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.
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).
Chocolate Crinkle Cookies
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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!
In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
Mix in cocoa powder and blend well. Beat in eggs and vanilla.
Add in flour mixture and mix until blended. Cover dough and refrigerate overnight*.
The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
Place powdered sugar in a small mixing bowl.
Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
Scoop dough out and shape into balls about 1-inch each. Space on prepared baking sheet spacing them 2-inches apart.
Bake in preheated oven 10 – 13 minutes until nearly set – they should be soft when touched and should appear slightly under-baked.
Cool on baking sheet several minutes then transfer to a wire rack to cool.
Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.
*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.
Recipe source: adapted from Hershey’s