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Chocolate Crinkle Cookies
Soft, chewy, rich, fudgy chocolate cookies rolled into two types of sugar and baked until the edges crinkle.
We are officially 10 days away from Christmas and I am trying to sneak in as many Christmas recipes as possible. Of course, another chocolate Christmas cookie has to be in order!
A chocolate crinkle cookie is a classic Christmas cookie for chocolate lovers. It has the coveted chewy, ooey-gooey, fudgy center with crisp edges. It is rolled in two types of sugar — powdered sugar and sugar so when it bakes, it creates the perfect sugar coating. These are also known as chocolate cookies rolled in powdered sugar.
These are definitely for my chocolate people because this recipe calls for not only cocoa powder but semi-sweet chocolate chips too. It is the epitome of a Christmas chocolate cookie!
These Chocolate Crinkle Cookies are so easy to make! They are made with simple ingredients — butter, brown sugar, sugar, eggs, vanilla, cocoa, flour, baking soda, salt, and chocolate chips and all rolled into powdered sugar.
The key to making these crinkle cookies is to CHILL the dough. This is not an optional step but an imperative step. This allows the dough time to solidify, set-up, come together, and ensure the cookies don’t spread too thin. These will be on the thinner side but we aren’t looking for flat cookies!
How to make the Best Chocolate Crinkle Cookies:
- Start by creaming together the butter, brown sugar, and sugar together for at least 3-4 minutes, or until light and fluffy. This helps to create a creamier, smoother texture as the butter wraps around the sugar crystals. It also helps to create some air into the cookie dough which helps give the dough some loft once it hits the oven.
- Use a good quality unsweetened cocoa powder. This shouldn’t be confused with hot chocolate powder, which is full of sugar. This is unsweetened and gives a true burst of chocolate flavor to the cookies.
- Add semi-sweet or milk chocolate chips. I prefer to use semi-sweet chocolate chips because they pair perfectly with the unsweetened cocoa powder. You can use mini semi-sweet chocolate chips to make sure you get chocolate in every single bite.
- CHILL the dough. This is a crucial step and time needs to be allotted for this step. Wrap the dough in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- Roll balls into granulated sugar first and then powdered sugar. This helps the powdered sugar stick to the cookies…especially when baking.
- Bake on light-colored baking sheets. This ensures even baking between the bottom and tops of the cookies.
If you love chocolate, check out these other chocolate cookie recipes:
Triple Chocolate Chunk Cookies
Levain Bakery Dark Chocolate Chocolate Chip Cookies
Red Velvet Crinkle Cookies
Double Chocolate Cookies
You can find ALL of my Christmas cookie recipes by clicking HERE.
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Chocolate Crinkle Cookies
Equipment
- 1 turner
Ingredients
- 1 cup Butter (softened)
- 1 cup Brown Sugar
- 1 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Unsweetened Cocoa Powder
- 2 cups + 2 Tablespoons Flour
- 2 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips
Roll-in:
- 1/3 cup Granulated Sugar
- 1 1/2 cups Powdered Sugar
Instructions
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes, or until light and fluffy.
- Add eggs and vanilla and beat for 1 minute longer.
- Stir in cocoa powder, flour, baking soda, and salt. Dough may be slightly crumbly but keep mixing until incorporated. Fold in chocolate chips.
- Wrap the dough tightly in plastic wrap and place in the refrigerator to chill for at least 30 minutes.
- When ready to bake, preheat the oven to 350 degrees. Place granulated sugar into one bowl, and the powdered sugar in another bowl. Remove the dough from the refrigerator and begin to roll into small balls (about the size of a ping-pong ball).
- Roll each ball into the granulated sugar first and then follow up with the powdered sugar. Place on a parchment paper-lined baking sheet. If you desire flatter cookies, lightly press down on the center of the cookie.
- Bake for 9-10 minutes. If you want even flatter cookies, bang the pan on the counter to slightly flatten the cookies. Let cool for about 5 minutes before transferring to a cooling rack.
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW! The best cookies!
These were the perfect amount of rich! Honestly just decadent. Loved every bite!!
I didn’t really know what these were but you made them look really good so I thought I would try them out. Man am I glad I did, they were really, really good!
The best cookies! I am a chocolate lover and these did not dissapoint.
Moist and decadent
Very good! We added Peanut Butter chips instead. The family loves them.
Such an easy recipe to follow, I also added white chocolate chips and they were perfect! Rich and moist inside, crunchy outside. Thank you for sharing!
very good recipe, comes out as the picture, I tested them in round and flattening them, both ways came out great and required 10 min of baking. The recipe produced 54 cookies, I did a ping pong size, which was about 20gm and I used a scale so that they all come out more or less the same, it ranged from 18 – 22 gm before rolling into sugar. they are great 5 – 10 min after baking and as they cool further the cookie forms a hard shell, but stay soft from the inside.
This is such a beautiful cookie! I was curious with this cookie if it’s possible to make it larger? Is it okay to scoop the dough with any size I like? Thanks kindly!
Pro tip: enjoy at least a couple of these during the first 10 minutes out of the oven – decadent, melty, sweet, delicious chocolate rapture! This recipe is fantastic. Don’t skimp on the chips; it takes a second bag to get to two cups but it’s worth it.