Looking for a recipe for perfect chocolate crinkle cookies? Look no further! These are easy to make with a fudgy brownie center and a sweet crunchy exterior.
These cookies have a brownie-like consistency similar to our Fudgy Brownie Cookies. For more chocolatey cookies, try Chocolate Mint Sandwich Cookies or Dark Chocolate Monster Cookies.
Chocolate-y Crinkle Cookies
We love making cookies in the winter, and we made these crinkle cookies after the first snowfall in Virginia. The kids loved how they looked like little snowballs, and really loved watching them crack in the oven.
My husband was pretty smitten too. He loves brownies, so the fudgy interiors and crispy, crinkled exteriors made all of his cookie dreams come true.
This is a classic holiday/winter time cookie, there’s no doubt about that. You’ve probably seen them before. Maybe you’ve even made them. My version is extra soft on the inside with a thick, white layer of powdered sugar on the inside.
The Dough
The first thing you need to know is that the “dough” for these cookies is more like a batter.
Remember how I said these were more like brownies? Instead of scooping the batter right away, you’ll want to chill in the refrigerator.
Chilling: Most cookie dough only needs an hour or so in the refrigerator, however, this dough needs at least four. It can be refrigerated overnight if needed.
Form, Coat, and Bake!
ROLL. Once the dough is firm, you’ll want to use a small cookie scoop (2 teaspoons) to form even balls. Working quickly, roll the balls in the palm of your hand to form a smooth surface. The dough will get sticky as it gets warm, this is normal.
COAT. Roll each ball into powdered sugar. They need to be fully coated. I like to pat it on so it’s extra thick that way when they bake the dough won’t absorb the powdered sugar leaving the cookies dull and dusty looking.
BAKE. Bake for 10-13 minutes depending on how soft or crisp you prefer them. The cookies will set as they cool.
Variations
We love this version of crinkle cookies, but we also love changing things up! These cookies are really easy to customize.
Mix-in ideas for chocolate crinkle cookies:
- Orange zest/extract
- Candy cane pieces/peppermint extract
- Chocolate chips
- Chopped toasted walnuts or pecans
- Cayenne pepper/cinnamon for Mexican chocolate cookies
- ½ of a caramel inside each ball of dough
- ½-1 cup of dried cherries
This is one of our favorite cookies to change up. So many ways to do it!
Keep them Fresh
Keep cookies STORED in an airtight container at room temperature for about a week. To prevent cookies from drying out, I recommend keeping a slice of bread in the container. This way the bread dries out before the cookies.
You can FREEZE the dough as individual balls, not dipped in powdered sugar! You will want to roll the dough and let it sit in the freezer for 1-2 hours until they’re solid. Then, place the cookie dough balls in a freezer safe bag and freeze for up to 3 months. Let the dough thaw, and then roll in powdered sugar before baking.
Freeze baked cookies? When you want to free baked cookies you want to let them cool completely before placing them in airtight containers. They will keep for a month before they need to be brought to room temperature and consumed!
These really are perfect chocolate crinkle cookies. They are easy to whip up, look festive on holiday cookie trays, and taste amazing! Everyone will love them!
LOOKING FOR MORE COOKIE RECIPES? TRY THESE:
- Peanut Butter Blossoms
- Peppermint Shortbread Cookies
- Classic Gingerbread Cookies
- Perfect Roll-Out Sugar Cookies
- Peppermint Lofthouse Cookies
Chocolate Crinkle Cookie Recipe
Ingredients
For the dough:
- 1 1/2 c. granulated sugar
- 1/2 c. light or dark brown sugar
- 3/4 c. vegetable or canola oil
- 2 tsp. vanilla extract
- 1/4 tsp. espresso powder
- 4 large eggs
- 2 1/3 c. all-purpose flour
- 1 c. unsweetened cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. coarse kosher sea salt
For rolling:
- 3/4 c. powdered sugar
Instructions
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, add the sugars, oil, vanilla, and espresso powder. Mix on low until combined, about 1 minute. Add eggs one at a time, mixing after each addition.
- In a medium mixing bowl whisk together the flour, cocoa powder, baking powder, and salt.
- With mixing speed on low, gradually add the dry ingredients, mix until combined.
- Cover dough and refrigerate for at least four hours, or overnight.
- Once the dough is thoroughly chilled and completely solid, preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
- Using a small cookie scoop (about 2 teaspoons), form balls. Roll in your hands to create a smooth surface on each ball. Roll each ball in powdered sugar, packing it on to ensure it is fully covered.
- Place on cookie sheet and bake for 10-13 minutes or until set. The cracks should still look moist, they will firm as the cookies cool. Transfer to a wire rack to cool completely.
