Are chocolate crinkles one of your favorite chocolate Christmas cookies? Then you definitely need to make this chocolate crinkle cookie recipe for your next cookie exchange or Christmas party. Soft, chewy and perfect for leaving out for Santa on Christmas Eve!
Love baking cookies during the holidays? Try our White Chocolate Chip Cranberry Oatmeal Cookies or our jumbo Monster Cookie Recipe. These are fantastic any time of year, but especially at Christmas.
If you love fudgy brownies topped with powdered sugar, then these Chocolate Crinkles are for you! This Chocolate Crinkle Cookie recipe is fantastic for the holidays or anytime you’re in the mood for chocolate.
In this post I’ll show you how to make crinkle cookies from scratch, the ingredients you’ll need and how to properly store them so they keep well.
What do I need to make chocolate crinkles?
Here’s a quick-reference check list of the ingredients you’ll need to make these yummy chocolate cookies:
- All-purpose flour – this is the most traditional flour for baking cookies. If needed, feel free to substitute with whole wheat or gluten-free flour.
- Cocoa powder – unsweetened cocoa (not hot chocolate mix) is needed to achieve that dark chocolate texture and flavor.
- Baking powder – necessary for achieving a chewy cookie that holds its shape.
- Baking soda – a traditional ingredient in most cookies, baking soda is a necessary leavening.
- Salt – ideal for bringing out the flavor in each bite.
- Eggs – eggs are vital for creating that fudgy interior texture and flavor.
- Light brown sugar – traditional in most cookie recipes, the brown sugar helps achieve a sweet flavor and crisp edges on the outside of the cookie.
- Butter – I prefer to use salted butter, but you can also use unsalted.
- Vanilla extract – use a good quality vanilla. This will really enhance the flavor of the cookies
- Unsweetened baking chocolate – this helps create a super fudgy, chocolate flavor.
- Powdered sugar – necessary for any crinkle cookie, powdered sugar is needed to coat the outside of each cookie.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post to the recipe card. Thanks!
How do I make chocolate crinkle cookies?
Much like other cookie recipes, you’ll start by combining your wet and dry ingredients in separate bowls.
For the dry ingredients, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Using a whisk is ideal, as this will break apart any small clumps. You can also use a sifter or a fine-mesh sieve to eliminate lumps as well.
For the wet ingredients, cream together the eggs, brown sugar and butter. Add in the vanilla and mix until well combined.
How do you get these chocolate crinkles extra moist and fudgy?
To help this chocolate crinkle cookie recipe become extra chewy and fudgy, you’ll add 4 oz. of melted baking chocolate to the wet ingredients. Follow the package directions for melting. I used my microwave to melt this chocolate.
Start melting in short, 30 second increments stopping to stir each time. Be careful not to over heat the chocolate, as it can become dry and crumbly.
Combine the wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients to mix the dough. Once all of the ingredients are incorporated, the dough will be very thick.
Refrigerate the Dough
Anytime I’m rolling out cookie balls (like my Chewy Ginger Cookies or my Red Velvet Cake Mix Cookies) I make sure to refrigerate the dough for at least 1-2 hours.
Starting with cold dough, helps the cookies hold their round shape. Cold dough is also less likely to stick to your hands when rolling.
Tools I use for baking these Chocolate Crinkles:
- NordicWare Aluminum Non-Stick Baking Sheets – these sheet pans are not only awesome for baking cookies, I love making sheet pan dinners on them as well. They clean up beautifully and are very durable!
- Silicone Baking Mats – I’ve discovered that using silicone baking mats for cookie baking is a must. The cookies bake more evenly and they never stick to the pan. I highly recommend!
Do cookies need to cool on the pan?
Once the cookies come out of the oven, let them cool on the pan for 5-10 minutes. Then, transfer to a cooling rack to cool completely. The cookies will be soft, so don’t skip this step. If you try to transfer them right away after coming out of the oven, they’ll likely tear or fall apart.
Enjoy these cookies while they’re still warm with a glass of milk or a cup of coffee. They’re the perfect treat for taking to a Christmas cookie exchange.
FAQ’s about making Chocolate Christmas cookies:
Yes, you can freeze chocolate crinkle cookies. Once the baked cookies come to room temperature, place in an airtight container. Place cookies in layers separated by sheets of waxed paper so they don’t stick together. When ready to thaw, simply let the cookies sit at room temperature.
Yes, you can make the dough and freeze up to 1 month in advance. Make the dough and wrap in plastic wrap. Place wrapped dough in a zip-top freezer bag and seal. When ready to bake cookies, let dough thaw at room temperature. For best results, keep dough cold while rolling into cookie balls.
Chocolate Crinkle Cookies will last 5-6 days at room temperature in an air-tight container.
If you love Chocolate Christmas Cookies and Candies, then be sure to check out some of my other similar recipes perfect for the holidays:
- Reese’s Peanut Butter Cup Cookies
- Chocolate Chip Pudding Cookies
- No Bake Penguin Cookies
- Reindeer Pretzels
- Rice Krispie Christmas Trees
- Vanilla Fudge Recipe
- Chocolate Dipped Ritz Cracker Cookies
- Crock Pot Chocolate Almond Candy
- Chocolate Peanut Butter Fudge
- Chocolate Chip Cake Mix Cookies
- Reese’s Pieces Cookies
- Christmas Bark
- Peanut Butter Pretzel Bark
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This recipe is from The Ultimate Kids Baking Book by my friend and fellow food blogger & author Tiffany Dahle.
Here’s the recipe for my soft & chewy Chocolate Crinkles:
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Chocolate Crinkles
Equipment
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
- Silicone Baking Mat Ideal for anything that bakes on a sheet pan. The ultimate non-stick surface!
- Cookie Scoop Great for making uniform cookies and protein balls. Just scoop and roll!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups light brown sugar
- 1/4 cup butter room temperature
- 1 teaspoon vanilla extract
- 4 oz. unsweetened baking chocolate melted
Coating:
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mats. Set aside.
- In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt.
- In a larger bowl, cream together the eggs, brown sugar and butter. Add in the vanilla and mix until well combined.
- Melt the chocolate according to package directions. (If using the microwave, melt in 30 second increments, stopping to stir.) Pour melted chocolate into the wet ingredients and mix well to combine.
- Gradually add the dry ingredients to the wet ingredients until completely combined. Dough will be thick. Cover dough and refrigerate for at least 1 hour.
- Using a cookie scoop, scoop out dough and roll with your hands into uniform 1″ balls. Roll in the powdered sugar to coat, and place on the lined cookie sheets.
- Bake 12 cookies at a time, at 350 degrees for 8-10 minutes. Remove from oven and let the cookies cool on the baking sheet for 5-10 minutes. Transfer cookies to a rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature. Can be frozen for up to 1 month.
Notes
Nutrition
Your Chocolate Crinkles will be perfect in my cookie jar! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,461!
Miz Helen
YUM! I need to add these to our annual holiday cookie list!
cool.