Easy Chocolate Crinkle Cookies | Fudgy Holiday Favourite Anyone Can Bake
By Rebecca St.Clair
Make your holiday baking extra special with these Easy Chocolate Crinkle Cookies!. Delicately crisp on the outside, gooey in the middle, and coated in a dusting of powdered sugar. This festive cookie recipe uses simple pantry ingredients and delivers bakery-style results every time. Perfect for Christmas baking, gifting, or cozy weekend treats.
If you’re looking for an easy chocolate cookie recipe, these cookies are perfectly soft and chewy. Simple, quick, and irresistibly fudgy, they’re ideal for baking with kids and adding to your holiday cookie lineup.
With rich cocoa flavour, crackly tops, and chewy centres, this Christmas classic is a must-bake, perfect for beginner bakers! They’re simple, delicious, and full of nostalgic Christmas charm. A crowd-pleasing easy holiday dessert!
Why You’ll Love This Recipe
Quick and Easy – These cookies mix up quickly and easily. A perfect beginner-friendly cookie.
Fudgy – Rich and fudgy, these cookies taste like a cookie with a brownie centre.
Classic cookie – Soft cookie with that classic white crinkle crust.
How to store Chocolate Crinkle Cookies
Room Temperature
- Allow the cookies to cool to room temperature.
- Place a sheet of parchment paper between layers to prevent sticking.
- Store in an airtight container for up to 5 days.
Fridge
- Allow the cookies to cool to room temperature.
- Place in an airtight container.
- Store in the fridge for up to 1 week.
- Let cookies come back to room temperature before serving.
Freezer
- Place cooled cookies on a baking sheet and freeze until solid.
- Transfer to a freezer bag or airtight container.
- Freeze for up to 3 months.
To freeze unbaked dough balls:
- Roll dough into balls before coating in powdered sugar.
- Freeze solid on a tray, then transfer to a bag.
- When ready to bake, thaw slightly, roll in powdered sugar, and bake as usual.
Substitutions for Chocolate Crinkle Cookies
Cocoa powder – Substitute cocoa powder for the powdered sugar in this recipe. This will give a subtle dark powdered crust and a less sweet taste. Cocoa powder can also be substituted for the baker’s chocolate in this recipe.
To substitute cocoa powder for baker’s chocolate,
- Use 3 Tablespoons of cocoa powder per ounce of chocolate.
- Add 1 tbsp of melted butter/oil to the wet ingredients for each ounce of chocolate you’re replacing.
Coating – Granulated sugar, coconut sugar (or other sugar alternatives), small sprinkles, or cinnamon sugar can all be used as a coating alternative for these cookies.
Ingredients
Unsweetened chocolate – Use unsweetened bakers chocolate for a rich fudgy taste.
Butter – Unsalted butter is best for this recipe.
Sugar – Use a combination of white and brown sugar.
Eggs – For a soft and fudgy texture.
Vanilla – Flavour.
Salt – Flavour.
Baking powder – For lift and rise.
Flour – Use all-purpose flour for this recipe.
Powdered sugar – To coat the outside of the cookie. This can be replaced by cocoa powder for a different flavour and appearance.
How to Make Chocolate Crinkle Cookies
- In a small sauce pot, melt together 1/2 cup of butter with 5 oz of unsweetened baker’s chocolate. Set aside for it to cool to warm or room temperature.
- In a bowl, whisk together 2 cups of flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside.
3. In a large bowl, beat together 4 eggs, with 1 cup of white sugar, and 1 cup of brown sugar. Scrape down the bottom and sides of the bowl.
4. Mix in 1 teaspoon of vanilla extract and beat until the mixture is creamy.
5. To the wet ingredients, add the melted chocolate and mix until smooth.
6. Mix in half of the dry ingredients, until absorbed.
7. Scrape down the bottom and sides of the bowl. Then mix in the rest of the dry ingredients, until smooth.
8. Cover and chill 1-2 hours.
9. Preheat oven to 350 °F (180°C).
10. Roll about 1 Tablespoon of dough into a ball and roll the dough ball to coat in powdered sugar.
11. Place the powdered dough ball onto lined baking sheets.
12. Bake in the preheated oven for 12 – 15 minutes.
13. Remove from the oven and allow to cool on the tray 5 minutes, before removing to a wire rack to cool completely.
Chocolate Crinkle Cookies
These cookies are perfectly soft and chewy. Simple, quick, and irresistibly fudgy, they’re ideal for baking with kids and adding to your holiday cookie lineup.
Ingredients
- 1/2 cup unsalted butter 115 g
- 5 oz unsweetened baker's chocolate 140 g
- 2 cups all-purpose flour 300 g
- 1 1/2 teaspoons baking powder 7 g
- 1/2 teaspoon salt 2 g
- 4 eggs
- 1 cup white sugar 200 g
- 1 cup brown sugar 200 g
- 1 teaspoon vanilla extract 5 ml
- 1/4 cup powdered sugar 32 g
Instructions
- In a small sauce pot, melt together 1/2 cup of butter with 5 oz of unsweetened baker's chocolate. Set aside for it to cool to warm or room temperature.
- In a bowl, whisk together 2 cups of flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside.
- In a large bowl, beat together 4 eggs, with 1 cup of white sugar, and 1 cup of brown sugar. Scrape down the bottom and sides of the bowl.
- Mix in 1 teaspoon of vanilla extract and beat until the mixture is creamy.
- To the wet ingredients, add the melted chocolate and mix until smooth.
- Mix in half of the dry ingredients, until absorbed.
- Scrape down the bottom and sides of the bowl. Then mix in the rest of the dry ingredients, until smooth.
- Cover and chill 1-2 hours.
- Preheat oven to 350 °F (180°C).
- Roll about 1 Tablespoon of dough into a ball and roll the dough ball to coat in powdered sugar.
- Place the powdered dough ball onto lined baking sheets.
- Bake in the preheated oven for 12 - 15 minutes.
- Remove from the oven and allow to cool on the tray 5 minutes, before removing to a wire rack to cool completely.
Notes
In place of powdered sugar, the dough can be rolled in cocoa powder for a darker less sweet cookie.
Nutrition Information
Yield
50Serving Size
1Amount Per Serving Calories 119Total Fat 3gSaturated Fat 2gUnsaturated Fat 1gCholesterol 21mgSodium 64mgCarbohydrates 21gFiber 0gSugar 13gProtein 2g
Nutrition information isn't always accurate.
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