, and enjoy these indulgent cookies all season long. With simple pantry ingredients and a stunning crackled finish, these cookies are easy, festive, and irresistibly delicious.
Why You’ll Love These Chocolate Crinkle Cookies
- Brownie-like Texture: Soft, fudgy centers with crisp edges.
- Festive Look: A crackly powdered sugar coating makes these cookies stand out.
- Easy to Make: No special equipment or tricky techniques required.
- Make Ahead Friendly: Dough can be prepared in advance, and cookies freeze beautifully.
Ingredients for Chocolate Crinkle Cookies
Here’s everything you need to whip up a batch of these decadent cookies:
Dry Ingredients
- Cocoa Powder (unsweetened): Use natural cocoa powder for a rich chocolate flavor. For deeper flavor, opt for dark cocoa powder.
- Granulated Sugar: Sweetens the cookies and keeps them moist.
- All-Purpose Flour: Creates the structure of the cookies.
- Baking Powder: Ensures the cookies puff up nicely.
- Salt: Enhances the chocolate flavor.
Wet Ingredients
- Vegetable Oil: Neutral-flavored oils like vegetable, canola, or grapeseed work best.
- Vanilla Extract: Adds warmth and depth of flavor.
- Eggs: Bind the ingredients and contribute to the cookies’ fudgy texture.
Coating Ingredients
- Powdered Sugar (Confectioners’ Sugar): Creates the iconic crinkle effect.
- Optional Granulated Sugar: Helps powdered sugar adhere and forms a crisp exterior.
Step-by-Step Guide to Making Chocolate Crinkle Cookies
1. Prepare the Dough
- In a large mixing bowl, combine cocoa powder, sugar, and vegetable oil. Beat on medium speed until the mixture is shiny and well blended.
- Add eggs one at a time, beating after each addition. Stir in vanilla extract.
2. Mix the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients. Mix on low speed until fully incorporated. Do not overmix.
3. Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling prevents the dough from spreading too much and makes it easier to handle.
4. Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Shape and Coat
- Scoop chilled dough using a small cookie scoop or tablespoon (about 1-inch balls).
- Roll each ball in granulated sugar (optional) and then in powdered sugar until fully coated.
- Place the dough balls 2 inches apart on the prepared baking sheets.
6. Bake to Perfection
- Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the centers look puffed but slightly wet.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Perfect Chocolate Crinkle Cookies
- Don’t Skip Chilling: The dough is sticky and needs chilling to firm up. This helps prevent flat cookies.
- Powdered Sugar Timing: Coat the dough balls just before baking to avoid absorption and ensure a crackly finish.
- Crisp Coating Tip: Roll the dough in granulated sugar first, then powdered sugar for a crisp, sugary shell.
- Enhance Flavor: Add 1 teaspoon of instant espresso powder to intensify the chocolate flavor.
- Check for Doneness: Remove cookies when the centers still look slightly underdone. They’ll set as they cool, keeping the centers fudgy.
Make-Ahead and Storage Tips
Storing Baked Cookies
- Store in an airtight container at room temperature for up to 1 week.
Freezing Dough
- Roll the dough into balls, arrange on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge for 2 hours before coating and baking.
Freezing Baked Cookies
- Arrange cooled cookies in layers with parchment paper between them in an airtight container. Freeze for up to 3 months. Thaw at room temperature or in the fridge before serving.
Recipe Variations
- Peppermint Chocolate Crinkles: Add 1 teaspoon of peppermint extract to the dough.
- Orange Chocolate Crinkles: Use 1 teaspoon of orange extract for a citrusy twist.
- Spicy Chocolate Crinkles: Add a pinch of cayenne or cinnamon for a hint of warmth.
Frequently Asked Questions
Why Are My Cookies Flat?
- The dough wasn’t chilled long enough, or it warmed up too much before baking. Ensure the dough stays cold before going in the oven.
Why Didn’t My Cookies Crack?
- Likely causes include outdated baking powder or baking in an oven that hasn’t fully preheated. Use fresh baking powder and verify oven temperature with a thermometer.
How Can I Make These Cookies Extra Fudgy?
- Slightly underbake the cookies and let them cool on the baking sheet. This ensures a gooey, brownie-like texture.
Conclusion
These Chocolate Crinkle Cookies are the ultimate holiday treat, combining festive charm with rich, fudgy goodness. Easy to make and even easier to love, they’re perfect for cookie swaps, gifting, or satisfying your sweet tooth. Follow these tips and tricks for foolproof results, and watch these cookies disappear from the plate in no time!