“Chocolaty and fudgy chocolate crinkles cookies that has an amazing brownie texture in the inside and a crunchy cookie on the outside! Enjoy these yummy Christmas treats with family and friends this festive season.”

Christmas is almost here! Are you looking for a festive treats or gifts you can prepare or give this season? Consider making these delicious chocolate crinkles cookies. They’re the perfect sweet treat, made with cocoa powder and coated with powdered sugar.

Like a brownie in the shape of a cookie, this dessert is rich and indulgent. You’d be forgiven if you thought these Christmas cookies were excessively greasy or calorie-dense.

One of the best part of any holiday, whether it’s Christmas, Thanksgiving, a birthday, an office party, or anything else, is that you get an excuse to eat some of your favorite dishes. That equals to chocolate treats for me.

Crinkles cookies brings back memories of my school years as they became one of my favorite cookies during my college years. The combination of sweetness and bitterness of these cookies are awesome, you would want for more.

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WHAT IS CHOCOLATE CRINKLE COOKIE?

Chocolate crinkles cookies are a fusion of fudgy brownies and crispy chocolate chip cookies. Before baking, they are rolled in granulated sugar and powdered sugar to create “crinkles” as they expand in the oven.

These chocolate crinkles are delicious over the holidays, but you can also freeze them and enjoy any time of the year whenever you’re craving chocolate.

These cookies, like a good homemade Baklava, get better as they get a little stale. The outer layer becomes increasingly crunchier, while the middle remains gooey. Let’s just say you’ll be hanging out in front of your cookie jar for a few days.

WHY ARE THESE CHOCOLATE CRINKLE COOKIES THE BEST?

• It uses simple ingredients
• These cookies are quick to make and can be chilled ahead of time
• They have a brownie-like flavor
• The centers are soft and gooey with crisp edges
• Exceptionally thick and melt in your mouth
• While most cookies are best eaten right away, these tend to improve with age
• These cookies are ideal for gifting, and they’re so delicious that you’ll want to make two batches!

INGREDIENTS OF CHOCOLATE CRINKLES

This recipe is made using only a few basic ingredients that you most likely already have on hand.

Unsweetened Cocoa powder. I use Dutch processed cocoa powder, but you can use natural cocoa if you wish.

Sugar. Combination of white and brown sugar for sweetness and molasses flavor.

Canola Oil. You can use corn oil or vegetable oil or any other oil that does not

Eggs. For the best results, use room temperature eggs.

Vanilla Extract. Adds additional flavor to the cookies.

All-purpose flour. To bind the ingredients together.

Salt. Acts as flavor enhancer and balancer.

Granulated and confectioner’s sugar. For coating.

HOW TO MAKE CHOCOLATE CRINKLES COOKIES

Making Chocolate Crinkle Cookies is a lot of fun. If you have children, they can assist you in making these cookies. They’ll love forming the chocolaty dough into bite-sized balls and sprinkling them with sugar.

It is also fairly easy to prepare these crinkle cookies and the only hard part is the waiting time for chilling.

So let’s do this!

Using a mixing bowl, sift the cocoa powder and add the white and brown sugar. Mix it well before adding the oil, eggs (one at a time) and vanilla extract.

Once combined, sift over the all-purpose flour, baking powder, and salt. Mix until only just incorporated and no dry ingredients are seen.

Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.

Before rolling the dough, you can start preheating the oven to 350°F/ 180 °C.

After chilling, roll the cookie dough into balls using about 1 tablespoons of dough each cookie. You can use a measuring spoon (1 tablespoon) or ice cream scooper for uniform sizes. You can also make bigger cookies by using 2 tablespoons of dough.

Roll the cookie dough balls in the granulated sugar, then coat generously with confectioners’ sugar.

Place cookies on a baking sheet with plenty of space between them. Depending on the size of the cookies, bake the cookies for 10 minutes (smaller cookies) or 12 minutes (bigger cookies).

Remove the cookies from the oven and place baking sheet in a cooling rack for 5 minutes to prevent forming moist. The cookies will be soft when they first come out of the oven, but they will harden as they cool.

Transfer cookies into the cooling rack to cool completely.

TIPS IN MAKING CHOCOLATE CRINKLES COOKIES

• To make it easier for the oil and egg to mix together, start with room temperature ingredients.
• Sift dry ingredients to prevent lumps.
• Make sure you have the right amount of flour! The most common error is using too much flour in a recipe. Using a scale is the most accurate and convenient way to measure flour. If you don’t have one, use a spoon to fluff your flour, then sprinkle it into your measuring cup and level it out with a knife.
• Make sure the cookie dough is chilled for at least 3 hours and preferably overnight. Once the dough has been chilled, it becomes less sticky and simpler to work with (the longer, the better). Chilling also ensures thicker, fudgier cookies and less spreading while baking.
• Use a measuring spoon, cookie scoop or ice cream scoop for uniform sizes and for faster shaping.
• To save time, roll numerous cookie dough balls at once and dredge them in sugar together.
• Coat the rolls lightly with granulated sugar before dredging in icing sugar to prevent the powdered sugar from melting.
• There’s no need to push them down once they’ve been rolled into balls and set on the baking pan. They’ll bake themselves into shape.
• Before you start baking, make sure your oven is hot. Or they will be still be raw after 10 minutes.
• The baking time in the recipe is only a suggestion, 10 minutes (for small cookies) and 12 minutes (for bigger cookies). Keep in mind that this is dependent on how hot your oven runs. When they come out of the oven, they will be extremely soft, but as they cool, they will stiffen. The centers will not be fudgy if you bake them for too long.

HOW TO STORE

Keep your chocolate crinkles cookies at room temperature in an airtight container. They should last up to a week.

MAKE AHEAD AND FREEZING THE DOUGH

These cookies are best eaten just out of the oven, but the dough may be made and frozen months ahead of time.

To freeze the dough. Roll the homemade cookie dough into balls once it has chilled in the refrigerator.

Refrigerate the cookie dough balls for 1 hour then transfer to a freezer bag.

Place the bag in the freezer and label it with whatever you want as long as it is helpful to you. You can write the date, time, and name of the recipe, for example.

Cookie dough can be frozen for up to three months.

When you’re ready to bake, simply thaw the cookies for a few minutes while the oven heats up, then roll them in granulated sugar and powdered sugar and bake! You’ll probably need to increase the bake time by 2 minutes.

FREQUENTLY ASKED QUESTIONS

CAN CRINKLE COOKIES BE MADE WITHOUT A STAND MIXER?

Yes! In this recipe, I did everything everything by hand. The oil and sugar aren’t whisked or anything; they’re simply blended. However, if you’re mixing by hand, I recommend using a sturdy whisk and spatula! Feel free to use a mixer if you desired but don’t over mix.

WHAT COCOA POWDER SHOULD I USE FOR THESE COOKIES?

You can use any unsweetened cocoa powder. In baked items, Dutch processed cocoa powder is darker, less acidic, and fudgier. Natural cocoa powder can also be used but do not use sweetened cocoa powder.

WHY DO YOU NEED TO KEEP THE DOUGH COLD?

This cookie dough has to chill to rest, come together, and solidify. At room temperature, the dough is extremely soft, making it hard to shape.

HOW CAN I KEEP POWDERED SUGAR FROM MELTING?

Other chocolate crinkle cookies recipe calls for rolling the dough balls into confectioners’ sugar, which I also did before. However, because these crinkle cookies are so wet, the confectioners’ sugar always melts a little and/or becomes yellow-ish as a result of the melting. No issue, however if you want the confectioners’ sugar to be bright white, roll the cookie dough balls in granulated sugar first. Just a thin layer, then go crazy with the confectioners’ sugar.

WHY MY CHOCOLATE CRINKLE COOKIES ARE FLAT?

There are two possible causes for the flatness of your Chocolate Crinkle Cookies. Either the dough wasn’t refrigerated enough or there wasn’t enough flour in the recipe. Make sure you measure flour correctly by scooping it into a measuring cup and smoothing it off.

HOW WOULD YOU KNOW WHEN THE CRINKLE COOKIES ARE DONE?

When the tops of the Chocolate Crinkle Cookies start to acquire those trademark cracks, you know they’re done. Depending on their size, this can take anywhere from 10 to 12 minutes.

If you’ve tried this chocolate crinkles cookies recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!

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