Rolled in powdered sugar, these moist, cakey cookies crinkle open when they bake revealing a fudgy interior that melts in your mouth!
Crinkle cookies are easy to make but look beautiful. These cookies look and taste like mini brownies with a powdered sugar coating. Prep the dough in advance and chill for the perfect make ahead Christmas cookie.
Ingredients for Chocolate Crinkle Cookies
Cookie Dough – Using brown and granulated sugar ensures the cookies are chewy and adds extra moisture. Either light brown or dark brown sugar will work. Use unsweetened cocoa powder. Chocolate Chips – Mini chocolate chips add an extra dose of chocolatey goodness and distribute more evenly than larger-sized chips. Powdered Sugar – Don’t be shy when rolling them in the confectioners’ sugar or powdered sugar, ensure each cookie is well coated before baking for the maximum crinkle effect! Extras – For an extra festive holiday cookie, add a teaspoon of peppermint extract with the vanilla in Step 3.
How to Make Chocolate Crinkle Cookies
Cookie Tips & Tricks
When baking cookies (or any baked recipe, such as this yummy chocolate cake) is the baking powder, so be sure it’s fresh. Parchment paper will make cleanup a breeze and can be used up to 5 times before discarding. Be sure to chill the dough for several hours to prevent it from sticking to your hands, and cookies from spreading too much while baking. For the best rise during baking, while the dough is chilling in the refrigerator, make space for the baking sheet as well.
Storage & Freezing
Yes, you can! Freeze chocolate crinkle cookie dough in a zippered bag for up to 2 months and thaw in the refrigerator until ready for use. Baked cookies should be kept in an airtight container at room temperature for up to 7 days and can also be frozen in a zippered bag. More Classic Cookies Recipes
Chocolate chip cookies Oatmeal cookies Chocolate Snickerdoodles
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