Decadent Chocolate Crinkle Cookies: Your Go-To Recipe for Fudgy, Festive Treats
Indulge in the rich, fudgy goodness of classic Chocolate Crinkle Cookies, beautifully coated in a crisp layer of powdered sugar. These iconic treats are a timeless favorite, perfect for brightening up the holidays or adding a touch of chocolatey cheer to any day of the year!
Do you have those cherished cookie recipes you return to year after year, the ones that evoke warmth and comfort with every bite? While our beloved Perfect Chocolate Chip Cookies are an undisputed staple in our home, and Frosted Sugar Cookies make appearances far beyond the Christmas season, there’s another classic that holds a very special place in our hearts: Chocolate Crinkle Cookies.
My journey with these delightful fudgy chocolate cookies began over two decades ago, shortly after I graduated college. I stumbled upon a recipe that promised soft, chewy, and intensely chocolatey results, and I knew I had to try it. Bringing the first batch into work to share with my colleagues quickly turned these crinkle cookies into a household legend. They’ve been on a constant repeat ever since, solidifying their spot as a mandatory addition to our holiday baking roster. I’m always on the hunt for soft and chewy cookies, and these truly hit the mark, offering a perfectly moist interior and that signature powdered sugar crackle. For other thick, chewy, and delicious holiday must-haves, don’t forget our Chewy Molasses Cookies!
These cookies are more than just a dessert; they’re a tradition. The striking contrast between the deep, dark chocolate base and the bright, snow-like powdered sugar makes them visually stunning on any cookie platter. Their rich, fudgy texture and intense chocolate flavor are simply irresistible, yet with this recipe, you don’t even have to feel overly guilty about indulging! Each cookie clocks in at just under 100 calories, and the recipe yields a manageable two dozen, making them perfect for sharing without overdoing it. Get ready to bake a batch that will disappear faster than you can say “chocolatey!”
Essential Ingredients for Your Perfect Chocolate Crinkle Cookies
For the exact measurements and a printable version of this cherished recipe, be sure to scroll down to the bottom of the post for the FULL PRINTABLE recipe card.
Creating these delightful chocolate crinkle cookies requires a few pantry staples and a touch of quality chocolate. Each ingredient plays a crucial role in achieving that perfect fudgy texture and signature crinkled appearance.
- All-Purpose Flour: The foundation of our cookie dough, providing structure without making the cookies too dense.
- Powdered Sugar: Essential for both the dough and, most importantly, for that iconic snow-dusted, crinkled exterior. We divide it to use some in the dough and plenty for rolling.
- Unsweetened Cocoa Powder: This is where a significant portion of our rich chocolate flavor comes from. Using unsweetened cocoa ensures a deep, intense chocolate taste without excessive sweetness.
- Baking Powder: Our leavening agent, which helps the cookies puff up slightly before settling and cracking, forming the “crinkles.”
- Salt: A pinch of salt enhances all the other flavors, particularly the chocolate, and balances the sweetness.
- Oil (Canola, Avocado, or Melted Butter): The original recipe calls for canola oil, but any neutral-flavored oil like avocado oil works beautifully. You can also substitute with melted butter for a richer, buttery note. This fat contributes to the moist, fudgy texture.
- Unsweetened Chocolate (Chopped): This is key for that deep, complex chocolate flavor. Using good quality unsweetened chocolate will make a noticeable difference in the final taste of your cookies. Chopping it finely helps it melt smoothly.
- Brown Sugar: Adds moisture, chewiness, and a subtle molasses flavor that complements the chocolate wonderfully, contributing to the fudgy texture.
- Light Corn Syrup: A secret ingredient for achieving that desirable chewy texture and preventing crystallization, ensuring your cookies remain soft and delicious.
- Vanilla Extract: A splash of vanilla enhances and rounds out the chocolate flavor. Pure vanilla extract is always recommended for the best taste.
- Egg Whites: Contribute to the chewy texture and help bind the dough, creating a stable base for the cookies.
Over the years, these chocolate crinkle cookies have become a cherished tradition, a staple on holiday cookie trays and a favorite for casual treats alike. Their rich, fudgy heart encased in a delicate powdered sugar crust is simply irresistible. This recipe is not just about taste; it’s about creating a moment of pure joy with every bite.
How To Make Chocolate Crinkle Cookies: A Step-by-Step Guide
Making these classic chocolate crinkle cookies is a straightforward process, but a few key steps and a bit of patience (especially with chilling the dough!) will ensure spectacular results. Follow these instructions for perfect fudgy cookies every time.
- Prepare Dry Ingredients: In a spacious mixing bowl, combine your all-purpose flour, three-quarters of the powdered sugar, cocoa powder, baking powder, and a dash of salt. Whisk these dry ingredients thoroughly until they are uniformly mixed. This ensures even distribution of leavening and flavor throughout your cookies.
- Melt Chocolate Base: In a small saucepan, gently heat the chosen oil (canola, avocado, or melted butter) with the finely chopped unsweetened chocolate over medium-low heat. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy. Remove the pan from the heat and let it cool for approximately 10 minutes. It should still be smooth and liquid but cool enough that it won’t cook the eggs when added.
- Combine Wet Ingredients: Once the melted chocolate mixture has cooled sufficiently, stir in the light brown sugar, light corn syrup, and vanilla extract until well combined. The brown sugar will dissolve slightly, contributing to the fudginess. Next, whisk in the egg whites one at a time until the entire wet mixture is smooth and perfectly blended.
- Bring Dough Together: Pour the wet chocolate mixture into the bowl with your dry ingredients. Using a sturdy spatula or a wooden spoon, stir gently until everything comes together. Mix just until the flour streaks disappear. Be careful not to overmix, as this can lead to tougher cookies.
- Chill the Dough Thoroughly: This step is absolutely crucial for perfectly crinkled cookies and cannot be skipped. Because we started with melted chocolate, the dough will be quite warm and soft. Chilling for at least 2 hours (or even better, overnight) allows the fat to solidify and the flavors to meld. This firmness prevents the cookies from spreading too much in the oven, ensuring they hold their shape and develop those beautiful cracks. Cover the bowl tightly with plastic wrap before refrigerating.
- Roll and Bake: Once your dough is well-chilled and firm, preheat your oven to 350°F (175°C). Scoop out portions of the dough, about 1 inch in size, and roll them into neat balls. Now for the signature step: roll each dough ball generously in the remaining powdered sugar, ensuring it’s completely coated. The thicker the coating, the more pronounced your crinkles will be! Place the coated dough balls onto a baking sheet lined with parchment paper or a silicone baking mat, leaving a couple of inches between each cookie.
- Bake to Perfection: Bake for approximately 10 minutes. The cookies are done when the edges are set, and the tops appear dry with visible cracks. They might still seem slightly soft in the center – this is exactly what you want for a fudgy interior! Remove the baking sheet from the oven and let the cookies cool on the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. This resting period allows them to firm up without becoming brittle.
Expert Recipe Tips for Flawless Crinkle Cookies
Achieving the perfect chocolate crinkle cookie is an art, but these simple tips will guide you to success, ensuring your cookies are as delicious as they are beautiful.
- Plan Ahead for Chilling: The chilling step is non-negotiable for chocolate crinkle cookies. As the dough contains melted chocolate and oil, it needs to firm up significantly. A minimum of 2 hours in the refrigerator is essential, but chilling overnight is even better. If you skip this, your cookies will spread excessively and lose their characteristic crinkled texture, resulting in flat, cake-like discs instead of fudgy, cracked beauties.
- Quality Chocolate Matters: The star of these cookies is undoubtedly the chocolate. Opt for a good quality unsweetened chocolate and cocoa powder. Better quality chocolate will yield a richer, deeper flavor profile, elevating your cookies from good to extraordinary.
- Fat Source Flexibility: While the original recipe suggests canola oil, feel free to experiment with other fats. Avocado oil is a fantastic neutral-flavored alternative, contributing to a wonderfully moist cookie. If you prefer a richer flavor and texture, melted unsalted butter can also be used. Just ensure it’s cooled slightly before incorporating it into the chocolate mixture.
- Generous Powdered Sugar Coating: Don’t be shy with the powdered sugar when rolling your dough balls. A thick, even coating is what creates those stunning, distinct “crinkles” as the cookies bake and expand. If the coating is too thin, the cracks won’t be as prominent.
- Avoid Overbaking: Chocolate crinkle cookies are best when they are slightly soft and fudgy in the center. Overbaking will result in dry, crumbly cookies. Keep an eye on them; they are ready when the edges are just set, and the tops look dry and cracked but still feel a bit soft to the touch.
- Even Sizing: For consistent baking and appearance, try to roll your dough balls to a uniform size. A small cookie scoop can be very helpful for this.
Storage and Freezing Your Chocolate Crinkle Cookies
These delicious chocolate crinkle cookies are fantastic fresh, but they also store well, making them perfect for make-ahead baking or enjoying over several days.
Storage: Store your baked chocolate crinkle cookies in an airtight container at room temperature for 3-4 days. To maintain their soft, fudgy texture, you can even place a slice of bread in the container; the cookies will absorb moisture from the bread, keeping them fresh longer.
Freezing Baked Cookies: For longer storage, chocolate crinkle cookies freeze beautifully. Once completely cooled, place them in an airtight freezer-safe container or freezer bag, separated by parchment paper to prevent sticking. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply let them thaw on the counter at room temperature for an hour or two before serving. They taste just as good as freshly baked!
Freezing Dough: You can also freeze the unbaked cookie dough! Form the dough balls and roll them in powdered sugar as instructed. Then, place them on a baking sheet and freeze until solid. Once frozen, transfer the individual dough balls to a freezer-safe bag. When ready to bake, you can bake them directly from frozen, adding a minute or two to the baking time.
Delicious Variations for Your Crinkle Cookies
While the classic chocolate crinkle cookie is perfect as is, they’re also wonderfully adaptable. Here are a few ideas to customize your next batch:
- Peppermint Crinkles: Add 1/2 teaspoon of peppermint extract to the dough along with the vanilla for a festive mint-chocolate flavor. You can also sprinkle crushed candy canes on top after they come out of the oven.
- Espresso Crinkles: For an enhanced chocolate flavor with a subtle coffee kick, dissolve 1-2 teaspoons of instant espresso powder in the melted chocolate mixture. Coffee beautifully amplifies chocolate.
- Orange Zest Crinkles: Add 1-2 teaspoons of orange zest to the dry ingredients for a bright, citrusy note that pairs wonderfully with chocolate.
- Double Chocolate Crinkles: Fold in 1/2 cup of chocolate chips or chunks (milk, semi-sweet, or dark) into the dough just before chilling for an extra chocolatey experience.
- Spicy Crinkles: A pinch of cayenne pepper (1/8 – 1/4 teaspoon) added to the dry ingredients can give these cookies a subtle, warming kick.
More Must-Make Christmas Cookies
Looking to fill your holiday cookie platters with more delicious homemade treats? Here are some other festive favorites that are sure to be a hit:
- Mint Chocolate Pudding Cookies: Incredibly soft and chewy, with a refreshing minty twist.
- Hot Chocolate Cookies: Tastes just like a warm mug of hot cocoa in cookie form, often topped with marshmallows!
- Sour Cream Cookies: A classic, tender, and slightly tangy cookie, perfect for frosting.
- White Chocolate Gingerbread Cookies: A delightful combination of spicy gingerbread and sweet white chocolate.
- Grinch Sugar Cookie Bites: Fun, festive, and perfect for kids (and adults who are kids at heart!).
- Coconut Macaroons: Chewy on the inside, crispy on the outside, and naturally gluten-free!
These Chocolate Crinkle Cookies are truly a magical treat that brings joy to every occasion. Their rich flavor, fudgy texture, and beautiful presentation make them an unforgettable addition to your baking repertoire. Whether you’re making them for a holiday gathering, a special celebration, or just a cozy night in, they are guaranteed to impress. Happy baking!
Chocolate Crinkle Cookies
Video
Equipment
- Mixing Bowls
- Silicone Baking Mat
- GIR Spatula
Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups powdered sugar, divided
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 5 1/4 teaspoon canola oil, or avocado oil or melted butter
- 1 1/2 oz unsweetened chocolate, chopped
- 3/4 cup light brown sugar
- 3 Tablespoon light corn syrup
- 1 1/2 teaspoon vanilla extract
- 2 large egg whites
Instructions
- In a large bowl, whisk together the flour, 3/4 cup powdered sugar, cocoa powder, baking powder, and salt until well combined.
- In a small saucepan, gently heat the canola oil (or chosen fat) and chopped unsweetened chocolate over low heat, stirring constantly until fully melted and smooth. Remove from heat and let cool for 10 minutes.
- Once the chocolate mixture has cooled, stir in the brown sugar, corn syrup, and vanilla extract until thoroughly combined.
- Whisk in the egg whites until the mixture is smooth and fully blended.
- Pour the wet chocolate mixture into the flour mixture, stirring gently until just combined and no flour streaks remain. Do not overmix.
- Cover the dough and refrigerate for at least 2 hours, or preferably overnight, until firm.
- Preheat your oven to 350º F (175ºC). Line a baking sheet with a silicone baking mat or parchment paper.
- Roll the chilled dough into 1-inch balls. Generously roll each ball through the remaining 1/2 cup powdered sugar until completely coated. Place them on the prepared baking sheet.
- Bake for 10 minutes, or until the tops are beautifully cracked and the edges are set but the centers are still slightly soft.
- Allow the cookies to cool on the baking pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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