Name: Chewy Chocolate Crinkle Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 30
Ingredients: 1 cup unsweetened cocoa powder; 1/2 cup vegetable oil; 1/2 cup dark brown sugar (light brown sugar is fine, too); 1 1/2 cups granulated sugar; 3 eggs plus 1 egg yolk, room temperature; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour; 1 teaspoon salt; 2 teaspoons baking powder; 1/2 - 1 cup powdered sugar (for rolling cookies in)

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Tis’ the season for all the cookies!!! There’s nothing prettier than these wintery Chewy Chocolate Crinkle Cookies. A simple brownie like cookie dough is rolled into a ball then rolled into powdered sugar and baked just until set. The result is a melt in your mouth chewy chocolate crinkle cookie that’s perfect for Christmas cookie platter!

What is a chocolate crinkle cookie?

A chocolate crinkle cookie is a rich, fudge cookie with a distinctive crackled appearance. It’s made from a chocolate based cookie dough that’s chilled then rolled in powdered sugar before baking. The cookies get their name from the distinctive cracked or crinkled effect that happens when the cookies are baked. As the cookies bake, they spread apart exposing the dark chocolate interior while the powdered sugar creates a contrast.

The texture of chocolate crinkle cookies is typically soft and chewy, much like a brownie. They are a popular holiday cookie due to their festive winter appearance and indulgent flavor. They can be made even more festive by adding chocolate peppermint.

Ingredients: Chocolate Crinkle Cookie require a few staple ingredients.

Unsweetened cocoa powder: Cocoa powder is what gives these cookies that dark chocolate flavor!
Vegetable oil: A little oil helps moisten the dough, giving it a nice soft chew.
Brown sugar (dark or light): Brown sugar adds sweetness and moisture to the dough.
Granulated sugar: Granulated sugar sweetens up the cookie as well.
Eggs (3 total plus 1 yolk): The eggs help bind all the ingredients together while the extra yolk helps makes these cookies chewy.
Pure vanilla extract: A little vanilla enhances the overall flavor of the cookie while adding some warmth.
All purpose flour: AP flour is the flour of choice for the cookie. It’s commonly used in baking.
Salt: Salt is important! It helps balance the sweetness and enhances the chocolate flavor.
Baking powder: Baking powder helps the cookies rise.
Confectioners sugar (powdered sugar): The cookies are rolled into confectioners sugar before baking to create the classic crinkled look.

How to make Chocolate Crinkle Cookies:

First make the dough by creaming together the cocoa powder, brown sugar, granulated sugar and vegetable oil for 2 minutes.
Next, add eggs and vanilla and mix well, scraping down the sides of the bowl as necessary.
Lastly, stir in flour, salt and baking powder just until combined.
The dough is very wet and sticky so it will need to be chilled to be able to roll it into a ball. I suggest chilling the dough in the freezer for 30-60 minutes if you want to make them right away. Otherwise the dough can be chilled in the refrigerator overnight or for several hours. Simple cover the bowl with plastic wrap or a lid.
When you’re ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick baking mat. Also, add confectioners sugar to a bowl to roll the cookies in.
Measure about 1 1/2 tablespoons of dough, roll into a ball and then roll into confectioners sugar and place on baking sheet. Make sure to place dough back in the refrigerator so the dough stays nice a chilled for the next batch.
Bake for 10 minutes, let cool on baking sheet for 5 minutes then remove to cool completely.

How to store Chocolate Crinkle Cookies:

Storage is super easy! These cookies will do well for about 3 days at room temperature in an airtight container or up to 5 days in the refrigerator. They cookie dough can also be frozen for up to 3 months. The dough will need to thaw a little before baking.

Tips for success:

Always read through the recipe before starting. This will help prevent mistakes.
Always prepare and measure the ingredients ahead of time to reduce mistakes and messes.
Make sure the ingredients are at room temperature as they combine easier and more thoroughly.
Make sure the dough is chilled – if you can’t roll it into the ball, chill it for a little longer. You can also grease your hands to make it a little easier to roll the dough.
Do not over-bake the cookies! They are meant to be super soft and chewy.
You can add 1/2 – 1 teaspoon peppermint extract for a chocolate peppermint crinkle cookie.
Use a good quality cocoa powder to achieve a rich chocolate flavor. I love the flavor of Rodelle Gourmet Baking Cocoa.

Why these are the BEST Chocolate Crinkle Cookies:

I adore these cookies so much. They’re so decadent and indulgent due to the high quality cocoa powder, vanilla and extra egg yolk. They are super soft with a nice chew creating a melt in your mouth experience! Not to mention, they’re beautiful! The contrast of the white powdered sugar against the near black chocolate cookie is stunning! These would look beautiful on a Christmas cookie platter! I really do think you will enjoy these gorgeous cookies for the holidays!

For more Christmas cookie ideas check out my Cut Out Christmas Cookies with Icing, Peanut Butter Blossom Cookies, Chocolate Caramel Sugar Cookies, Snowball Cookies and Raspberry Thumbprint Cookies!

Yield: 30-36 cookies