Chocolate Crinkles

Chocolate crinkle cookies! Chocolate dough rolled in powdered sugar and baked into a festive black and white cookie. Perfect Christmas cookies!

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Photography Credit: Elise Bauer

Please welcome guest author Garrett McCord as he shares some of his best-loved holiday chocolate crinkle cookies.

One of the best parts about any holiday—be it Christmas, Thanksgiving, a birthday, Diwali, Columbus Day, whatever—is that you get an excuse to eat some of your favorite foods. For me, that means chocolate.

Now, I’m generally not a big chocolate eater during the year, but when December rolls around it’s totally game on. The chilly weather and holiday spirit just make me crave it for some reason. That craving means I’m whipping up old favorites like chocolate peppermint bark cookies, truffles, and homemade hot chocolate.

It also means it’s time to make those adorable looking cookie fiend favorites, chocolate crinkles.

These chocolate crinkles are a holiday staple in winter, but are great any time of the year. Soft, devil’s food-like cakey cookies are rolled around in confectioner’s sugar. When they bake the dough rises and the chocolate dough peeks out in little crinkled fissures beneath the white sugar.

Crinkles are easy-peasy to throw together and make for a flashy addition to any cookie platter. A warning though: these cookies are so good and chocolaty they may not make the cocoa cravings go away. In fact, they might just make them worse. ;)

Chocolate Crinkles Recipe

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  • Prep time: 4 hours, 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes approximately 50 cookies

If you want, you can jazzify these cookies in a number of ways. Add some cinnamon to confectioner's sugar. Roll the cookies around in colored sprinkles or sugars.

For something a little more exotic, pulse the confectioner's sugar in a food processor with 2 teaspoons of Earl Grey, chai tea, or matcha powder.

Ingredients

  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups white granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup confectioners’ sugar

Method

1 Beat together cocoa powder, white sugar, vegetable oil: In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

2 Add eggs, one at a time, add vanilla: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

3 Whisk together flour, baking powder, salt, espresso powder: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.

4 Beat dry ingredients into cocoa oil mix: Mix into the chocolate mixture on low speed until just combined. Do not overbeat.

5 Cover and chill: Cover the dough with plastic wrap and chill the dough for four hours or overnight.

6 Roll dough into balls, roll into powdered sugar, place on cookie sheet: Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl.

Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands.

Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet).

7 Bake: Bake at 350°F for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

Chocolate Crinkle Cookies

Showing 4 of 149 Comments

  • ismayl

    really delicious gooey but crunchy cookies, some cookies were very undercooked… just a few more minutes

  • Amber

    Oh yea! I made these for Christmas and they were great! Only thing for me was chilling them didn’t seem to help. Just getting them in my hands was like fudge buttt- I found that if i washed my hands with just water and they were still slightly wet, just barely wet, I could get the dough molded enough only once to roll it in the powdered sugar and then only my sheet. Had to rinse my hand after EVERY ball LOL but it worked. Results were deliciously gooey and beautiful too. I couldn’t stay out of them and when I brought along nice tray of them out for breakfast morning-nobody could resist!

  • Ann K.

    I followed the recipe to a T (except for optional espresso powder) and the dough was extremely wet even after refrigerating overnight. I could not roll into balls in my hands but instead shaped in the powdered sugar bowl. The cookies turned out very cakelike with no crunch. I was looking for a little more fudgy interior.

  • Emily g

    I made these today and they turned out perfectly! I used coconut oil rather than vegetable oil (the only change I made), let them sit in the fridge overnight, and put the dough in the fridge during baking and we love them. 10 minutes was my magic number. They turned out exactly as the picture shows.

  • Christina

    How long can I keep the dough in the fridge before baking?

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