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 Chocolate 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.
Best of all, 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!
Reasons to LOVE these chocolate crinkle cookies…
- This recipe for chocolate crinkle cookies yields about 6 dozen
- 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!
- 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.
What makes these Cookies Crack and give them their appearance?
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: You will need to make sure the baking powder is fresh and not expired, because it will ensure that your crinkles develop those cracks! If it is expired, you will need to replace it.
How to Make Chocolate Crinkle Cookies? (*full recipe card below)
- Make The Cookie Dough: blend the ingredients. Then chill the dough for least 1 to 2 hours, or overnight.
- Make the Balls: grab a scoop of the cookie dough, roll in the palm of your hand into a small ball,
- Roll into Sugar: roll each ball into powdered sugar and place them onto a cookie sheet.
- Bake: at 350 degrees F for small cookies, 8 to 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.
- 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.
Baking Times for these Chocolate Crinkle Cookies…
- For smaller cookies, about 8 to 10 minutes.
- For larger size cookies, about 10 to 12 minutes.
- Never 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.
- If you prefer your cookies to be soft and chewy? Then you will need to undertake them, for about 1 to 2 minutes.
How 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!
You might also enjoy some of these cookies:
- Italian Lemon Cookies with Lemon Glaze
- Chocolate Chip Oatmeal Pecan Cookies
- Classic Snickerdoodle Cookies
- Chewy S’mores Cookies
- Dulce de Leche Butter Cookies
- Snow Ball Christmas Cookies
- Double Chocolate Espresso Cookies
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- 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
- In a medium bowl, mix together cocoa powder, sugar, and vegetable oil. Beat in eggs, one at a time.
- 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.
- 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.
- 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.
- 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.
- Allow cookies rest for 1 minute before transferring them to a wire rack to cool.
- Yields: 5 to 6 dozen
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.
Serving Size:1 serving (2 cookies)
Amount Per Serving: Calories: 144Total Fat: 4.7gCarbohydrates: 25.5gFiber: 1.2gSugar: 17gProtein: 2.2g