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Chocolate Crinkle Cookies
These chewy chocolate crinkle cookies are the perfect item for holiday gatherings and cookie exchanges.ย
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Chocolate crinkle cookies are a gorgeous, homemade dessert that makes for a sweet and chewy treat at a get-together or cookie exchange. Chocolate lovers will delight in the rich flavor and pretty powdered sugar finish.
Chocolate Crinkle Cookies Ingredients
You’ll need:
For The Cookies:
- 1½ cups of all-purpose flour
- ¾ cup of unsweetened cocoa powder
- 1½ teaspoons of baking powder
- ½ teaspoon of salt
- ½ cup of vegetable oil
- 1 cup of light brown sugar, packed
- 3 large eggs
- ½ teaspoon of vanilla extract
- ¼ teaspoon of almond extract
For The Coating:
- ½ cup powdered sugar
Substitutions And Additions
CHOCOLATE CHIPS: Try adding ½ cup of milk or dark chocolate chips to this recipe.
NUTS: Adding ½ cup of finely chopped pecans or walnuts would make these cookies taste just like the holidays and add a really nice crunch to them.
How To Make This Chocolate Crinkle Cookies Recipe
STEP ONE: In a medium bowl, add the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Use a whisk to combine the flour mixture together.
STEP TWO: In a separate bowl, add the vegetable oil, packed brown sugar, eggs, vanilla extract, and almond extract.
Use a whisk to combine all of these ingredients together.
STEP THREE: Add the dry ingredients to the wet ingredients and stir to combine.
STEP FOUR: Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour.
OUR RECIPE DEVELOPER SAYS
Letting your cookie dough chill for at least one hour will help to prevent your cookies from spreading too much and becoming flat when baking.
STEP FIVE: Preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
STEP SIX: Remove the cookie dough from the fridge. Scoop cookie dough balls using a one-tablespoon cookie scoop.
PRO TIP:
You can use your hands to roll the cookie dough balls, but I have found this to be a very messy process.
STEP SEVEN Drop the cookie dough balls into a small bowl filled with ½ cup of powdered sugar. Roll the balls to ensure all sides are covered.
STEP EIGHT: Place each ball on the cookie sheet, evenly spaced. These cookies won’t spread much, so you can space them about an inch apart.
STEP NINE: Bake in the preheated oven for 10 minutes.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
STEP TEN: Remove the baking sheet from the oven and let cool for two to three minutes before moving the cookies to a wire rack.
How To Serve
Pair your cookies with a cold glass of milk for the ultimate nostalgic experience. The cookies’ sweetness is balanced by the creamy freshness of the milk.
Indulge in a cup of hot coffee with your cookies. The cookies’ cocoa notes blend beautifully with the rich flavors of your favorite brew.
- Decadent Duo: Create a decadent dessert duo by sandwiching a scoop of your favorite ice cream between two cookies. The contrast between warm and cold, soft and crunchy, makes every bite a sensation.
- Indulge in a cup of hot coffee with your cookies. The cookies’ cocoa notes harmonize beautifully with the rich flavors of your favorite brew.
In need of a couple more classic cookie recipes? Our peanut butter cookies are easy to make and always a crowd-pleaser.
These soft gingerbread cookies are the perfect traditional cookie for the holidays.
Storage
IN THE FRIDGE: Store your cooled cookies in an airtight container on the countertop or in the refrigerator.
Be careful when putting them into the container! You don’t want to mess up to pretty powder.
IN THE FREEZER: Once placed into an airtight container, you can also pop these chocolate crinkles in the freezer for up to three months.
Chocolate crinkle cookies look like you slaved away in the kitchen for hours. In reality, they are as easy as mixing up your dough, rolling it in the powdered sugar coating, and watching the magic happen as they bake.
Frequently Asked Questions
Should I use unsweetened or Dutch cocoa in this chocolate crinkle cookie recipe?
Make sure you use unsweetened cocoa in this recipe.
Can I freeze the dough before baking?
You could whip up the dough, roll it into cookie dough balls, and freeze them in an airtight container or freezer bag. Thaw fully when you are ready to bake.
How does the cookie crinkle?
The decorative “crinkle” happens when you roll the balls in powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.
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Chocolate Crinkle Cookies
These chewy chocolate crinkle cookies are the perfect item for holiday gatherings and cookie exchanges.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 20 cookies
Ingredients
Cookies
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup ,light brown sugar, packed
- 3 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Coating
- ½ cup powdered sugar
Instructions
- In a medium mixing bowl, add all-purpose flour, cocoa powder, baking powder, and salt. Use a whisk to combine.
- In a separate medium mixing bowl, add vegetable oil, light brown sugar, eggs, vanilla extract, and almond extract. Use a whisk to combine.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Cover bowl with plastic wrap and place in the refrigerator for 1 hour or more.
- Preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
- Remove the cookie dough from the refrigerator. Scoop cookie dough balls using a 1-tablespoon cookie scoop.
- Drop the cookie dough balls into a small bowl filled with ½ cup powdered sugar. Roll the balls to ensure all sides are covered.
- Place each ball on the baking sheet evenly spaced apart. These cookies won't spread much so you can space them about an inch apart.
- Bake in the preheated oven for 10 minutes.
- Remove the baking sheet from the oven and let cool for 2 to 3 minutes before moving cookies to a wire cooling rack.
Notes
- Letting your cookie dough chill for at least one hour will help to prevent your cookies from spreading too much and becoming flat when baking
- You can use your hands to roll the cookie dough balls, but I have found this to be a very messy process.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
Nutrition
Calories: 153kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 73mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 41IU | Calcium: 35mg | Iron: 1mg
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Comments
Gloria says
I absolutely love these cookies – they’re so good!
Monica says
This recipe is one my mom made when we were growing up and I make these often. I like to roll my cookie dough in granulated sugar and then roll the ball in the powdered sugar. I’ve learned this extra step seals in the moistness of the cookie and keeps them fresher longer.