Chocolate Crinkle Cookies
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!