Craving a rich, fudgy cookie that melts in your mouth? These Chocolate Crinkle Cookies are the ultimate treat! With their deep chocolate flavor, soft and chewy centers, and striking crackled tops, they’re a holiday favorite that’s easy to make. Whether for Christmas cookie exchanges or as a cozy afternoon snack, this recipe will quickly become your go-to.

Why These Chocolate Crinkle Cookies Are the Best :

1. Perfectly Crackled Appearance: The powdered sugar coating creates a beautiful contrast with the dark chocolate dough, making them stunning on any cookie platter.
2. Rich Chocolate Flavor: Cocoa powder provides an intense chocolate taste that satisfies every craving.
3. Soft and Chewy Texture: Chilling the dough ensures thick, fudgy cookies every time.
4. Make-Ahead Friendly: Prep the dough ahead of time and bake when ready, perfect for busy holiday schedules.

What You’ll Need: Chocolate Crinkle Cookie Ingredients :

Dry Ingredients:

• ½ cup cocoa powder (unsweetened, not Dutch-processed)
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt

Wet Ingredients:

• ¼ cup vegetable oil (oil helps create a chewy texture)
• 2 eggs
• 1¼ teaspoons vanilla extract

For Rolling:

• ⅓ cup powdered sugar (generous coating ensures dramatic cracks)

Baking Equipment :

• Mixing bowls
• Whisk
• Cookie scoop or tablespoon
• Parchment paper or silicone baking mats
• Baking sheets
• Wire cooling rack

How to Make Chocolate Crinkle Cookies: Step-by-Step Instructions :

Step 1: Mix the Wet Ingredients

1. In a large mixing bowl, whisk together cocoa powder, granulated sugar, and vegetable oil until smooth.
2. Add the eggs one at a time, whisking thoroughly after each addition.
3. Stir in the vanilla extract.

Step 2: Incorporate the Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, and salt.
2. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.

Step 3: Chill the Dough

1. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to 3 days). Chilling is essential to firm up the dough, prevent spreading, and ensure thick, chewy cookies.

Step 4: Shape and Coat the Dough

1. Remove the chilled dough from the refrigerator.
2. Using a cookie scoop or tablespoon, portion the dough into even-sized balls (about 1 tablespoon each). Roll the dough between your palms to create smooth spheres.
3. Generously roll each dough ball in powdered sugar, ensuring a thick, even coating. This step is key to achieving the signature crackled look.

Step 5: Bake

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Place the powdered sugar-coated dough balls on the prepared baking sheets, spacing them 2 inches apart.
3. Bake for 10-12 minutes, or until the edges are set and the tops are crackled. The centers will still look slightly soft but will firm up as they cool.

Step 6: Cool and Serve

1. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
2. Serve immediately or store in an airtight container at room temperature for up to 4 days.

Tips for Perfect Crinkles (and Avoiding Common Problems) :

1. Chill the Dough: This step is non-negotiable. Chilled dough ensures thick cookies and prevents excessive spreading.
2. Generous Powdered Sugar Coating: Roll each dough ball thoroughly in powdered sugar to achieve those dramatic cracks.
3. Don’t Overbake: Remove the cookies when the centers are still slightly soft to maintain a fudgy texture. They’ll continue to set as they cool.
4. Even Portioning: Use a cookie scoop for uniform sizes, ensuring even baking.

Flavor Variations for Chocolate Crinkle Cookies :

• Peppermint Chocolate Crinkles: Add ½ teaspoon of peppermint extract to the dough and sprinkle crushed peppermint candies on top after baking.
• Espresso Crinkles: Mix 1 teaspoon of instant espresso powder into the cocoa for a mocha twist.
• Dark Chocolate Crinkles: Swap regular cocoa for dark cocoa powder for an intense chocolate flavor.

Frequently Asked Questions FAQs :

1. Can I Make These Ahead of Time?

Yes! The dough can be stored in the refrigerator for up to 3 days. Roll and bake when ready.

2. Why Didn’t My Cookies Crack?

This can happen if the dough wasn’t chilled long enough or if the powdered sugar coating was too light. Ensure the dough is well-chilled and fully coated.

3. Can I Use Butter Instead of Oil?

You can substitute melted butter, but the cookies may be slightly less chewy.

4. Can I Freeze These Cookies?

Absolutely! Freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

Serving and Storage Suggestions :

• Serve: Pair with a cup of hot cocoa or a glass of cold milk for the ultimate indulgence.
• Store: Keep in an airtight container at room temperature for up to 4 days.
• Freeze: Place cooled cookies in a freezer-safe bag or container for up to 3 months.

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Chocolate Crinkle Cookies

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Learn how to make the best Chocolate Crinkle Cookies with this easy recipe! Soft, chewy, and crackled, these cookies are perfect for Christmas or any occasion.

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

• ½ cup cocoa powder
• 1 cup granulated sugar
• ¼ cup vegetable oil
• 2 eggs
• 1¼ teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• ⅓ cup powdered sugar

Instructions

1. Mix cocoa powder, sugar, and oil in a bowl. Add eggs and vanilla, whisking until smooth.
2. Stir in flour, baking powder, and salt until just combined. Cover and chill for 2 hours.
3. Preheat oven to 350°F. Line baking sheets with parchment paper.
4. Roll dough into 1-tablespoon balls. Coat generously in powdered sugar.
5. Place balls on baking sheets, 2 inches apart. Bake for 10-12 minutes.
6. Cool for 5 minutes on the pan, then transfer to a wire rack.

Notes

Nutrition (per cookie):Calories: 80 | Carbs: 12g | Fat: 3g | Protein: 1g

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