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Hi Bold Bakers!
Chocolate Crinkle Cookies are a holiday favorite with my family and friends, and soon they will be favorites in your house too. It is just not Christmas until the house is filled with homemade treats, like any desserts from my Holiday Baking Headquarters, and a treat just isn’t really much of a treat unless it is chocolate! No matter what the holiday occasion, Christmas, Hanukkah and New Year’s Eve parties, these are the perfect finishing touch to any celebration.
What Makes a Cookie Crinkle?
Chocolate Crinkle Cookies start with sugar, oil, and a TON of rich cocoa powder. Packed with chocolate, these cookies are very similar to a brownie, but take a super yummy turn right before baking.
After chilling the batter you roll the dough into little balls then dip each one in lots of powdered sugar, and then the magic happens! This outer layer of sugar keeps the outside of the cookie crisp while encasing a molten center. The crinkle on top comes down to a chemical reaction that happens with the rising agent and the rest of the ingredients. It makes them very unique and I think beautiful.
[Another one of my favorite things to make during the holidays is Homemade Gingerbread Men!]
How Long Does It Take To Make Chocolate Crinkle Cookies?
My Chocolate Crinkle Cookies bake for just 10-12 minutes, which gives them such a nice texture. They are just baked, chewy, dense and packed with a chocolate punch. After just a short time in the oven, these babies flatten out revealing a perfect glimpse of the chocolate inside, while staying powdery and white on the outside.
How Long do Chocolate Crinkle Cookies Last?
These crinkle cookies are great made in advance as they stay chewy on the inside even a few days later. The best way to store these is in an airtight container at room temperature. I don’t know about you but if I got these as a gift this holiday season I would be beyond happy!
Have you seen my Holiday Baking Headquarters page? You’ll find every recipe you could possibly need for the holidays including Christmas Cookies, edible gifts, and my best holiday baking tips!
Search no more for the best holiday recipes!
- Snowball Cookies
- Thumbprint Cookies
- Easy Sugar Cookie Recipe
- The Easiest Soft Sugar Cookies
- The Top 7 Holiday Cookie Recipes
Follow Bigger Bolder Baking on Pinterest for more baking ideas!
Try These Recipes!
Watch The Recipe Video!
Chocolate Crinkle Cookies Recipe
Ingredients
Chocolate Crinkle Cookie Dough
- 2 cups (16 oz/450 g) granulated sugar
- 1 cup (4 oz/115 g) unsweetened cocoa powder , sifted
- ½ cup (4 fl oz/120 ml) vegetable oil
- 4 large eggs , at room temperature
- 2 teaspoons vanilla extract
- 2 cups (10 oz/284 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Chocolate Crinkle Cookie Coating
- ½ cup (2 oz/57 g) powdered sugar , sifted
Instructions
To Make the Chocolate Crinkle Cookie Dough
- In a medium bowl, whisk together the granulated sugar, cocoa powder, eggs, vegetable oil, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet and mix until just combined. Cover the bowl with cling wrap and refrigerate for at least 2 hours. (At this point, the dough can be refrigerated for up to 5 days or frozen for up to 1 month).
To Shape the Chocolate Crinkle Cookies
- Preheat oven to 350°F (180°C) fan assist, and line 2 cookie sheets with parchment paper.
- Using a 1 tablespoon measure, scoop your cookies and roll them into balls. Roll each cookie dough ball in powdered sugar and place them 2 inches (5 cm) apart on the prepared baking sheets.
To Bake the Chocolate Crinkle Cookies
- Bake for 10-12 minutes or until the edges are set and the centers are still soft. Take care not to overbake.
- Let the cookies cool on the trays for 10 minutes before transferring them to a wire rack to cool completely.
To Serve and Store the Chocolate Crinkle Cookies
- Enjoy with a glass of milk! Store leftover cookies at room temperature in an airtight container for up to 3 days.
i love this recipe i changed the vanilla for orange and their so nice…. am in the process of making peppermint favour as well
Hi!
I tried this recipe but made really big. ???? It was around 150g of raw dough. I cooked it a bit longer around 15-20 min. The outside was crispy. But the middle part was a bit too moist (not raw but gooey). It tastes awesome!
But my question is should I have cooked it a bit longer? Or at a different temperature?
Hi Gemma, I made these but realized I didn’t have any confectioners sugar, and am not able to run out and grab some until tomorrow. Do you think I can make these without it, will they still taste alright?
Is it ok to freeze the dough overnight instead of just 4 hours? Do I have to let it stand for a few minutes before I roll it into the balls?
I am thinking of preparing the dough now and baking it tomorrow morning. I’m from India. It’s 9 pm here now.
I want to try this recipe, but can butter be used instead of tasteless oil?
My husband said this was the best cookie he has ever had. What an awesome compliment for me as the Baker and Gemma for the recipe! Big thanks to Gemma!
Best Christmas cookies ever! Boyfriend loves them and so does our friends and family! ????
Thank you so much!
Fantastic! Turned out great, everyone loved them. Thanks Gemma and congratulations on the news of your baby boy! Hope you and Kevin have a wonderful Christmas ????
This recipe turned out amazing! And fool proof! My husband made sure I don’t distribute it to friends and neighbors, so that he could have them all by himself ????
Can I freeze this dough to bake closer to the holidsys?