Chocolate Crinkle Cookies

By Maria Lichty

Published on December 04, 2020

View RecipePin Recipe4.6186

In 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

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Cookies

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!

4.61 from 43 votes

PrintSave RecipeReview

Prep Time 2 hours hrs 15 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 25 minutes mins

Cuisine American

Servings 50 cookies

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 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

The cookies can be stored in an airtight container for 3 to 4 days.

Nutrition

Calories: 85kcal, Carbohydrates: 15g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 13mg, Sodium: 29mg, Potassium: 45mg, Fiber: 1g, Sugar: 10g, Vitamin A: 19IU, Calcium: 12mg, Iron: 1mg

Keywords cookies

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Photos by Dishing Out Health