Chocolate Crinkle Cookies are a classic holiday recipe, super simple to make, and quite festive, if I do say so myself! Cookie Season is in full swing, so get your mixers out, and let’s bake!
This cookie is part brownie, part cookie. Because they TASTE like brownies, and LOOK like cookies. BUT…they have a delicious powdered sugar CRINKLE on top. Oh my oh my.
Are you heading to cookie swaps this holiday season? If so, THIS one will steal the show. I promise. You may already have the ingredients in your pantry!
Chocolate Crinkle Cookie Ingredients:
- combo of unsalted butter and canola oil
- combo of white and brown sugars
- one egg plus vanilla
- all-purpose flour
- baking soda plus salt
- expresso powder (totally optional, but brings out that chocolate flavor)
- cocoa powder AND mini chocolate chips (double chocolate joy!)
- powdered sugar – for rolling!
- Coating the cookies with powdered sugar draws out moisture from their surface, promoting cracks by drying out their tops before the interiors set. If you’d like, pull up a stool in front of your oven door, and watch them crack and crinkle! I did, and it was pretty fascinating!
- Be VERY generous when you roll those cookie balls in the powdered sugar. I used every bit of the 1/2 cup stated in the recipe.
Do you prefer flat or puffy chocolate crinkle cookies?
I tested these cookies a few times, and determined that if you want a flatter cookie, use the extra egg white. If you like them puffier, use the egg and the extra yolk (as stated below). Both taste incredibly good, so YOU decide.
ALSO, you should press the cookie ball down slightly (if you follow the recipe exactly) BEFORE you cover with powdered sugar. That will make the prettiest crinkle cookie!
P.S. I included pictures from both versions…with the extra egg white and without. 😀
When do you enjoy eating cookies most?
This might seem like a silly question, but it’s really not. Do you like your cookies for an afternoon snack, after a full meal, before bed, or maybe…at breakfast?
ME? Thanks for asking! I love to eat a cookie for breakfast. WITH a cup of hot coffee (heavy on the cream), in my pjs, and my sweet hubby by my side. Cookies really ARE love. Dontcha’ think?
Show your family and friends a little love this holiday season, and bake up some Chocolate Crinkle Cookies. Eating them fresh out of the oven is best, but they can be stored on the counter for several days as well. Warming them up in the microwave is recommended, WITH a cup of coffee please. Enjoy!
Make these cookies next: Best Ever Snickerdoodle Cookies
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Chocolate Crinkle Cookies
- 1/4 cup unsalted butter - softened to room temperature
- 2 Tablespoons canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg - at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 1/4 cup all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon expresso powder - optional
- 3/4 cup mini chocolate chips
- 1/2 cup powdered sugar - for rolling
In a large standing mixer, combine the softened butter, oil, and both sugars. Mix well, and then add egg plus yolk, and vanilla. Mix again.
In a separate bowl, combine the flour, cocoa, baking soda, salt, and expresso powder. Add to the wet ingredients and mix until just combined.
Pour cookie dough into a separate bowl or container. Add chocolate chips and stir by hand to mix. Cover, and place in refrigerator for several hours to chill. (I like to chill it overnight.)
Preheat oven to 350 degrees. Take dough out of refrigerator, and form into balls. This will be sticky, so use cold water on your hands, or a bit of oil.
Roll the dough balls in the powdered sugar, completely coating them. Place on baking sheet, and bake for 10-12 minutes.
Wait a few minutes to remove cookies to cooling racks.
- Use plenty of powdered sugar when rolling the cookies. I used all of the 1/2 cup of powdered sugar.
- The expresso powder is optional.
- To make a flatter cookie, use two eggs.
- Don't over-bake. Ten minutes is pretty accurate, depending on your oven.