These easy chocolate crinkle cookies are one of my favorite Christmas cookie recipes! A fudgy chocolate cookie rolled in powder sugar, it’s a simple recipe that everyone loves!
For years I would pass by these cookies at parties because they honestly just didn’t look like anything special. It seemed like it was just a plain chocolate cookie in powdered sugar, and I need something a little more special than that most of the time!
But then I finally tasted one and realized the huge error of my ways!
Why are they this good?? They are such a rich chocolatey taste and so fudgey and gooey. That’s a lot of “-ey’s” but it deserves every one of those descriptors.
I quickly tried to make a batch myself and kind of failed. They weren’t terrible, but they just were a little crunchier and little less rich. So many, many recipes and even more tweaks to those recipes later… I finally have the best recipe for Chocolate Crinkle Cookies!
How To Make Chocolate Crinkle Cookies
Cocoa Powder– I use unsweetened cocoa powder, but you could also use Special Dark Cocoa Powder if you want! It would make the cookies a little darker and give it a richer taste.
All-Purpose Flour– I’ve only ever used all-purpose flour for this recipe but if you try a different kind, be sure to let me know if it works and I can update the recipe!
Sugar– I use white, granulated sugar. You can also use 1 cup of white sugar and 1/2 cup of brown sugar for a little bit of a chewier cookie.
Cookie Add-ins– I like to add in a cup of mini chocolate chips. They melt throughout the cookie and make it an even richer chocolate flavor! It’s totally not necessary, though, so don’t skip making this recipe just because you don’t have mini chocolate chips. You could also use regular chocolate chips or place a Hershey’s Kiss on top immediately after removing from the oven.
Mixing Ingredients– Follow the ingredients to mix your wet ingredients and then your dry ingredients. Just be sure to mix on low once you add the dry ingredients and don’t over-mix it. Most baked good recipes fail because of over-mixing!
Chilling Your Dough– You really cannot skip this step! You want to chill your dough for 2-4 hours so that your cookies don’t spread and stay nice and gooey inside! I’ve even made the dough the night before I want to bake them and let it chill in the refrigerator over night. Just make sure to wrap it tightly.
Freezing Cookie Dough– You can absolutely freeze chocolate crinkle cookie dough! Just roll out your cookies into balls, dip in powdered sugar and then flash freeze on a cookie sheet. Once they’re frozen, transfer your cookie dough balls to a freezer bag until you’re ready to use them. When you want to bake them, remove from freezer and redip in powdered sugar if necessary. Then place on cookie sheet and let thaw for 30 minutes before baking in oven.
How Long Do Cookies Last– These easy Chocolate Crinkle Cookies will last about 2-3 days and stay soft. They’re still safe to eat for a few days after that, but they will start tasting a little crunchier and not as fudgy as they get stale. In the freezer, they will last for 3-5 months depending on how vacuum-sealed your freezer bag is.
Easy Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are soft and fudgy and loaded with mini chocolate chips! A perfect cookie recipe for the chocolate lover!
- 3/4 cup Unsweetened Cocoa Powder
- 1.5 cups Sugar
- 1.5 cups All-purpose Flour
- 2 tsp. Baking Powder
- 1/2 tsp Salt
- 1/2 cup Vegetable oil
- 3 Eggs
- 1 tsp. Vanilla Extract
- 1 cup Mini Chocolate Chips
- 1/2 cup Powdered Sugar
In a mixing bowl, stir together cocoa powder, sugar, flour, baking powder and salt. Set aside.
In a stand mixer, combine vegetable oil, eggs and vanilla extract. Mix until well combined.
Add your dry ingredients to the wet ingredients in small amounts mixing in between additions. Be sure to beat on low until all dry ingredients are blended in.
Stir in mini chocolate chips.
Cover your dough well and refrigerate for 2-4 hours or overnight.
Preheat oven to 350. Line your cookie sheet with parchment paper and place powdered sugar in a small bowl.
Scoop about 1 heaping tablespoon of cookie dough and roll into ball. Roll cookie dough ball in powdered sugar and cover completely. Place on baking sheet and repeat with remaining dough. Do not press down on balls of cookie dough.
Bake in preheated oven for 10-12 minutes or until the tops of the cookies have cracks. Let cool on cookie sheet for a few minutes and then transfer to a cooling rack.
You can omit the mini chocolate chips if you prefer.
Be sure to PIN, SAVE and SHARE this post!