Chocolate cookies with fudgy centers rolled in powdered sugar. These chocolate crinkle cookies are simple, delicious, and perfect for the holidays.
Happy Sunday!
Less than one week left until Christmas!
We’ve been trying to enjoy the little things this holiday season. I do like that there’s less of a hustle and bustle for the holidays, but I miss seeing people. Especially at holiday parties where I get to see friends that I don’t see regularly throughout the year. Or visit family who live far away.
We ended up going around the city and visiting different houses with Christmas lights to get into the holiday spirit. Hunting down houses with Christmas lights was one of the few things we did for the holiday season. Normally, we’re visiting the gingerbread house at the Fairmont Hotel, going to the Dicken’s Christmas Fair, going to holiday parties, and visiting family and friends. Here’s hoping that next year we’ll be able to do that again.
In the meantime, since we’re just days away from Christmas, and in case you need a little cookie inspiration for homemade gifts, I’m sharing with you these chocolate crinkle cookies.
These chocolate crinkle cookies are so delicious and simple to make. They have a crisp outer edge with a fudgy center. They remind me of fudge brownies but in cookie form. They’re thick and just soo satisfying. And because they’re soo good, it’s hard to stop with just one. I ended up having to give most of them away so that I wouldn’t sit there and eat the entire batch of cookies by myself.
The hard part is waiting for the cookies to chill in the fridge for at least two hours before you can bake them. But they’re definitely worth the wait. I just used the wait time to make more cookie dough.
In a medium mixing bowl, whisk together vegetable oil and granulated sugar until combined. Add eggs and vanilla extract. Then whisk until combined.
In a small mixing bowl, whisk together flour, unsweetened cocoa powder, and baking powder until combined.
Pour the dry ingredients into the wet ingredients. Mix until all the ingredients are well combined.
Refrigerate the cookie dough for about two hours. You want the cookie dough to be as cold as possible.
Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat. Set aside for now.
Roll the cookie dough into balls. I used a cookie scooper to get similar sized cookie dough balls.
In one medium sized bowl, add granulated sugar. In another medium sized bowl, add powdered sugar. Usually it’s just powdered sugar, and that’s fine if you want to only used powdered sugar. But granulated sugar helps create more of a crinkly look on the top of the cookies. The reason for that is that the sugar draws out the moisture from the cookies which is what creates more of the crinkly top.
Roll the cookie dough ball in first the granulated sugar until covered. Then roll the cookie dough ball in powdered sugar until generously covered.
Place the powdered sugar covered chocolate cookie dough ball on the baking sheet, allowing room between each. I did about 6-8 cookie dough balls per baking sheet.
Bake the cookies for about 8-10 minutes until the edges appear crisp and the top appear crinkly.
Serve the chocolate crinkle cookies warm.
Enjoy!
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ cup granulated sugar, more as needed
- ½ cup powdered sugar, more as needed
- In a medium mixing bowl, whisk together vegetable oil and granulated sugar until combined. Add eggs and vanilla extract. Then whisk until combined.
- In a small mixing bowl, whisk together flour, unsweetened cocoa powder, and baking powder until combined.
- Pour the dry ingredients into the wet ingredients. Mix until all the ingredients are well combined.
- Refrigerate the cookie dough for about two hours. You want the cookie dough to be as cold as possible.
- Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat. Set aside for now.
- Roll the cookie dough into balls. I used a cookie scooper to get similar sized cookie dough balls.
- In one medium sized bowl, add granulated sugar. In another medium sized bowl, add powdered sugar. Usually it’s just powdered sugar, and that’s fine if you want to only used powdered sugar. But granulated sugar helps create more of a crinkly look on the top of the cookies. The reason for that is that the sugar draws out the moisture from the cookies which is what creates more of the crinkly top.
- Roll the cookie dough ball in first the granulated sugar until covered. Then roll the cookie dough ball in powdered sugar until generously covered.
- Place the powdered sugar covered chocolate cookie dough ball on the baking sheet, allowing room between each. I did about 6-8 cookie dough balls per baking sheet.
- Bake the cookies for about 8-10 minutes until the edges appear crisp and the top appear crinkly.
- Serve the chocolate crinkle cookies warm.
This is perfect timing. I’m baking cookies for my grandchildren and wondered what I’d make next. You solved it for me! Thank you. I always enjoy your recipes.
I hope you’ll like these cookies!
I do. They’re delicious and easy to make
Hope you can manage to enjoy your holidays even though gatherings are limited right now. Thanks for all your sharing over the years!
Happy Holidays!