These chocolate crinkle cookies are fudgy, rich, and decadent. Melt-in-your-mouth cookies that are just as chewy as brownies. The ultimate holiday treat!
Does your family love baking cookies during the holidays? This is the perfect recipe to get them in the kitchen. These chocolate crinkle cookies along with these sugar cookies are my absolute favorite!
Why You’ll Love This Recipe
- If you’re a chocolate lover, then you need to make these because they’re super chocolaty.
- They’re perfect for your Christmas table and cookie swaps.
- Super soft centers with crisp edges.
Ingredient Notes
Sugar – You’re going to need three types of sugar for this recipe. Granulated sugar, brown sugar, and confectioners sugar.
Vanilla Extract – I used 1 tbsp of vanilla extract but feel free to use 1 tsp of vanilla bean paste instead.
Unsweetened Cocoa Powder – Make sure to use unsweetened!
Top Tips For The Ultimate Chocolat Crinkle Cookies
- To prevent the confectioners sugar from melting, roll the cookies in granulated sugar first.
- Chill the dough for at least 2 hours! Otherwise, the dough will be too sticky to work with.
- The cookie dough can be frozen, then thawed, and baked at a later date.
- These cookies are good for up to 3 days at room temperature in an air-tight container. Add a slice of bread in the container to keep them extra moist! You can also freeze these cookies for up to 3 months.
How Many Cookies Does This Recipe Make?
This recipe makes about 20 small cookies or 12 large cookies.
More Cookie Recipes You’ll Enjoy
- Italian Lemon Ricotta Cookies
- Soft Peanut Butter Cookies
- Brown Butter Chocolate Chip Cookies
- Cream Cheese Nutella Cookies
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Chocolate Crinkle Cookies
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 cup unsweetened cocoa powder
- 1 tbsp vanilla extract
- 1/4 cup granulated sugar, for rolling
- 1/4 cup confectioners sugar, for rolling
Instructions
- In a large bowl, mix the oil, eggs, 1/2 cup brown sugar, 1/2 cup granulated sugar, vanilla extract, and cocoa powder. Mix well.
- In a separate bowl, mix the flour, salt, and baking powder.
- Add the flour mixture to the sugar mixture and mix until well combined. Cover and refrigerate for three hours. Do not skip this step.
- When ready to bake, preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
- Add 1/4 cup confectioners to a bowl and add 1/4 cup granulated sugar to a separate bowl.
- Roll one tablespoon of cookie dough into balls. Coat each ball of dough with granulated sugar then roll each ball with confectioners sugar. Be generous with the confectioners sugar.
- Bake for 10 minutes and allow the cookies to cool for 3 minutes. Enjoy!
Notes
- To prevent the confectioner’s sugar from melting, roll the cookies in granulated sugar first.
- Chill the dough for at least 2 hours! Otherwise, the dough will be too sticky to work with.
- The cookie dough can be frozen, then thawed, and baked at a later date.
- These cookies are good for up to 3 days at room temperature in an air-tight container. Add a slice of bread in the container to keep them extra moist! You can also freeze these cookies for up to 3 months.
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