These Chocolate Crinkle Cookies are perfectly soft, fudgy, and so delicious! A classic chocolate cookie coated in powdered sugar, for the perfect holiday cookie.
Thanksgiving has come and gone, and I’m ready to go full force on all things Christmas!! This week we’re ready to go out and buy a Christmas tree, and start decorating our house for Christmas! Are you one of the people who decorates for Christmas before or after Thanksgiving?
Christmas season means looking at cute houses decorated with Christmas lights, lots of holiday baking, cookies, fudge, caramels, and more, buying Christmas presents, listening to Christmas music, and lighting our fresh balsam candle so our house smells like cookies and fresh pine trees. Mmm.
These chocolate crinkle cookies are the perfect Christmas cookie. They’re a classic Christmas cookie, and a must have recipe for your Christmas cookie repertoire.
Now if you’re not familiar with chocolate crinkle cookies, they are a fudgy rich chocolate cookie, that is rolled in a thick coating of powdered sugar before the cookies are baked. As the cookies bake up the crinkles start to appear as the cookie cracks and spreads
I made these cookies extra chocolatey by adding chocolate chips in to the cookie dough. You’re welcome to leave them out, if you want. Or, it’d be delicious to add in some other chips. Think how yummy peanut butter chips would be – the perfect chocolate peanut butter dessert. Or what about adding mint chips, for the best chocolate mint cookies there are. Maybe even rivalry to my chocolate mint chip cookies.
These chocolate crinkle cookies are the perfect cookie for the holidays, but they’re delicious anytime of year too 😉
These chocolate cookies are easy to make. They’re made with a simple cookie batter, they use oil instead of butter to give them ultimate fudginess in the middle. Besides that you’ll need sugar, brown sugar, flour, cocoa powder, baking powder, a little salt and a little vanilla. That’s it.
Honestly, the hardest part is waiting for the dough to chill. Because it’s such a thin dough, it’s like somewhere in the middle of brownie batter and cookie dough. The dough has to chill till it’s firm, which can take about 4 hours in the fridge, or about 1 hour in the freezer.
Then you’ll roll the dough into cookie balls. Roll each of those balls in the powdered sugar. Be generous, you want every part of the cookie coated in the powdered sugar to give the cookies that perfect crinkle.
After the cookies are done, you’ll have perfectly fudgy, chocolatey cookies. Delicious in every bite. The cookie almost melts in your mouth, they’re so tender, with a little crunch on the outside and so so tasty.
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Chocolate Crinkle Cookies
- 1 cup + 3 TBS flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup oil (vegetable, canola, coconut)
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup chocolate chips (optional)
- Large Mixing Bowl
- Combine your flour, cocoa powder, baking powder and salt in a medium sized bowl. Set aside.
- In a large bowl mix, cream together the oil and sugars. Mix for about 2 minutes.
- Add in the eggs, one at a time, mixing on medium low, till just mixed.
- Stir in the vanilla.
- Dump in the flour mixture and fold into the wet mixture, till everything is combined. Dough will be like a thick brownie batter.
- Stir in your chocolate chips.
- Cover the dough with plastic wrap and place in the fridge to chill for 4 hours, or in the freezer to chill for about an hour. Until the dough is thick and able to be scooped and rolled.
- Preheat the oven to 350 degrees.
- Pour the powdered sugar into a small bowl.
- Roll the dough into 1 inch balls. Drop the balls into the powdered sugar and roll them around to coat completely in the powdered sugar.
- Place balls onto a baking pan lined with parchment paper. Place them at least 2 inches apart from each other.
- Bake for 9 to 10 minutes.
- Allow the cookies to rest on the pan for about 3 minutes then remove to a cooling rack.
- Let them cool to room temperature and enjoy.
- Leftover cookies can be stored in an airtight container for 5-6 days.