Chocolate Crinkle Cookies

An easy chocolate Christmas cookie recipe, these Chocolate Crinkle Cookies are crispy on the outside and soft & fudgy on the inside. They're the perfect holiday cookie!

Course Cookies, Dessert

Cuisine Christmas, Dessert, Holiday, Sweet, Treat

Keyword Chocolate Crinkle Cookies, Crinkle Cookies

Prep Time 20

Cook Time 10

Chilling Time 2

Total Time 2 30

Servings cookies

Calories 123kcal

Author Chrissie

Equipment

Ingredients

1 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/4 cup brown sugar
1 teaspoon espresso powder optional
4 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt

For rolling:

3/4 cup granulated sugar
3/4 cup powdered sugar

US Customary - Metric

Instructions

In a mixing bowl, sift together the cocoa powder, granulated sugar, brown sugar, and espresso powder.
Add the oil and vanilla and mix well with a hand mixer or stand mixer until well combined.
Add the eggs one at a time, mixing well on medium-high speed after each addition. Be sure to scrape down the bowl.
Place a fine mesh sieve over the bowl and add the flour, baking powder and salt, sifting it as you add it to the chocolate mixture.
Mix everything together well, just until combined and the flour disappears.
Cover the bowl with plastic wrap or a lid and refrigerate for about 2 hours.
After the dough has chilled, take it out of the fridge and let it sit at room temperature for about 20-30 minutes.
Preheat your oven to 350 degrees Fahrenheit.
Prepare one or two baking pans by lining them with parchment paper.
Using a spoon or a cookie scoop, scoop out the dough by the tablespoon and roll each spoonful in your hands to create a ball.
Dip the balls in the granulated sugar, and then in the powdered sugar, until completely coated.
Place the balls on the prepared baking sheets, spacing them apart (about 12 cookies on a large baking sheet).
Bake at 350 degrees Fahrenheit for about 9-10 minutes.
Remove the pans from the oven and let the cookies cool on the pan for at least 5-10 minutes before removing them to a wire rack to cool completely.

Notes

Storage Instructions

These cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

Make-Ahead Instructions

To make these cookies ahead of time, make the dough up to 2 days ahead and store in the fridge (in an airtight container). Before scooping, rolling and baking, simply let the dough sit at room temperature for about 20-30 minutes.

Freezer Instructions

To freeze these cookies, place them in an airtight container with layers of parchment paper between them. To prevent condensation when thawing, let them thaw in a single layer. This will prevent the powdered sugar from disappearing as they thaw.

Nutrition