These Chocolate Crinkle Cookies are chewy, fudgy, and filled with double chocolate. This is a cookie must for your Christmas baking, and a delicious cookie to include in your festive cookie swap! And the small batch recipe makes eight perfect Chocolate Crinkles.
Chocolate Crinkle Cookies
Is it just me, or when I see the Chocolate Crinkle Cookie, I immediately think Christmas cookie? These cookies always seem to grace the cookie box I receive from family. And this year – I am excited to be the one baking and sending the delicious gifts!
So, what is the big deal with these cookies? Well – I couldn’t really find where the cookies originated from. I know they are in the Betty Crocker ‘Cooky Book’. And I’ve seen they are popular outside of the U.S. Aside from that, there is not much else documented about the history of this chocolate yummy.
What I can say is I’m sure their popularity comes from the fact that they are soft, fudgy, and pretty easy to make. And it may be obvious that they get their name from the ‘crinkles’ that are created on the top of the cookie.
Cookies For The Holidays
All the not-so-helpful history lesson aside, I highly recommend the Chocolate Crinkle as part of your Christmas cookie repertoire – if it isn’t already. These cookies are definitely a holiday favorite, and for good reason.
- Double chocolate – We are using cocoa powder and chocolate chips in this recipe. Great flavor AND texture.
- Fudgy – For the reasons above. There is a lot of chocolate in these cookies.
- Perfectly chewy – I’m a sucker for a soft and chewy cookie.
- Easy to make – Yes – you do need to chill the dough. But the cookies are worth it.
- They stay soft – Which makes them great for shipping and including in a cookie exchange!
- They’re not a sugar cookie – I love sugar cookies, but sometimes you want some chocolate at Christmas too!
What You Need To Make Chocolate Crinkles
Two good things (in my opinion) about these cookies – you may already have all of the ingredients and equipment needed to make them.
- Granulated sugar – good old white table sugar
- Dark brown sugar – we are using this to keep the cookies soft and moist, and dark brown sugar will add a little more flavor.
- Canola oil – oil instead of butter in this recipe. I’ve tried both and prefer oil. It keeps the cookies soft and chewy. And, my preference is canola oil vs. vegetable oil. I have found vegetable oil leaves a flavor. This could just be my palate though. So if all you have is vegetable oil, try it.
- Egg – for binder and texture.
- Vanilla – flavor, flavor, flavor!
- All-purpose flour – I have only tested the recipe with AP flour.
- Unsweetened cocoa powder – I have yet to seriously test Dutch Process cocoa powder and natural cocoa powder. So, to have a perfect option for both – I use Hershey’s Special Dark Cocoa Powder. It is a blend of both Dutch and natural cocoa. Perfect.
- Baking powder – to give the cookies lift.
- Salt – flavor enhancer.
- Chocolate chips – more flavor, flavor, flavor. And a little texture.
- Powdered sugar – these cookies wouldn’t be the classic crinkle cookie without it.
- Baking sheet – my go-to baking sheets are from Nordic Ware. I have every size and for small batch cookies I always use the half-sheet.
- Parchment paper – I have tried a silicone baking mat and parchment for these cookies. Parchment paper works great and you don’t have to wash it when you’re done.
- Cookie scoop – my go-to cookie scoop is a medium #40. I highly recommend a cookie scoop. Gives you the same size cookie so they bake evenly. Plus, it’s just easier to scoop cookie dough.
- Cooling rack – another Nordic Ware find. And it is the perfect size for the baking sheet.
Let’s bake …
Tips For Making Chocolate Crinkle Cookies
- Use dark brown sugar – It will impart extra flavor into the cookie.
- Dual purpose Cocoa Powder – I talked about it above, and I recommend the Special Dark Cocoa Powder from Hershey’s. I have yet to become an expert on the Dutch vs. natural and Hershey’s has solved for that by creating a blend.
- Cookie count – The number of cookies you are able to get out this recipe depends on your cookie scoop. Which leads me to …
- Use a cookie scoop – I use a #40 scoop and got 8 cookies. And (most importantly), a cookie scoop just makes portioning and scooping cookies easier.
- Chill the dough – This is a must. This dough is sticky and next to impossible to scoop and roll into balls if it isn’t chilled. I recommend at least an hour in the refrigerator.
- Lots of powdered sugar – I coat my cookies pretty liberally with the powdered sugar. Sure, some may fall off when you got to eat them, but the flavor is awesome with the chocolate cookie!
- To make a larger batch – This is one recipe that I have made a larger batch of – here you go! Note – the ingredients in the large batch are slightly different than this small batch. The large batch is all brown sugar. Which yields a slightly chewier and slightly sweeter cookie. I wanted to test a variation with this small batch with brown sugar and granulated sugar. Which yields a cookie that has a slightly crispier edge and perhaps not as sweet. Both cookies are still fudgy and delicious.
Let the Holiday baking begin!
More Small Batch Cookie Recipes
- Pumpkin Oatmeal Cookies with Chocolate Chips
- Soft Apple Cookies With Caramel Icing
- Flourless Peanut Butter Cookies
- Small Batch Flourless Chocolate Cookies
- Small Batch Chewy Chocolate Chip Cookies
- Lemon Shortbread Cookies
Chocolate Crinkle Cookies (Small Batch)
- 1/4 cup granulated sugar
- 3 tablespoons dark brown sugar
- 2 tablespoons canola oil (or any neutral oil)
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup semi-sweet chocolate chips
- 2 tablespoons confectioner's (powdered) sugar (for rolling the cookies)
- In a medium mixing bowl, add the granulate sugar, brown sugar, and canola oil. Mix until combined. Add the egg and vanilla and mix until combined and smooth.
- Sift the flour, cocoa powder, baking powder, and salt over the wet ingredients. Stir just until no dry streaks remain. Note – I recommend sifting the dry ingredients over the wet ingredients to make sure there are no lumps – especially in the cocoa powder.
- Stir in the chocolate chips until just combined. The dough will be sticky. Cover the bowl and place in the refrigerator to chill for at least an hour.
- Preheat oven to 350o degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a shallow dish, add the powdered sugar.
- Using a medium cookie scoop (I use a #40), scoop even portions of the chilled cookie dough and gently roll the cookie dough into a ball with your hands (the dough may still be tacky). Then, roll each cookie dough ball liberally through the powdered sugar. Place the cookies at least 2 inches apart on the prepared baking sheet. Note – the number of cookies you get will depend on the size of the cookie scoop you use.
- Bake the cookies for 10-12 minutes – or until the edges are firm and the middle still looks 'un-done'. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely. Enjoy!
- The dough needs to be chilled for at least an hour. Otherwise, it is too sticky to try to scoop and roll into a ball.
- I recommend sifting the dry ingredients over the wet ingredients to make sure there are no lumps – especially in the cocoa powder. You can set a fine mesh strainer over the top of the bowl with the wet ingredients to sift all of the dry ingredients.
- The number of cookies you get will depend on the size of the cookie scoop you use.