Chocolate Crinkle Cookies are soft, melt-in-your-mouth fudgy chocolate cookies that taste a lot like brownies with a bit of a chewy texture. The dough is rolled in a thick coating of powdered sugar and then baked, giving it that beautiful crinkled appearance. These are one of my husband’s favorites, and they make beautiful Christmas cookies.
Are you ready for the holidays? Are you preparing your holiday baking lists yet? Maybe you have already made your cookie dough, and it is in the freezer. Perhaps you have already baked your cookies, and they are in the freezer too. If you are one of those last-minute scramblers, don’t worry; there are lots of easy, quick cookies out there that you can bake up in no time at all. These delectable Chocolate Crinkle Cookies are a cinch to mix and bake up. They are a chocolate lover’s dream come true.
How do you make Chocolate Crinkle Cookies?
First, in a small bowl, whisk your flour, baking powder, and salt. Set it aside for just a few minutes. Now in a medium to a large bowl, combine your Dutch cocoa, both sugars and canola oil. Beat the eggs in one at a time and then stir in the vanilla. Slowly stir the dry ingredients into your chocolate mixture. Once combined, cover the bowl with plastic wrap and place it in the refrigerator for thirty to forty-five minutes. You can mix this dough by hand or with a mixer that has a stir speed.
Use a 1 1/2 tablespoon cookie scoop to make balls one at a time. Roll each ball in confectioners’ sugar and place it on a large baking sheet lined with a silicone mat or parchment paper. Bake in preheated oven. Then let the cookies cool for just a couple of minutes on the baking sheet. Finally, move the baked cookies to a wire rack to cool. These cookies are soft and should be handled with care.
Can you use regular cocoa powder instead of Dutch cocoa?
Dutch process cocoa powder is treated with an alkali to neutralize its acidity. This results in a darker color and a more mellow chocolate flavor. You can easily substitute regular cocoa in this recipe however add 3/4 of a teaspoon of baking soda to give it a milder, less acidic flavor.
Helpful hints on baking Chocolate Crinkle Cookies
- Measure all your ingredients carefully. When it comes to baking, measurements are very important.
- Preheat your oven and bake the cookies on the center rack.
- Cover and refrigerate the dough for 30-45 minutes between batches.
- For best results, bake on parchment paper or silicone mats.
- Don’t overload the baking sheets. The dough balls should be about 2-2 1/2 inches apart.
- Roll the dough balls heavily in powdered sugar, as this will help make amazing crinkles.
- Don’t over-bake the cookies. This is a soft cookie, so about 10-11 minutes will do the trick.
- Handle the cookies with care. Give them a couple of minutes to cool before moving to cookie-cooling wire racks.
- Run a cookie practice run. Bake one or two cookies to establish optimum baking time and make sure that they do not spread too fast.
- Add a handful of chocolate chips (about 6 ounces) or a little mint extract for mint chocolate crinkle cookies.
- Store the cookies in an airtight container on the counter for up to 5 days. Or freeze them for up to 3 months.
What is the proper way to measure flour and cocoa?
If the flour or cocoa has been sitting for quite some time, stir to loosen it. Spoon the flour or cocoa into the correct size measuring cup. Now using the back edge of a table knife, level it off, pushing the excess back into the canister.
Can Chocolate Crinkle Cookies be frozen?
Chocolate Crinkle Cookies freeze well. Cookies must be cooled before freezing. Use a good sturdy freezer container and place wax paper or parchment paper between the layers. For added protection, place the cookies in freezer bags in a single layer removing as much air as possible, and place the bags in a freezer container.
When thawing, remove cookies from all packaging so the condensation does not get on the cookies. Place the cookies on plates to thaw at room temperature. As soon as they are thawed and have reached room temperature, place them in airtight containers.
Other delectable cookies you will love!
Chocolate Crinkle Cookie Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or canola oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with a silicone mat or parchment paper.
- In a small bowl, combine the flour, baking powder, and salt.
- In a medium bowl, combine the cocoa, sugar, brown sugar, and canola oil. Beat eggs in one at a time and stir in the vanilla.
- Slowly stir the flour mixture into the chocolate mixture. Once combined, cover the bowl with plastic wrap and place it in the refrigerator for 30-45 minutes.
- Using a cookie scoop and your hands, roll 1 1/4-inch cookie dough balls. Roll each ball in powdered sugar and place them on the prepared cookie sheet with about 2-2 1/2 inches between the cookie dough balls. Bake for 10-11 minutes. Let the cookies cool for 2 minutes before moving them to cookie-cooling racks.
Notes
- Measure all your ingredients carefully. When it comes to baking, measurements are very important.
- Preheat your oven and bake the cookies on the center rack.
- Cover and refrigerate the dough for 30-45 minutes between batches.
- For best results, bake on parchment paper or silicone mats.
- Don't overload the baking sheets. The dough balls should be about 2-2 1/2 inches apart.
- Roll the dough balls heavily in powdered sugar, which will help make amazing crinkles.
- Don't over-bake the cookies. This is a soft cookie, so 10-11 minutes will do the trick.
- Handle the cookies with care. Allow them a few minutes to cool before moving to cookie-cooling wire racks.
- Run a cookie practice run. Bake one or two cookies to establish optimum baking time and ensure they do not spread too fast.
- Add a handful of chocolate chips (about 6 ounces) or a little mint extract for mint chocolate crinkle cookies.
- Store the cookies in an airtight container on the counter for up to 5 days. Or freeze them for up to 3 months.
Nutrition
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Kimberly Yuzon
WHOA. These are seriously something else. At first bite my son and I froze and looked at each other. These fudgey brownie crinkle cookies are soft, melting, intensely rich… so intense. I used Ghirardelli unsweetened Dutch process cocoa. Wow. Bookmarked.
Beth Pierce
Thank you Kimberly! I am so glad that you and your son loved them!
JulieL
These are magical! All other versions I’ve tried tend to be dry or cakey in the middle, but these are super fudgy and so delicious! They are always the first to disappear when I bring a plate of cookies to a party. I often make a double batch of dough and freeze half in plastic wrap so I’ll have dough ready whenever I need it. If you haven’t tried these yet, put them on your must list! Thank you for sharing this recipe!
Beth Pierce
The pleasure is all mine, Julie! I am so glad that you like the chocolate crinkle cookies.
Toni Anderson
My mom used a recipe for the chocolate crinkle cookies that had cottage cheese as an ingredient, so that’s the one all of us use. I would probably have a rebellion on my hands, if I switched!! I’m sure these are delicious, too, though.
Beth Pierce
That is quite interesting. No need for a rebellion! That’s for sure.
Hailey
These were amazzzinnnngg. It’s like the best brownie in cookie form. They’re perfect consistency, amazing flavor (I did use regular cocoa powder with the baking soda trick), but they turned out perfect, crowd favorite!
Definitely try this recipe!
Beth Pierce
Thanks so much, Hailey! I am so happy that you liked the cookies. I wish I had one right now for my coffee!!
Fransic
It’s been a while but I think I tried these cookies before. After reading this, made me want to make them. Thank you for sharing!
Pedja
Ah, I hate it when I bump into this sort of recipe right when I am thinking of quitting sugar…or at least cutting it down…I am a huge chocolate lover so this recipe is a must for trying.
Colleen
Wow, these cookies are thick and soft-baked in the centers with a little extra chocolate for good measure! I love it.
Claudia
Time to make chocolate crinkle cookies. These cookies are a cut above the rest because they’re as rich and fudgy as homemade brownies.
Joni
We love these cookies. I also like that you don’t need butter…that way I can make them when I’m out of butter. Their delicious.
Beth Pierce
Thanks, Joni! I am so glad that you like the crinkle cookies!
Tweenselmom
My kids love chocolate crinkles, I also do bake sometimes. This recipe of yours look easy and I’ll try it one of these days.
Stephanie
I love crinkle cookies! These are so delicious and great for dessert here since they are dairy-free!
Steph S
Yum! These are so good. Thanks for the recipe!
Marysa
These are so cute, and they sound quite delicious! My kids would enjoy making these. I like how chocolatey these look.
Melanie Williams
Ooo yes please, you literally had me at Chocolate!! These look super yummy x
Ivana
I love crinkle cookies but I’ve never try to make them before, thanks for this recipe, it seems very clear and easy to follow.
Mandy
I am always looking for another yummy cookie recipe to add to the dessert table for holidays; this one looks perfect!
Rose Ann Sales
Wow! This looks absolutely delicious! My kids are going to love this for sure