These Soft and Chewy Chocolate Crinkle Cookies are fudgy, soft and a great cookie for a Holiday cookie swap! The cookies get their deep cocoa flavor by using cocoa powder and chocolate chips.
Holiday Chocolate Crinkle Cookies
Some may say these are the epitome of holiday cookies and a must in any gift package, and I may agree. Though, I’m known to bake a holiday cookie in July, because, who doesn’t want a soft little chocolate piece of goodness any time of the year?
Tips for making Chocolate Crinkle Cookies
- I opted for just brown sugar in this recipe – it helps to keep the cookies moist.
- Always bring your ingredients to room temperature – in this recipe, the eggs. Let them sit on the counter for 15-30 minutes, but no longer than 1 hour.
- The cookies are intended to look almost raw in the middle when done baking (at the suggested time). They will continue to bake slightly when cooling on the baking pan and will come to the right fudgy consistency as they cool.
- You can add granulated sugar as a step in the rolling process before you bake the cookies – this will give them even more of a crackled top. I opt not to do this because the cookies are decadent enough for me as is. But, all you need to do is add 1/2 cup of granulated sugar to another shallow dish – roll in the granulated sugar first, then the confectioner’s sugar.
More Cookie Recipes
- Soft Double Chocolate Chip Cookies
- Small Batch Flourless Chocolate Cookies
- Small Batch Chewy Chocolate Chip Cookies
- Oatmeal Nutella Cream Sandwich Cookies
Soft and Chewy Chocolate Crinkle Cookies
Yield: 22 Cookies
This recipe for Soft and Chewy Chocolate Crinkle Cookies is a version of the classic. The cookies are made with cocoa powder and melted chocolate, and oil makes the cookies soft and chewy.
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, Dutch process
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/4 cups brown sugar (dark or light work)
- 1/4 cup canola oil (or any neutral oil)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup powdered sugar
- Adjust oven rack to middle position and preheat oven to 350F degrees. Line 2 baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the brown sugar, oil, eggs, and vanilla extract until mixed and smooth.
- Using a spatula, gently fold in the dry ingredients into the wet ingredients until no flour streaks remain. Fold in the chocolate chips until just incorporated. Cover and refrigerate the dough for at least 1 hour.
- In a shallow dish, spread the confectioners’ sugar. Using a small cookie scoop, drop 2-tablespoons of rounded dough into sugar and roll to coat. Space cookie dough balls evenly, about 2 inches apart, on prepared baking sheets.
- Bake cookies 1 sheet at a time until they puff up and ‘crack’ – about 10-12 minutes. The centers should be soft and will even look a bit under-baked. Rotate baking sheet half-way through baking time to bake evenly.
- Let the cookies cool on the baking sheet set on a wire cooling rack for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!
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