Chocolate Crinkle Cookies
Published on December 04, 2020
Quick Summary
Chocolate Crinkle Cookies-these soft and chewy, brownie-like cookies covered in confectioners’ sugar are a favorite Christmas cookie! A must for every holiday cookie platter!
Pin this now to find it later
Pin ItIn my opinion, you can’t fully experience the holidays unless you eat at least one chocolate crinkle cookie. I tend to indulge in more than just one because I love these cookies! The chocolate crinkles are fudgy with a soft and chewy center, but still have a slightly crisp edge. The brownie-like cookies are coated in confectioner’s sugar, giving them a sweet, snow-kissed look.
The recipe makes a lot of cookies so they are perfect for sharing and gifting! When the cookies melt in the oven, they crackle with the perfect snow affect. They remind me of a winter wonderland! They really are the perfect Christmas cookie!
Secret Ingredient
This is hands down the best chocolate crinkle recipe. Trust me, I have tried a few recipes and always come back to this one!
What makes this chocolate crinkle recipe so special? This recipe uses melted unsweetened chocolate instead of unsweetened cocoa powder and I am telling you it is a game changer. The flavor is SO much better. I actually did a side-by-side taste test and everyone picked my recipe with the melted chocolate over the crinkles made with cocoa powder.
Using melted chocolate intensifies the chocolate flavor. Sure, it takes a little extra time to melt chocolate, but it is SO worth it. I promise the flavor is the BEST! Make sure you use unsweetened chocolate and a GOOD quality chocolate.
How to Make Chocolate Crinkle Cookies
Crinkle cookies are easy to make, but you HAVE to chill the dough, it is mandatory. If you don’t chill the dough, the dough will be too sticky, and you will end up with a chocolate cookie mess….and no crinkly tops! So just plan in advance, I like making the dough one day and baking one day. Makes life easier!
Let’s get CRINKLE-ING!
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Place unsweetened chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Alternatively, you can use a double broiler to melt the chocolate. Remember, the melted chocolate is going to make the BEST chocolate crinkles. Make sure you use unsweetened chocolate.
- Mix together the melted chocolate, oil, and granulated sugar. Beat on medium speed until combined. Mix in the room temperature eggs and vanilla extract.
- Add the dry ingredients and mix on low speed until combined. The dough will be sticky and that is ok.
- For the dough into a disc and wrap with plastic wrap. Chill the dough for at least 2 hours, preferably overnight. Chilling the dough is a MUST!
- When ready to bake, preheat the oven to 350 degrees F. Line large baking sheet with Silpats or parchment paper.
- Roll the chilled dough into 1-inch balls, don’t roll the cookies too big or they will spread and be too flat. You want a smaller cookie.
- Completely cover the cookie dough balls in confectioners’ sugar. You want to make sure they are completely white all around! The kids can help with this step, it’s ok if it snows in your kitchen, that is all part of the fun. Pro tip-if you want to prevent the confectioners’ sugar from melting into the cookies, you can roll the cookie dough balls in granulated sugar before rolling them into confectioners’ sugar.
- Place the cookie balls onto the prepared baking sheet, about 2 inches apart. Bake for 10 minutes or until cookies are set around the edges, but still soft in the center. Don’t over bake.
- Remove from the oven and let cool on the baking sheet for 3 to 5 minutes or until set. Transfer to a cooling rack and cool completely.
- The cookies will keep in an airtight container on the counter for up to four days.
How to Freeze
Yes! Chocolate crinkle cookie dough freezes well. Roll the dough into balls, but don’t roll them in the powdered sugar. Place the cookie dough balls on a baking sheet, and freeze until firm, then store in an airtight container or plastic freezer bag. Label, date, and freeze for up to 2 months. When ready to bake, roll the frozen cookie dough balls in confectioner’s sugar and add a few extra minutes to the baking time.
You can freeze the baked crinkle cookies, but note, they won’t be quite as pretty after being frozen, but still tasty. Put a layer of parchment paper in between cookie layers to prevent sticking.
Chocolate Crinkle Variations
If you want to mix things up, try these chocolate crinkle variations!
- Chocolate Chip: Stir in one cup of mini chocolate chips or regular chocolate chips.
- Mint Chocolate: Reduce the vanilla extract to 1 ½ teaspoons and add ½ teaspoon peppermint extract.
- Kiss Crinkle Cookies: Gently press a chocolate kiss into the center of the cookies as soon as they come out of the oven. We like to use the candy cane kisses at Christmas time. Pro tip-freeze the kisses first so they don’t melt!
More Christmas Cookie Recipes:
- Snickerdoodles
- Chewy Molasses Cookies
- Chocolate Kiss Cookies
- Mexican Wedding Cookies
- No Bake Cookies
- Shortbread
Chocolate Crinkle Cookies
Ingredients
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces 99% unsweetened chocolate, roughly chopped
- 1/4 cup canola or vegetable oil
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup confectioners’ sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Alternatively, you can use a double broiler to melt the chocolate.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the melted chocolate, oil, and granulated sugar. Beat on medium speed until combined.
- With the mixer running on low, add the eggs, one at a time, followed by the vanilla extract. Stop and scape down the sides of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated. The dough will be sticky and more like a thick brownie batter and that is why you HAVE to chill It.
- Chill the dough for at least 2 hours, preferably overnight.
- When ready to bake, preheat the oven to 350 degrees F. Line large baking sheet with Silpats or parchment paper.
- Pour the confectioners’ sugar onto a plate or into a shallow bowl. Roll the chilled dough into 1-inch balls. Drop the balls onto the sugar and roll until all sides are completely covered in sugar. Place the cookie balls onto the prepared baking sheet, about 2 inches apart.
- Bake for 10 minutes or until cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Photos by Dishing Out Health
These cookies are delicious and bring back memories of my Aunt Ellen, who passed away way too young. She made these cookies every Christmas and gave me the recipe. When I found it on your blog, it made my day as I had lost it along the way.
Thank you.
Thanks for sharing! Enjoy the cookies!
I was wondering if I could substitute dry cocoa powder for the block chocolate?
You can, but I think the flavor is way better with the melted chocolate.
How long will these keep? I made a big batch and want to keep some for Christmas Day.
Store in an airtight container on the counter for up to 4 days. You can also freeze them. See the post for details!
Hi – I live in Uganda and can’t get my hands on unsweetened chocolate but I can find dark chocolate. Do you think that would work? Thanks!
Maybe use unsweetened cocoa powder instead of the chocolate.
made them for Christmas holidays, very good and have shared the recipe.. thank you
Hi….so I realized too late that I needed eggs after I had added the melted chocolate to sugar and oil…10 mins later….hardened like cement. I scraped the sides of bowl and carried on….now chunks of choc cement in wet batter….adding the dry ingredients. …I may regret it…..too far to abandon….will let you know…
Well,I think they turned out! They’re very thin, but I think they’re supposed to be? Thanks very much!
Hi, I only have semi sweet chocolate with me. Can I use this instead?
Just wanted to confirm there is no sugar in the cookie dough itself? Only the powdered sugar to roll the cookies in?
There is 2 cups of granulated sugar IN the cookie dough. See the recipe card. You need the confectioner’s sugar for rolling.
Sorry I missed that! Made these yesterday and they came out really well! I might cut down on the sugar in the dough a little bit next time but overall, it was delicious! The unsweetened chocolate makes all the difference.
Love this recipe
Fabulous! Each cookie was perfect and really delicious. Kind of like a brownie in the middle of a cookie around the edge
Good Morning I just finished making the dough for these cookies Except it is
not a dough it is more of a batter. Is this correct? Did I do something wrong?
I did follow the directions exactly I thought. Am worried I will not be able to make
these cookies. Please help Thanks
You HAVE to chill the dough. It will set up in the fridge.
Good Morning I just finished making the dough for these cookies Except it is
not a dough it is more of a batter. Is this correct? Did I do something wrong?
I did follow the directions exactly I thought. Am worried I will not be able to make
these cookies. Please help Thanks Honest I just sent this question I just made these for the first time
Please help what did I do wrong.
Hi
I don’t have a stand mixer. Can I use hand mixer ?
Yes!
Question about the Crinkle dough. Is it a real dough or is it more like a batter because that is what I have. Do you think I messed up on the flour?
Okay. Don’t mean to make you crazy. As you can see I am not much of a cookie maker. You darling are changing all that. My family will be amazed. Thanks so much, I just never expected this.
The dough is similar to a thick brownie batter. You do need to chill before baking. I hope you love the cookies!
I just mixed up the dough. It came out pretty runny. There’s no way I can shape it into a disk. I have it chilling now. I’ve double checked measurements and got it all right. I measured 2 cups of flour them sifted it. Should I have sifted first and then measured? If so how much flour more should I add? Thanks!
You have to chill the dough before baking.
I appreciate the comments regarding the dough being more of a batter consistency – was concerned I had done something incorrectly. Could you possibly amend the original recipe to indicate that the dough will in fact be more brownie-like and remove the comment about forming it into a disk?
Hi Maria,
I only have Bakers dark chocolate. Can I use this instead?
Thanks,
Cathie
I’ve used as low as I think 80% dark chocolate in this recipe before and it still turns out good, but the color is a little lighter and it can make the cookie a little too sweet. I think when I used it I cut down the sugar in the recipe slightly. I usually just use 99% or 100% unsweetened chocolate though cause the recipe is so good as written (and I like how dark brown it makes them, it contrasts better with the white)
Your recipe is eerily similar to my 40 year old Betty Crocker cooky book recipe. Only difference is the amount of cooking oil….
Been making them for years and melted chocolate is by far the best. I used ghiradelli baking cocoa and yummm!!
I’ve wanted to try making Chocolate Crinkles and this looked like a great recipe. I had to make them gluten free. Substituted with gf oat flour. They turned out great. This recipe is definitely a keeper.
I’ve tried so many other chocolate crinkle cookies and just wasn’t happy. So glad I tried these this year, they are excellent!
I am so glad you loved our recipe!
Unfortunately even though I chilled almost 24 hours the dough was sooooo sticky and though they were 1″ or less they spread into large cookies and the white sugar coating looked all spread to edges. A fail for me unfortunately
I had the same problem as the other Jan. Sooooo sticky and wet impossible to roll into balls and had chilled for 18 hours. Unfortunately a fail for me and I’m an experienced baker. I followed the recipe exactly
I agree these are the best! I didn’t have unsweetened chocolate so I used a recipe calling for cocoa powder—never again!
Glad you love my recipe! They are really the best!
Am I able to use semi sweet chocolate if I don’t have unsweetened?
I haven’t tried it with semi-sweet, the cookies will be sweeter.