Chocolate Crinkle Cookie Recipe
These double chocolate crinkles are an easy Christmas cookie recipe, made with cocoa powder and melted chocolate, made in one bowl, and rolled in powdered sugar before baking.
Servings: 16 cookies
- 1 cup (200 g) granulated sugar
- 1/2 cup (42 g) cocoa powder *see note
- ¼ cup (1/2 stick, 57 g) unsalted butter melted
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ounces bittersweet or semi-sweet chocolate melted
- 1 cups (120 g) all-purpose flour spooned and leveled
- 1 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup (28 g) confectioners' sugar
In a large mixing bowl, stir together the granulated sugar, cocoa, and butter together. (You can use a whisk or spatula, but I like to use a spatula, because I find it can get stuck in a whisk).
Beat in eggs, one at a time, until combined. Stir in vanilla. Stir in the melted chocolate.
Add the flour, baking powder, and salt, and beat to combine. Dough will be quite soft.
Cover dough with plastic wrap and refrigerator for at least 4 hours.
Position a rack in the center of the oven and preheat the oven to 350°F (177°C). Grease or line two baking sheets with parchment paper (or silicone baking mat). Using a small cookie scoop (or two spoons), roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners' sugar and place 1 inch apart on the prepared cookie sheets.
Bake in the preheated oven for 10 to 12 minutes. Until edges are set, and middles are puffy. Cookies will be quite soft immediately after baking but will firm up as they cool. Let stand on the cookie sheet for 5 minutes before transferring to wire racks to cool.
- Storage: Store these cookies cooled covered in an airtight container at room temperature for up to one week.
- Freezing: These chocolate crinkle cookies freeze well. Let your double chocolate crinkle cookies cool completely then place in an airtight container or sealable freezer bag and freeze for up to 3 months. You can let thaw at room temperature before enjoying. You can also freeze these cookies unbaked, but do not roll in powdered sugar first. Freeze solid on a parchment lined baking sheet, and then place in a freezer bag and freeze for up to 3 months. When ready to bake, thaw at room temperature uncovered for about 30 minutes, then roll in powdered sugar and bake as directed.
- Cocoa powder - You can use either natural or Dutch process cocoa. I prefer using Dutch because makes a smoother, richer chocolate flavor but you can unsweetened cocoa powder if that's what you have on hand. Chocolate crinkle cookies made with Dutch do spread a bit more than if you use the natural cocoa.
- Unsalted butter - I always use unsalted because I can control the salt and it's fresher, but if you only have the salted kind than omit the added 1/4 teaspoon salt. You can also use vegetable oil instead, but they won't be quite as flavorful.
- Vanilla Extract - Pure vanilla extract is best, but you can definitely use imitation vanilla.
- Melted Chocolate Chips- You can use dark chocolate chips, semi-sweet chocolate chips, or chopped dark chocolate. The added melted chocolate helps the cookies from spreading and makes them fudgier. If using unsweetened cocoa powder it can be omitted, but if using Dutch cocoa I found without the melted chocolate they spread quite a bit.
Calories: 145kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 46mg | Potassium: 104mg | Fiber: 1g | Sugar: 16g | Vitamin A: 120IU | Calcium: 22mg | Iron: 1mg