Chocolate Crinkle Cookies

Chocolate Crinkle Cookies – these are a decadently rich and chocolatey cookie with a melt-in-your mouth fudgy softness and a gorgeously contrasted, crackled powdered sugar finish. They’re a lot like a brownie or your favorite chocolate cake but in cookie form and everybody loves them!

Classic Chocolate Crinkle Cookies

An easy to make cookie that is very likely to become a family favorite!

There’s plenty of pronounced yet perfectly welcomed chocolate flavor here which is paired and nicely complimented by that sweet layer of powdered sugar. And I just can’t get enough of that too tender to resist texture.

This is the classic Hershey’s Chocolate Crinkle Cookie recipe and I’m yet to try one I like better. All around they’re just a perfectly satisfying cookie that’s been around for decades!

They’re a classic must-have cookie recipe that’s worthy of the recipe book, plus they are perfect for the holidays with that snowy white finish.

And who doesn’t love how magical they are? My kids think it’s amazing how you roll them in powdered sugar before baking, then pop them in the oven and you end with such a surprising finish! Snow capped tops with dark and beautiful, lightly concaved crinkles throughout.

Just plan on sharing, this recipes makes an abundance of cookies!

Chocolate Crinkle Cookie Recipe Ingredients

• All-purpose flour: Preferably use unbleached flour.
• Baking powder: This helps the cookies rise nice and puffy and create the crinkle effect.
• Salt: Just use table salt.
• Granulated sugar: The sugar is essential not only to bring sweetness but a fair amount offers great texture and balances the bold flavor of the cocoa.
• Vegetable oil: Vegetable oil works really well for these cookies rather than butter. Just think of the same effect you get with chocolate cake – it makes it super moist. Something you could replace it with is light olive oil.
• Cocoa powder: Just use standard unsweetened, no Dutch process.
• Eggs: Eggs bind ingredients and also help achieve the crackled appearance in the cookies. Don’t omit or substitute in this recipe (if you have an allergy I recommend looking for a specifically egg-free recipe for them).
• Vanilla extract: This is the perfect compliment to the chocolate flavor.
• Powdered sugar: A critical ingredient for the appearance we are going for. It also adds more needed sweetness.

Scroll below for full printable recipe.

How to Make Chocolate Crinkle Cookies

1. In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
3. Mix in cocoa powder and blend well.
4. Beat in eggs and vanilla.
5. Add in flour mixture and mix until blended.
6. Cover dough and refrigerate overnight.
7. The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
8. Place powdered sugar in a small mixing bowl.
9. Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
10. Shape dough into balls about 1-inch each.
11. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
12. Bake in preheated oven 10 – 13 minutes until nearly set – they should be soft when touched and should appear slightly under-baked.
13. Cool on baking sheet several minutes then transfer to a wire rack to cool.
14. Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.

Storage and Shelf Life

• Store cookies in an airtight container in a single layer if possible.
• I like to use a cookie sheet with a tight fitting lid.
• Store at room temperature up to 3 days or refrigerate up to 1 week.

Can I use a hand mixer?

Yes a hand mixer will work well for this recipe too. It’s a fairly thin cookie dough batter.

Can chocolate crinkle cookies be frozen?

• The baked cookies can be frozen up to 3 months. Keep parchment paper between layers. Just keep in mind the pretty white finish may dissolve and get a bit sticky upon thawing.
• The dough does freeze well up to 2 months. Thaw overnight in the fridge before rolling in powered sugar and baking.

Variations

• Add 1/2 tsp peppermint extract for a minty chocolate cookie.
• Stuff with a Rolo chocolate before baking for a molten caramel center.
• Freeze teaspoons dollops of Nutella or peanut butter until solid. Add to the center of cookie dough balls before baking.
• Try adding 1 tsp instant espresso powder to the dough for a light mocha flavor.
• Mix in some chopped pecans, walnuts into the dough.
• Top with a Hershey’s kiss after baking (chocolate or peppermint).

Helpful Tips for Chocolate Crinkle Cookies

• For best results use a kitchen scale to measure ingredients if you have on, otherwise be sure to use the proper method as listed for measuring.
• Don’t skip the chilling, otherwise dough will be way too sticky and unmanageable to work with.
• For less stickiness use freezing option. Also coating hands with non-stick cooking spray may be helpful if needed too.
• Coat generously with powdered sugar for a beautiful contrast from the light and dark finish.
• I like to remove cookies while they look just slightly under-baked. That way they are more fudgy and brownie-like.
• If you want them to spread a little more you can press down on them slightly before baking then sprinkle over a little more powdered sugar if needed.

More Cookie Favorites to Try

• Mexican Wedding Cookies
• Lemon Crinkle Cookies
• Peanut Butter Crinkle Cookies
• Red Velvet Crinkle Cookies
• Shortbread Cookies

 

Recipe source: adapted from Hershey’s