It’s not even Christmas with Chocolate Crinkle Cookies! They are just a classic. Chocolate Christmas cookies are a must on your cookie plate; they always seem to disappear first. This recipe is ultra fudgy and decadent because we’re using cocoa AND baking chocolate! Originally published December 5, 2018.
Table of Contents
- How to make Chocolate Crinkle Cookies
- Why We Love these Fudgy Chocolate Crinkle Cookies
- Fudgy Crinkle Cookies
- Best Fudgy Chocolate Crinkle Cookies Ingredients
- How to make this Chocolate Crinkle Cookies Recipe
- Chocolate Crinkle Cookie Storage
- Fudgy Chocolate Crinkle Cookie Recipe FAQs
- More chocolate cookies you will love!
- Fudgy Crinkle Cookies Recipe
Does anyone have any good reasons to explain why our Elf on Shelf has not moved in like 3 nights? Let’s not mention the fact that it’s only December 5, and he only showed up at the beginning of the month.
Every day we have to come up with a new excuse. “It’s a long way to the North Pole…” “There must have been a snow storm…” I think we’re slowly crushing our kid’s spirits. Also, Truman told me about a friend of his who’s Elf was OUTSIDE one morning, and one elf who brought them hot chocolate, and another who was swimming in a mini pool of marshmallows. Can you Other Moms stop being so darn creative already?? I can’t even remember to move mine, let alone come up with adventurous/naughty things for him to do.
But at least I can play the cookie card. Next time they wake up to Elfie in the same exact spot maybe I’ll just tell them we’re having these Chocolate Crinkle Cookies for breakfast, and they’ll forget all about it. Right?? Mom of the year right here.
How to make Chocolate Crinkle Cookies
Everyone has had a chocolate crinkle cookie, right?? These cookies are ubiquitous around the holidays, and with good reason! They are the ultimate in fudgy chocolate decadence. Chocolate just never lets you down, you know?
Lots of recipes for these cookies call for doctoring up a cake mix, like the cookies for these Homemade Oreos. NO thank you. Cake cookies are good if they are smeared with vanilla buttercream, or have something else going on, but in my opinion when you eat them straight-up, they are nothing to write home about.
These cookies are from scratch deliciousness. There are tons of different recipes for Chocolate Crinkle Cookie out there, but I created one that uses REAL chocolate, plus cocoa powder on top of it. They are ultra chocolate-y and ultra fudgy.
We’re also using oil in these cookies, instead of butter. Don’t worry, you will not miss the flavor. The chocolate in this recipe really does take care of you. Actually, the ingredients for this recipe resemble a brownie more than they do a cookie. I just realized that. NOT COMPLAINING. That’s what makes them so fudgy! Oil and real chocolate ftw.
These chocolate crinkle cookies are really delicate when they come out of the oven. They are supposed to be pretty soft when you take them out. If you let them cool on the pan for 5-10 minutes, they will firm up. They are PERFECT.
Anyone else struggle to find something fun to do with your elf on the shelf every night before Christmas? I’m terrible at it but I love pulling this cookie card in a pinch!
Next time they wake up to Elfie in the same exact spot maybe I’ll just tell them we’re having these Chocolate Crinkle Cookies for breakfast, and they’ll forget all about it. Right?? Mom of the year right here.
Why We Love these Fudgy Chocolate Crinkle Cookies
Today we’re talking fudgy. We’re talking decadent. We’re talking over the top. Why use just cocoa powder when we could use chocolate too? I absolutely love the kind of dessert that requires you to check the fridge for milk before you even think about making it. These cookies are a mouthful of rich sweet classic goodness and you will need a full glass of cow alongside.
Fudgy Crinkle Cookies
Everyone has had a chocolate crinkle cookie, right?? These cookies are ubiquitous around the holidays, and with good reason! They are the ultimate in fudgy chocolate decadence. Chocolate just never lets you down, you know?
Lots of recipes for these cookies call for doctoring up a cake mix, like the cookies for these Homemade Oreos. NO thank you. Cake cookies are good if they are smeared with vanilla buttercream, or have something else going on, but in my opinion when you eat them straight-up, they are nothing to write home about.
Best Fudgy Chocolate Crinkle Cookies Ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
Unsweetened baking chocolate
Sugar
Powdered sugar
Unsweetened cocoa powder
Eggs
Vanilla
Flour
Baking powder
Kosher salt
These cookies are from scratch deliciousness. There are tons of different recipes for Chocolate Crinkle Cookie out there, but I created one that uses REAL chocolate, plus cocoa powder on top of it. They are ultra chocolate-y and ultra fudgy.
We’re also using oil in these cookies, instead of butter. Don’t worry, you will not miss the flavor. The chocolate in this recipe really does take care of you. Actually, the ingredients for this recipe resemble a brownie more than they do a cookie. I just realized that. NOT COMPLAINING. That’s what makes them so fudgy! Oil and real chocolate ftw.
How to make this Chocolate Crinkle Cookies Recipe
Here’s a quick overview of how to make these. Scroll down to the recipe card, below, for complete instructions and tips!
- In a small bowl, break the unsweetened chocolate bar into chunks. Microwave in 30 second increments until mostly melted with some lumps, then stir until smooth. Set aside to cool slightly.
- In a large bowl or stand mixer, add granulated sugar, powdered sugar, and unsweetened cocoa powder. Whisk together. Add oil and beat well, scraping sides.
- Beat in the melted chocolate, then the eggs, then the vanilla
- Add the flour but don’t stir it in yet. Use a small spoon to stir the baking powder and salt into the top of the flour.
- Beat the dry ingredients into the wet ingredients until just combined. Scrape the sides and bottom of the bowl. Don’t over mix but make sure all the white streaks are gone.
- Cover the dough and chill completely.
- Preheat your oven to 350 degrees F. Prepare a few baking sheets with parchment paper or silicone baking mats.
- Add some powdered sugar to a shallow bowl. Shape the dough into balls and roll each ball in the powdered sugar, coating well.
- Place each ball on the prepared baking sheets.
- Bake at 350 for 9-12 minutes, then let the cookies set up on the pan. Use a spatula to remove the cookies to a cooling rack to cool completely.
These chocolate crinkle cookies are really delicate when they come out of the oven. They are supposed to be pretty soft when you take them out. If you let them cool on the pan for 5-10 minutes, they will firm up. They are PERFECT.
Chocolate Crinkle Cookie Storage
Chocolate crinkles can be stored on the counter for 3-5 days or however long they last (probably less than that if you’re like my family). After that I recommend freezing them (for up to 3 months). The powdered sugar coating will be less intense after freezing. If you prefer, you can freeze unbaked dough balls and roll them in powdered sugar after defrosting, right before baking. Just pop the dough balls on a sheet pan for 30 minutes in the freezer, then put them in a freezer ziplock bag to pull out and bake when the craving strikes.
Fudgy Chocolate Crinkle Cookie Recipe FAQs
Rolling a cookie in sugar makes it crinkle. The sugar sucks the moisture from the surface of the cookie, so it’s super dry, and that makes it crack. This is why you’ll see a similar effect here, with powdered sugar, as you do with Molasses Cookies, which are rolled in granulated sugar.
There are two main suspects in an un-cracked cookie case. The first is your baking powder. If it’s expired, you’re going to have problems. Label it when you open it – if it’s been open for more than 3 months, throw it away. The second is a cool oven. If you put the cookies in before the oven has fully heated, you may not get those distinct crinkles. Be patient, it’s worth it!
Some cookies are made of a thick, rich dough that requires flattening before baking. Think peanut butter cookies, for example. These chocolate crinkles don’t require flattening–they’ll do all the spreading out and cracking they need to on their own.
Dry crinkles, nooooooo!
There are three potential reasons you’re crying real tears over the baking pan right now.
You over mixed the dough. As soon as the white streaks of flour have disappeared into the dough, you’re done. “Until just combined” means until just barely combined.
You added too much flour. I always use the “fluff and scoop” method. Use a spoon to fluff up the flour in the bag, then gently spoon it into your measuring cup until it’s overflowing. Level off the top with a knife.
You over baked the cookies. As soon as the shine disappears from the center of the cookie and it’s covered in crackles, it’s time to pull them out. The cookies will be very soft and will need 5-10 minutes to set up on the pan before you can move them to a cooling rack.
Don’t forget these other classic Christmas cookies!
Dipped Chocolate Peppermint Cookies << I’m drooling over here…
The Best Bakery Style Double Chocolate Chip Cookies << chocolate OVERLOAD
Chocolate Crinkle Cookies (Ultra Fudgy) << You know you can’t say no to these when they’re out on a plate
Perfectly Soft and Chewy Molasses Cookies << I’m in love with these. Also check out Ginger Molasses Sandwich Cookies, it is my absolute favorite.
Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)
More chocolate cookies you will love!
30 Minute Chewy Chocolate Chip Cookies << Can’t go wrong with a quick classic!
Soft Chocolate Cookies with Peanut Butter Frosting << Yes, they ARE as good as they sound.
Peanut Butter Chip Chocolate Cookies << Yet one more way to to PB + Chocolate!
Double Chocolate Peppermint Surprise Cookies from Taste and Tell
Perfect Paleo Double Chocolate Cookies from Texanerin
Flourless Chocolate Mudslide Cookies from My Gluten Free Kitchen
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Fudgy Crinkle Cookies
Ingredients
- 4 ounces Unsweetened Baking Chocolate
- 1 & 1/2 cups granulated sugar
- 1/2 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup vegetable oil, I like using Light Olive Oil*
- 4 large eggs
- 2 teaspoons vanilla
- 2 cups flour, spooned and leveled
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 & 1/2 cups powdered sugar, (or more) for rolling dough
Instructions
- In small bowl, break the unsweetened chocolate bar into chunks. Microwave in 30 second increments until mostly melted with some lumps, then stir until smooth. (Chocolate scorches easily, so make sure to check on it often.) Set aside to cool slightly.
- In a large bowl or stand mixer, add 1 and 1/2 cups granulated sugar, 1/2 cup powdered sugar, and 1/3 cup unsweetened cocoa powder. Whisk together.
- Add 1/2 cup oil and beat well, scraping sides.
- Beat in the melted chocolate.
- Beat in the 4 eggs one at a time, making sure each on gets incorporated well.
- Add 2 teaspoons vanilla and beat.
- Add the 2 cups of flour but don’t stir it in yet. Make sure you spoon and level the flour!
- Use a small spoon to stir the 2 teaspoons baking powder and 3/4 teaspoon kosher salt into the top of the flour.
- Beat the dry ingredients into the wet ingredients until just combined. Scrape the sides and bottom of the bowl. Don’t over mix but make sure all the white streaks are gone.
- Cover the dough and chill completely, it should take about 2 hours.
- Preheat your oven to 350 degrees F. Prepare a few baking sheets with parchment paper or silicone baking mats.
- Add some powdered sugar to a shallow bowl. Shape the dough into 1 and 1/2 inch balls, about the size of a walnut. Roll each ball in the powdered sugar, coating well.
- Place each ball on the prepared baking sheets with about 2 inches in between each one.
- Bake at 350 for 9-12 minutes. The cookies should look crackly and be set on the edges, but may still be quite soft. A tiny bit of shine in the center is okay, but not much.
- The cookies will need at least 5-10 minutes to set up on the pan. These cookies are pretty delicate.
- Use a spatula to remove the cookies to a cooling rack to cool completely. Eat these with lots of milk and DON’T breathe in when you take a bite, or you will inhale powdered sugar and choke half to death ;)
I made these twice so far – the first time because I haven’t had an amazing chocolate crinkle cookie in a while and I couldn’t believe I made the most PERFECT one in my kitchen! The second time was a valentines potluck and my friends and coworkers LOVED them!! So thank you for this recipe, it became my #1 favorite cookie of all time🩵
Oh Madai I’m so happy to hear you loved these! I made these again over Christmas and forgot how much I love them. Thanks so much for chiming in with your review, that means so much to me!
Will these cookies ship well?
Hi Jeni! Yes I think so! I would freeze them after baking to make sure they are good and sturdy. Then package them well so that when you shake the box they don’t move, use lots of bubble wrap! Enjoy!
Does this come out crunchy on top and soft inside? I wanna try this and I want my crinkles with a hard crust. Thank you :)
Hi Gail! The cookies are slightly crispy on the outside and soft in the center!
how do i know if the cookies are ready by 10to12 minutes? do i need to stick a toothpick and if it comes out clean it is good? or i don’t need to do that? because mine came out dry on the inside
Hi Twinkle! The cookies should look crackly and be set on the edges, but may still be quite soft. A tiny bit of shine in the center is okay, but not much. The recommended bake time is 9-12 minutes. I’m sorry they came out dry! Is it possible your flour was packed?
These cookies are amazing! They are my new favorite Christmas cookie!
So happy to hear that Emily!! Tis the season for cookies :) Thank you so much for reviewing!!
Hi Karen! I love your blog! Your posts are always so entertaining, hilarious even :) And every recipe I’ve made of yours has come out perfect! Thanks so much! Have a question though. What if I only have Sweet Chocolate for the Baking Chocolate in this recipe? I have unsweetened cocoa. But my chocolate is Baker’s German’s Sweet Chocolate. Can I use this and would I need to reduce the sugar in the recipe? Thanks so much.
Hey Jennifer! Thank you so much! I’m so happy you are liking the blog, and not just the recipes :) Makes me to happy to hear that. Now about your question, sorry it has taken me so long to get back to you, did you already try it? And yes, since the chocolate you have is sweetened, I would cut the sugar. I would probably cut 1/2 cup of granulated sugar. Let me know how it goes!
I put an alarm on my phone to go off around 10:30 pm, the kids should be in bed by then. And that way I didn’t forget to move the Elf!! Worked for us!! Hopefully it will help with you.
Oh my gosh, I meant to write about that in the first place! I DO have a reminder on my phone and every night Eric and I sit in our living room and the alarm goes off and we’re both like, yeah we’ll do that. in just a minute. and then we don’t!! We’re so lame haha!!
I just want to thank you for posting cookie recipes so often. You are making my life so much easier!! My Christmas baking will be a star thanks to you, Karen.
Ah I’m so happy to hear that Pamala! Sometimes I wonder if I’m overloading everyone at the holidays :) I hope you are enjoying being in the kitchen!!