Chocolate Crinkle Cookies are the ultimate delicious, fudge-y cookies. They’re thick and rich with soft baked centers and a sweet powdered sugar coating.
CHOCOLATE CRINKLE COOKIES
Recipes like this one are the perfect treat to enjoy with family and friends during the holidays. Although, you can really make crackle cookies any time of year they’ve become one of our favorites to bake for Christmas along with classic types of cookies like Gingerbread and Sugar Cookies.
The excellent chocolate flavor and softer-crumbed cookie base, really sets this satisfying cookie recipe apart from others. They get their name because of the cracks that form in the top while the chocolate cookie recipe expands. The powdered sugar topping goes into the cracks and makes the sweet flavors even more irresistible.
MAKE-AHEAD CRINKLE COOKIE RECIPE
There are always an abundance of cookies to make during the holiday season. Whether you’re planning a holiday party or cookie exchange, it’s easy to get overwhelmed. It can feel like you’re spending the whole day stuck in the kitchen.
This is why it’s great to get ahead and make some family fave cookies in advance. Cookies always taste best baked fresh, so instead of freezing baked Crinkle Cookes, I like to freeze cookie dough. Here are the easy directions to freeze unbaked cookie dough:
- Prep the crinkle cookie dough as usual, and put it in the fridge to set.
- Take the dough from the fridge and roll it into cookie dough balls.
- Roll them in the powdered sugar, and place them on the cookie sheet as you would to bake them.
- Instead of following the baking instructions right away, put the baking sheets in the freezer for 2 hours to set.
- Then move the dough balls to a freezer bag to store long-term.
- When you’re ready to enjoy these amazing cookies, place the dough back on the baking sheet.
- You may need to add some more sugar coating if it’s fallen off.
- Bake for an extra 2-3 minutes to thaw and bake them to chewy perfection.
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TIPS FOR MAKING CHOCOLATE CRINKLE COOKIES
- Wet ingredients: Add the eggs, vegetable oil, granulated sugar, and vanilla to a mixing bowl. Whisk the mixture until it’s smooth.
- Dry ingredients: Add the all-purpose flour, chocolate cocoa powder, baking powder, and salt. Mix until the dry ingredient mixture is just combined. Be careful not to over mix. Stop once the flour has been mixed in with the other ingredients so that there aren’t white streaks.
- Chilled cookie dough: Cover the cookie batter in plastic wrap and put it in the refrigerator for 2 hours. Refrigerating the chocolate mixture will make the sticky cookie dough firmer and easier to handle, and it lets the flour hydrate for chewier cookies.
- Cookie sheets: Preheat your oven and line 2 cookie sheets with parchment paper. Because this recipe is fudgier than most, it’s important to line the sheet with parchment paper so that the cookies don’t get stuck to the pan.
- Sugar layer: Add the powdered sugar to a medium-sized bowl. Take the cold cookie dough out, and use a medium cookie scoop to form evenly sized balls of dough. Scoop the dough balls into the powdered sugar, and roll balls in the medium bowl. After you coat the cookie dough balls, place them onto the prepared baking sheet a few inches apart.
- Bake time: Pop the cookie dough balls in the oven to bake for 11-12 minutes. As the cookies form in the oven, the edges will become slightly crisper while the middle stays fudgy.
- Cool: Take the baked cookies out and give them time to chill at room temperature for 5 minutes.
VARIATIONS ON CHOCOLATE CRINKLE COOKIES
- Chocolate chip cookies: To make double-chocolate chocolate chip cookies try mixing in 1 cup of semisweet chocolate chips. The fudgy chocolate chip cookies give an extra rich, melty, chocolatey taste. Another option is adding a Hershey kiss to the top of each cookie.
- Mocha cookies: There are plenty of different flavors you can try depending on your cookie preferences. For mocha flavor mix in a teaspoon espresso powder or instant coffee powder. It will add a little coffee flavor and bring out the taste of the natural cocoa powder.
- Peanut butter and chocolate: Chocolate and peanut butter are a classic dessert duo. To get it in this recipe add 1 cup of peanut butter chips to the dough.
- Peppermint: For a stronger holiday theme, you can add ⅛ teaspoon pure peppermint extract and roll dough in crushed candy canes.
- Sweetener: If you don’t like using white sugar in your cookie baking, you can replace it with other sweeteners like brown sugar, coconut sugar, or stevia.
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HOW TO STORE CHOCOLATE CRINKLE COOKIES
- Serve: After baking, cool cookies to room temperature, and then store them in an airtight container on your counter. They’ll stay good for up to 3 weeks.
- Store: To extend their life for up to 2 months, store them in the refrigerator.
- Freeze: You can also put them in a freezer bag or another airtight container to freeze for up to 8 months. Place sheets of parchment paper between the single layers of moist cookies so that they don’t stick together.
Chocolate Crinkle Cookies
- Yield: 24 Servings
- Prep Time: 2 hours 10 minutes
- Cook Time: 11 minutes
- Total Time: 2 hours 26 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 4 large eggs
- 1/2 cup vegetable oil
- 2 cups sugar
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
Note: click on times in the instructions to start a kitchen timer while cooking.
- In a large bowl whisk together eggs, vegetable oil, sugar, and vanilla extract until smooth.
- Add in unsweetened flour, cocoa powder, baking powder, and salt until just combined.
Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees and add parchment paper to 2 baking sheets.
- Add powdered sugar to a small bowl.
- Using a 2 tablespoon cookie scoop, scoop the cookie dough directly into the powdered sugar.
- Roll in the bowl, then place gently onto the cookie sheet.
Bake for 11-13 minutes.
Let cool for 5 minutes before removing from baking sheets.
Yield: 24 Servings, Amount per serving: 183 calories, Calories: 183g, Carbohydrates: 32g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 62mg, Potassium: 112mg, Fiber: 1g, Sugar: 22g, Vitamin A: 45g, Calcium: 26g, Iron: 1g
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