With a fudgy, melty interior loaded with chocolate chips, Chocolate Crinkle Cookies are the perfect holiday cookie for any and all chocolate lovers! If you’re looking to bake up a stellar batch of beautiful Crinkle Cookies to share this holiday season, this is the recipe for you.
In addition to a foolproof, no-chill Crinkle Cookie recipe, we’ll also uncover the secret to perfect, chewy Chocolate Crinkle Cookies, plus freezing tips for both the cookie dough and the final product!
Years and years ago, before the at-home bakery and before The Anthony Kitchen was even a though, I was gifted a book by my mother-in-law as a newlywed. It was titled Essentials of Baking, and from within that book, stemmed the foundation of my culinary career — a baker, recipe developer, and food columnist.
Some of you might be wondering how this story is at all relevant to the cookie at hand, so I’ll get straight to it: The Chocolate Crinkle Cookie recipe you’ll find here was adapted from that very book, and it was one of the first recipes I ever conquered as an at-home baker.
It’s always held a special place in my heart, and over the last decade, I’ve sold more of these cookies than I could count, and today, I’m glad to get to share one of my most prized recipes with you.
HOW TO MAKE CRINKLE COOKIES FROM SCRATCH
Crinkle Cookies made with chocolate chips and coated in powdered sugar are a soft and chewy, homemade cookie perfect for the holidays. They’re easy to make from scratch, and these, in particular, have been a fan-favorite from my kitchen for almost a solid decade now.
CHOCOLATE CRINKLE COOKIES RECIPE OVERVIEW
- Mix dry ingredients.
- Beat eggs and sugar until light and fluffy.
- Combine all ingredients.
- Scoop and roll in powdered sugar.
THE SECRET TO CHEWY CHOCOLATE CRINKLE COOKIES
Chocolate Crinkle Cookies are known for their chewy interior, but what is it that gives them that signature chewy texture? It’s mostly thanks to the eggs. If you are an experienced baker, you might have noticed this recipe calls for 3 eggs, where 2 is typically standard for a drop cookie.
The extra egg, in addition, to properly creaming the eggs and sugar, is what makes these Chocolate Crinkle Cookies perfectly chewy, gives them their beautiful height, and enables a seriously stunning “crinkle” to spread across the top.
You might find yourself tempted to move on to the next stage of the recipe before your eggs and sugar have been properly cream, but I highly encourage you to stay the course. It’s only going to take a few minutes, and the result will be a perfectly baked, chewy Chocolate Crinkle Cookie.
HOW TO KNOW WHEN EGGS AND SUGAR ARE “CREAMED”
To cream eggs and sugar, mix together on medium-high to high speed until light and fluffy. If you’re wondering if you’ve reached the “light and fluffy” stage, you probably haven’t yet. The mixture will be pale yellow and almost doubled in volume when properly creamed, and it will likely take you around 3 minutes to get there.
Note, if your Chocolate Crinkles fall flat, not creaming the eggs and sugar is probably the culprit. So taking the time to complete this step properly, really will pay off in the end.
Once your sugar and eggs are properly creamed, you’ll be in good shape to add the remaining ingredients, bringing your Chocolate Crinkle Cookie dough to completion.
NO-CHILL CHOCOLATE CRINKLE COOKIES
Many Chocolate Crinkle Cookie recipes call for chilling the dough before you can scoop and roll it into balls. Luckily, this is not one of those recipes. This recipe has been simplified to exclude both having to melt down chocolate and chilling the dough, making it an over-the-top, easy Crinkle Cookies recipe! So you can now scoop your cookie dough right away and enjoy a batch of warm, gooey cookies without all that pesky waiting.
However, because of the uptick in the egg count, this cookie dough is still slightly sticky, and there’s just no getting around it. Dusting your hands with powdered sugar will keep rolling the dough into balls a smooth and streamlined process. If you have a cookie scoop, while not necessary, it would also come in handy here.
YOU CAN FREEZE CHOCOLATE CRINKLE COOKIE DOUGH!
If you want to give yourself a serious head start (like a 2-month head start) you can absolutely do that with these cookies. You can freeze Chocolate Crinkle cookie dough balls, and pull off a batch of freshly baked chocolate cookies any day of the week, completely on a whim!
To freeze Chocolate Crinkle cookie dough, roll in powdered sugar first. Rolling the cookie dough in powdered sugar at this point (rather than directly before baking) helps to keep the cookie dough from sticking — cause remember — it is a sticky dough after all. Once coated in powdered sugar, transfer to a snug, airtight, freezer-safe container, separate each layer of cookie dough with sheets of wax paper, and seal. Bake within 2 months for best results.
EASY STORAGE TIPS FOR CHOCOLATE CRINKLE COOKIES
You can store your baked cookies in an airtight container at room temperature, and they will stay fresh for up to 3 days. However, to preserve them longer, you can also freeze Crinkle Cookies even after baking.
Once your cookies have baked and cooled, simply place them in a freezer-safe zip top bag, taking care to press out any excess air for up to 2 months. You could also freeze them in a freezer-safe, airtight storage container, just be sure the container fits the cookies snugly, and there is not a ton of room for air to circulate around them.
5 MORE COOKIE RECIPES YOU’LL LOVE
- Chocolate Drop Cookies are full of chocolate, soft, gooey, and easy to make! If you’re looking for a chocolate cookie with no chill-time required, this one is perfect!
- Thumbprint Hershey Kiss Cookies are soft and chewy, with the perfect peanut butter cookie-to-kiss ratio!
- Oatmeal Chocolate Chip Cookies are a souped-up, seriously amazing take on a classic! Instant vanilla pudding keeps these cookies insanely moist, and they are a guaranteed crowd pleaser!
- Easy Coconut Macaroons are the perfect gluten-free cookie for entertaining! They’re easy to make and freeze beautifully!
- S’mores Cookies are wonderful for the holidays, with a cookie base made to emulate the flavors of a graham cracker, topped with a gooey marshmallow and a chocolate kiss!
A foolproof, no-chill Chocolate Crinkle Cookies recipe with a fudgy, melty interior loaded with chocolate chips!
- 2 1/2 cup all-purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter melted and cooled
- 1 1/4 cup semi-sweet chocolate chips
- 3/4 cup confectioners powdered sugar
Preheat the oven to 325° and have ready a cookie sheet lined with either parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder and sea salt. Set aside until ready to use.
Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment, and mix on medium-high speed for 3-4 minutes, until pale yellow and noticeably thicker. If you do not have a stand mixer, use a large bowl and a handheld mixer. Reduce the speed of the mixer to low and add in the vanilla, followed by streaming in the melted and cooled butter.
With the mixer still on low, gradually add in the dry ingredients. Add the chocolate chips and mix once more.
Have ready a small bowl of confectioners sugar, and dust your hands with powdered sugar as well. Scoop out a heaping tablespoon of dough, roll into a ball, and press gently to flatten. Roll the cookie dough in the powdered sugar and transfer to the baking sheet, placing each about 2" apart.
Bake for 12-14 minutes. Serve and enjoy!