These chocolate crinkle cookies are classic Christmas cookies. They’re simple to make and absolutely delicious.
Plus, they have the most amazing texture and are perfect for satisfying any sweet tooth!
And no one says you have to wait until Christmas to make them.
They’re chocolate cookies, after all. Is there ever a bad time for chocolate cookies? Of course not!
So give these chocolate crinkle cookies a try. Your friends and family will love them!
Chocolate Crinkle Cookies with Powdered Sugar
Chocolate crinkle cookies are perfect for those who dislike making decisions. Ultimately, they’re cookies, but that’s not all.
They have a soft, fudgy consistency like brownies and taste almost like cake.
You’ll never have to choose between cake, cookies, and brownies again!
These rich, chewy cookies are downright delicious with delightfully crisp edges. If you love devil’s food cake, you’ll go nuts for them.
(That’s kind of what they taste like.)
They’re easy to make and have a gorgeous appearance. You’ll dust them in confectioner’s sugar before baking them.
Then, when they’re ready, they have this cracked, crinkly appearance. Trust me, everyone who tries them will love them.
How to Make Chocolate Crinkle Cookies
Making chocolate crinkle cookies is a breeze.
You need fewer than ten ingredients, most of which you likely already have in your kitchen.
Then, it’s a simple process: mix, chill, shape, and bake.
You start with the wet ingredients, mixing them together.
Then, mix the dry ingredients in a separate bowl and combine the two.
Once that’s done, cover the dough and stick it in the fridge to chill for 4 hours or so.
Finally, you remove the dough from the fridge and shape it into balls.
Cover the balls with confectioner’s sugar, and place them on the cookie sheets.
Pop the sheets in the oven and bake at 350 degrees Fahrenheit for 10 to 12 minutes.
Then, repeat the shape and bake processes until you have enough cookies.
Why Are My Chocolate Crinkle Cookies Flat?
The cookies should be thick, round, and slightly dome-shaped when ready.
If they’re flat instead, you might wonder where you went wrong.
There are three reasons this can happen.
1. You flattened the dough on the cookie sheets. Don’t do that. Instead, leave them in round ball form. If you mash them flat, they won’t bake into their perfectly plump shapes.
2. You should have added more flour. Be sure to measure your flour carefully. Also, don’t scoop into the flour container with your measuring cup. Doing so will flatten and pack the flour.
Instead, use a spoon to gently transfer flour into the measuring cup. Once the cup is full, give it a slight shake to level the top. That’ll ensure you have the right amount.
3. You needed to chill the dough longer. Remember, this dough needs to hang out in the fridge for at least 4 hours.
Skipping this step, or not leaving them in the fridge long enough, will almost guarantee flat cookies.
Tips for Making The Best Cookies
Here are a few final tips for making the best chocolate crinkle cookies:
1. I’ve said it already, but it’s important enough to repeat. Don’t skip the “chilling the dough” step! The cookie dough must stay in the fridge for at least 4 hours.
It’s an incredibly sticky dough. Trying to shape it and work with it unchilled is nearly impossible.
Plus, as I’ve already mentioned, the cookies won’t rise correctly if the dough isn’t chilled.
2. Use a small to medium cookie scoop to shape the dough. It makes it easier to work with and scoops out precisely the right amount.
3. Be generous with the powdered sugar. When covering the dough balls in powdered sugar, be sure to cover them completely.
If you can still see the dough in places, they aren’t covered well enough.
It’s better to go slightly too heavy than not heavy enough. So don’t shirk on the powdered sugar.
4. Freeze it before adding powdered sugar. If you’re going to freeze the cookie dough, do so before coating it in the confectioner’s sugar.
You can go ahead and roll it into balls, but freeze the balls pre-sugar coating.
5. Use room temperature ingredients. If you try to work with ingredients straight from the fridge, it’s harder to make these cookies.
Things just don’t mix as well when they’re cold.
So, use a little forethought, and set your ingredients out to warm up ahead of time.
6. Remember to preheat the oven. If you don’t, the cookies will take far longer to cook. Plus, they might not cook evenly or correctly.
7. Experiment with flavorings if you like. Add some cinnamon and nutmeg for spicier cookies. You could also add a minty extract or a dash of ginger.
How to Store and Freeze
If you have leftover crinkle cookies, put them in a Ziploc bag or other air-tight container.
They’ll last at room temperature for 5 days to a week. Refrigerating them will give them a few extra days.
You can also store fully baked cookies in the freezer. Use an air-tight, freezer-safe container. They should last for 2-3 months.
And remember, if you freeze the uncooked dough, do so before adding the powdered sugar.
When you’re ready to cook them, let them thaw in the fridge for 24 hours first. Then, you can bake as usual.
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