chocolate crinkle cookies

<em>These traditional Christmas cookies are a cut above the rest because they're as rich and fudgy as brownies. Chilling the cookie dough is important because it helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle.</em>

Double Chocolate Crinkle Cookies

(125 grams) all-purpose flour (spoon & leveled)

+ 2 Tablespoons (53 grams) unsweetened natural cocoa powder

baking soda

salt

(1/2 cup; 115 grams) unsalted butter, softened to room temperature

(100 grams) granulated sugar

(100 grams) packed light or dark brown sugar

egg,

vanilla extract

1 cup (180 grams) mini chocolate chips

sugar

(120 grams) confectioners’ sugar, for rolling

Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then beat in the chocolate chips. The cookie dough will be thick and sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. You can preheat the oven during this time.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners&#8217; sugar. Place 3 inches apart on the baking sheets.

Bake the cookies for 11-12 minutes. If the cookies aren&#8217;t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven for a couple more minutes. The cookies will be thick regardless, though&#8211; they deflate a little as they cool!

Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

I've been making these cookies for several years now and they come out perfect every single time! Whether I bake from fresh or frozen, rolled in icing sugar or not (sometimes I'm lazy!) they are absolutely wonderful. 

I just finished my latest batch of dough that I froze and halfway through I discovered a LIFE CHANGING secret: you can cook them in the microwave. 1 or 2 of the frozen dough balls in a bowl, microwaved for 30-40 seconds, left to cool then crumbled on top of an ice cream sundae = ABSOLUTE HEAVEN! Often I want a single serving of cookies but it feels like such an effort to use the oven. I haven't tried with fresh dough or attempted to keep them in shape, but they are absolutely perfect for a sundae. 

Cannot recommend these enough! Thanks Sally!

I made this mistake. It occurred to me as the cookie dough was chilling in the fridge that I had used alkalized cocoa (Ghirardelli Majestic) in a baking soda recipe. I added two teaspoons of baking powder (so 1 tsp baking soda and 2 tsp baking powder total) and they turned out just like the pic and tasted great! Better to follow the recipe, but still can be saved :) Thank you for such yummy cookie recipes!

Everyone loves these chocolate crinkle cookies. Rich, fudgy, and filled with peppermint flavor, these cookies make the perfect addition to your holiday treats. But be careful; they are highly addictive!

Chocolate Peppermint Crinkle Cookies

all-purpose flour

baking powder

dutch-process cocoa powder

vegetable oil

applesauce

peppermint extract

tbsp peppermint candies, crushed ((optional))

In a small bowl combine flour, salt, and baking powder. Set aside.

In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, extracts, and peppermint candies (if using) until well blended. Add flour mixture and mix until just combined.

Wrap the dough in plastic wrap and chill for 2 hours.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated and powdered sugars in two separate bowls.

Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.

Bake for 12-13 minutes (cookies should be slightly underbaked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.

These soft, fudgy chocolate crinkle cookies are a classic holiday treat that&#x27;s almost as fun to make as they are to eat!

Chocolate Crinkle Cookies

cocoa powder (120 grams)

white granulated sugar (350 grams)

vegetable oil (120 milliliters)

eggs (room temperature,large)

vanilla extract (10 milliliters)

all-purpose flour (240 grams)

baking powder (8 grams)

espresso powder (optional)

sugar (100 grams)

In a large bowl sift together the flour, baking powder and salt. Whisk together and set aside.

Add the oil and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and beat together. Scrape bowl down and mix until combined.

Add the cocoa powder in and mix on low scraping the bowl down halfway through. If you&#x27;re using the espresso powder you can add in at this point.

Add the eggs and vanilla in then mix until well combined.

Dump the flour mixture in and mix on low. Scrape bowl down and mix until combined.

Cover in plastic and refrigerate overnight or for at least 4 hours

Preheat oven to 350F. Use a small ice cream scoop or tablespoon to scoop out the chilled dough and roll into roughly one inch balls with your clean palms.

Roll dough in powdered sugar and place on parchment lined baking sheet about 2 inches apart.

Bake for 10-12 minutes at 350F. The cookies&#x27; edges will be set but the center will finish baking out of the oven.

These soft and fudgy chocolate crinkle cookies are a foolproof, classic holiday treat that’s almost as fun to make as it is to eat!

If you haven’t had them before chocolate crinkle cookies are soft brownie-like and so rich. Some people think they’ll be crunchy or crisp because of the exterior but that isn’t the case!

Full Recipe: https://preppykitchen.com/chocolate-crinkle-cookies/

These chocolate crinkles are great over the holidays but you can freeze them and have a special treat whenever you have a chocolate craving, they don't have to be just Christmas cookies!

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Easy, Delicious Chocolate Crinkle Cookies

Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar!

unsalted butter (softened)

brown sugar (light

eggs

natural cocoa powder

mini chocolate chips

sugar (for rolling)

Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.

Add eggs, one at a time, stirring until completely combined.

Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add dry ingredients to wet until completely combined.

Stir in mini chocolate chips.

Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.

After chilling, preheat oven to 350°F.

Roll dough into 1 ½ tablespoon-sized balls with your hands and roll thoroughly in powdered sugar.

Transfer to baking sheet and bake on 350°F for 12 minutes.

Allow cookies to cool completely on baking sheet before enjoying.

Soft and chewy Chocolate Crinkle Cookies with a dusting of powdered sugar. This easy chocolate crinkle cookies recipe is a Christmas favorite!

chocolate

In a medium bowl, whisk together flour, baking powder and salt.

In another bowl use an electric mixer to combine granulated sugar, vegetable oil, melted chocolate, and vanilla. Mix in the eggs until well combined.

Add the flour mixture to the chocolate mixture and mix on low speed until well combined.

Cover and refrigerate at least 3 hours (dough will be very soft and sticky before chilling).

When you're ready to bake the cookies, heat the oven to 350 degrees F. Place the powdered sugar in a bowl. Drop teaspoon size pieces of dough into the powdered sugar and roll to coat. Roll powdered sugar-coated dough into balls. Place about 2 inches apart on baking sheet lined with parchment paper. Bake until almost no indentation remains when touched, 10 to 12 minutes.

If brownies and cookies has a baby you'd get these super decadent fudgy chocolate cookies. These brownie cookies are super easy to make, a serious crowd pleaser and perfect indulgent chocolate dessert for any occasion.

Fudgy Brownie Cookies

bittersweet chocolate, chopped

unsalted butter

brown sugar

white sugar

eggs, room temperature

all purpose flour

cocoa powder

espresso powder

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.

In a microwave safe bowl, combine the butter and finely chopped chocolate. Microwave in 15 second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside.

In a stand mixer fit with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.

With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogenous. Stop the mixer.

Add the flour, cocoa powder, salt, and espresso powder. Mix until combined. The dough will be soft.

To get the distinct glossy tops, do not let the dough sit! As soon as the dough is mixed, use a standard size cookie scoop to scoop out the cookies onto the prepared cookie sheets, dropped about 2 inches apart. Bake for 10 minutes or until the cookies have crackled and are set on the edges, but still gooey in the middle. Allow to cool before eating!

This is my first time trying the cookies and they didn't really spread and didn't crinkle so I added more time and upped the temperature but that resulted them being also more cooked on the inside. Any suggestions? Maybe I should've made them smaller?

These brownie cookies are literally the best of both worlds. They are so quick and easy to make and so delicious! Love how fudgy they are.

Just tried this recipe and they came out just like yours! I baked them immediately like mentioned in the recipe details, and they didn’t flatten! The only difference was that I only have a mini cookie dough scoop so they came out smaller :)

The “crinkle” in this recipe’s name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they’re the perfect combination of chocolatey taste and chewy texture.

oz unsweetened baking chocolate, melted, cooled

vanilla

Gold Medal™ all-purpose flour

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.

Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

https://www.bettycrocker.com/videos/chocolate-crinkles

A traditional chocolate crinkle cookie should be chewy in texture, chocolate-y in flavor and have plenty of those signature powder sugar cracks in the top. This classic cookie recipe checks all the boxes! In this video, learn how to make Chocolate Crinkles from scratch. Once you master your first batch, try baking one of our other delicious Christmas cookies next, like our Classic Sugar Cookies or Peanut Butter Cookie Truffles.

How to Make Chocolate Crinkles Video

Chocolate-y, fudgy melt in your couth crinkle cookies with a delicious twist of espresso mixed in!

Chocolate Espresso Crinkle Cookies

All Purpose Flour

unsalted butter (room temperature)

confectioner's sugar

In a bowl combine the dry ingredients; flour, cocoa powder, espresso powder, baking powder &amp; salt. Give it a quick whisk to mix everything together and set aside.

In a separate bowl combine butter and sugar and cream together using an electric mixer until light and fluffy. Add in eggs and vanilla extract and continue mixing until combined. Slowly add in dry ingredients, mixing thoroughly until cookie dough is combined. Cover bowl in plastic wrap and chill dough in the refrigerator for at least 30 minutes or up to overnight.

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper or spray with cooking spray. Add confectioner's sugar to a small plate or shallow bowl. Scoop cookie dough into small balls and roll in powdered sugar until completely covered. The repeat once more, roll the cookie dough balls again in powdered sugar to get a good thick coating of powdered sugar.

Bake for 10 minutes. Allow cookies to cool for 2 or 3 minutes before transferring them to a cooling rack to cool completely. Serve immediately or store in an airtight container for later.

Perfect Chocolate Crinkle Cookies made from scratch.

(1/2 cup or 1 stick) unsalted butter

(3/4 cup) caster sugar or granulated sugar

(1 and 1/4 cup) plain flour or all purpose flour, sifted

(1/2 cup) cocoa powder, sifted

(1 cup) chocolate chips

(1/2 cup) white sugar sugar

(1/2 cup) pure icing sugar

Place butter in a large heatproof bowl. Heat butter in the microwave, stirring every 20 seconds, until melted and smooth. 

Add sugar and vanilla and use a hand whisk to combine. Add eggs. Whisk again, breaking up the egg yolks.

In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. Then add to butter mixture and whisk until a sticky chocolate cookie dough forms.

Finally, stir through chocolate chips. Cover cookie dough with plastic wrap and place in the fridge for at least 1 hour to firm up. 

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

Set out your sugars in two bowls ready for rolling. Then scoop out cookie dough, roughly 1.5 tablespoons per cookie, and roll into balls using your hands. The dough will still be soft and sticky but it should be firm enough to work with. If not, place it back in the fridge for another 15 minutes and check again.

Roll each cookie dough ball first in the white sugar and then in the icing sugar before placing on your prepared trays. Repeat until all cookie dough balls have been coated in the two sugars. 

Do a quick check and if any of your cookie dough balls aren&#8217;t looking completely covered in icing sugar, roll them again.

Bake cookies for approximately 11-13 minutes or until they&#8217;ve spread out and developed a crinkley top. Leave to cool for at least 15 minutes before carefully transferring to a wire rack to cool completely.

Store cookies in an airtight container either at room temperature or in the fridge. 

These are amazing!! It's a brownie but in cookie form! Every time bake them they are an instant hit! I would say if you are making them on a slightly warmer day, leave in the fridge slightly longer or you will be in a sticky mess!!

Fudgy Chocolate Crinkle Cookies have an irresistible brownie textured centre, with a crunch of cookie on the outside! One of our favourite Christmas cookies right here! ONLY 88 calories EACH!

Best Fudgy Chocolate Crinkle Cookies

(2.2 oz/60 g) unsweetened cocoa powder

(60 milliliters) vegetable oil

(3.5 ounces 130 grams) all purpose or plain flour

confectioner's sugar or icing sugar ((for coating))

In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.

In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.

When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.

Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners' sugar and place onto prepared cookie sheets.

Bake in preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool.

Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.

Chocolate Crinkle Cookies are a key component of every holiday cookie tray. Fudgy on the inside with a crispy, powdered sugar outer later, they are loved by kids and adults alike.

cocoa powder ((unsweetened))

vegetable oil ((or canola,

tsp vanilla extract

tsp baking powder

tsp salt

confectioners sugar

In a mixing bowl, combine sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth.

In a separate bowl, combine flour together, baking powder and salt.

Add the flour mixture to the cocoa mixture and stir to combine.

Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.

Preheat the oven to 350F. Roll out cookie dough into even-sized balls (it&#039;s easier to roll with wet hands) and generously roll each into powdered sugar.

Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.

Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.

Chocolate Crinkle Cookies have a crunchie cookie outside with a soft and fudgy brownie center. These magical tasting cookies are perfect for Christmas or anytime of the year.

Powdered sugar

Whisk

In a medium mixing bowl whisk the flour, baking powder and salt together until evenly combined and set aside.

Blend

In large mixing bowl using a wooden spoon blend the sugar and oil together well.

Combine

Add the cocoa powder and mix until the cocoa powder is mixed in completely with the sugar and oil.

Beat

Using a hand mixer beat the eggs two at a time into the cocoa batter mixture. Add the vanilla extract to the bowl with the eggs. Beat until  combined.

Add half of the flour mixture to the bowl and beat in. Add the second half of the flour to the bowl and beat until the mixture becomes too thick for the hand mixer. Switch to a wooden spoon and continue mixing until the flour is blended in completely. Scrap the sides of the bowl as needed.

Refrigerate

Cover the bowl and refrigerate for at least 6 hours or overnight.

Make crinkle cookie dough

Preheat

Shape

Remove the chilled cookie dough from the refrigerator. Using a one inch dough scoop or a teaspoon to shape one inch balls.

Roll

Roll the cookie balls in a bowl of powdered sugar to heavily coat all sides of the dough ball.

Arrange

Place on a greased or parchment lined cookie sheet 2 inches a part.

Bake

Bake 1 inch balls for 10 to 12 minutes or 1 1/2 inch cookie balls 12 to 14 minutes.

Check

Check for doneness by gently touching the center of a cookie. The center should be slightly soft. If it leaves a deep indent continue to bake for 1 or 2 more minutes. Do not over bake or the cookie centers will not be soft.

Remove the crinkle cookies from the oven and cool 5 minutes before transferring to a wire cooling rack.

Baking the crinkle cookies

https://embed.mediavine.com/videos/sgjw95qgp4bxo9dyicp2

Chocolate Crinkle Cookies have crispy crunchie cookie outside with a soft and fudgy brownie center. These magical tasting cookies are perfect for Christmas or anytime of the year.

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Top 22 chocolate crinkle cookies recipes from across the web

The most viewed chocolate crinkle cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Double Chocolate Crinkle Cookies

Chocolate Peppermint Crinkle Cookie...

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Fudgy Brownie Cookies

Chocolate Crinkle Cookies

Chocolate Espresso Crinkle Cookies

Chocolate Crinkle Cookies

Best Fudgy Chocolate Crinkle Cookie...

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Vegan Chocolate Crinkle Cookies

Double Chocolate Crinkle Cookies

Keto Chocolate Crinkle Cookies

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Classic Gluten-Free Chocolate Crink...

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The most viewed chocolate crinkle cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine