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Chocolate Crinkle Cookies – Rich and fudgy chocolate cookies coated in powdered sugar. A classic cookie that is perfect for the holidays or any time of year!
Do you have cookies that you make over and over again. Yes, these Perfect Chocolate Chip Cookies are a staple and have been forever. But I mean other types of cookies. Frosted Sugar Cookies are a must at our house for more than just Christmas time.
These Chocolate Crinkle Cookies have been on the list for about the last 20 years. I first found the recipe after I graduated college and brought it into my co-workers to share. Has been on repeat pretty much ever since. I am a sucker for soft and chew cookies, and these fit the bill. Chewy Molasses Cookies are another must for the holidays that are thick, chewy and delicious.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Powdered Sugar
- Unsweetened Cocoa Powder
- Baking Powder
- Salt
- Oil – canola, avocado oil, even melted butter works
- Unsweetened Chocolate
- Brown Sugar
- Light Corn Syrup
- Vanilla Extract
- Egg Whites
I have made these cookies many times over the years. A chocolate crinkle cookie is kind of a staple on most holiday cookie trays. They are rich and fudgy, and with this recipe you don’t even have to feel guilty about eating them. They clock in at just under 100 calories per cookie. And the recipe only makes 2 dozen cookies.
How To Make Chocolate Crinkle Cookies
- Mix Dry. In a bowl whisk together the flour, some of the powdered sugar, cocoa powder, baking powder, and salt until well combined.
- Melt Chocolate. In a small sauce pan heat the oil and chopped chocolate over medium heat until melted and smooth. Let it cool for about 10 minutes, so it is still smooth, but not going to cook the eggs.
- Mix Wet Ingredients. After the chocolate as cooled, stir in the brown sugar, corn syrup and vanilla until well combined. Whisk in the egg whites until everything is blended and smooth.
- Combine. Add the flour mixture and stir until everything comes together and the flour streaks just disappear.
- Chill The Dough. You really do want to chill the dough for at least 2 hours. Working with melted chocolate means the dough is warm, and it will spread if you bake right away. So chill for 2 hours or even overnight.
- Bake. Once the dough is chilled, scoop balls of dough and roll in the remaining powdered sugar. Place on a baking sheet and bake for about 10 minutes until the edges are set and the tops appear dry. Remove and let them cool for about 5 minutes before removing to a wire rack to cool completely.
Recipe Tips
- Chocolate crinkle cookies are something you do have to plan ahead for. The dough needs to chill for at least 2 hours before baking. You are using melted chocolate, so it needs to firm up or your cookies will just spread and be a mess.
- Use a good quality chocolate, as it is the highlight of the cookies.
- The original recipe calls for canola oil, but if you want to avoid it use any fat source you like. Avocado oil or melted butter would be great alternatives.
Storage
Store crinkle cookies in an airtight container for 3-4 days. You can also freeze them for up to 3 months. Just let them thaw on the counter before serving.
More Must Make Christmas Cookies
- Mint Chocolate Pudding Cookies
- Hot Chocolate Cookies
- Sour Cream Cookies
- White Chocolate Gingerbread Cookies
- Grinch Sugar Cookie Bites
- Coconut Macaroons
Chocolate Crinkle Cookies
Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups powdered sugar, divided
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 5 1/4 teaspoon canola oil, or avocado oil or melted butter
- 1 1/2 oz unsweetened chocolate, chopped
- 3/4 cup light brown sugar
- 3 Tablespoon light corn syrup
- 1 1/2 teaspoon vanilla extract
- 2 large egg whites
Instructions
- In a large bowl whisk together flour, 3/4 cup powdered sugar, cocoa, baking powder and salt.
- In a small saucepan over low heat mix together canola oil and chopped unsweetened chocolate. Cook until melted, stirring constantly. Remove from heat. Let cool for 10 minutes.
- Add brown sugar, corn syrup and vanilla to the melted chocolate and stir until fully combined.
- Whisk in the egg whites until everything is well blended.
- Pour into flour mixture, stirring until just combined.
- Cover, and refrigerate for at least 2 hours, can be overnight.
- Preheat oven to 350º F.
- Roll dough into 1 inch balls. Roll balls through the remaining 1/2 cup powdered sugar. Place on a baking sheet lined with a silpat or parchment paper.
- Bake for 10 minutes, or until tops are cracked and almost set.
- Cool for 5 minutes on the pan before removing to a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We love this classic cookie! They always disappear in no time!
These are so yummy!