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These chocolate crinkle cookies are an easy one bowl cookie recipe perfect for the holidays! These cookies are super fudgy, made with two kinds of chocolate, and rolled in powdered sugar before baking giving them a crinkle look. These one bowl chocolate crackle cookies are super simple Christmas cookie to make.
Fudgy Chocolate Crinkle Cookies
As we approach Christmas I love baking up all sorts of classic Christmas cookies recipes – like Russian Tea Cakes, peanut butter blossoms, and cream cheese sugar cookies. This year I’m adding these fudgy chocolate crinkle cookies, or chocolate crackles as they are also called, to the recipes list.
I’ve tried this chocolate crinkle cookies recipe all sorts of ways with different variations on ingredients to show you how to master this Christmas cookie recipe for this holiday season. After way too many batches tested, I think I figured out the best crinkle cookie recipe.
I found using butter gives the best flavor and adding in some melted chocolate chips helps with making for extra fudgy chocolate cookies.
See Also:
- These peanut butter cookies with a Hershey Kiss in the center, also known as peanut butter blossoms, are a quick and easy Christmas cookie recipe that’s ready in about 30 minutes or less!
- Calling all white chocolate fans! These white chocolate chip cookies that are quick and easy to make and require no chilling time!
- Try these soft thick funfetti white chocolate chip cookies for a fun cookie for your holiday cookie tray.
- Mix up one of my favorite chocolate cookies recipes, these Rolo stuffed chocolate cookies topped with a sprinkle of sea salt!
- Keep the ovens off with these chocolate covered Oreos perfect for any holiday!
Why You Will Love These Chocolate Crackle Cookies
- Quick Prep Time: These chocolate crackle cookies are mixed up in about 15 minutes making for an easy Christmas cookie to make. You do need to chill the dough before baking, but the prep time is quick!
- One Bowl: These chocolate crinkle cookies are made in one bowl which is super useful around the holiday busy season.
- Easy Ingredient Swaps: The holidays can always be a tricky time with grocery store shortages so I have tried these chocolate cookies all sorts of ways to show you how to make easy ingredient swaps.
- No Stand Mixer Needed – You also don’t need to bust out your stand mixer! You can use a whisk or spatula to make the dough.
Butter Vs. Oil
You can use either butter or vegetable oil (or another neutral oil) for this recipe for chocolate crinkles. I tested these double chocolate crinkle cookies with both and both work so you can make chocolate crinkle cookies with whichever you have!
I do, however, recommend using butter instead of vegetable oil in these chocolate crackle cookies. because they were way more flavorful. I found the chocolate cookies made with oil lacked some flavor.
Natural Cocoa Powder Vs. Dutch Cocoa Powder
You can use either natural or Dutch cocoa for these cookies. I tested these chocolate crinkle cookies with both types of cocoa and found that the unsweetened cocoa powder kind were not as rich and “chocolate-y” so I do recommend using the Dutch variety for maximum chocolate intensity.
However, I know that most kitchens do not have this type of cocoa stocked and may not be available in your store. So yes you can most certainly use either cocoa powder for these cookies and they will still come out fantastic!
The double chocolate crinkle cookies made with Dutch cocoa do spread a bit more than the unsweetened cocoa powder variety of chocolate crinkle cookies but I think worth it for the overall better flavor.
If you are using Dutch cocoa, I found it’s a MUST to add the melted chocolate otherwise they spread quite significantly.
Adding Melted Chocolate
By adding some melted chocolate chips to these chocolate crinkle cookies it not only makes them a “double chocolate crinkle cookies” recipe but also helps to make them a much fudgier cookie with way more chocolate flavor. That little bit of extra chocolate does wonder for these chocolate cookies.
I recommend good quality chocolate here for best flavor. You can use chocolate chips or a baking chocolate bar, like Ghiradelli, chopped for the extra chocolate.
I simply melt the chocolate in the microwave and stir into the chocolate cookie dough. You could also use a double boiler if you needed to on the stovetop, similar to tempering chocolate in the microwave.
You can omit the melted chocolate if using natural cocoa, but the cookies will not be quite as fudgy.
If you are using Dutch cocoa, I do NOT recommend leaving out the melted chocolate as they caused the chocolate crinkle cookies to spread WAY too much.
Ingredients Needed
This is a general overview of what ingredients you will need. For the full recipe with amounts and instructions, be sure to use the listed recipe card at the bottom of the post.
- Granulated Sugar – Granulated sugar is used to sweeten the cookies. I haven’t tried with brown sugar, so can’t say what they would do to flavor or texture. But if you use swap out some brown sugar for granulated sugar in this recipe, let me know in the comment section!
- Cocoa powder – You can use either natural or Dutch processed cocoa powder. I prefer using Dutch processed cocoa powder 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.
- 2 large eggs
- 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. You can melt the chocolate chips in your microwave or in a double boiler on the stovetop.
- All-Purpose Flour
- Baking Powder – Do not use baking soda for these double chocolate crinkle cookies. Baking powder and baking soda are not the same thing and will react differently in your cookie dough so do not mix them up.
- Salt
- Powdered Sugar – Or also known as confectioners sugar or icing sugar. You will roll each cookie dough ball in powdered sugar before baking. The powdered sugar not only helps sweeten the cookies more but also gives them the crinkled look after baking.
How To Make Chocolate Crinkle Cookies
Make The Cookie Dough
In a large bowl stir together the granulated sugar, cocoa powder, and melted butter together.
Whisk in the large eggs, one at a time, until evenly combined. Stir in vanilla extract.
And in the melted chocolate chips.
I like to melt the chocolate chips in the microwave to make fast work of it. I melt the chocolate chips in 30 second intervals and stir in between. Chocolate chips can hold their shape, so it’s important to stir in between so they don’t burn!
Add the all-purpose flour, baking powder, and salt, and beat to combine. It will be a soft, sticky dough once the flour mixture has been added in.
Chill The Cookie Dough
The cookie dough is VERY soft at this point, like brownie batter, so you do need to chill the dough is a MUST. Cover the chocolate cookie dough with plastic wrap and refrigerator the dough for at least 4 hours (or you can refrigerate the dough overnight and scoop and bake them the next day).
Near the end of the chilling time you can preheat oven to 350 degrees. Position a rack in the center of the oven and preheat the oven to 350 degrees (177oC). Grease or line two baking sheets with parchment paper.
Scoop And Roll Cookie Dough In Powdered Sugar
Roll or scoop chilled cookie dough into 1-inch balls. I used a small cookie scoop for this job so it’s fast and easy and makes for even sized cookies but two spoons will also do the trick!
Roll each dough ball in powdered sugar.
Place cookie dough balls 1 inch apart on the prepared baking sheets with parchment paper.
I like to line my baking sheet with parchment paper, but a silicone baking mat also works, or you can lightly grease with cooking spray.
Bake The Chocolate Crinkle Cookies
Bake the cookie dough balls in the preheated oven for 10 to 12 minutes in the center of your oven. The baking time can vary slightly depending on your oven, so bake 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 baking sheet for 5 minutes before transferring to a rack to cool completely.
Heather’s Baking Tips
- Measure your flour correctly. Too much flour will result in a dry, overly cakey cookie that doesn’t spread quite like it should. I recommend using a kitchen scale, but if using cups then stir your flour first. Then spoon into your cup, and level it off. Do not pack it down as it can cause too much flour in the cup.
- Make sure your eggs are at a room temperature – Place your eggs in a bowl of warm water for 10 minutes before using. This will make sure that the cold eggs don’t seize up the melted butter.
- Use a cookie scoop for even sized cookies – Use a cookie scoop to scoop your cookie dough balls. Even sized cookies will all bake up the same if you use a cookie scoop, so no unevenly baked cookies!
- Bake the cookies in the center of your oven – Make sure your cookie sheet is placed onto the center rack of your oven and set to 350 degrees. If they are placed too high or too low the tops or bottoms may burn.
- Cookies should be soft in the middle when the timer goes off– When the timer goes off, the edges of the cookies should be set, and soft in the middle. They will continue to bake up and set as they cool.
- Cool on a wire rack to cool completely. You do not want to let your cookies continue to sit on the cookie sheet to cool, as this can cause them to become overbaked. So after five minutes, transfer them to a cooling rack to cool.
Recipe Variations
You can always mix up this chocolate crackle cookie recipe a few fun ways:
- Mint extract – For a new fun Christmas cookie twist, you can add in a 1/2 teaspoon peppermint extract to the cookie dough.
- Espresso powder – Adding in a little espresso powder will just help bring out the chocolate flavor. Add in 1/2 – 1 teaspoon to the dry ingredients.
- Extra chocolate chips – You could try stirring in extra chocolate chips for even more chocolate flavor! You can stick with regular semi-sweet chocolate chips or try white chocolate chips!
Recipe FAQ’s
Why are crinkles called crinkles?
They are called crinkle cookies, or crackle cookies, because right before baking each chocolate cookie dough ball is rolled in powdered sugar so when they bake the chocolate crinkle cookies spread and the powdered sugar leaves a crinkled effect.
Why did my double chocolate crinkle cookies not crack?
The crinkle effect is due to these double chocolate crinkle cookies being rolled in powdered sugar and then the cookies spreading a bit in the oven before the edges set. If the cookie edges set before the cookies can spread, you won’t get the desired crinkle look.
A few reasons this might happen is your oven temperature is too high (use an oven thermometer), you are baking on too high an oven rack, or have too much flour in your cookie dough.
Can I freeze chocolate crinkle cookies?
Yes you can freeze chocolate crinkle cookies. They 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.
Can I double this chocolate crinkle cookie recipe?
Yes you absolutely can make a double batch. It doubles well perfect for Christmas time!
How should I store these double chocolate crinkle cookies?
Store these cookies cooled covered in an airtight container at room temperature for up to one week.
Can I use a different oil?
You could try swapping out the butter or vegetable oil, and try using melted coconut oil. I haven’t tried using it, but yes I think it would be just fine. If you use the unrefined variety, it may give the cookies a slight coconut flavor. Let me know in the comment section if you try it! You could use olive oil, however it will impart a flavor into the cookie dough so I don’t recommend it.
More Christmas Cookies To Try
If you love this recipe for chocolate crinkles, then here are a few more Christmas cookies to make for your holiday cookie tray.
- Peanut Butter Chocolate Kiss Cookies
- Double Chocolate Cookies
- Russian Tea Cake Cookies
- Lemon Cookie Recipe
- Gingerbread Cookies
- Andes Mint Cookies
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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.
5 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Chilling Time: 4 hours hours
Total Time: 4 hours hours 25 minutes minutes
Servings: 16 cookies
Calories: 145kcal
Author: Heather Perine
Ingredients
- 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
Instructions
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.
Video
Notes
- 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.
Nutrition
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
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