Chocolate Crinkle Cookies are a brownie-like cookie with a fudgy center and crunchy edges. Add this classic cookie to your holiday baking!
Who doesn’t love Christmas and all the cookies it brings like these Chocolate Crinkle Cookies?! If you’re looking for more yummy cookies to try this season, add Peanut Butter Blossoms, Gingerbread Sugar Cookie Bars, Chocolate Peppermint Blossoms, and Chocolate Chip Snowball Cookies to your list!
Chocolate Crinkle Cookies
If you love brownies and cookies then you MUST make these because it’s the best of both worlds! Plus, they’re so pretty! The contrast of the white powdered sugar and the dark fudgy cookie adds a beautiful bold look to any holiday cookie platter.
Ingredients for Brownie Cookies:
- Granulated Sugar– Obviously we need sugar in cookies. I don’t recommend substituting with any “healthy” sugar.
- Oil– Vegetable or canola works great. Olive oil has too strong of a flavor.
- Cocoa Powder– This is the unsweetened kind found in the baking aisle. Not hot cocoa.
- Eggs– Eggs are needed in cookies to bind the ingredients and add moisture.
- Vanilla Extract– For the best flavor, use pure extract, not imitation. For the best value, I recommending buying a large bottle from Costco or Sam’s Club.
- All-Purpose Flour– This is the best kind of flour to use when making traditional American cookies. I have not tested these cookies with a gluten-free flour substitute.
- Baking Powder– Make sure you use POWDER and not soda. Baking powder is what makes these cookies have their signature soft and fudgy texture instead of chewy like a chocolate chip cookie.
- Salt– Salt is used in baked goods to enhance the other flavors. It won’t taste salty but if you omit it, your cookies (or other baked goods) will taste flat.
- Powdered Sugar– This is what gives crinkle cookies their crackly look! You can skip this if you want just a regular brownie cookie.
How to make Chocolate Crinkle Cookies:
Time needed: 3 hours and 35 minutes.
- Beat Butter & Sugar
In the bowl of an electric stand mixer fitted with the paddle attachment (or use a hand mixer), beat the sugar and oil together.
- Make the dough
Mix in the cocoa powder and then the eggs and vanilla.
Add the flour, baking powder, and salt and mix until combined.
Place dough in an airtight container in the fridge for at least 3 hours or overnight.
- Prep and Oven
Preheat the oven to 350 degrees F. Line a pan with parchment paper or a silicone baking mat.
- Scoop & Roll
Place the powdered sugar in a bowl and use a 1 1/2 tablespoon trigger scoop to scoop the dough. Roll into a ball and then roll in the powdered sugar and place on the prepared pan 2 inches apart.
Bake for 10-11 minutes. Cool on the pan for 5 minutes and then transfer to a cooling rack. Store in an airtight container once completely cooled.
Chill the dough! This is especially important with these cookies because the dough is very liquidly upon mixing.
Yes! Add 1/2 cup chocolate chips for extra deliciousness!
These only need 10 minutes to bake. Error on the side of under baking. The cookies continue to firm up when cooling on the baking pan.
Roll and bake only 12 balls of dough at a time. I portion 12 balls of dough, roll those in sugar, and then bake. I place the remaining dough back in the fridge and wait to roll the dough in the sugar until a few minutes before the other batch is done baking. The longer the powdered sugar is on the cookies, the more it will soak in and not provide that stark contrast in color.
TOOLS USED TO MAKE THESE COOKIES:
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (10 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
- Electric Hand Mixer– This is one of my most used kitchen gadgets. It’s great for frosting, whipping egg whites, cookie dough…
- Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
- Cooling Rack– These cooling racks are sturdy and even oven safe.
- Silicone Baking Mat– This non-stick mat prevents cookies from sticking and helps evenly space them.
LOOKING FOR MORE CHRISTMAS TREATS? CHECK OUT THESE:
- Peanut Brittle
- Easy Chocolate Fudge
- Christmas Puppy Chow
- Peppermint Chocolate Oreo Truffles
- Homemade Caramels
Chocolate Crinkle Cookies
- 1 cup granulated sugar
- 1/4 cup vegetable or canola oil
- 1/2 cup cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- In the bowl of an electric stand mixer fitted with the paddle attachment (or use a hand mixer), beat the sugar and oil together.
- Mix in the cocoa powder and then the eggs and vanilla.
- Add the flour, baking powder, and salt and mix until combined.
- Place dough in an airtight container in the fridge for at least 3 hours or overnight.
- Preheat the oven to 350 degrees F. Line a pan with parchment paper or a silicone baking mat.
- Place the powdered sugar in a bowl and portion into about use a 1 1/2 tablespoon trigger scoop to scoop the dough. Roll into a ball (about 1 inch in diameter) and then roll in the powdered sugar and place on the prepared pan 2 inches apart.
- Bake for 10-11 minutes. Cool on the pan for 5 minutes and then transfer to a cooling rack.
- Store in an airtight container once completely cooled.