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Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are an easy-to-make cookie recipe that's perfect for Christmas! Made with real chocolate and coated in sugar!
Course Cookies, Dessert
Cuisine Christmas, Dessert, Holiday, Sweet, Treat
Keyword Chocolate Crinkle Cookies, Chocolate Holiday Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 40 cookies
Calories 156kcal
Author Chrissie

Ingredients

  • 3 1/2 cups all purpose flour
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 8 ounces semi sweet chocolate chopped (225 grams)
  • 4 eggs
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract

For rolling:

  • 1 cup granulated sugar
  • 1 1/2 cups powdered sugar

Instructions

  • Add the butter and chopped chocolate to a medium bowl. Microwave in 30-second increments on 50% power just until the chocolate and butter are melted. Mix them together well and set aside.
  • In a large bowl (a separate bowl), whip together the eggs and sugar until the mixture is light and fluffy (use a whisk or a hand mixer for this job).
  • Once the chocolate and butter mixture has cooled to room temperature, add it to the egg mixture along with the vanilla, mixing well.
  • Place a fine 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 1-2 hours.
  • After the dough has chilled, take it out of the fridge and let it sit at room temperature for about 20 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.
  • Place the balls on the prepared baking sheets, spacing them apart (about 12 cookies on a large baking sheet).
  • At this point you can press the balls down just slightly with something flat, or you can leave them as they are.
  • 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 minutes before removing them to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container in the freezer for up to 2 months.
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.
 

Nutrition

Serving: 1cookie | Calories: 156kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 22mg | Potassium: 75mg | Fiber: 1g | Sugar: 17g | Vitamin A: 98IU | Calcium: 19mg | Iron: 1mg