Chocolate Crinkle Cookies are super chocolatey and rich. They’re soft and fudgy, kind of like a brownie or chocolate cake, but in a cookie shape. They have a nice sugary finish that cracks, and everyone really enjoys them!
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Classic Chocolate Crinkle Cookies
This cookie recipe is easy to make and is likely to become a family favorite! It has a strong and delicious chocolate flavor, complemented by a sweet layer of powdered sugar. The texture is tender and irresistible.
It’s the classic Hershey’s Chocolate Crinkle Cookie recipe, and I haven’t found a better one yet. These cookies have been satisfying people for decades!
They’re a must-have in any recipe book and perfect for the holidays with their snowy white finish. The process of rolling them in powdered sugar before baking is like magic, creating snow-capped tops with dark, beautiful crinkles.
And don’t forget to share — this recipe makes a lot of cookies!
Chocolate Crinkle Cookie Recipe Ingredients:
- All-purpose flour: Use unbleached flour for best results.
- Baking powder: Creates a puffy rise and the signature crinkle effect.
- Salt: Use regular table salt.
- Granulated sugar: Essential for sweetness and adds great texture. Balances the bold cocoa flavor.
- Vegetable oil: Provides moisture; works well instead of butter. Light olive oil is a suitable alternative.
- Cocoa powder: Use standard unsweetened, not Dutch process.
- Eggs: Bind ingredients and contribute to the crackled appearance. Do not omit or substitute for best results.
- Vanilla extract: Complements the chocolate flavor.
- Powdered sugar: Critical for the desired appearance and adds additional sweetness.
Storage and Shelf Life:
- Airtight Container: Keep cookies in an airtight container, preferably in a single layer. A cookie sheet with a snug lid is a good choice.
- Room Temperature: Store at room temperature for up to 3 days.
- Refrigeration: If needed, refrigerate for up to 1 week.
Frequently Asked Questions:
Can I use a hand mixer?
- Yes, a hand mixer is suitable for this recipe. The batter is thin, making it easy to work with.
Can chocolate crinkle cookies be frozen?
- Baked Cookies: Freeze them for up to 3 months, placing parchment paper between layers. Note that the white finish may become slightly sticky upon thawing.
- Cookie Dough: The dough freezes well for up to 2 months. Thaw it overnight in the fridge before rolling in powdered sugar and baking.
Variations:
- Minty Twist: Add 1/2 tsp peppermint extract for a refreshing minty chocolate flavor.
- Caramel Center: Before baking, stuff with a Rolo chocolate for a delightful molten caramel center.
- Nutty Surprise: Freeze teaspoons of Nutella or peanut butter until solid, then add to the center of cookie dough balls before baking.
- Mocha Flair: Try adding 1 tsp instant espresso powder to the dough for a light mocha flavor.
- Nutty Crunch: Mix in chopped pecans or walnuts into the dough for a delightful crunch.
- Sweet Kiss Topping: Top with a Hershey’s Kiss after baking, either chocolate or peppermint.
Helpful Tips:
- Accurate Measurements: Use a kitchen scale for precise measurements. If unavailable, follow the proper measuring method listed.
- Chilling is Key: Don’t skip the chilling process; it prevents the dough from being too sticky and hard to handle.
- Freezing Option: For less stickiness, use the freezing option. Coating hands with a non-stick cooking spray can also help if needed.
- Powdered Sugar Coating: Generously coat with powdered sugar for a beautiful contrast between the light and dark finishes.
- Perfect Doneness: Remove cookies while slightly under-baked for a more fudgy, brownie-like texture.
- Adjusting Spread: If you want cookies to spread more, press down slightly before baking and sprinkle additional powdered sugar if needed.
More cookie recipes you might try
Chocolate Crinkle Cookies
These cookies are super chocolatey and rich, with a soft and fudgy texture that melts in your mouth. They have a nice contrast with a cracked powdered sugar topping. They’re like a mix between a brownie and your favorite chocolate cake, but in cookie shape. Everyone enjoys them!
Servings: 48 cookies
Prep: 25 minutes
Cook: 40 minutes
Chill time: 45 minutes
Ready in: 1 hour 50 minutes
Ingredients
- 2 1/3 cups (284g) all-purpose flour (Use a spoon to fill the measuring cup for accurate measurement.)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups (400g) granulated sugar
- 3/4 cup (175ml) vegetable oil
- 1 cup (85g) unsweetened cocoa powder (Use a spoon to fill the measuring cup for accurate measurement.)
- 4 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup (97g) powdered sugar
Instructions
- In a medium bowl, mix together the flour, baking powder, and salt. Set it aside.
- Using an electric stand mixer with the paddle attachment, combine granulated sugar and oil. Add cocoa powder and mix well. Beat in eggs and vanilla. Gradually add the flour mixture and mix until well combined.
- Cover the dough and freeze it for 45-60 minutes or refrigerate it overnight until it’s not too sticky.
- The next day, preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
- Put powdered sugar in a small bowl.
- Take out about a quarter of the dough from the refrigerator and leave the rest to chill.
- Scoop out portions of the dough and shape them into balls, each about 1 inch in size. Roll these balls in powdered sugar and then place them on the baking sheet you prepared, making sure they are about 2 inches apart.
- Bake in the preheated oven for 10-13 minutes until they’re almost set. They should be soft when touched and might seem a bit undercooked.
- Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. Once they’re almost cool, store the cookies in an airtight container. Repeat the process with the remaining dough.
Pin this delicious recipe on Pinterest to save and share with your foodie friends! Just hover over the end page and click ‘Pin’ to spread the yum.