Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a holiday favorite, but their rich chocolatey goodness is welcome any time of year. These delightful cookies are famous for their crackled, snow-capped appearance, contrasting beautifully with the deep, fudgy interior. They’re like little brownie-cookies rolled in powdered sugar, offering a delightful mix of textures and flavors. From the first bite, you’ll understand why Chocolate Crinkle Cookies have earned a spot on cookie platters everywhere.

Why this Chocolate Crinkle Cookie Recipe is Special

This Chocolate Crinkle Cookie recipe is my go-to because it’s incredibly easy to follow and delivers perfect results every time. The secret lies in a simple chilling method that guarantees those beautiful crinkles. Plus, the rich, fudgy center is achieved with everyday ingredients you probably already have in your pantry! For another delicious chocolate treat, try these Cosmic Brownies.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened Dutch-processed cocoa powder: Dutch-processed cocoa powder gives these cookies a deeper, richer chocolate flavor and darker color, making the crinkles stand out.
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegetable oil
• ¾ cup powdered sugar, for rolling

Ingredient Substitutions

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Be sure it contains xanthan gum, or add ¼ teaspoon separately. Check out this guide on gluten-free bread crumbs for more tips on baking gluten-free.
• Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use vegan butter. For the oil, try melted coconut oil for a subtle coconut flavor. Be sure to use a vegan-friendly powdered sugar. Results may vary, but you can still achieve delicious crinkle cookies!

Equipment

• Mixing bowls: You’ll need a few different sizes for combining wet and dry ingredients.
• Electric mixer: A hand mixer or stand mixer makes creaming the butter and sugar much easier, but you can certainly use a whisk and some elbow grease if needed!
• Measuring cups and spoons: Accurate measurements are key for consistent results.
• Baking sheets: Line your baking sheets with parchment paper for easy cleanup and to prevent sticking. This is especially helpful since the cookies are rolled in powdered sugar before baking.
• Cooling rack: Allow the cookies to cool completely on a wire rack to prevent them from becoming soggy.

• Parchment paper: Lining your baking sheets with parchment paper will make cleanup a breeze!

Recommended Tools

While not strictly necessary, a stand mixer makes creaming the butter and sugar effortless. Cookie scoops, especially medium-sized ones (about 1 ½ inches), ensure uniform cookies that bake evenly. My personal favorite is the OXO Good Grips cookie scoop because it’s easy to use and releases the dough cleanly. If you’re looking for some savory breakfast options, check out these egg bite recipes.

Instructions

1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates air pockets in the dough, resulting in a lighter texture. Use an electric mixer for best results.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the dry ingredients throughout the dough.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, which can make the cookies tough.
5. Stir in Oil: Gently stir in the vegetable oil until the dough is smooth.
6. Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours, or preferably overnight. Chilling is crucial for preventing the cookies from spreading too much and helps create those signature crinkles. Looking for a fun, fried treat? Try these fried Twinkies.
7. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Roll in Powdered Sugar: Roll rounded tablespoons of chilled dough in powdered sugar until generously coated. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.

1. Bake: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
2. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Troubleshooting Tips

• Cookies Spreading Too Much: Make sure your butter isn’t too soft and that the dough is adequately chilled. If your kitchen is particularly warm, try chilling the dough balls for a few minutes after rolling them in powdered sugar before baking.
• Not Enough Crinkles: Ensure the dough is thoroughly chilled. Try rolling the dough balls in a thicker coating of powdered sugar. Make sure your oven temperature is accurate. For more information about sugar and baking, you can visit this page on Healthline.

Tips and Variations

• Use a Cookie Scoop: For uniform cookies, use a medium-sized cookie scoop (about 1 ½ tablespoons). This helps ensure even baking.
• Don’t Overmix: Overmixing the dough can develop the gluten in the flour, leading to tough cookies. Mix until just combined.
• Chill Thoroughly: Chilling the dough is key for preventing spreading and promoting those beautiful crinkles. Don’t rush this step! If you enjoy breakfast for dinner, try these breakfast burritos.
• Generous Powdered Sugar Coating: Don’t be shy with the powdered sugar! A thick coating is essential for the crinkled appearance. Try rolling the dough balls twice for an extra snowy look.

Here are some fun variations to try:

• Peppermint Chocolate Crinkle Cookies: Add ½ teaspoon of peppermint extract to the dough for a festive twist.
• Double Chocolate Crinkle Cookies: Fold in ½ cup of chocolate chips or chopped chocolate to the dough for an extra chocolatey treat.
• Nutty Chocolate Crinkle Cookies: Add ½ cup of chopped nuts, such as walnuts or pecans, to the dough for added texture and flavor.
• Sprinkle-Covered Chocolate Crinkle Cookies: Before baking, roll the powdered sugar-coated dough balls in sprinkles for a colorful and fun variation. For some insights into healthy fats, check out this helpful article on Healthline.

Making Ahead and Freezing Instructions

You can make the dough ahead of time and store it in the refrigerator for up to 3 days. When ready to bake, let the dough soften slightly at room temperature before scooping and rolling in powdered sugar. Baked cookies freeze beautifully! Store them in an airtight container for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a quicker option. For a warm treat, reheat frozen or thawed cookies in a low oven (300°F) for a few minutes.

FAQ

What is the secret to crinkle cookies?

The secret to those beautiful crinkles lies in the temperature difference between the chilled dough and the hot oven. The cold dough takes longer to bake through, while the outside bakes quickly and expands. This creates cracks in the powdered sugar coating, revealing the darker cookie underneath. A good chill and a generous coating of powdered sugar are essential for this magic to happen!

What are chocolate crinkle cookies?

Chocolate crinkle cookies are rich, fudgy chocolate cookies with a distinctive crackled appearance. They’re coated in powdered sugar before baking, creating a beautiful contrast between the snowy white exterior and the dark, chewy chocolate interior. They’re a delicious combination of textures and flavors.

What makes cookies chewy instead of crispy?

Several factors contribute to a chewy cookie. Higher moisture content, like that from brown sugar or molasses, keeps the cookies soft. Lower baking temperatures and shorter baking times also prevent the cookies from drying out and becoming crispy. Using more egg yolks can also add chewiness.

What is the best cocoa powder for crinkle cookies?

Dutch-processed cocoa powder is the preferred choice for chocolate crinkle cookies. It has a deeper, more intense chocolate flavor and a darker color than natural cocoa powder. This intensifies the chocolate experience and creates a striking visual contrast with the powdered sugar coating. While natural cocoa will work, the flavor and color might not be as pronounced.

Serving and Storage

Chocolate Crinkle Cookies are delicious served warm or at room temperature. They’re the perfect accompaniment to a cold glass of milk, a steaming cup of coffee, or a mug of hot chocolate. For a truly decadent treat, serve them with a scoop of vanilla ice cream.

To keep your Chocolate Crinkle Cookies fresh, store them in an airtight container at room temperature for up to a week. If you live in a humid climate, you can store them in the refrigerator to prevent them from becoming sticky. Just let them come to room temperature before serving to enjoy their optimal texture and flavor.

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