Best Chocolate Crinkle Cookies
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Chocolate Crinkle Cookies are a classic holiday treat that deserves a spot on your cookie list this season! With their rich chocolate flavor and iconic crinkled coating, they’re like brownie bites in cookie form. These cookies are soft, fudgy, and irresistibly festive. Made with simple ingredients and a quick chill time, they’re perfect for cookie exchanges or gifting during the holidays.
Chocolate Crinkle Cookies Recipe
Chocolate crinkle cookies are a classic holiday treat that deserves a spot on your cookie list this season!
With their rich chocolate flavor and iconic crinkled coating, they’re like brownie bites in cookie form. These cookies are soft, fudgy, and irresistibly festive.
Made with simple ingredients, they’re perfect for cookie exchanges or gifting during the holidays!
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Can I make these without chilling the dough?
Chilling the dough is essential to achieve the crinkle effect that these cookies are known for. When the dough is chilled, it holds its shape better as it bakes, allowing the outer layer to crack beautifully while the interior remains soft and fudgy. Skipping the chilling step may result in cookies that spread too much, losing the signature crinkled look and chewy texture.
Do I need to flatten the cookies before baking?
No, the cookies will naturally flatten and form cracks during baking. Keep them as balls when placing them on the baking sheet for the best crinkle effect.
Do I need to use instant coffee powder?
Adding a small amount of instant coffee powder enhances the rich, chocolatey flavor of the cookies without imparting a coffee taste. This ingredient intensifies the depth of the chocolate, making each bite more satisfying. If you prefer, you can omit the coffee powder, but keep in mind that the chocolate flavor may not be as bold or pronounced.
How to store chocolate crinkle cookies
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 4-5 days.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.
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Best holiday cookie recipes
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Chocolate Crinkle Cookies
Ingredients
Method
- Prep Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in salt and set aside.
- Combine Sugars and Coffee: In a large mixing bowl, add granulated sugar, brown sugar, and coffee powder. Whisk until well combined.
- Add Butter and Vanilla: Pour in the melted butter and vanilla. Whisk until well combined.
- Add Eggs: Add eggs one at a time, whisking for 10 seconds after each addition.
- Mix in Flour Mixture: Add half of the flour mixture to the wet ingredients, whisking until just combined. Add the remaining flour mixture and use a spatula to mix until a soft, pliable dough forms.
- Chill the Dough:Â Cover the bowl with plastic wrap and transfer to the fridge to chill for 2 hours.
- Preheat the Oven: While the dough is chilling with 30 minutes remaining, preheat the oven to 356ºF (180ºC) fan-forced. Line a large baking sheet with parchment paper and set aside.
- Prepare Powdered Sugar for Rolling:Â Sift the powdered sugar into a small bowl and set aside.
- Shape Cookies:Â Remove dough from the fridge. Scoop up 1 tablespoon (35g) of dough and roll it into a smooth ball. TIP: Roll the dough quickly to keep it cold.
- Roll in Powdered Sugar:Â Place the ball in the powdered sugar and roll it around until completely covered. Tip: Roll generously to achieve the best crinkle results.
- Arrange on Baking Sheet: Place each ball on the lined baking sheet, leaving a 2-inch gap between each.
- Bake: Bake for 10-12 minutes until cracks have appeared and edges look set. Tops will still be soft but will firm as they cool.
- Cool: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Nutrition
Notes
Freeze Baked Cookies:Â Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw:Â At room temperature for 1-2 hours until soft enough to eat.