These chocolate crinkle cookies are just as rich and fudgy as brownies- perfect to make during this holiday season!
The holiday season is almost upon us, and everyone’s in the mood to try out new foods and indulge- me included! And being the chocolate lover that I am, I had to whip up a classic chocolate cookie. That’s exactly the story of these chocolate crinkle cookies- they are exactly what they sound like- sinful, slightly chewy, and loaded with that intense, chocolate flavor.
Do I have you tempted already? Here’s everything you need to know before you go ahead with the recipe.
What Else Can I Add?
These classic chocolate cookies taste great as is, but you can also throw in some additions if you’re looking to take them up a notch. Chocolate chips, chopped-up chocolate chunks, and peanut butter chips are all great options.
You can also add your favorite chopped nuts into the mix- pecans, walnuts, and almonds are all excellent choices.
And if you don’t mind experimenting, you can add some coconut flakes or dried berries too!
How Do I Store the Chocolate Crinkle Cookies?
Your chocolate crinkle cookies can stay good in an airtight container on the counter for up to a week. You can also choose to freeze them if you want them to last longer- just remember to use a freezer-safe container.
Alternatively, you can freeze your prepared dough, and then, when you want to make these cookies, just get it out, allow it to thaw, and then use it!
Tips & Tricks to Make Them
Who can say no to some cool tips and hacks that will help you nail the recipe?
- Make sure the eggs are at room temperature when you use them for the recipe.
- Remember to cover the cookie dough with cling wrap and let it refrigerate for at least 45 minutes, ideally overnight. The refrigeration helps the dough set really well, which makes the sticky dough so much easier to roll out.
- Always preheat the oven before you’re adding the cookies in. This will ensure that the cookies are done all the way through, and don’t have a raw or undercooked center.
- Avoid baking the chocolate crinkle cookies for longer than needed, or you won’t have that soft, fudgy center that you’re looking for.
- To bring out the flavor of chocolate and balance out the sweetness, don’t forget to add salt.
- Want your cookies to have that bright, white outer coating? Roll them in granulated sugar first, and then in powdered sugar. This extra step will help keep the powdered sugar from getting absorbed into the moist cookie mixture.
- Stick to using the best quality cocoa powder that you can get your hands on- it can really make a huge difference!
- Once you get the cookies out of the oven, allow them to rest on the baking sheet for 5 minutes, and then transfer them to the wire rack to cool down completely.
Chocolate Crinkle Cookies
- 2 ¼ c all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 c unsweetened cocoa powder
- 1 ¼ c sugar
- ½ c canola oil
- 4 eggs large
- 1 tsp vanilla extract
- ⅔ c powdered sugar
- Preheat oven to 350 degrees. Cover baking sheet with silicone mat or parchment paper.
- In a small bowl combine your flour, baking powder, and salt. In a medium bowl combine unsweetened cocoa powder, sugars, and canola oil. Beat eggs in one at a time and stir in the vanilla.
- Slowly stir flour mixture into cocoa mixture.
- Once combined, cover bowl with plastic wrap and place in the refrigerator for 30-45 minutes.
- Using a scoop or spoon make 1 ¼ inch balls. Roll each ball in powdered sugar and place on a cookie sheet lined with a silicone mat or parchment paper.
- Bake for 10-11 minutes.
- Let cookies cool for 2 minutes before moving to cookie cooling racks.