Chocolate Crinkle Cookie Recipe

Want a gooey, fudgy cookie with a breathtaking snowy look? Try this chocolate crinkle cookie recipe! These tasty cookies have a robust chocolate flavor, chewy texture, and iconic cracked, powdered-sugar finish that make them a holiday staple. Ideal for Christmas cookie platters, bake sales, or a night in, they’re quick to make using pantry ingredients. Plus, they’re kid-friendly, budget-friendly, and can be adapted for dietary needs (think gluten-free or dairy-free swaps). My love for these cookies began at my grandmother’s kitchen table, where we’d roll the dough in powdered sugar and watch them transform in the oven. Ready in under an hour, this recipe is a must-try for chocolate lovers. Let’s dive into how to make these irresistible cookies!

Ingredients

Main Ingredients:

• 1 cup all-purpose flour (or gluten-free 1:1 baking flour for gluten-free version)
• ½ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• ¼ cup brown sugar (packed, for extra chew)
• 2 large eggs
• ¼ cup vegetable oil (or melted coconut oil for a twist)
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips, melted
• ½ cup powdered sugar (to coat, or granulated sugar for a lighter coating)

How to Make Chocolate Crinkle Cookies?

Follow these easy steps to make beautiful chocolate crinkle cookies with that unmistakable cracked, snowy appearance:

1. Prepare the dry ingredients: Whisk in a medium bowl flour, cocoa powder, baking powder, baking soda, and salt. Reserve.
2. Combine wet ingredients: Whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract in a large bowl until smooth. Whisk the melted chocolate chips into the mixture until combined.
3. Combine wet and dry: Fold the dry ingredients into the wet ingredients gradually until just combined. Do not overmix to preserve the cookies’ tenderness.
4. Chill the dough: Wrap the dough with plastic wrap and refrigerate for a minimum of 2 hours (up to 24 hours) to harden. This is an important step for easy rolling and getting those ideal cracks.
5. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Roll in powdered sugar: Roll out portions of dough the size of a tablespoon and roll into balls. Roll each ball liberally in powdered sugar to cover evenly.
7. Bake: Set dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the cookies spread and crack. The centers will be slightly underbaked to achieve the chewy texture.
8. Cool and serve: Allow the cookies to cool for 5 minutes on the baking sheet before placing on a wire rack. Serve warm or store for later.

Nutrition Information (Per Cookie, Based on 24 Cookies)

Protein: 2g

Carbs: 18g

Fat: 4g

Why Didn’t My Crinkle Cookies Crack

If your chocolate crinkle cookies didn’t form those characteristic cracks, fear not! Several factors may be responsible:

• Not enough chilling time: The dough must be chilled to set up the contrast between tough outside and tender inside that leads to cracking. Chill for a minimum of 2 hours.
• Insufficient powdered sugar: A heavy application of powdered sugar allows the surface to dry out, encouraging cracks as the cookie puffs. Be liberal!
• Oven temperature: If the oven is too cool, the cookies may spread without cracking. Ensure your oven is preheated to 350°F (175°C) and consider using an oven thermometer.
• Overmixing: Overworking the dough can affect texture, preventing the cracks. Mix until just combined.

Try these fixes, and you’ll get those picture-perfect cracks next time!

What Makes Crinkle Cookies Chewy?

The fudgy feel of chocolate crinkle cookies is the result of a delicate combination of ingredients and technique:

• Brown sugar: Molasses in brown sugar provides moisture, which adds chewiness.
• Eggs and oil: They supply fat and moisture, making the cookies soft instead of crunchy.
• Underbaking: Taking the cookies out when centers are still soft guarantees a chewy, fudgy bite.
• Chilling the dough: This avoids excessive spreading and keeps the cookies dense, chewy.

To make an even chewier cookie, add 2 tablespoons more brown sugar or a teaspoon of cornstarch to the flour.

Can You Freeze Chocolate Crinkle Cookie Dough?

Yes, you can freeze chocolate crinkle cookie dough to save time! Here’s how:

1. Make the dough as instructed and shape it into balls.
2. Put the balls onto a parchment-lined plate and freeze until firm (about 1-2 hours).
3. Place in a freezer-safe container or bag, marking with date. Fresh dough is good up to 3 months in the freezer.
4. To bake, roll frozen dough balls in powdered sugar and bake directly from the freezer, increasing baking time by 1-2 minutes.
5. Freezing is ideal for preparing holiday cookies ahead of time or having a stash on hand for impulsive cravings.

Do Crinkle Cookies Need to Chill

Chilling the dough is crucial for chocolate crinkle cookies. Here’s why:

• Easier handling: The cold dough is less sticky and therefore easier to roll into balls.
• Better cracks: The firm outer layer created by the cold dough cracks beautifully as the inside expands when baked.
• Flavor development: Chilling makes the flavors combine, which develops the chocolatey richness.

Aim for at least 2 hours of chilling, though overnight is better for the best results.

What’s the Best Cocoa Powder for Crinkle Cookies?

The cocoa powder you choose makes a big difference in the taste and color of your cookies:

1. Dutch-processed cocoa: This is the best for chocolate crinkle cookies. It’s darker, creamier, and less acidic, providing a deep, rich chocolate taste.
2. Natural cocoa powder: This works but results in a lighter color and slightly tangier taste. It’s less ideal for the fudgy texture crinkle cookies are known for.
3. Black cocoa: For an ultra-dark, Oreo-like flavor, black cocoa can be used (mix with Dutch-processed to avoid bitterness).

Always use unsweetened cocoa powder to control sweetness. Brands like Ghirardelli or Valrhona are excellent for premium results.

How Long Do Chocolate Crinkle Cookies Last?

Properly stored, chocolate crinkle cookies remain fresh for:

• Room temperature: 5 days maximum in an airtight container. Stack with parchment paper to keep from sticking.
• Refrigerator: 1 week, but they can become slightly dry. Bring to room temperature to serve for maximum texture.
• Freezer: 3 months in a freezer-safe container. Wrap individually in plastic wrap for added protection.

To rejuvenate slightly stale cookies, place them in a 300°F oven for 2-3 minutes to restore their chewiness.

Can You Make Crinkle Cookies Without Powdered Sugar?

Yes, chocolate crinkle cookies can be made without powdered sugar, although the characteristic snowy appearance will be altered:

• Granulated sugar: Roll the dough in granulated sugar for a sparkly, lightly crunchy surface.
• Cocoa powder: Dust with cocoa powder for a darker, chocolatey appearance.
• No coating: Omit the coating altogether for a clean look, although the cookies might spread more.

Remember that powdered sugar deepens the cracking effect, so you might have fewer cracks without it.

How to Get Perfect Cracks in Crinkle Cookies?

To get those beautiful, crackly tops:

• Chill thoroughly: Cold dough is the key to producing the contrast necessary for cracks.
• Generous powdered sugar: Roll the balls of dough in a generous dusting of powdered sugar to dehydrate the surface.
• Even baking temperature: 350°F to cause the cookies to spread and crack consistently.
• Don’t overbake: Take them out when the centers are still soft to preserve the texture conducive to cracking.

Test one cookie initially to test your oven’s accuracy and make adjustments if necessary.

What’s the Difference Between Crinkle Cookies and Brownies?

Although both are chocolate treats, brownies and crinkle cookies differ in a few important ways:

• Texture: Crinkle cookies are chewy with a somewhat crunchy edge, whereas brownies are firmer and fudgier (or cakey, depending on the type).
• Shape: Crinkle cookies are rounded with a cracked, powdered-sugar topping, whereas brownies are cut into squares or bars.
• Ingredients: Baking powder provides lift and a cookie-like texture for crinkle cookies, and brownies commonly depend on added fat (butter) and minimal leavening for dense texture.
• Baking time: Cookies take 10-12 minutes to bake, and brownies require 20-30 minutes.

Visualize crinkle cookies as an easily transportable, bite-sized version of festive brownies!

Final Thoughts

This chocolate crinkle cookie recipe is a foolproof way to satisfy your chocolate cravings while impressing family and friends. With their fudgy centers, chewy texture, and stunning cracked tops, they’re a holiday staple that’s easy to make year-round. Whether you’re a beginner or a seasoned baker, the tips above, like chilling the dough, using Dutch-processed cocoa, and rolling generously in powdered sugar, will ensure success. Give them a try for your next event, freeze the dough to use later, or get creative with variations such as a peppermint flavor twist during the holidays. Happy baking, and enjoy every chocolatey morsel!