How to make Chocolate Crinkle Cookies? (A Rich Classic Holiday Treat)

Richly fudgy chocolate crinkle cookies covered in powdered sugar and studded with mini chocolate chips for added chocolate flavor! These are a traditional favorite for holidays (or any time)!

Holiday Tradition

All of the Chocolate Crinkle Cookies baking that will soon take place during the holiday season is my absolute favorite part. While I do enjoy trying new flavors every year, the traditional flavors are where my heart truly lies.

Cookies with chocolate chips, oatmeal, or sugar are some of my all-time favorites. These well-known, well-loved cookies as well as a few (or three…) batches of chocolate crinkle cookies leave my kitchen every year after going through my oven.

With their fluffy powdered sugar exteriors and their rich inside, chocolate cookies are a holiday favorite (though they are delicious any time of year, of course).

They are scrumptious little sweets that are quite easy to create. Waiting for the dough to chill is the most difficult aspect (and it must chill for at least 4 hours, so that is terrible!)

The Best Chocolate Crinkle Cookie Tips

I made a few minor adjustments to this traditional chocolate crinkle cookie recipe to achieve the best flavor and highest amount of chocolate because I’m a bit of a chocolate addict (I could eat a slice of chocolate cake every day, twice a day, and never grow tired of it).

I started by stirring in a generous amount of little chocolate chips to the mixture. Although the extra chocolate is optional, it gives these chocolate cookies an extra boost of richness.

I then substituted brown sugar for all of the white sugar, instead of only using white sugar.

The addition of brown sugar, either light brown or dark brown, gives our chocolate crinkle cookies a bit more moisture and a beautiful chewy inside. With each bite, they almost melt in your mouth.

Roll, chill, and bake

The cookie dough must chill for several hours before baking, as I already said. As a result, the cookies don’t spread and the dough has time to set up and becomes less sticky (it will still be a bit sticky when you go to roll it, but should be easily manageable).

Also, don’t be hesitant to roll them in powdered sugar. Before baking, make sure that each cookie is thoroughly covered in sugar (there can never be too much sugar, right?).

Chocolate Crinkle Cookies

Richly fudgy chocolate crinkle cookies covered in powdered sugar, dotted with micro chocolate chips for more chocolate flavor.

Ingredients

• 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

Instructions

1. Using an electric mixer, cream the butter and sugar in a large bowl until frothy and light.
2. One at a time, add eggs and mix well after each addition.
3. Add vanilla extract and stir.
4. Whisk the flour, cocoa powder, baking powder, and salt in a different medium basin.
5. Mix all of the dry ingredients into the wet components gradually.
6. Add small chocolate chips and stir.
7. Wrap plastic wrap tightly around the bowl, then chill for at least 4 hours or overnight.
8. \After chilling, turn the oven to 350 degrees.
9. With your hands, portion out 1 1/2 tablespoon-sized balls of dough, and then completely coat them in powdered sugar.
10. Place on the baking sheet and bake for 12 minutes at 350°F.
11. Before eating, let the cookies cool completely on the baking pan.

Nutrition information

Serving: 1cookie | Calories: 173 | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 61mg | Potassium: 91mg | Fiber: 1g | Sugar: 21g | Vitamin A: 155IU | Calcium: 31mg | Iron: 0.9mg