Chocolate Crinkle Cookies
Chocolate crinkle cookies are one of the best Christmas cookies. They are extra chewy and coated in plenty of confectioners’ sugar.
Christmas cookie season is upon us and chewy chocolate crinkle cookies are a must-make for the holiday season. These traditional Christmas cookies are so chewy and chocolate-y. They will surely be a hit with friends and family.
Why this recipe works: These cookies are extra chewy and taste like brownies! The centers are soft while the edges are slightly crispy. By coating the cookie dough balls in granulated sugar and confectioners’ sugar, the sugar is guaranteed to stick and create the signature crinkle.
How to make chocolate crinkle cookies
- Make the cookie dough: Whisk together dry ingredients and set aside. Use an electric mixer to beat butter and sugar. Add eggs and vanilla, then mix until combined. Add dry ingredients and beat just until combined.
- Chill dough for at least 2 hours or overnight.
- Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Assemble: Scoop cookie dough and roll into a ball. Immediately coat in granulated sugar, then confectioners’ sugar. Place on parchment-lined cookie sheet and repeat with remaining dough.
- Bake cookies at 350° F for 10 to 12 minutes.
Want to make double chocolate crinkle cookies? Add 1/2 cup chocolate chips after adding the flour mixture to the dough.
As with many recipes, it’s best to weigh your ingredients with a kitchen scale. If you don’t have a scale, fluff up the flour then spoon it into a measuring cup (don’t pack the flour down into the cup). Level off with a knife. Do the same with cocoa powder.
Be aware of the dough temperature. You want the dough to stay chilled up until it goes into the oven. This means working quickly and ideally in a dry climate (humidity will cause sugar to dissolve). When rolling the dough into balls, don’t overwork the dough. Your body temperature will warm the dough if it’s in your hands for too long.
Be generous with the confectioners’ sugar! Really cake it on to the cookie dough balls. The granulated sugar is just a light layer to keep the powdered sugar in place.
Frequently Asked Questions
Yes, 1/2 cup chocolate chips can be added to the dough after adding the flour mixture. This will create double chocolate crinkle cookies!
There are two reasons why this may have happened. The first is that not enough sugar was added to the dough ball (you want to really cake it on). The second reason could be that the dough was too warm and absorbed some of the sugar before it was baked.
Store cookies in an airtight container at room temperature for up to 5 days.
Crinkle cookie dough may be frozen in plastic wrap or an airtight container for up to 3 months. Defrost in the refrigerator overnight before scooping into balls and baking. You can also roll the chilled dough into balls and freeze the balls in an airtight container for up to 1 month. Let the dough balls sit at room temperature for 30 minutes before coating in sugar and baking.
Butter makes cookies chewy and so does chilling the dough!
Crinkle cookies are so fun to make! One of the most popular ones are these gingerbread crinkle cookies, which are super chewy and packed with gingerbread flavor. Another favorite are red velvet crinkle cookies that are super soft and flavorful. For a citrusy flavor, check out these lemon crinkle cookies made with fresh lemon juice and zest.
Chewy chocolate crinkle cookies are a favorite among many during the holidays. I love adding these to the Christmas cookie plate. The exposed cookie cracks add a nice contrast to the rest of the cookies. If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media!
Chocolate Crinkle Cookies
- 1 cup + 2 Tablespoons (140 g) all purpose flour
- ½ cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (50 g) granulated sugar
- 1 cup (120 g) confectioners’ sugar
- In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a separate bowl, use an electric mixer to beat butter and ¾ cup sugar together until light and fluffy, about 2 minutes. Add egg, egg yolk and vanilla. Mix until well combined, scraping down the sides and bottom of the bowl as necessary. Add flour mixture to wet ingredients and mix just until combined.
- Cover the bowl and refrigerate the dough for 2 hours or ideally overnight.
- Remove the cookie dough from the refrigerator and let is sit at room temperature while the oven preheats to 350 F. Line a baking sheet with parchment paper and set aside.
- Use a medium cookie scoop to scoop a heaping tablespoon of dough. Roll dough into a ball in your hands. Roll dough ball in granulated sugar, then confectioners’ sugar generously. Place on cookie sheet and repeat with remaining dough, spacing each dough ball 2 inches apart.
- Bake cookies at 350° F for 10 to 12 minutes. The cookies will look puffy, but will flatten slightly as they cool. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.