Chocolate Crinkles

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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 food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

More from Garrett

Chocolate Crinkle Cookies

Showing 4 of 123 Comments

  • Terry

    Do these cookies freeze well?

  • ME

    Just made the dough and it tastes fantastic! Cannot wait to bake them tommorw. Thank you for posting :)

  • Maria Greco

    read recepie not sure about rolling dough into powdered sugar
    and then into sugar

  • Natalie Bulick

    I just mixed these up. I replaced the vanilla with orange oil and added 2 tablespoons of Grand Mariner. There are resting in the fridge right now, but the batter tasted great. Thanks for the recipe. I made them as the recipe states quite some time ago and they came out great. Wish me luck.

  • Barbs

    Made a batch today and absolutely love them. Almost to pretty to eat, but very delicious. Will make them again and again. Thanks for recipe

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