The Best Chocolate Crinkle Cookies are my first Holiday cookie of this season! A Classic cookie that has should be on everyone Christmas Cookie platter! The chocolatey interior and the confectioner sugar exterior is one of my most popular Holiday cookies! To be honest, it is requested year-round and after you make it, you will know why! #ChristmasCookies
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
As many of you know I have had in the past a love/hate relationship with baking! I have spent a lot of time working on my baking skills! I have to say, I am now a baking fan! When I am upset, I cook! Last week, upset about something, I found myself instead of making 2 roast chickens and a pot roast, I baked. Experimenting with a cookie recipe for Christmas Cookie week, snickerdoodles!
The hubs said next time, one roast chicken and snickerdoodles would be even better! Everyone’s a comedian!
I have to thank you all! My baking recipes are quite popular recipes for 2018. To name a few, my Old Fashioned Coconut Custard Pie, Italian Rainbow Cookies and Rugelach are a few of my most popular recipes!
Why I love making Chocolate Crinkle Cookies
The love/hate relationship with baking came because I don’t love to follow directions! I like to cook with whatever is around. Baking, as you know, precise, down to weighing the ingredients! So precocious me as a child, I just wanted to do my thing.
My Nana baked Irish Soda Bread the same way, no recipe, just a feel for it! So that is how I baked for a long time! You can imagine the many disasters!
Back to Chocolate Crinkle Cookies, I started making these in high school. I think the original recipe came from a local paper. So here’s the thing, I experimented and added things, chocolate chips, espresso powder, cinnamon, extracts swapped unsalted butter for veggie oil and the cookie tasted great and my family and friends loved the cookie! Thus my love of the delicious Chocolate Crinkles Cookie Recipe.
Now my baking daughter, Deirdre loves to bake them and she puts her own spin to these for cookies!
As it is Christmas Cookie week for myself and a bunch of my blogging friends! I am happy to say our sponsors this year are amazing! and drop into white granulated sugar then into confectioners sugar. Place cookie onto lined cookie sheet. Cookies should be 2-inches apart, about 9 cookies per tray.
Chocolate Crinkle Cookie Recipe FAQs
What are Chocolate Crinkle Cookies?
The most chocolatey cookie that is rolled and confectioners sugar before it is baked. Results are a delicious chocolate cookie with cracks or crinkles in the cookie. If you haven’t had a chocolate crinkle, change that today! Delish!
Can Crinkle Cookies be frozen before baking?
Yup! Place the rolled cookies, without confectioners sugar on a cookie sheet in the freezer for about 30 minutes. This sets the shape of the cookie. The cookies can be frozen for up to 6 months, well sealed. I defrost a few at a time or the whole batch in the fridge. Coat in confectioners sugar and bake. YUMMY!
Can I freeze these Chocolate Crinkle Cookies after they have baked?
Absolutely. The baked cookie can be frozen after these being baked. Layer the cookies with wax paper in between layers. Use a freezer bag, lay cookies in the bag on a baking tray in the freezer for about 30 minutes so cookies don’t freeze together.
How long can I keep Chocolate Crinkles after they have baked?
Keep the crinkle cookies well covered in a storage tin. They don’t last long in my house. My Mom says they keep well covered for about 2 weeks.
Why does this Chocolate Crinkle Recipe use both granular sugar and confectioners sugar?
- A great article about crinkle cookies by American Test Kitchen, yes I read cookie articles, suggested using both granular and confectioner sugar. Granular sugar draws out the moisture and the cookie has more cracks and looks pretty.
- Personally, the extra roll in granulated sugar puts these over the top delicious.
Tips to Make The Best Chocolate Crinkle Cookie Recipe:
- Bake the crinkle cookies at room temperature. This ensures they spread correctly to get create crinkles.
- If you don’t get a lot of crinkling in your cookies, the batter may have not yet been at room temperature.
- Use both baking soda and baking powder to get height on my crinkle cookie.
- A scoop to measure cookie batter to be rolled ensures same size cookies.
- A combo of rolling the dough in granulated sugar and then confectioners sugar gives great texture to crinkle cookies.
- Adding espresso powder to the mix adds an amazing depth of flavor to these yummy crinkle cookies.
How to Make Chocolate Crinkle Cookies:
- Melt chocolate and butter in a double boiler or in a microwave set aside.
- Add to a small bowl app-purpose flour, salt, baking powder, baking soda, and cocoa powder, set aside.
- In a large bowl, add white and light brown sugar.
- Add in the eggs into the sugar mixture and beat with a hand mixer on a low speed for about one minute.
- Blend into the egg mixture vanilla extract espresso powder, and vanilla extract.
- Mix ingredients well.
- Blend in the flour mixture.
- Refrigerate for at least 2 hours or overnight.
- Place white sugar in one bowl and confectioners sugar in a second bowl
- Use a scoop for the dough to pick up dough balls.
- Drop into white sugar and cover dough, then do the same in confectioners sugar.
- Place cookies onto lined cookie sheet. I use a Silpat.
- Bake 5 minutes middle rack, turn rack and bake another 5-7 minutes.
- Remove cookies, let cool and serve.
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Chocolate Crinkle Cookies
Delicious classic chocolate cookies with a sugary exterior. These chocolate crinkles cookie recipe is always a hit! Perfect any time of year! A must on any Holiday cookie tray!
Love these chocolate crinkle cookies recipe, it would be awesome if you give it a 5-star rating and share comments below!
Chocolate Crinkle Cookies
Melted Chocolate Mixture
- ½ cup unsalted butter
- 4 squares unsweetened baking chocolate
- 1 cup granulated white sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 ½ teaspoon Addams vanilla extract Note 2
- 1 teaspoon espresso powder
- ⅓ cup sugar
- 1 cup confectioners sugar
How to Melt Chocolate
- In a double boiler over medium heat, add butter and chocolate to top pot. Stir occasionally until mixture is melted and blended. Set aside. Alternative: Combine butter and chocolate in a microwavable bowl. melt mixture in the microwave, follow microwave instructions. Set mixture aside.
- To a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set bowl aside.
- In a large bowl, blend white sugar, and brown sugar. Add in 4 eggs. Use a hand mixer to blend well, about 1 ½ minutes. Add in vanilla extract and espresso powder. Blend about 15 seconds to mix ingredients. Add in the butter/chocolate mix to bowl. Blend again another 15-30 seconds to mix ingredients well.
- Fold in ⅓ flour mixture into the wet ingredients. Use a wooden spoon to gently fold ingredients together. Do the same two more times, folding flour into wet ingredients blend. Once all ingredients mixed. Place bowl in the fridge covered with foil or lid for at least 3 hours or overnight.
How to Make Chocolate Crinkle Cookies
- Preheat oven to 350 degrees. Use a Silpat or parchment paper on a large baking sheet.
- Have your two bowls of sugar for sugar coating ready for your rolled cookie dough.
- Remove dough from fridge. Use a scoop to roll dough. If freezing before baking, see Note 5.
- Place cookies into white granulated sugar then into confectioners sugar. Place cookie onto lined cookie sheet. Cookies should be 2-inches apart, about 9 cookies per tray.
- Place baking tray on center rack in oven for 5 minutes. Flip tray around ((front row is now in the back of the oven) for another 5 -7 minutes. (Note 3)
- Once cookies are baked, remove and place on a cooling rack. Once cooled, cookies can be stored well-covered unrefrigerated for at least 2 weeks.
- any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
#ChristmasCookiesWeek Monday Recipes
- Ach Tannebaum’ Iced Sugar Cookies by Culinary Adventures with Camilla
- Brown Sugar Ornament Cookies by Jolene’s Recipe Journal
- Butter Pecan Nuggets by Grumpy’s Honeybunch
- Candy Cane Cookies by Palatable Pastime
- Chocolate Crinkle Cookies by Everyday Eileen
- Chocolate Dipped Peppermint Cookies by Tip Garden
- Chocolate Espresso Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chocolate Snowball Cookies by Hardly A Goddess
- Chocolate-Cherry Snowballs by Red Cottage Chronicles
- Christmas Macarons by A Day in the Life on the Farm
- Christmas Rosette Sugar Cookies by Love and Confections
- Christmas Sprinkle Cookies by Soulfully Made
- Christmas Sprinkle Pudding Cookies by Jonesin’ For Taste
- Classic Spritz by Books n’ Cooks
- Cookie Butter Chocolate Chip Cookies by Kelly Lynn’s Sweets and Treats
- Dark Chocolate Coffee Crinkle Cookies by Daily Dish Recipes
- Delicious Cookies by Corn, Beans, Pigs & Kids
- Frostbite Cookies by Cooking With Carlee
- Frosted Chocolate Cherry Almond Bars by Yumgoggle
- Ginger Crinkle Cookies by Bear & Bug Eats
- Gingerbread Macaron by A Kitchen Hoor’s Adventures
- Hot Chocolate Cookies by Family Around The Table
- Oatmeal Chocolate Chip Skillet Cookie by Caroline’s Cooking
- Oatmeal Rolled Sugar Cookies by House of Nash Eats
- Peppermint Cookie Dough Truffles by Cindy’s Recipes and Writings
- Peppermint Meltaways by Hezzi-D’s Books and Cooks
- Peppermint Pizzelles by Girl Abroad
- Sour Cream Decorated Cookies by The Freshman Cook
- Spiced Chocolate Molasses Cookies by Karen’s Kitchen Stories
- The Best Soft Sugar Cookies by The Saucy Fig
- Vegan Frosted Sugar Cookie Bars by The Baking Fairy
- White Chocolate Dipped Gingerbread Shortbread by Kate’s Recipe Box
Prize Package #1:
From Adams Extracts comes a selection of baking delights including their prize-winning pound cake mix, pure vanilla extract, pure peppermint extract, double strength pure vanilla extract, pound cake flavor extract and vanilla cinnamon sugar.
Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla was sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams, whose imagination was stirred by his wife’s yearning for a flavoring that wouldn’t bake or freeze out, announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted.
Prize Package #2:
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YumGoggle is giving away a variety of holiday and Christmas cookie cutters. The winner of this prize package will receive a sleigh, large ornament and two cookie cutter sets. The first is a mug/ sweater set called Ugly Sweater Specialty Cookie Cutter Set and the second is a Santa/ reindeer set called North Pole Specialty Cookie Cutter Set. Each set includes 2 cookie cutters, 2 templates, 2 instruction cars and 4 bonus templates.
The YumGoggle gallery features food photography from contributors around the world. If you’re looking for a recipe, chances are you’ll find it on YumGoggle. The photos not only whet your appetite but you can easily find the recipes by clicking the photo.
Prize Package #3:
The winner of this Sprinkle Pop prize package will get their choice of 3 sprinkle varieties, at $35.00 value. Winner will be contacted by or need to contact Sprinkle Pop for fulfillment.
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Prize Package #4:
One winner will receive an 11 ⅝ inch x 16 ½ inch Silpat® baking mat which is perfect for all of your cookie baking throughout the year. Reduces the need for parchment and is reusable.
The original silicone baking mat made from a dedicated silicone with reinforced fiberglass mesh. Nothing sticks to Silpat® which means you’ll spend less time cleaning and more time enjoying your baking creations. Silpat® replaces the need for butter, grease, oils, and sprays.
- Multi-purpose non-stick silicone baking and pastry mat.
- No cooking sprays, oils or parchment paper needed.
- Not to be used as a cutting surface.
- Can be used in the oven, microwave, and freezer.
Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.