Posted Dec 09, 2020, Updated Mar 16, 2024 Chocolate crinkle cookies are crispy on the outside, fudgy on the inside and coated in layer of powdered sugar reminiscent of freshly fallen snow – the perfect Christmas cookie for chocolate lovers. This chocolate crinkles recipe is easy to make and turns out perfectly every time! They are always quick to disappear from holiday cookie trays because of their deep chocolate flavor and brownie-like texture.
Chocolate Crinkle Cookies: Ingredients & Substitutions
Before we jump in and discuss how to make these crinkle cookies, let’s chat about the ingredients. As always, I recommend making this chocolate cookie recipe as written for the best results.
Salted Butter. Unsalted butter or vegan butter can be used in these crinkle cookies. Canola oil. The oil is important to the spreading/cracking of these crinkle cookies. You can substitute vegetable oil or avocado oil. White Sugar. organic cane sugar is a good substitute. Brown sugar. I recommend using light brown sugar in this recipe for the best results. All-purpose flour. Use an unbleached, all-purpose flour to make these chocolate crinkle cookies. I don’t recommend making any substitutions. Cocoa powder. feel free to use a special dark cocoa powder for an even deeper chocolate flavor. Fine Sea Salt. If you use regular table salt (iodized) cut the amount in half. Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark).
How to Make Crinkles
This chocolate crinkles recipe is easy to make! As always, we’ll walk through the steps and don’t forget to watch the video. Begin by combining flour, baking soda, sea salt, baking powder, and cocoa powder in a medium bowl, then set aside. Then, either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, canola oil, brown sugar and granulated sugar until combined. Then, beat in eggs and vanilla until fluffy. Next, add the dry ingredients to the wet ingredients and beat until combined. Once the mixture is mixed, stir in the chocolate chips on low speed until they are evenly distributed in the dough.
Chill the Dough
Once the dough is finished, transfer it to an airtight container and chill for at least 3 hours, or overnight. After dough has chilled, preheat oven to 375 degrees F and line 2 baking sheets with parchment paper, then set them aside.
Portion, Bake & Cool
Use a 1 ½ tablespoon cookie scoop to measure out dough and roll it into balls, then form each ball into a flat disc. It’s important to form the balls into discs (instead of leaving them spherical) so the crinkle cookies spread and crack. Next, take each disc of chocolate crinkles dough and coat it with a thick coating of powered sugar on all sides. Transfer them to the prepared baking sheets. Bake the chocolate crinkle cookies in the preheated oven for approximately 8 minutes. Take them out when they are just set, and crackled – do not over-bake.
Serve
Once they have finished baking, let the chocolate crinkle cookies cool on the baking sheet for 5-10 minutes before transferring them to wire cooling rack to cool completely. Eat these chocolate crinkles slightly warm or at room temperature. If you are including them on a holiday cookie platter, wait to add them to the tray until they are completely cooled.
Store
Store these chocolate crinkle cookies in an airtight container at room temperature for 3-5 days.
Freeze
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