Chocolate Crinkle Cookies: a delicious recipe for fudgy holiday cookies
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If you love incredibly moist, fudgy cookies, you'll love this chocolate crinkle cookie recipe. These mouthwatering sweet treats are easy to make, with a rich chocolate flavor.
They're soft and fudgy on the inside like a brownie, and a little crispy and crackly on the outside, a little like chocolate chip cookies. Fudgy crinkle cookies are traditionally made around Christmas holidays, but they're so delicious, you can make them any time you're in the mood for a chocolatey treat.
Chocolate crinkle cookies are made from pantry staples like oil, cocoa powder, flour, eggs, and sugar. You probably have all the ingredients in your cupboard right now, so why wait? Let's get baking!
How to Make Chocolate Crinkle Cookies
Ready to make the best-ever chocolate crinkle cookies? Here's how to do it! First, mix the flour, baking powder, and salt to combine. In a separate bowl, whisk the sugar, melted butter, eggs one at a time, and vanilla until smooth. Add instant coffee if using and cocoa powder, then mix again.
Fold the flour mixture ingredients into the wet one and mix until just combined. Don't over mix the dough! Wrap the bowl cling film, then put it in the fridge for at least four hours, or up to overnight. Don't skip this step! Chilling your cookie dough will not only improve the flavor, it'll help stop the cookies from spreading when you're baking.
Preheat your oven to 180°C/350°F. Put the powdered sugar in a shallow bowl. Shape the dough into balls and roll them through the sugar to coat them. Put the coated cookie dough onto baking sheet lined with parchment paper.
Bake the cookies for 10 to 12 minutes. Take them out of the oven and leave them to cool on the pan for 5 minutes, then put them on a rack to cool completely.
How to Keep Powdered Sugar from Melting
To stop the powdered sugar from melting, be generous with how much you coat the cookie dough in the sugar.
Another trick you can use is to mix a little granulated sugar into the powdered sugar or roll the dough balls through a little granulated sugar, then roll them heavily through the powdered sugar. It works every time!
Tips for Fudgy Chocolate Crinkle Cookies
In a rush? Use chocolate cake mix instead of making the dough from scratch.
You can use oil instead of melted butter.
If you don't want cakey crinkles, don't use too much leavening or eggs.
For extra chocolatey cookies, use melted chocolate or add in chocolate chips.
Chilling your cookies overnight will give them a better flavor and stop them from spreading too much while they're baking.
There are some fantastic chocolate crinkle cookie variations to try once you've mastered the basics. Add in some mint extract to make peppermint chocolate crinkle cookies, add warming baking spices to make spiced cookies, or add in marshmallows or chocolate chunks for extra sweetness. Get creative!
How to Store Chocolate Crinkle Cookies
Keep your chocolate crinkle cookies in an airtight container at room temperature for up to one week.
Can You Freeze Chocolate Crinkle Cookies?
Absolutely! You can store chocolate crinkle cookies in the freezer either before or after baking them. The unbaked frozen dough will last nine months to a year.
Baked frozen cookies will last up to 3 months. When you're ready to enjoy them, let them thaw out overnight on the countertop.
More Holiday Cookie Recipes
Ingredients
Instructions
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In a medium bowl, whisk together flour with salt and baking powder.
In a medium bowl, whisk together flour with salt and baking powder.
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In another bowl, combine melted butter, sugar, eggs one at a time, and vanilla using a hand mixer.
In another bowl, combine melted butter, sugar, eggs one at a time, and vanilla using a hand mixer.
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Add instant coffee and cocoa powder, and mix to combine.
Add instant coffee and cocoa powder, and mix to combine.
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Combine together dry ingredients with the butter mixture until thick and smooth dough forms. Don't overmix the dough. Cover the bowl with plastic and let sit in the fridge for about 4 hours up to overnight in order to stop the cookies from spreading and coming out flat when you're baking.
Combine together dry ingredients with the butter mixture until thick and smooth dough forms. Don't overmix the dough. Cover the bowl with plastic and let sit in the fridge for about 4 hours up to overnight in order to stop the cookies from spreading and coming out flat when you're baking.
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Preheat your oven to 180°C/350°F and line a baking sheet with parchment paper. Put the confectioner's sugar in a shallow bowl. Roll cookie dough into balls, dredge well in powdered sugar in order to prevent the sugar from melting while baking.
Preheat your oven to 180°C/350°F and line a baking sheet with parchment paper. Put the confectioner's sugar in a shallow bowl. Roll cookie dough into balls, dredge well in powdered sugar in order to prevent the sugar from melting while baking.
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Arrange the dough balls on the baking sheet and bake for 10-12 minutes. Make sure the oven is hot enough otherwise the crinkle cookies won't crack.
Arrange the dough balls on the baking sheet and bake for 10-12 minutes. Make sure the oven is hot enough otherwise the crinkle cookies won't crack.
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Remove from oven and leave to cool on the pan for 5 minutes, then place on a rack to cool completely. Serve and enjoy!
Remove from oven and leave to cool on the pan for 5 minutes, then place on a rack to cool completely. Serve and enjoy!
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