Chocolate dough rolled in powdered sugar and baked into a snowcapped cookie. Chocolate Crinkle Cookies are the perfect Christmas cookies! With a crisp, crackled exterior and a chewy, fudgy interior, these cookies satisfy serious chocolate cravings.
The Chocolate Crinkle Cookie recipe was created by Helen Fredell of St. Paul, Minnesota. The cookie recipe appeared for the first time in 1963 in Betty Crocker's “Cooky Carnival” Cookbook.
Brownie-like in texture: thick, indulgent, and a little chewy with good chocolate flavor. They get a good, slightly crisp outer crust and soft center.
The crinkle look is achieved through the transformation of powdered sugar-coated dough balls into distinctively textured cookies. These are great over the holidays but you can freeze them and have a special treat whenever you have a chocolate craving.
How to make Chocolate Crinkle Cookies
These soft, chewy cookies have a great flavor without being overwhelmingly chocolatey, and they are super easy to make.
- Combine the flour, baking powder, and salt. Set aside.
- In a stand-up mixer, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, ( Eggs added one at a time leads to cookies that are thick and chewy ) then stir in the vanilla.
- Stir flour mixture into the cocoa mixture. Cover dough, and chill for at least 1 hour.
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one-inch balls. I like to use a 1 tbsp cookie scoop. Coat each ball in confectioners' sugar before placing it onto prepared cookie sheets.
- Bake in a preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Storing and Freezing Chocolate Crinkle Cookies
Store: Store in an airtight container or storage bag for up to 4 days at room temperature.
Freeze: To freeze the baked cookies, let them cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months. Thaw in the refrigerator or on the counter
Love Cookies! Try these easy recipes!
Chocolate Crinkle Cookies are the perfect Christmas cookies! With a crisp, crackled exterior and a chewy, fudgy interior.
Ingredients:
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup powdered sugar
Instructions:
- Combine the flour, baking powder, and salt set aside.
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
- Stir flour mixture into the cocoa mixture. Cover dough, and chill for at least 1 hour.
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one-inch balls. I like to use a 1 tbsp cookie scoop. Coat each ball in confectioners' sugar before placing it onto prepared cookie sheets.
- Bake in a preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
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