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These Chocolate Crinkle Cookies are a Holiday Classic and they a thick, chewy and fudgey throughout with an awesome cookie crunch when you bite in. These will be a family favorite for years to come.
My husband worked for a popular “bakery chain” for years. Every Christmas he would bring home Crinkle cookies, cause he loved them. Well I finally have made my own.
Since he no longer works there, he has been begging me to make them. They came out amazing, and he loved them. He loved them so much, he doesn’t know that I saw him hide some on top of the fridge so the kids wouldn’t get them.
How to make Chocolate Crinkle Cookies:
These Christmas Crinkle Cookies are a holiday specialty and they do not disappoint. They taste like brownies, with the nice cookie bit you expect.
Loaded with double the chocolate and covered in powdered sugar they are rish, and so decadent for a holiday treat.
Ingredient Notes:
- Unsweetened Cocoa
- All-Purpose Flour
- Powdered Sugar
- Baking Powder
- Salt
- Unsalted Butter (softened)
- Eggs
- Sugar
- Vanilla Extract
- Semi-sweet Chocolate Chips
- Powdered Sugar (for covering the cookies)
Directions:
Step One – Prepare a baking sheet with parchment paper then set aside.
Step Two – Sift all of the dry ingredients (unsweetened cocoa, all purpose flour, ¼ cup powdered sugar, baking powder, and salt) into a mixing bowl then whisk them together.
Step Three – Beat butter and sugar with an electric mixer until it is light and fluffy.
Next add eggs, and vanilla and mix until well combined.
Step Four – Slowly mix in your dry ingredients into the wet.
Adding in about ¼ a cup at a time until combined.
Step Five – Fold in the chocolate chips but be careful to not overmix.
Step Six – Cover the bowl, and place the mixture in the refrigerator for at least two hours.
- Tip: Do not skip this step. Chilling will allow your cookies to not melt or over spread when baking.
Step Seven – Once chilling is done remove the cookie dough from the refrigerator. Preheat the oven to 375 degrees F.
Step Eight – Scoop the mixture and roll firmly into a ball of dough.
Step Nine – Roll each ball very lightly in 2 tablespoons remaining powdered sugar and place on your prepared baking tray.
- Tip: Cover these nice and thick. Do this right before baking.
Step Ten – Place the balls of dough at least 2 inches apart and bake for 12 – 14 minutes until ready.
Let the cookies cool completely before serving.
Why I love these cookies:
- You may have noticed that these are made with the same dough as my Double Chocolate Chip cookie, with just some slight changes.
- They taste like chewy brownies, and are so thick and tasty!
- Perfect with a tall glass of milk!
- Enjoy warm for even a more mouth watering brownie taste.
Can I freeze this cookie dough?
Yes, you can freeze this before baking or after! It is really simple and easy to freeze this cookie dough. Follow along and it is easy!
To Freeze the raw Crinkle Cookie Dough:
You want to follow the steps above until you complete the chilling process. You will roll these into balls just like going to bake them, but instead of putting the baking sheet into the oven you will put it in the freezer.
After about an hour in the freezer, take them out and then put the frozen cookie dough balls into a large ziplock safe bag. When ready to bake take them out and allow them to thaw, roll and coat in the powdered sugar then bake!
The dough should last about 3 months in the freezer.
To Freeze the cooked Crinkle Cookies:
Once the cookies have been baked, allow them to fully cool. Once they have completely cooled, get a freezer safe container. In the container, lay the cookies down in a single layer, then cover with parchment paper.
Continue these steps until all are in the container.
You do not want the cookies freezing on top of each other or you will have a mess when you thaw them out. To dethaw and enjoy, pull out however many cookies you want to enjoy and allow them to counter thaw.
You could also warm them up in the microwave once they have thawed to enjoy them warm. The cookies should last about 3 months in the freezer.
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Chocolate Crinkle Cookie
Ingredients
- 1/2 cup unsweetened cocoa
- 1 3/4 cups all purpose flour
- 1/4 cup powdered sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened (3 oz)
- 1 1/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi sweet chocolate chips
- 2 tablespoons powdered sugar for covering cookies
Instructions
- Prepare a baking sheet with parchment paper then set aside.
- Sift all of the dry ingredients (unsweetened cocoa, all purpose flour, 1/4 cup powdered sugar, baking powder, and salt) into a mixing bowl then whisk them together.
- Beat butter and sugar with an electric mixer until it is light and fluffy. Next add eggs, and vanilla and mix until well combined.
- Slowly mix in your dry ingredients into the wet. Adding in about 1/4 a cup at a time until combined.
- Fold in the chocolate chips but be careful to not overmix.
- Cover the bowl, and place the mixture in the refrigerator for at least two hours.
- Once chilling is done remove the cookie dough from the refrigerator. Preheat the oven to 375 degrees F.
- Scoop the mixture and roll firmly into a ball of dough. Roll each ball very lightly in 2 tablespoons remaining powdered sugar and place on your prepared baking tray.
- Place the balls of dough at least 2 inches apart and bake for 12 – 14 minutes until ready. Let the cookies cool completely before serving.
Notes
- Tip: Do not skip this step. Chilling will allow your cookies to not melt or overspread when baking.
- Tip: Cover these nice and thick. Do this right before baking.
