Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. As an independent blogger, these affiliate links help to keep my website free. I only recommend products and services that add value to my readers.Chocolate Crinkle Cookies is an awesome crunchy and a perfect holiday cookies that you can bake this Christmas holiday and enjoy them with your family.
I know that winter is coming, and you all are eagerly waiting for the best chocolate crinkle cookies. Today, I am baking these cookies on your favorite dessert blog, so go to your kitchen and baked something for the family you loved.
And bake chocolate crinkle cookies by following the given steps in my article and then post them to your Instagram or any social handle that you are using. Just use my hashtag ‘#dessertrevealsrecipe” with your post so that your baked chocolate crinkle cookies reach me.
So if you are ready to bake the most famous holiday cookies, then just stuck to my article and see how I make these cookies and then bake your own but but but hold on. Before making this unique cookie, I want to tell you something about the chocolate crinkle cookies. You have some knowledge about chocolate crinkle cookies, but if you’re going to bake it instantly, scroll down the article, and there you find chocolate crinkle cookies recipe.
This Chocolate Crinkle Cookies recipe is perfect for chocolate lovers everywhere. These are tasty, and a visual delight made with rich cocoa powder and covered with confectionery sugar!!! It’s a simple cookie recipe.
To make this cookie, just make the cookie dough and then cover them by putting this dough ball in the white powdered sugar so that the dough is totally covered with the powder sugar.
Now, bake this cookie. The dough rises when baking those cookies, and the chocolate dough peeps out behind the white sugar in small crinkled crevices.
The best part of these cookies is that they look amazing when you bake them in the oven. When you bake, this seems pretty satisfying how the white powder sugar layers become crinkle.
Chocolate Crinkle Cookies are a combination of gooey Fudgy Brownies and crisp Chocolate Chip Cookies.
This is a perfect holiday cookie. I think holiday Christmas family gatherings are just the reason for baking your favorite cookies and enjoying them. Christmas is incomplete without enjoying chocolate crinkle cookies, so just be prepared to bake these cookies for your family because Christmas is coming.
I would also recommend you to bake these cookies on holiday and enjoy them with your family. I think that they gonna love this. And with my recipe, you can bake the quick and super delicious chocolate crinkle cookies.
- These cookies may be made quickly and chilled ahead of time. The centers are gooey and mushy, with crisp edges.
- These cookies taste like brownies, but I believe they’re better.
- When you bake them, they become extra thick, which makes this cookie delicious to eat.
- They melt in your tongue as they warm from the oven.
How To Make Chocolate Crinkle Cookies:-
Make the perfect chocolate crinkle cookies with me by following my steps.
Ingredients:-
| Cocoa Powder – ½ cup | Powdered Sugar – 1 cup |
| Vegetable Oil – ¼ cup | Eggs – 2 |
| Vanilla Extract – 1 tsp | All-purpose flour – 1 cup |
| Baking Powder – 1 tsp | Salt – ¼ tsp |
| Confectionary/Powdered Sugar – ½ cup |
Chocolate Crinkle Cookie Recipe:-
- Take a big mixing basin. Mix in the cocoa powder, powdered sugar, and vegetable oil.
- Beat in the eggs one at a time using an electric mixer.
- Mix in the vanilla extract well.
- In a separate bowl, add all dry ingredients (all-purpose flour, baking powder, and salt) and whisk to blend.
- Stir the dry ingredients into the chocolate mixture until thoroughly combined.
- Cover the cookie dough with plastic wrap and place in the refrigerator for at least 4 hours, if not overnight. This gives the cookies their crinkled look after baking.
- Preheat the oven to 180° Celsius (350 degrees Fahrenheit).
- After the dough has cold, roll it into 1 inch round balls.
- Coat each ball with confectionery sugar and place them on a parchment-lined baking sheet. Separate the sugar-coated balls by at least one inch.
- Bake for 10 to 12 minutes in a preheated oven, then cool for 5 minutes on the baking sheets.
- Then transfer the cookies onto a wired rack and allow them to cool down completely.
Tips by me:-
Follow my tips to make the best chocolate crinkle cookies at home:-
- Make the dough a day ahead of time; it needs time to firm up and be much simpler to roll.
- If you don’t have the vegetable oil, then you can use olive oil.
- Correctly measure your flour! The most common error is using too much flour in a recipe. A scale is the best and most straightforward way to measure flour. If you don’t have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it with a knife.
- If you don’t like your cookies dusted with powdered sugar, try rolling them in sanding sugar. They’ll still be visually appealing, and you won’t be breathing sugar when you bite into them.
How to work with sticky dough:-
The chocolate crinkle cookies have a sticky dough, and many people don’t know how to work with the sticky dough. With improper knowledge; they always mess up with the dough.
Here I have a quick tip to work with the chocolate crinkle cookies; cool the cookies dough at least 4 hours before baking.; Even then you were getting the sticky behavior in your dough, then you should follow these tips:-
- To work fast, thoroughly wash your hands between each tray that goes into the oven
- Roll numerous cookie dough balls at once and then dredge them in sugar together to give the dough less time to melt.
- A little cookie scoop speeds up the process.
How to Prevent the Powdered Sugar from Melting:-
As you know, these crinkle cookies are very wet; the confectioners’ sugar always melts a little and becomes yellowish due to melting. But if you don’t want that yellowish color, then I have a tip. First, roll the cookie dough balls in granulated sugar. Just a slight coating, then pile on the confectioners’ sugar.
How to Freeze Chocolate Crinkle Cookies:-
You can freeze Chocolate crinkle cookies before or after baking.
For baked cookies:-
To freeze baked cookies first, Allow the cooked cookies to cool completely. Freeze in single layers between parchment paper sheets for up to 3 months. Thaw frozen foods in the refrigerator or on the counter.
Freeze Chocolate Crinkle cookies dough:-
First, cool the dough as directed in the recipe, then place those dough balls in the ziplock bag and freeze them for up to 3 months. Don’t freeze the dough after adding the layer of sugar.
At the time of baking, Thaw the cookies dough for at least 30 minutes on the counter. As directed in the recipe, roll in granulated sugar and confectioners’ sugar. Bake according to package directions.
variation:-
If you want to do some variation in your cookie recipe, I have some tips that you can use:-
Double Chocolate:-Add a cup of tiny chocolate chips to make it double chocolate.
Black Chocolate:- Add a cup of chopped dried cherries or cranberries to make a Black Forest.
Mint Chocolate: Substitute 1/2 teaspoon vanilla extract for mint essence, then mix some crushed candy canes into the powdered sugar.
Orange Chocolate: Substitute 1/2 teaspoon vanilla extract for the orange essence.
Frequently asked question:-
These chocolate crinkle cookies were first introduced in Betty Crocker’s cookie cookbook, “Cooky Carnival,” Crocker recalls being offered the cookies by Helen Fredell, a home chef, and pleading with her for the recipe. Fast forward to now, and these cookies may be seen on nearly every Christmas plate.
These cookies are very soft at room temperature, so you need to cill the dough to make the perfect cookies.
how to know if they are done?
When the Chocolate Crinkle Cookies begin to acquire those unmistakable cracks on top, they are done. Depending on their size, this might take anywhere from 10 to 12 minutes.
how to properly mix the Ingredients?
This dish may be made with an electric mixer or by hand. However, if you’re mixing by hand, I recommend using a sturdy spatula! The oil and sugar aren’t beaten or anything; simply blend until incorporated.
Recipe Card:-
Chocolate Crinkle Cookies
Ingredients
- ½ cup Cocoa Powder
- ¼ cup Vegetable Oil
- 1 tbsp Vanilla Extract
- 1 tbsp Baking Powder
- ½ cup Confectionary Sugar
- 2 Eggs
- 1 cup All-purpose flour
- ¼ tbsp Salt
- 1 cup Powdered Sugar
Instructions
- Take a big mixing basin. Mix in the cocoa powder, powdered sugar, and vegetable oil.
- Beat in the eggs one at a time using an electric mixer.
- Mix in the vanilla extract well.
- In a separate bowl, add all dry ingredients (all-purpose flour, baking powder, and salt) and whisk to blend.
- Stir the dry ingredients into the chocolate mixture until thoroughly combined.
- Cover the cookie dough with plastic wrap and place in the refrigerator for at least 4 hours, if not overnight. This gives the cookies their crinkled look after baking.
- Preheat the oven to 180° Celsius (350 degrees Fahrenheit).
- After the dough has cold, roll it into 1 inch round balls.
- Coat each ball with confectionery sugar and place them on a parchment-lined baking sheet. Separate the sugar-coated balls by at least one inch.
- Bake for 10 to 12 minutes in a preheated oven, then cool for 5 minutes on the baking sheets.
- Then transfer the cookies onto a wired rack and allow them to cool down completely.
Notes
- Make the dough a day ahead of time; it needs time to firm up and be much simpler to roll.
- If you don’t have the vegetable oil, then you can use olive oil.
- Correctly measure your flour! The most common error is using too much flour in a recipe. A scale is the best and most straightforward way to measure flour. If you don’t have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it with a knife.
