Chocolate Crinkle Cookie Recipe
I’m sharing a new cookie recipe every week this holiday season so you can have plenty of baking, whether you want to bake with the kids or gift some holiday treats to your friends and family. These chocolate crinkle cookies are popular holiday cookies, with their signature crackled top and icing sugar dust. Chocolate crinkle cookies are thick, chocolatey, and almost cake-like in texture. They keep well for several days in an air-tight container and make a sweet and delicious giveaway to your loved ones.
Chocolate crinkle cookies are made with essential baking ingredients, and they will require both white and brown sugar and, of course, icing sugar for dusting. You will also need to chill the cookie dough in the fridge for 2 hours. Please don’t skip this step because it helps the cookies form the crinkled effect.
Chocolate Crinkle Cookies
- 210 g (1 3/4 cups) all-purpose flour
- 63 g (3/4 cup) cocoa powder sifted
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 113 g (1/2 cup) butter melted
- 150 g (3/4 cup) caster sugar
- 106 g (1/2 cup) brown sugar
- 3 large eggs at room temperature
- icing sugar for rolling
- Combine flour, cocoa powder, salt, baking powder, and baking soda in a large bowl and set aside.
- In another bowl or a stand mixer, whisk together melted butter, sugars, and eggs until well combined.
- Pour the dry ingredients into the liquid mixture and stir until just combined. Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 170°C and line a large baking sheet with parchment.
- Use an ice cream scoop or a tablespoon to scoop some of the dough and roll it into a ball. If the dough is too sticky, wet your hands slightly to help roll the dough.
- Place icing sugar in a small bowl, roll the dough in the sugar, coating well and then place on the prepared baking sheet 2” apart. Sprinkle with extra icing sugar on the top.
- Bake cookies until cookies puff and crack, about 14 minutes. Let them cool on the baking sheet.
- You can make the cookie dough in advance and chill it in the fridge for up to one week until ready to bake.
- Freeze extra cookie dough, and bring it to a chilled temperature before baking.
- Baked cookies will keep well for 5 days in an air-tight container at room temperature.