In the holiday wonderland of hundreds of types of Christmas cookies, how does one cookie stand apart? It must be one rich, decadent, and fudgy cookie! These Chocolate Crinkle Cookies are seriously the best! They taste just like a brownie only better. They’re lightly crunchy on the outside, yet irresistibly chewy in the center. You’re about to find a new holiday favorite.
Tips for baking the Best Chocolate Crinkle Cookies
- Make sure all of your ingredients are room temperature.
- Don’t skip Step 4 (chilling the dough). Dough is super sticky and needs to chill or else it will be too difficult to work with. Chilling also helps create thicker cookies with a fudgy flavor. If they’re too warm when they go into the oven, they’ll spread out too thin.
- Remember to adjust the baking time to your oven. 10-12 minutes is a suggestion. If you bake too long, they’ll lose their chewiness, too little and they’ll be under baked.
- Don’t skimp on the confectioner’s sugar coating. It’s what gives the Best Chocolate Crinkle Cookies their classic appearance.
- Also, this recipe doesn’t make a huge number of cookies, so if you love these, double the recipe and you’ll have more to share.
The Best Chocolate Crinkle Cookies
Makes about 15 – 30 cookies, depending on size
- 1/2 cup unsweetened cocoa powder (Hershey’s unsweetened cocoa powder works well)
- 1 cup white sugar
- 1/4 cup canola oil
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup confectioner’s sugar (for rolling)
- In a medium-bowl, add cocoa powder, white sugar, and oil, and mix together. Add one egg and beat until incorporated, then repeat with second egg.
- Pour in vanilla and mix.
- In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix just until dough forms (don’t overwork the dough!).
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
- When ready to bake cookies: remove bowl from fridge. Preheat oven to 350ºF. Line two cookie sheets with parchment paper. Add confectioner’s sugar to a small bowl and set aside.
- For smaller cookies, roll 1 tablespoons of dough into a ball. Repeat until dough is used up. For larger cookies, use about 2 tablespoons of dough per cookie.
- Roll each cookie generously in confectioner’s sugar until coated. Place cookies on prepared baking sheets.
- Bake cookies for 10 minutes (12 minutes for larger cookies). Allow to cool 5 minutes before transferring to wire wrack to cool completely.
Also see, Easy no-bake wreath Christmas cookies.