Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are fudgy chocolate cookies rolled in powdered sugar. They taste like little brownie bites. These Chocolate Crinkle Cookies are perfect dessert for Christmas cookie plates.
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CHOCOLATE CRINKLE COOKIES
Would you believe me if I told you I’ve made over ten dozen Chocolate Crinkle Cookies this week in an epic search of the perfect cookie? There’s a nice layer of powdered sugar dusting my entire kitchen like newly fallen snow.
I’ve tried butter, oil, egg whites only, unsweetened cocoa, cocoa, melted chocolate chips, and every combination in between.
Every day when my kids came home from school I would have two plates: one plate labeled “A” and one labeled “B”. They get to vote on their favorite. This kind of A/B testing isn’t anything new to them as I do it often in our house.
After all was said and done, these Chocolate Crinkle Cookies are the winner.
Here’s the breakdown.
These Chocolate Crinkle Cookies:
- Use oil. I usually prefer butter in my cookies but oil over time keeps the cookies moist.
- Have unsweetened cocoa in them. This can be found in the baking aisle by the chocolate chips. Just be sure you use the unsweetened baking cocoa. It must be unsweetened. Melted chocolate chips make for a good cookie right out of the oven but taste stale and dry the next day.
HOW TO MAKE CHOCOLATE CRINKLE COOKIES:
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In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time and stir in the vanilla. Whisk together the flour, baking powder, and salt; stir into the cocoa mixture. The mixture will be wet, a little sticky (which is why we chill) and the consistency of brownie batter. Chill for at least 3 hours.
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Preheat oven to 350 degrees F . Line cookie sheets with parchment paper. Roll dough into 1.5 inch balls (size 40 cookie scoop). Roll cookies well in powdered sugar.
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Bake in preheated oven for 8 to 12 minutes. This will depend on your oven and how you like your cookies. If you like a fudgy middle you’ll be towards 8 minutes (they will look wet but will set up as they cool). If you like a crisper edge you’ll cook them for around 12 minutes. Let cookies cool on the cookie sheet for a a couple of minutes before transferring to wire racks to cool.
TIPS FOR MAKING CHOCOLATE CRINKLE COOKIES:
- Do not overbake them! Unless you like a crisp cookie. If you want a fudgy soft cookie bake them as little as you can and let them set up on the pan.
- Cover them as much as you can with powered sugar. This isn’t a time to be stingy. The more covered they are the prettier your “crinkles” will be.
- Want to up the chocolate factor? Stir in 1 cup of mini or regular chocolate chips into the dough.
STORING
- Store cookies in an airtight container at room temperature.
- Freese cookie dough balls up to three months. When ready to bake, thaw at room temperature for 30 minutes and then roll in powdered sugar. Bake according to the directions.
OTHER CHRISTMAS RECIPES:
- Grinch Heart Cookies
- Cherry Kiss Cookies
- Pistachio Cherry Meltaways
- Christmas Tree “Cheese” Ball
- Soft Eggnog Cookies
- Peppermint Eggnog Punch
- Eggnog Gingerbread Trifle
- Cranberry and Feta Pinwheels
- North Pole Cupcakes
- Eggnog Eclair Cake
- Santa Claus Cookies
Chocolate Crinkle Cookies
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup powdered sugar
Instructions
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time and stir in the vanilla. Whisk together the flour, baking powder, and salt; stir into the cocoa mixture. The mixture will be wet, a little sticky (which is why we chill) and the consistency of brownie batter. Chill for at least 3 hours.
- Preheat oven to 350 degrees F . Line cookie sheets with parchment paper. Roll dough into 1.5 inch balls (size 40 scoop). Roll cookies well in powdered sugar.
- Bake in preheated oven for 8 to 12 minutes. This will depend on your oven and how you like your cookies. If you like a fudgy middle you'll be towards 8 minutes (they will look wet but will set up as they cool). If you like a crisper edge you'll cook them for around 12 minutes. Let cookies cool on the cookie sheet for a a couple of minutes before transferring to wire racks to cool.
Notes
These turned out perfectly! And they were yummy, too! This one is definitely a keeper. Thank you for doing all the hard work to find the perfect recipe.
Aww thank you!
Can the batter be made ahead and frozen?
I don’t see why not
Amazing cookies – they’re absolutely delicious!
Thank you!
Can these be frozen?
Yes! You can definitely freeze these!
I made 3 batches of these in the month of December. When frozen they are like frozen chocolate brownies. The oil instead of butter probably makes them last longer, however we did not get to test that part since they are inhaled in a day or so. A huge hit; these will replace my recipe!!
That’s awesome to hear. Thank you for letting me know.
I’m confused about the unsweetened cocoa, too. The recipe says not to confuse it with baking cocoa. Hershey’s baking cocoa is what I usually use. It is unsweetened. It is also baking cocoa. So…..is Hershey’s baking cocoa okay?
Thanks. Love your recipes!
There’s some sweetened cocoa so as long as it’s unsweetened it’s totally fine.
I’m a little confused, I have a very good high quality Dutch baking cocoa and it is unsweetened. Your suggesting unsweetened cocoa not BAKING COCOA. Is there a difference? I googled it and they said it would be fine. I would like your opinion. Thanks
Yes, it should be fine. The brand of baking cocoa I have is sweetened. You just need to make sure it’s unsweetened.
Perfect dessert for Christmas cookie plates!
Thank you!
These look delicious! I want to make them for my company holiday party, but was wondering if you could chill the batter overnight and bake the cookies the next day. Would it affect the batter in any way?
Nope that’s totally okay. I’ve done it.