Chocolate Crinkle Cookies - a classic holiday cookie. With a powdered sugar crinkle top, these cookies are chewy, extra chocolatey, and so delicious!
Chocolate Crinkle Cookies
If you love brownies, you will love these cookies. They are chewy and extra chocolatey. And the crackled powdered sugar top is so pretty and delicious. If you have little helpers in the kitchen, rolling the cookie dough in the sugar is a fun task for them.
Making Chocolate Crinkle Cookies
This cookie dough is easy to make and comes together with ingredients you probably already have in your pantry.
- Butter - always a good starting point for cookies!
- Sugar - both granulated sugar and brown sugar are used. Brown sugar helps create a chewy texture.
- Eggs - I use 2 whole eggs and one egg yolk in this recipe. The extra egg yolk also contributes to the chewy texture.
- Flour and cocoa powder - a healthy dose of cocoa powder makes these cookies extra chocolatey.
- Vanilla extract, baking soda, and salt
- Powdered sugar - for the classic crinkle look
Simply mix the dough, form the dough into balls, and chill for 30 minutes. Chilling the dough keeps the cookies from spreading too much during baking. Before baking, roll the dough first in granulated sugar and then in powdered sugar. The granulated sugar helps to prevent the powdered sugar from melting during baking.
To ensure a chewy cookie, do not overbake. These cookies will look slightly underdone after 8-9 minutes. They will set up as they cool, but this keeps the cookies soft and chewy in the middle.
These cookies are a favorite, especially during the holidays. The crinkle top is festive and the rich chocolate cookie is so delicious.
More 12 Days of Christmas recipes
Chocolate Crinkle Cookies
- 2 cups all-purpose flour
- ¾ cup cocoa powder (unsweetened)
- 1 ½ teaspoons baking soda
- 1 teaspoon Kosher salt
- 1 cup unsalted butter (softened to room temperature)
- ¾ cup granulated sugar
- 1 ¼ cup light brown sugar (lightly packed)
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- ¼ cup granulated sugar (for rolling the cookie dough)
- ½ cup powdered sugar (for rolling the cookie dough)
- In a mixing bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and light brown sugar. Mix until well combined, about 2 minutes. Add the eggs and egg yolk, one at a time, mixing after each addition. Mix in the vanilla.
- With the mixer running, slowly add the flour mixture and mix until just combined.
- Using a tablespoon cookie scoop, portion the dough on a parchment-lined baking sheet. Chill the sheet pan in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees. Roll the chilled balls of cookie dough in the granulated sugar and then in the powdered sugar, making sure the dough is heavily covered with the powdered sugar. Bake for 8-9 minutes. The center of the cookies will look slightly underdone. Let cool on the baking sheet for 3-4 minutes before transferring to a cooling rack.
- Store in an airtight container. The cookies will keep for 3-4 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.