Chocolate Crinkle Cookies – The Girl Who Ate Everything


These Chocolate Crinkle Cookies are fudgy chocolate cookies rolled in powdered sugar.

They taste like little brownie bites. These Chocolate Crinkle Cookies are perfect dessert for Christmas cookie plates. 

Chocolate Crinkle Cookies

CHOCOLATE CRINKLE COOKIES

Would you believe me if I told you I’ve made over ten dozen Chocolate Crinkle Cookies this week in an epic search of the perfect cookie? There’s a nice layer of powdered sugar dusting my entire kitchen like newly fallen snow.

I’ve tried butter, oil, egg whites only, unsweetened cocoa, cocoa, melted chocolate chips, and every combination in between.

Every day when my kids came home from school I would have two plates: one plate labeled “A” and one labeled “B”. They get to vote on their favorite. This kind of A/B testing isn’t anything new to them as I do it often in our house.

After all was said and done, these Chocolate Crinkle Cookies are the winner.

Chocolate Crinkle Cookies


Here’s the breakdown.

These Chocolate Crinkle Cookies:

  • Use oil. I usually prefer butter in my cookies but oil over time keeps the cookies moist.
  • Have unsweetened cocoa in them. This can be found in the baking aisle by the chocolate chips. Not to be confused with baking cocoa. It must be unsweetened. Melted chocolate chips make for a good cookie right out of the oven but taste stale and dry the next day.

HOW TO MAKE CHOCOLATE CRINKLE COOKIES:

  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time and stir in the vanilla. Whisk together the flour, baking powder, and salt; stir into the cocoa mixture. The mixture will be wet, a little sticky (which is why we chill) and the consistency of brownie batter. Chill for at least 3 hours.

  2. Preheat oven to 350 degrees F . Line cookie sheets with parchment paper. Roll dough into 1.5 inch balls (size 40 cookie scoop). Roll cookies well in powdered sugar.

  3. Bake in preheated oven for 8 to 12 minutes. This will depend on your oven and how you like your cookies. If you like a fudgy middle you’ll be towards 8 minutes (they will look wet but will set up as they cool). If you like a crisper edge you’ll cook them for around 12 minutes. Let cookies cool on the cookie sheet for a a couple of minutes before transferring to wire racks to cool.

Chocolate Crinkle Cookies

TIPS FOR MAKING CHOCOLATE CRINKLE COOKIES:

  1. Do not overbake them! Unless you like a crisp cookie. If you want a fudgy soft cookie bake them as little as you can and let them set up on the pan.
  2. Cover them as much as you can with powered sugar. This isn’t a time to be stingy. The more covered they are the prettier your “crinkles” will be.
  3. Want to up the chocolate factor? Stir in 1 cup of mini or regular chocolate chips into the dough.

If you like these Chocolate Crinkle Cookies, you’ll love these Christmas cookies:

Grinch Heart Cookies

Cherry Kiss Cookies

Pistachio Cherry Meltaways

Chocolate Crinkle Cookies

Print

Yield: 4 dozen

These Chocolate Crinkle Cookies are fudgy chocolate cookies rolled in powdered sugar. Perfect dessert for Christmas cookie plates.

  • 1
    cup
    unsweetened cocoa powder
  • 2
    cups
    white sugar
  • 1/2
    cup
    vegetable oil
  • 4
    large
    eggs
  • 2
    teaspoons
    vanilla extract
  • 2
    cups
    all-purpose flour
  • 2
    teaspoons
    baking powder
  • 1/2
    teaspoon
    salt
  • 3/4
    cup
    powdered sugar
  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time and stir in the vanilla. Whisk together the flour, baking powder, and salt; stir into the cocoa mixture. The mixture will be wet, a little sticky (which is why we chill) and the consistency of brownie batter. Chill for at least 3 hours.

  2. Preheat oven to 350 degrees F . Line cookie sheets with parchment paper. Roll dough into 1.5 inch balls (size 40 scoop). Roll cookies well in powdered sugar. 

  3. Bake in preheated oven for 8 to 12 minutes. This will depend on your oven and how you like your cookies. If you like a fudgy middle you’ll be towards 8 minutes (they will look wet but will set up as they cool). If you like a crisper edge you’ll cook them for around 12 minutes. Let cookies cool on the cookie sheet for a a couple of minutes before transferring to wire racks to cool.

Keep the dough chilled in between batches in the fridge. 

Want to up the chocolate factor. Stir in 1 cup of mini or semisweet chocolate chips into the batter.

Source: Allrecipes

Chocolate Crinkle Cookies



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