Fudgy, chocolaty, crinkle cookies topped with a crisp, sweet powdered sugar outer layer, are a must during the holiday season. These tender gems are baked thick like a brownie yet crispy like a sugar cookie.
These easy to make cookies have earned their place on your Christmas cookie platter and for good reason.
I like to feed everyone’s chocolate addiction, including mine, and I must say, these fit the bill!
To say these cookies are easy to make is an understatement. The ingredients come together so quickly!
What I like about these cookies is the two-step process. I make the dough and chill it for later. I can take the dough out at my convenience and within 15 minutes have warm gooey cookies.
Ingredients for Chocolate Crinkle Cookies
- Chocolate: Unsweetened chocolate “powder” is specifically called for in this recipe.
- Sugar: Granulated sugar adds sweetness.
- Oil: Give the cookie needed moisture.
- Eggs: Adds moisture. Use room temperature eggs.
- Vanilla: Adds warmth and enhances the other flavors.
- Flour: All-purpose flour.
- Leavener: This recipe calls for baking powder. Make sure your container has not expired.
- Salt: You can use unsalted or salted.
- Powdered sugar: For rolling the chocolate cookie in.
How does the Chocolate Crinkle Cookie Crack
To answer this question we have to cross over into the science of it.
Most cookies that bake on a sheet are made up of one dough as a whole. As they begin to bake the dough expands at the same rate. When you coat the dough for these chocolate crinkle cookies with a dry ingredient such as the powdered sugar, it makes the surface unable to expand at the same rate as the inside, thus creating the cracks as the rest of the dough underneath continues to expand.
If your cookie does not crack it is likely that the baking powder is expired or the oven temperature was not hot enough.
How to Make Chocolate Crinkle Cookies
- Mix cocoa powder, sugar and oil.
- Add eggs and vanilla.
- Combine flour, baking powder and salt, add to mixture.
- Chill wrapped dough in refrigerator.
- Scoop dough into ball.
- Roll in powdered sugar.
- Bake until cookie starts to appear cracked.
- Cool on wire rack.
How to Store Chocolate Crinkle Cookies with Powder Sugar
The best way to store these is in an airtight container on the counter. Separate each layer with a piece of parchment paper if you want to try to retain as much as the powdered sugar on each cookie as possible.
If these are part of cookie try, don’t worry. Honestly, if the powdered sugar gets on other cookies it will just give some added sweetness to them.
These cookies also freeze well. Wrap tight and store in freezer for up to 2 months.
Chocolate Crinkle Cookies
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ¼ cup oil
- 2 large eggs (bring to room temperature)
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Dusting Powder
- 3 tablespoons confectioner's sugar (powdered sugar)
Instructions
- Mix unsweetened cocoa powder, sugar and oil.
- Blend in vanilla and add one egg at a time.
- Combine flour, baking powder and salt, add to mixture. Do not over mix. Your dough should be very stiff.
- Wrap dough and chill in refrigerator for at least 2 hours or overnight.
Baking
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- When you are ready, take the dough out and roll into balls. I used a 1.5 tablespoon (small) cookie scoop and made 15 cookies.
- Roll your balls in powdered sugar.
- Place 2 inches apart on a baking sheet.
- Bake until cookie starts to appear cracked, approximately 12-15 minutes depending on size.
- Cool on wire rack.
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