Why You Love These
An easy to make Christmas cookie that everyone enjoys full of chocolate flavor. A decadent treat that’s like a brownie on the inside and a crispy cookie on the outside. The trick to achieving that cracked top on these cookies is rolling in granulated sugar first, then a heavy coating of powdered sugar! Granulated sugar is more effective at drying the surface of the cookies than powdered sugar. This chocolate crinkle cookie recipe does not require a stand mixer or hand mixer!! Some of our other favorite Christmas cookie recipes to make are thumbprint cookies, cut out sugar cookies, gingerbread cookies, and our chewy snickerdoodle recipe. Perfect for your holiday cookie tray!
How to Make Chocolate Crinkle Cookies
During the testing of this recipe, I was disappointed in how the crackle effect came out after baking. The cookie was scrumptious. I just wasn’t pleased with the appearance. Granulated sugar was the key! In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisk the cocoa powder, granulated sugar, and vegetable oil in a large bowl. Beat in the eggs one at a time until fully incorporated. Add the vanilla and mix again. Stir the dry ingredients into the wet ingredients just until a dough forms, and you no longer see dry flour. Cover the bowl with plastic wrap and refrigerate for at least 4 hours up to overnight. When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated sugar and powdered sugar in two separate bowls. Roll one tablespoon of cookie dough into balls. Roll the balls in the granulated sugar and then roll them heavily in the powdered sugar. Place the dough balls on the prepared baking trays about 2 inches apart. Bake for 10-12 minutes. Let the baked cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack to cool completely.
Tips
Be sure to measure the flour properly. Aerate, spoon, and swoop level.Don’t overmix the dough. Stir only until you no longer see dry flour. Be sure to use unsweetened cocoa powder and try to use high-quality cocoa. Dutch-processed cocoa powder works too.Use a cookie scoop to ensure all the cookies are the same size, and they will bake evenly.The dough is sticky even after chilling, don’t be alarmed. You can dampen your hands with a little water to help roll the dough.Coat the dough balls generously with confectioners’ sugar. You will get a much more attractive cookie. Don’t leave any cookie dough showing. Be sure the entire cookie dough ball is covered with powdered sugar.The exact baking time will depend on your oven. DO NOT OVERBAKE the cookies, or they will become hard.The cookies will be soft when you remove them from the oven. But as they cool, they will firm up.I highly recommend you refrigerate the dough overnight. You will achieve a thicker, more full-flavored cookie.Cool the baking trays before each batch.
Variations
To make small cookies, use one tablespoon of dough and bake them for 10 minutes.To make large cookies, use two tablespoons of dough and bake them for 12 minutes.Make them Double Chocolate Crinkle Cookies by adding 1 cup of mini chocolate chips.Mint Chocolate Crinkle Cookies – Swap 1/2 teaspoon of vanilla extract for peppermint extractChocolate Orange Crinkle Cookies – Swap 1/2 teaspoon of vanilla for orange extract.
