The classic decadent Chocolate Crinkle Cookies we all love! These are perfectly soft, tender and chewy. And they’re a lot like a brownie but in cookie form – in other words these cookies are sure to satisfy!
After like the 8th cookie it hit me why I’m so obsessed with these. Growing up we always had brownies dusted with a generous dose of powdered sugar on top (and still to this day I do that).
And these cookies totally remind me of all of those heavenly flavors. Which is why I absolutely could never resist these.
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I love how magical they are. My kids think it’s amazing how you roll them in powdered sugar and they’re totally white then they bake up and spread into these cookies with with big dark crinkles throughout.
Whomever came up with these the first time is totally brilliant. It’s basically rocket science :).
This recipe makes a LOT of cookies, which is is just one more reason they are perfect for the season at hand – they’re meant to be shared.
And yes I know that chill time is super annoying – but without it I could pretty much guarantee you wouldn’t be able to work with the otherwise sticky dough.
I like to look at it this way – prep the dough before you go to bed then you’ve got a head start in the morning.
I thought I ought to mention I am in a pretty dry climate so I rarely have an issue with sticky dough – but if you are in high humidity you may want to consider adding in an extra tablespoon or two of flour and cocoa powder, or try freezing the dough for a bit after you’ve chilled it in the fridge.
I just said the Orange Ricotta Chocolate Chip Cookies I just shared would make it to my list of top 5 favorite Christmas cookies – these would too!
And they aren’t even butter based, can you believe it?
My other favorites would probably be the Raspberry Almond Thumbprint Cookies, the White Chocolate Dipped Ginger Cookies and these Lofthouse Style Sugar Cookies which I’ll be sharing as snowmen soon so they’ll be a Christmas cookie (but plain rounds with white frosting and Christmas sprinkles would be perfectly festive too).
I do love all the others I’ve shared too, don’t get me wrong. But as of now those mentioned are my current favs.
You could also try wrapping a Rolo chocolate caramel candy in each of these for a caramel stuffed chocolate crinkle cookie (which I have an older recipe for but I do like this one even better).
Happy baking!
Chocolate Crinkle Cookies
Did you make this recipe? Leave a review.
The classic rich and chocolatey holiday crinkle cookie we all love! Perfectly soft, tender and chewy. A lot like a brownie but in cookie form - in other words these cookies are sure to satisfy!
Ingredients
- 2 1/3 cups (284g) all-purpose flour (spoon into measuring cup to measure)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups (400g) granulated sugar
- 3/4 cup (175ml) vegetable oil
- 1 cup (85g) unsweetened cocoa powder (spoon into measuring cup to measure)
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup (97g) powdered sugar
Instructions
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In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
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Mix in cocoa powder and blend well. Beat in eggs and vanilla.
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Add in flour mixture and mix until blended. Cover dough and refrigerate overnight*.
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The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
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Place powdered sugar in a small mixing bowl.
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Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
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Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
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Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked.
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Cool on baking sheet several minutes then transfer to a wire rack to cool.
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Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.
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*If your dough is still sticky you can freeze it for 30 minutes, if needed you can even scoop and drop directly into powdered sugar then roll.
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Recipe source: adapted from Hershey's
Lisa: Can I ask what kind of salt you use iodized or kosher I always wonder if it matters. Making them today can’t wait! December 7, 2017 at 9:12am
Jaclyn: The biggest difference is the size of the salt crystals. Kosher salt is less refined and has larger flakes so you’d need to use just a touch more when a recipe simply calls for salt and not kosher salt. But either work fine here. I hope you love them! December 7, 2017 at 9:08pm
Adele Benedict: Our favourite is the lemon. I haven’t tried any other flavor of the mix but I think I might try some others.
Enjoy! December 6, 2017 at 5:54pm
Adele Benedict: I made these using an amazing shortcut.
Here is the recipe
1box chocolate or lemon cake mix
1 8oz cool whip
1egg
Mix well and use the same process for
Baking them using parchment paper.
Bake at 350 for 12 to 13 min. They look
And taste just the same. Fabulous. I froze them but you have to layer them between
With wax paper to keep them looking
Perfect. December 6, 2017 at 5:49pm
Naomi: I love brownies with powdered sugar. In cookie form? Even better! Can’t wait to try these. December 6, 2017 at 3:39pm
Jaclyn: Me too! Thanks Naomi! :) December 6, 2017 at 5:05pm
Laura | Tutti Dolci: Chocolate crinkles are the best, I love these! December 5, 2017 at 6:33pm
Jaclyn: You’re the best! Thanks Laura! December 7, 2017 at 5:20pm
Janet: Do you use a scoop/disher for your cookies? If so what size? I’ve made the dough and it’s in the refrigerator for overnight. Yum! Thanks December 5, 2017 at 5:09pm
Jaclyn: A cookie dough scoop would be fine here, just one that holds a little over 1 Tbsp. I hope you love these! December 5, 2017 at 5:19pm
Janet: They are excellent!!!!! Worth the overnight wait. I used a #60 scoop. Thanks for the great recipe December 6, 2017 at 2:58pm
Jaclyn: So glad you liked them Janet and thought it was worth the wait :)! December 6, 2017 at 9:47pm
Charlotte: Since you mentioned the brownie-like consistency of this cookie…what adjustments would you recommend if I wanted to add some finely chopped walnuts to them? After all…brownies without walnuts…what’s the point?
Thanx. December 5, 2017 at 9:19am
Jaclyn: Adding walnuts should be fine but they’ll probably spread a little less. And the consistency of these is different from a brownie just a heads up – but the flavor is similar. December 5, 2017 at 4:21pm
Thom: They sound and look delicious December 18, 2017 at 6:41pm
Jaclyn: Thanks Thom! December 18, 2017 at 9:20pm
Michelle: Could I bake ahead and freeze? December 5, 2017 at 6:54am
Jaclyn: That would probably be fine, just not sure how the powdered sugar coating will hold up once thawed since I haven’t tested. December 5, 2017 at 4:22pm