Chocolate Crinkle Cookies are a decadent soft, chewy, and chocolatey cookie classic. They’re tender on the inside with a signature crisp cracked exterior. Coated in the sweetness of powdered sugar, they are a simple, traditional, and perfect addition to your holiday baking!
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Chocolate Crackle Cookies
What sets these famous cookies apart from other Christmas cookies is definitely their signature appearance. They are almost brownie-like, but once they’ve baked the crackly edges of powdered sugar expose that magnificent fudgy interior. They are absolutely delicious!
There is nothing much better than the aroma of freshly baked cookies especially when they’re made during the holidays. There is something so warm and comforting about it that it’s hard not to want to bake as often as possible. They are easy enough to get the kids involved and if you’ve made a double batch, freeze some for a few months from now when you’re craving a bit of Christmas magic.
How to Make these Crinkle Cookies
Before you begin, you want to make sure you’ve melted your unsweetened chocolate be your package directions. I typically melt mine in the microwave at 30 second intervals for about 2 minutes stirring between each interval.
Once you’ve done that, combine it with the granulated sugar, canola oil, and vanilla extract in a large bowl. Beat until combined and then add the eggs one at a time.
In a separate bowl, combine the flour and baking powder. Blend well. Add this dry mixture into the wet ingredients and blend to combine everything well.
Cover the bowl with plastic wrap and place it in the fridge overnight or a minimum of 4 hours to chill the dough. This is an important step in making sure the dough and all the room temperature ingredients solidify. When it bakes, it takes a longer time to heat up which allows for the cracking of the cookie to happen without spreading too thin.
When the dough has chilled and you’re ready to bake, preheat the oven and grease a cookie sheet or cover with a sheet of parchment paper.
Pour the confectioner’s sugar (powdered sugar) into a small bowl. Scoop out the dough using a cookie scoop, and roll the dough in your hands to form a ball. Then place it directly into the powdered sugar. Turn the dough around into the powdered sugar several times making sure to coat it well.
Bake until you see that beautiful cracked exterior and your house smells amazing. Transfer to a wire rack to cool completely. Make sure to take one first because they will be devoured quickly!
- If you want to substitute gluten-free flour, I have used Bob’s Red Mill One-to-One flour.
- The crinkle cookie needs the distinction between the brown chocolate and the white sugar in order to get that fun effect. Achieve it by making sure to coat your dough balls to the point where you can no longer see the dough, before baking!
- For a little bit more texture role the dough ball in granulated sugar as well as powdered sugar. It will add a little sparkle to the outside of your cookie.
- After removing from the oven, immediately add a little Hershey’s kiss on top for added whimsy. It’s very cute and very festive!
- To add a little spice to your cookie, try adding a dash of cinnamon or cayenne, or both to your cookie dough.
How to Store Crinkle Cookies
These cookies will stay nice and moist in an airtight container at room temperature for up to 5 days. A few days longer than that if kept in the fridge.
If you want to freeze some, it’s best to freeze the dough prior to rolling them in sugar. Form the dough into balls, place them on a baking sheet on parchment paper and freeze for 30 minutes. Once frozen, place in a ziploc bag to freeze for up to 3 months. The initial freezing is to help avoid having them freeze together in a clump and you can take out only the amount you need when you are ready to bake!
Thaw the dough balls in the fridge and continue as instructed.
More Holiday Desserts You’ll Love
- Peppermint Bark
- Chocolate Haystacks
- Easy Rolo Pretzel Turtles
- Chocolate Covered Pretzels
- Snowball cookies
Chocolate Crinkle Cookies
- 3 ounces unsweetened chocolate melted
- 1 ½ cups sugar
- ½ cup canola oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ cup Confectioners sugar
- In a large bowl, add sugar, oil, melted chocolate and vanilla extract and beat until combined.
- Beat in eggs one at a time.
- In a separate bowl, combine flour and baking powder well.
- Add the dry flour mixture into the wet ingredients and blend well.
- Cover the bowl with plastic wrap and place in the refrigerator overnight or at least 4 hours.
- When ready to bake cookies, preheat oven to 350 degrees F.
- Grease a cookie sheet with spray oil or covered with parchment paper.
- Pour about ½ cup of powdered sugar into a small bowl.
- Using a cookie scoop (or a regular spoon), scoop out about 1 ½ tablespoons of dough and roll into a ball with your hands
- Then place the balls in the powdered sugar and turn it several times to coat it very well
- Place each ball on the parchment lined baking sheet
- Bake for 10 minutes
- Transfer to wire rack to cool completely