One of the classic
cookies in our rotation, chocolate crinkles are the easy dessert we reach for all year-round. Whether you’re looking to shake up your Christmas cookie spread or craving a chocolate dessert to outshine classic chocolate chip cookies, these stunning cookies are always the answer. We roll these cookies not once, but twice in powdered sugar to really bring out that crackled, crinkle appearance these cookies are known for. If you’re looking for the cutest cookie to add to your holiday spread or for an adorable homemade food gift to hand out to friends and family, you can’t go wrong with these show-stopping treats. Keep reading on for all of our top tips on how to make them the best they can be:
How to make the best chocolate crinkle cookies:
— How do I prevent my chocolate crinkle cookies from going flat? Nobody wants a flat cookie, especially with these soft and fudgy creations. Flat cookies could be the result of two things: not chilling your dough for long enough, and not using enough flour. Make sure you’re refrigerating your dough for at least 2 hours before baking. A well-chilled dough will not only help your cookies to be the height and texture we want, but also aids in creating the beautiful signature crinkle.
— How do I get the best crinkle? In addition to chilling your dough, we also suggest rolling your dough pieces twice in powdered sugar to help ensure that the cookie is fully coated, and that the crinkle has a dramatic flair.
Variations:
These chocolate cookies are a classic, but if you want to experiment a bit, we’ve got options for you. Red velvet fans will go crazy for our red velvet crinkle cookies, our ube crinkle cookies will wow with their stunning purple shade, and our chocolate Cool Whip cookies are perfect in a pinch (they only require 4 ingredients!).
Can I make these ahead?
Of course! Make the dough a day or two in advance, and refrigerate until you’re ready to form your cookies. If you want to freeze your dough, form your cookie dough into balls, then chill for one hour. After chilling, place your cookie dough balls in an airtight container or storage bag and freeze for up to three months. When you’re ready to bake, thaw before rolling in your confectioners sugar and baking.
Storage & freezing:
If you manage to have any leftovers, store them at an airtight container at room temperature for up to a week. Alternatively, freeze your cookies for up to 3 months.
Have you tried these yet? Let us know how it went in the comments below!
One of the classic
cookies in our rotation, chocolate crinkles are the easy dessert we reach for all year-round. Whether you’re looking to shake up your Christmas cookie spread or craving a chocolate dessert to outshine classic chocolate chip cookies, these stunning cookies are always the answer. We roll these cookies not once, but twice in powdered sugar to really bring out that crackled, crinkle appearance these cookies are known for. If you’re looking for the cutest cookie to add to your holiday spread or for an adorable homemade food gift to hand out to friends and family, you can’t go wrong with these show-stopping treats. Keep reading on for all of our top tips on how to make them the best they can be:
How to make the best chocolate crinkle cookies:
— How do I prevent my chocolate crinkle cookies from going flat? Nobody wants a flat cookie, especially with these soft and fudgy creations. Flat cookies could be the result of two things: not chilling your dough for long enough, and not using enough flour. Make sure you’re refrigerating your dough for at least 2 hours before baking. A well-chilled dough will not only help your cookies to be the height and texture we want, but also aids in creating the beautiful signature crinkle.
— How do I get the best crinkle? In addition to chilling your dough, we also suggest rolling your dough pieces twice in powdered sugar to help ensure that the cookie is fully coated, and that the crinkle has a dramatic flair.
Variations:
These chocolate cookies are a classic, but if you want to experiment a bit, we’ve got options for you. Red velvet fans will go crazy for our red velvet crinkle cookies, our ube crinkle cookies will wow with their stunning purple shade, and our chocolate Cool Whip cookies are perfect in a pinch (they only require 4 ingredients!).
Can I make these ahead?
Of course! Make the dough a day or two in advance, and refrigerate until you’re ready to form your cookies. If you want to freeze your dough, form your cookie dough into balls, then chill for one hour. After chilling, place your cookie dough balls in an airtight container or storage bag and freeze for up to three months. When you’re ready to bake, thaw before rolling in your confectioners sugar and baking.
Storage & freezing:
If you manage to have any leftovers, store them at an airtight container at room temperature for up to a week. Alternatively, freeze your cookies for up to 3 months.
Have you tried these yet? Let us know how it went in the comments below!
- Yields:
-
18
serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 2 hrs 45 mins
- Cal/Serv:
- 167
Directions
-
- Step 1
In a large bowl, combine flour, cocoa powder, salt, baking powder, and baking soda.
- Step 2In a medium bowl, whisk together melted butter, sugars, and eggs until well combined. Pour into dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
- Step 3Preheat oven to 350° and line 2 large baking sheets with parchment. Place powdered sugar in a small bowl. Scoop about 2 tablespoons of dough and roll into a ball. If dough is too sticky, wet your hands slightly to help roll dough. Roll dough into powdered sugar, coating well and then place on prepared baking sheet 2” apart. After rolling all the dough in powdered sugar, roll each piece again in powdered sugar. This will help get a more dramatic crinkle when the cookies bake.
- Step 4Bake cookies until cookies puff and crack, about 14 minutes. The edges will just be set, but the cracks will still look slightly underdone. Let cool on baking sheet.
- Step 1
