Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are loaded with unsweetened cocoa and rolled into powdered sugar just before they are baked to give them their unique and pleasing wrinkling appearance.  These chocolate crinkle cookies are found in the most popular cafes and coffee shops around Charleston, South Carolina.  But with this easy recipe, we can make them at home, right in our own kitchen!

 

 

 

What are Crinkle Cookies?

Crinkle cookies are classic holiday cookies that are rolled in powdered sugar before they are baked.  They crack on top, giving them the appearance of a crinkle.

What Makes these Cookies Crack?

While the cookie begins to rise while its baking, it will start to crack on top and the powdered sugar gives them their crinkle appearance.  It is the baking powder that helps these cookies to crack on top.

*IMPORTANT TIP:  It is very imtportant to have the baking powder as fresh as it can be because it will ensure that your crinkles develop those cracks!   So make sure it is not expired.  If it is, you will need to replace it.

 

 

Why we LOVE these chocolate crinkle cookies… 

• This recipe for chocolate crinkle cookies yields about 6 dozen, which makes plenty to serve a large crowd.  Perfect for the holiday season, and it makes plenty for a cookie exchange party.
• Plus, the cookie dough is made in ONE bowl and in 10 minutes!
• The intense flavor of chocolate in these cookies is what makes them so popular.  That’s because it contains 1 cup of unsweetened cocoa powder, giving them a decadent chocolate flavor!
• You can enjoy one or even two cookies with a cup of coffee or tea, and it will satisfy any chocolate craving you may have.

 

 

How to Make Chocolate Crinkle Cookies… (*full recipe card below)

1.  Make The Dough:  blend the ingredients.  Then chill the dough for least 1 to 2 hours, or overnight.
2.  Make the Balls:  grab a scoop of the cookie dough, roll in the palm of your hand into a small ball,
3.  Roll into Sugar:  roll each ball into powdered sugar and place them onto a cookie sheet.
4.  Bake:  for small cookies,  8 tto 10 minutes, and longer for larger cookies.

 

Cook’s Notes and Tips To Make Chocolate Crinkle Cookies:

• First, the cookie dough is made with 9 staple ingredients: unsweetened cocoa, sugar, flour, baking powder, eggs, salt, vanilla extract and vegetable oil.  The dough will be very soft and sticky.

• It’s important to “Spoon and Leveled” when measuring the flour.

• I found it easier to make the balls when I chilled the dough for an hour or so.  Then I was able to work with it.  Keep in mind, if you don’t chill the dough, it is almost impossible to make perfect little balls.  I made the dough the night before –  which was even better!

• To Speed UP The Chilling Time:  Transfer the dough into your freezer for at least 45 to 60 minutes.

• Use a teaspoon to scoop up some dough and roll into a ball using the palms of your hands.  Then roll them into powdered

  sugar before baking.
• Then bake them at 350 degrees F, for only 8 to 10 minutes for the small size cookies, and 10 to 12 minutes for the larger size cookies.
• Do not bake these cookies on the bottom rack of your oven.  The chocolate is very sensitive to too much heat, and will cause them to burn on the bottoms and overbake them.
• Keep in mind, depending how long you bake them will determine their outcome. These chocolate crinkle cookies can turn out soft and chewy, or crispy and crunchy.  If you want them to be soft and chewy, then you will need to undertake them, for about 1 to 2 minutes.

• All Ovens Vary… “Gas versus Electric:” depending on the oven you use, it’s a good idea to test the baking with a few cookies first to see their outcome, and then continue baking the rest.

 

To Store and Freeze:

To Store: Best to keep cookies in a sealed container to keep them soft and chewy, for least one week. 

To Freeze: If you plan to freeze them, keep in mind, they will not be chewy or soft when thawed and they will lose some of the powdered sugar.  You can freeze the cookie dough for up to one week before baking.

Everyone of all ages will enjoy these chocolate crinkle cookies!

Chocolate crinkle cookies are so delicious!  Loaded with dark chocolate goodness, and antioxidants makes these cookies the perfect ones to bake and share at any holiday party.

They might even be the first cookies to disappear from you dessert table!  Don’t say we didn’t warn you! 🙂

Try this recipe!

ENJOY!!

You might also enjoy some of these cookies:

• Italian Lemon Cookies with Lemon Glaze
• Chocolate Chip Oatmeal Pecan Cookies
• Classic Snickerdoodle Cookies
• Dulce de Leche Butter Cookies
• Snow Ball Christmas Cookies
• Double Chocolate Espresso Cookies

 

 

…Thanks for Pinning! … and sharing!

Yield: 5 to 6 dozens

Chocolate Crinkle Cookies

Print

Chocolate Crinkle Cookies are loaded with unsweetened cocoa and rolled in powdered sugar just before they are baked to give them their unique and pleasing wrinkling appearance. Easy and chocolaty delicious!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp.salt
• 1 cup powdered sugar

Instructions

1. In a medium bowl, mix together cocoa powder, sugar, and vegetable oil. Beat in eggs, one at a time.
2. Stir in vanilla, flour, baking powder and salt into the cocoa mixture. Cover with clear or foil wrap and chill for at least 2 to 4 hours. The dough will be very sticky and needs to be chilled before you can make balls for these cookies.
3. PREHEAT oven to 350 degrees F (175 degrees C). Change the oven rack to the center of oven. Line 2 cookie sheets with parchment paper.
4. Roll cookie dough into 1-inch balls or slightly larger, using a teaspoon or use a number 50 size scoop. Coat each ball with powdered sugar and place them 2 inches apart.
5. Bake for 8 to 10 minutes, for soft chew cookies, and 10 to 12 minutes for crunchier cookies. Do not over bake. The cookies will have a shiny appearance when you take them out the oven.
6. Allow cookies rest for 1 minute before transferring them to a wire rack to cool.
7. Yields: 5 to 6 dozen

Notes

It's best to keep cookies in a sealed container to keep them fresh for 1 week. Also, if you over bake them, they will turn out crunchy.
Do not bake them on the bottom rack of the oven, since I tried that and actually burned them on the bottoms of the cookies. It's best baking them on the center rack only.
Recipe adapted from allrecipes.

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Thanks for stopping by!  🙂

    xo Anna and Liz