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Home » Cookies » Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

November 24, 2020 by Allison Leave a Comment

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If you’re craving a minimal ingredient, highly addictive Christmas cookie then you need make a batch of these Chocolate Crinkle Cookies ASAP!

Side view of Chocolate Crinkle Cookies on wooden stand

I love Chocolate Crinkles, thats what else we call then, they are either Crinkles or Crinkle Cookies, but in this house we use the term both ways.

I love all the different flavors of them, but the Chocolate Crinkle Cookies probably are one of my favorites hands down, plus they are super easy to whip up. 

That is what we strive to do, is make easy, approachable dessert recipes that don’t scare anyone off. Sometimes we might have something extra special, but mostly we like to stick to the basics.

These Chocolate Crinkle Cookies have been made in our house for generations, it is one of those recipes that just goes back in time and if you’ve never had one, you’re missing out.

They are like a soft pillow in your mouth full of chocolate and topped with powdered sugar. I mean how can you go wrong with that? You really can’t in my opinion!

Some of our other favorite cookies we have on our site include Cranberry White Chocolate Macadamia Nut Cookies, Danish Butter Cookies and Funfetti Gooey Butter Cookies.

But we love cookies of all types, but my favorite has to be any sort of soft cookie, I grew up with a mother who was a good baker but her cookies seemed to be crunchy.

Now I’m not all about the crunch cookie, but if you are more power to you. I like maybe a little crunch on the outside and soft and gooey on the inside, and these are exactly that.Chocolate Crinkles on wooden stand stacked with coffee in background

WHY THIS RECIPE WORKS:

  • With minimal pantry staple ingredients these come together fast.
  • You can easily double this recipe to make more for gift giving or serving during the holidays.
  • These cookies require chilling which makes them the soft pillowy texture that they are.

HOW TO MAKE CHOCOLATE CRINKLE COOKIES, STEP BY STEP:

  1. Place chocolate in microwave safe bowl Heat for 30 seconds, stir and continue heating for 10 seconds at a time, stirring after each heating until completely melted. Set aside to cool.
  2. In a large bowl, beat together the oil, sugar and melted chocolate.
  3. Add eggs one at a time, mixing well after each addition
  4. Add vanilla and beat well.
  5. In a small bowl, whisk together the flour, baking powder and salt
  6. Gradually add dry mixture to wet mixture until well combined
  7. Transfer to bowl and cover with plastic wrap
  8. Place in refrigerator to chill several hours or overnight. Remove from refrigerator and set on counter about 20 minutes to warm up slightly
  9. Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone mat.
  10. Place powdered sugar in medium bowl and roll dough into balls and coat with powdered sugar.
  11. Bake for 10-12 minutes or until edges are set. Remove from oven and let set on baking sheets for 2-3 minutes. Transfer to wire cooling rack and cool completely.

Step by step photos on how to make Chocolate Crinkle Cookies

HOW TO PREVENT POWDERED SUGAR FROM MELTING:

This is commonly asked and usually the powdered sugar doesn’t melt when it is baked, it stays on their nice and tight, but if you are worried about it, roll the cookies in some granulated sugar first, then powdered sugar.

HOW TO STORE CHOCOLATE CRINKLE COOKIES:

These Crinkle Cookies can be stored in the refrigerator or at room temperature. Either way you’ll want to bake as directed and then let them cool completely. 

Place them in an airtight container or ziptop bag and they will last on the counter for about 5-7 days or in the refrigerator for up to two weeks.

These can also be frozen before or after baking. To freeze before baking prepare the cookies up until rolling in the powdered sugar. 

Place them on a parchment paper and place in the freezer until frozen, then stack separated by parchment paper either in an airtight container or ziptop bag. These should last up to 3 months.

When you are ready to bake let the cookies thaw at room temperature until softened about 20-30 minutes and then roll in powdered sugar and bake.

To freeze after they have been baked, let cool completely and then again place in an airtight container or ziptop bag and they should keep for up to 3 months, defrost at room temperature.

Overhead of cookies on stand with cookies placed around stand

WHAT ARE CHOCOLATE CRINKLE COOKIES?

Chocolate Crinkles are a delicious cookie that is made from chocolate and various other ingredients and rolled powdered sugar. They are made to crack or crinkle when baked.

They are pretty much a brownie like texture but in cookie form, so you get the best of both worlds with it comes to this cookie recipe for sure.

WHAT KIND OF CHOCOLATE SHOULD I USE?

Unsweetened chocolate is what we use in this recipe, as we use a baking bar. You can experiment with other flavors if you like, they will just make them a little bit sweeter.

There is nothing wrong with a little bit sweeter but these classic cookies are known to use either unsweetened chocolate or unsweetened cocoa powder in them.

Overhead Side view of stacked Chocolate Crinkle Cookies on stand

These Chocolate Crinkle Cookies are highly addicting and once you make them you cannot stop eating them, trust me…I’ve tried and it just doesn’t work.

They are super simple to whip up which we love, we love all simple recipes especially desserts! I mean I don’t like to spend hours to decorate one thing that you will eat in minutes.

TIPS AND TRICKS:

  • Make sure you roll them well in the powdered sugar so it doesn’t melt off in the baking process, see my tips above on that.
  • These need to cool before eating so they can fully set up.
  • This recipe can easily be doubled of halved, it does make a large batch of cookies the way it stands.
  • These cookies can be frozen before and after baking, look at my tips above on how to do that.
  • Use a spoon to roll the cookies so you don’t have finger imprints in the powdered sugar.
  • Make sure you chill these at least 8 hours before rolling and baking.
  • These cookies are perfect for cookie exchanges!

Close up of stacked Crinkle Cookies with bite taken out of one

If you want a crazy delicious and classic cookie recipe that takes little effort to make then you need to make a batch of these Chocolate Crinkle Cookies!

If you like this recipe you might also like:

  • Homemade Peanut Butter Cups
  • Cream Cheese Cookies
  • Easy Nutella Cookies

If you’ve tried these CHOCOLATE CRINKLE COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Side view of Chocolate Crinkle Cookies on wooden stand

Chocolate Crinkle Cookies

If you're craving a minimal ingredient, highly addictive Christmas cookie then you need make a batch of these Chocolate Crinkle Cookies ASAP!
Print Pin Rate
Course: Cookies
Cuisine: American
Keyword: Chocolate Crinkle Cookies, Crinkle Cookies, Crinkles
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill: 8 hours
Total Time: 8 hours 22 minutes
Servings: 50
Calories: 98kcal
Author: Allison

Ingredients

  • 2 oz. squares unsweetened chocolate melted and cooled
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar for coating

Instructions

  • Place chocolate in microwave safe bowl Heat for 30 seconds, stir and continue heating for 10 seconds at a time, stirring after each heating until completely melted. Set aside to cool.
  • In a large bowl, beat together the oil, sugar and melted chocolate.
  • Add eggs one at a time, mixing well after each addition
  • Add vanilla and beat well.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • Gradually add dry mixture to wet mixture until well combined
  • Transfer to bowl and cover with plastic wrap.
  • Place in refrigerator to chill several hours or overnight. Remove from refrigerator and set on counter about 20 minutes to warm up slightly.
  • Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone mat.
  • Place powdered sugar in medium bowl and roll dough into balls and coat with powdered sugar.
  • Bake for 10-12 minutes or until edges are set. Remove from oven and let cool on baking sheets for 2-3 minutes. Transfer to wire cooling rack and cool completely.

Notes

  1. Make sure you roll them well in the powdered sugar so it doesn’t melt off in the baking process, see my tips above on that.
  2. These need to cool before eating so they can fully set up.
  3. This recipe can easily be doubled of halved, it does make a large batch of cookies the way it stands.
  4. These cookies can be frozen before and after baking, look at my tips above on how to do that.
  5. Use a spoon to roll the cookies so you don’t have finger imprints in the powdered sugar.
  6. Make sure you chill these at least 8 hours before rolling and baking.
  7. These cookies are perfect for cookie exchanges!

Nutrition

Calories: 98kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 48mg | Potassium: 22mg | Fiber: 1g | Sugar: 10g | Vitamin A: 19IU | Calcium: 15mg | Iron: 1mg

 

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Tornadough Alli
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