Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar! These are a classic holiday (or anytime) favorite!
A Holiday Staple
My absolute favorite thing about the upcoming holiday season is all of the cookie baking that’s coming up in the very near future. While I definitely like to experiment with new and different flavors each year, my heart really belongs to the classics.
Chocolate chip cookies, oatmeal cookies, sugar cookies… my favorites are the tried and true. Each year these familiar, well-loved cookies make their way through my oven and out of my kitchen, as does a batch or two (or three…) of chocolate crinkle cookies.
Chocolate crinkle cookies are a holiday staple (though they are wonderful any time of year, of course), with their snowy powdered sugar surfaces and their decadent interiors. They’re indulgent little treats that are actually really simple to make. The hardest part is waiting for the dough to chill (and the dough does need to chill for at least 4 hours, so that is a little painful!).
Tips For Perfect Chocolate Crinkle Cookies
Because I’m something of a chocolate addict (I could eat a slice of chocolate cake every day, twice a day, and never get tired of it), I made a few small changes to this classic chocolate crinkle cookie recipe in order to get the best possible flavor and maximum dose of chocolate.
First, I added a heaping portion of miniature chocolate chips into the batter. While the extra chocolate is optional, it adds an extra dose of richness to these chocolate crinkle cookies.
Then, I used a combination of white sugar and brown sugar instead of solely white sugar. Adding the brown sugar (light brown or dark brown will work) adds a little more moisture to the dough and gives our chocolate crinkle cookies a nice chewy interior. They nearly melt in your mouth with each bite.
Chill, Roll, Bake
As I mentioned above, the cookie dough will need to chill for several hours before it can be baked. This keeps the cookies from spreading and allows the dough to firm up so that it doesn’t stick to your hands (it will still be a bit sticky when you go to roll it, but should be easily manageable).
Don’t be shy when it comes to rolling them in the powdered sugar, either. Make sure each cookie is well coated before baking (there’s no such thing as too much sugar, right?).
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- Pumpkin Chocolate Chip Cookies
- Oatmeal Raisin Cookies – Classic Cookie Recipe
Chocolate Crinkle Cookies
- 12 tablespoons unsalted butter softened
- 1 ½ cups sugar
- ½ cup brown sugar light or dark, tightly packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup natural cocoa powder
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup mini chocolate chips
- 2 cups powdered 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.
- Be sure not to use expired baking powder.
- For easy cleanup, use parchment paper. It can be used up to 5 times before discarding.
- The dough must be chilled for several hours. This prevents it from sticking to your hands and will keep cookies from spreading too much.
- For the best rise, chill the baking sheet as well as the dough.
- The serving size is 1 cookie.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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