Do you have a craving for chocolate? Maybe you are a bit of a cookie addict? Need some treats to bring to your next holiday party? Make chocolate crinkle cookies, they are super easy to make and packed with chocolate flavor.
And they are covered in yummy powdered sugar. What else do you need in an amazing cookie? I love these and they definitely don’t last long in my house.
These are one type of cookie you can’t generally find in grocery stores year-round either and you may not even find them during the holidays. So make them yourself. If I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients and tools
In order to make these wonderful chocolate crinkle cookies, we need to gather up some ingredients and tools. These ingredients are readily available chances are you already have them in your house. You will need the following:
- Unsalted butter – Although you could use vegetable oil instead. Many recipes for these use oil, but I love using butter.
- White granulated sugar – a staple in many cookies
- Brown sugar – unpacked light brown or dark brown sugar. I always like the combination of white and brown sugar in cookies. The added brown sugar helps to make the cookies moister and chewier.
- Eggs – the eggs help to build the overall cookie structure as well as give them the needed moisture. They also act as a leavening agent. The end result will be a softer and chewier cookie.
- Vanilla extract – one of my all-time favorite ingredients for baking. It enhances flavor and makes things taste richer. I am all about richness.
- Flour – All-Purpose flour (plain flour). The flour makes up the main body of the cookie and depending on the ratio can affect the chewiness how thick or fat they are and how crisp or crumbly they are.
- Unsweetened cocoa powder – make sure you don’t use the chocolate cocoa powder that is used for making chocolate milk and hot chocolate. Unsweetened cocoa powder is definitely different.
- Baking powder – the main leaving source.
- Salt – acts as a flavor enhancer.
- Powdered sugar – also referred to as icing sugar or confectioner’s sugar. You can’t have chocolate crinkles cookies without it!
- Hand mixer or stand mixer
- Baking sheets/cookie pans
- Parchment paper or silicone baking mat
- A round tablespoon or small cookie/ice cream scoop
- Cookie rack
Step 2: How to Make Chocolate Crinkle Cookies
After we have all of our ingredients and tools it is time to make the cookies. Melt the butter in a small bowl either in the microwave or on the stovetop.
Then pour the butter into a large bowl. Next, add in the white granulated sugar and brown sugar. If you run out of brown sugar you can use all white sugar if you like.
Use a hand mixer or stand mixer and cream those ingredients together.
Step 3: Eggsellent
Next, add in both eggs as well as the vanilla extract and mix with the other ingredients.
Don’t want to use eggs? There are a few alternatives you can try if you like. Try 1/4 cup of unsweetened applesauce for each egg. You can also try 1 Tablespoon of flaxseed mixed with 3 Tablespoons of water for each egg.
Step 4: The Dry Ingredients
Time to work with the dry ingredients. Now use a sifter and sift the flour, cocoa powder, baking powder, and salt into the batter.
Or you can mix the dry ingredients together in a separate bowl with a whisk and then pour those into the batter.
It is a good idea to only put half of the dry ingredients in first while using the mixer and then switch over to a wooden spoon. This will help make sure you don’t over mix the cookie dough. Make sure to use a spatula and scrape the sides of the bowl as necessary.
Once the cookie dough has formed cover it with plastic wrap and allow it to chill for a few hours even overnight. Chilling the dough will help give the baked cookies their crinkled texture. The finished dough will resemble a very thick brownie batter.
Step 5: Scooping, Rolling, and Baking the Chocolate Crinkle Cookies
Once the chocolate crinkle cookie dough has chilled sufficiently it is time to bake them. Preheat the oven to 350 F (176 C).
Take a round tablespoon or a mini ice cream scoop and scoop some dough into your clean hands. Roll the dough into a ball and then roll the ball into a small bowl of powdered sugar.
Place the ball onto a parchment paper or silicone mat lined sheet pan. I love using my silicone mats, they are reusable, lasts a super long time, and are easy to clean.
Also, they help keep cookies and other baked goods from browning too much on the bottom. Bake the cookies for 10 to 12 minutes.
Step 6: Cool and serve the finished chocolate crinkle cookies
Once you take the cookies out of the oven allow them to cool on the pan for a few minutes. Then remove them from the pan and place on a cookie rack to cool completely.
The tops will have awesome cracks on them and they will be soft. They will harden up a little bit while cooling. After they have cooled time to eat one, maybe two, five, or twenty of them, haha. Enjoy!
How long do these chocolate crinkle cookies last?
If you store them in an airtight container or ziplock bag these cookies will last 4 to 5 days at room temperature or about 7 to 8 days in the fridge. Most likely they will be eaten by then!
Chocolate Crinkle Cookies
- Hand Mixer or Stand Mixer
- baking sheets/cookie pans
- parchment paper or silicone baking mat
- a round tablespoon or small cookie/ice cream scoop
- cookie rack
- 1/4 cup unsalted butter or use vegetable or canola oil 55g
- 1/2 cup white granulated sugar 105g
- 1/2 cup unpacked brown sugar 100g
- 2 large eggs
- 1 tsp. vanilla extract 5ml
- 1 cup all-purpose plain flour (125g)
- 1/2 cup unsweetened cocoa powder 50g
- 1 tsp. baking powder 5g
- 1/2 tsp. of table salt 2g
- powdered sugar confectioner’s or icing for rolling
- Melt the butter and cream it with the brown and white sugar in a large bowl. Use a hand mixer or stand mixer.
- Add both eggs and the vanilla extract and mix until just combined.
- Sift together the flour, cocoa powder, salt, and baking powder. Or you can use a whisk. Add about half of it in with the other ingredients. Continue mixing with your electric mixer. Then add the rest of the dry ingredients in and switch to a wooden spoon. This ensures you don't overmix the cookie dough.
- Cover the dough and allow it to chill for 3 to 4 hours or overnight. The chilling process helps to form the cracks on the cookies.
- Scoop out the dough with a tablespoon or mini ice cream scoop or cookie scoop. Using clean hands roll the dough into a ball and then roll it in a small bowl of powdered sugar.
- Place the cookie balls onto a baking sheet lined with parchment paper or a silicone mat and bake in a preheated oven at 350 F (176) for 10 to 12 minutes.
- When they are done they should have nice cracks on top and will be a little soft. They will harden up while they cool down. But should not get too hard. Let them cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely. Try and refrain from eating the whole batch, or don't. Enjoy!
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.