Chocolate Crinkle Cookies are a traditional Christmas Cookie and always a crowd favorite. These chocolate cookies are thick, soft, and resemble a brownie in a cookie! The white as snow powdered sugar coating makes them extra festive. Just roll the dough into balls and bake! The addition of mini-chocolate chips adds an extra chocolatey gooeyness that makes these irresistible.
Ingredients You’ll Need for the Chocolate Crinkle Cookies:
- All Purpose Flour
- Cocoa Powder
- Baking Soda and Salt
- Unsalted Butter – Room temp butter is ESSENTIAL for creaming with the sugar. It’s impossible to successful cream cold butter. But you don’t want your butter too soft either. If you press the butter with your finger, it makes an indent but doesn’t sink easily into the butter. The butter is still cool to the touch but not hard and cold like butter straight from the fridge.
- White Granulated Sugar
- Light Brown Sugar
- Egg – Room temperature eggs are also important as they also incorporate easier and provide more volume.
- Vanilla Extract – Use the good stuff 🙂
- Mini Chocolate Chips – You can leave these out if you prefer, but I love the extra chocolate boost they add!
- Powdered Confectioners Sugar – For rolling the cookie dough balls in.
How To Freeze the Cookie Dough?
- Making cookie dough ahead of time is my secret to a less hectic holiday season. Stash your freezer with cookie dough in advance!
- After mixing and chilling the chocolate crinkle cookie dough, roll into balls, and then chill on a plate for about 1 hour in the fridge. Once chilled, place into a zip top bag and freeze. Freeze the cookie dough balls for up to 3 months.
- To bake.. allow to thaw on the counter for 30 minutes while the oven preheats. Roll the thawed ball in the powdered sugar and bake as directed.
These Chocolate Crinkle Cookies are thick, fudgy, and have crackly tops. Like a brownie in cookie form and irresistible!Print
Chocolate Crinkle Cookies are a traditional Christmas Cookie and always a crowd favorite. These chocolate cookies are thick, soft, and resemble a brownie in a cookie! Recipe at KathleensCravings.com
- 1 cup all purpose flour
- 1/2 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar (dark brown works too)
- 1 large egg (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1 cup mini chocolate chips (optional. But I love the extra chocolate!)
- 1 cup powdered confectioners sugar (for rolling)
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Until the butter and sugars are fluffy and creamed together – about 2 minutes. Beat in the egg and vanilla, scraping down the sides occasionally.
- With the mixer on low speed, slowly add the flour mixture until combined. Then slowly beat in the chocolate chips, if using. The dough will be very thick and sticky. Cover dough with plastic wrap and chill for at least 2 hours or up to 3 days.
- Remove dough from the fridge and allow to sit at room temperature for 10-15 minutes. Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Scoop and roll balls of cookie dough – about 1 1/2 tablespoons in size. Roll each ball in the powdered sugar then place on baking sheets about 3 inches apart.
- Bake the cookies for 10-12 minutes. The cookies should be nearly set. They will be soft when touched and appear slightly under baked. Let cool on the baking sheets for 5 minutes. The cookies will be thick and will deflate slightly as they cool.
- Transfer slightly cooled cookies to a a wire rack to cool completely.
Cookies stay fresh in an airtight container at room temperature for up to 1 week.
Freezing: You can freeze unbaked cookie dough balls (that are not rolled in powdered confectioners sugar) for up to 3 months. See post for more details.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American