Chocolate Crinkle Cookies


Chocolate dough rolled in powdered sugar and baked into a snowcapped cookie. Chocolate Crinkle Cookies are the perfect Christmas cookies! With a crisp, crackled exterior and a chewy, fudgy interior, these cookies satisfy serious chocolate cravings.
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Chocolate Crinkle Cookies
The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. These are great over the holidays but you can freeze them and have a special treat whenever you have a chocolate craving. 



How to make Chocolate Crinkle Cookies


  • Combine the flour, baking powder, and salt. Set aside.
  • In a stand-up mixer, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, ( Eggs added one at a time leads to cookies that are thick and chewy ) then stir in the vanilla.
  • Stir flour mixture into the cocoa mixture. Cover dough, and chill for at least 1 hour.


  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a 1 tbsp cookie scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Chocolate Crinkle Cookies


  • Bake in a preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Chocolate Crinkle Cookies


More Cookie Recipes to try





Storing and Freezing Chocolate Crinkle Cookies

Store: Store in an airtight container or storage bag for up to 4 days at room temperature.

Freeze: To freeze the baked cookies, let them cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months. Thaw in the refrigerator or on the counter


Chocolate Crinkle Cookies

Chocolate Crinkle Cookies


Chocolate Crinkle Cookies are the perfect Christmas cookies! With a crisp, crackled exterior and a chewy, fudgy interior.

Ingredients:
  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup powdered sugar
Instructions:
  1. Combine the flour, baking powder, and salt set aside.
  2. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
  3. Stir flour mixture into the cocoa mixture. Cover dough, and chill for at least 1 hour.
  4. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a 1 tbsp cookie scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  5. Bake in a preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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