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There’s just something magical about the holidays, isn’t there? For me, it all starts with the smell of baking! Creating a festive cookie platter is practically a family Olympic sport at my house, and nothing says “holiday cheer” quite like a plate full of beautiful, snowy chocolate crinkle cookies. I’ve been making these classic chocolate crinkle cookies for years, and they’re just so wonderfully easy to whip up, even when life gets a little chaotic. My grandmother used to make a crumbly version, but these? These have that perfect soft, chewy center and that gorgeous crinkly top dusted with powdered sugar. They’re a surefire hit, every single time! You can read more about my kitchen adventures here.
- Why You'll Love These Chocolate Crinkle Cookies
- Gather Your Ingredients for Chocolate Crinkle Cookies
- How to Make Chocolate Crinkle Cookies: Step-by-Step
- Tips for Perfect Chocolate Crinkle Cookies
- Frequently Asked Questions About Chocolate Crinkle Cookies
- Nutritional Information for Chocolate Crinkle Cookies
- Share Your Holiday Baking Creations!
Why You’ll Love These Chocolate Crinkle Cookies
Seriously, these cookies are a total win for holiday baking! Here’s why they’ll become your new go-to:
- Super Easy to Make: Even if you’re new to baking, you can totally nail these! The steps are straightforward, and they come together so quickly.
- Irresistible Chocolate Flavor: They’ve got this rich, deep chocolate taste that’s not too sweet and just melts in your mouth. Yum!
- Festive & Pretty: That dusty white powdered sugar coating against the dark chocolate? It looks so festive and totally screams holiday party! They’re perfect for sharing.
- Soft & Chewy Texture: Forget dry, crumbly cookies. These are perfectly soft and chewy – exactly what you want in a classic cookie.
Gather Your Ingredients for Chocolate Crinkle Cookies
Alright, let’s get our cookie-making station set up! You don’t need anything super fancy for these beauties, just some everyday pantry staples. Trust me, having everything ready to go makes the whole process so much smoother, especially when you’re juggling a million things during the holidays. Here’s what you’ll need to gather for your classic chocolate crinkle cookies:
For the Cookie Dough:
- 1/2 cup butter, make sure it’s softened – this is key for creaming!
- 1 1/2 cups granulated sugar
- 2 large eggs – room temperature is best if you can manage it.
- 1 teaspoon vanilla extract – don’t skimp on the good stuff!
- 1/2 cup unsweetened cocoa powder – for that deep chocolate flavor.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder – this helps them puff up just right.
- 1/4 teaspoon salt – it balances all that sweetness.
For Rolling:
- 1/2 cup powdered sugar – make sure it’s nice and fine for that signature dusty look.
How to Make Chocolate Crinkle Cookies: Step-by-Step
Alright, let’s get these beautiful chocolate crinkle cookies into the oven! Following these steps will make sure you get that perfect crinkled look and chewy center every time. It’s really not complicated, and honestly, the chilling part is where you can take a little breather before the final fun bit. I love how this recipe walks you through it all so clearly, it truly makes how to make chocolate crinkle cookies feel totally achievable for anyone!
Creaming the Butter and Sugar
First things first, grab your softened butter and granulated sugar. In a big bowl, we’re going to cream these together. Keep going until the mixture looks light and fluffy. This is super important for getting that tender cookie texture!
Adding Wet Ingredients
Now, let’s add your eggs. Beat them in one at a time, making sure each one is mixed in before you add the next. Then, stir in that lovely vanilla extract. It really adds that extra bit of flavor that makes these cookies sing.
Combining Dry Ingredients
Grab another bowl and whisk together your unsweetened cocoa powder, all-purpose flour, baking powder, and salt. Giving them a good whisk ensures everything is evenly distributed, so you don’t get any unexpected pockets of just flour or baking soda later.
Mixing Dough and Chilling
Now, we’ll slowly add those dry ingredients to our wet mixture. Mix everything until it’s just combined. Don’t overmix or you’ll end up with tough cookies! The dough will seem a bit soft, and that’s okay. Cover the bowl with plastic wrap and pop it in the fridge for at least an hour. This step is crucial – it firm-ups the dough so it’s easy to roll and helps those crinkles form during baking.
Shaping and Rolling the Cookies
Once the dough is chilled, it’s time for the fun part! Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. Pour your powdered sugar into a shallow dish. Roll the chilled dough into 1-inch balls – I usually use a small cookie scoop for consistency. Then, roll each ball really well in the powdered sugar. Give them a good coating; you want them to look like they’re completely snow-dusted!
Place the sugar-coated balls about 2 inches apart on your prepared baking sheets. They’ll spread a bit, so give them some breathing room. You can find more holiday baking inspiration here on my site!
Baking Your Chocolate Crinkle Cookies
Pop those baking sheets into your preheated oven. Bake for about 10 to 12 minutes. You’re looking for the edges to be set, but the centers should still look a little soft. Overbaking is the enemy of chewy cookies, so keep a close eye on them!
Cooling and Finishing Touches
Once they’re out of the oven, let the cookies sit on the baking sheets for a couple of minutes. This lets them firm up just enough so they don’t fall apart. Then, carefully transfer them to a wire rack to cool completely. If you want them even prettier, you can give them another little roll in powdered sugar once they’re fully cooled!
Tips for Perfect Chocolate Crinkle Cookies
Okay, so you’ve got the dough chilling and you’re ready to bake. To make sure your chocolate crinkle cookies turn out absolutely perfect every single time, here are a few little tricks I’ve picked up in my kitchen!
Achieving the Perfect Crinkle
That signature crinkly look comes from a few things: chilling the dough is crucial, and don’t be shy with that powdered sugar coating! Rolling them generously makes sure they get that beautiful snowy, cracked appearance when they bake.
Dough Consistency and Handling
If your dough feels too sticky to roll, don’t panic! Just pop it back in the fridge for another 15-30 minutes. This dough can get a little soft, especially if your kitchen is warm. Working quickly and keeping your hands slightly cool helps a bunch with rolling smooth balls.
Baking Time Nuances
Ovens really do vary, so keep an eye on your cookies! For super soft and chewy crinkles, pull them out when the edges are set but the center still looks a little underdone. If you prefer them a tad firmer, leave them in for another minute or two. You can always find more dessert tips and recipes here!
Frequently Asked Questions About Chocolate Crinkle Cookies
Got questions about these yummy chocolate crinkle cookies? I’ve got you covered! Here are a few things people often ask when they’re whipping these up in their kitchens.
Can I make chocolate crinkle cookies ahead of time?
Oh yes! You can totally make the dough, wrap it up tightly, and keep it in the fridge for up to 3 days. Or, you can even freeze the dough balls (before rolling in sugar!) for about a month. Just thaw and roll in sugar before baking.
Why are my chocolate crinkle cookies flat?
Usually, flat cookies mean a couple of things: the dough might have been too warm, or the butter was too soft when you started creaming. Chilling the dough thoroughly is super important! Also, don’t flatten the dough balls before baking; let them puff up naturally.
How do I store chocolate crinkle cookies?
These little guys stay nice and chewy for days! Store them in an airtight container at room temperature. You can even put a piece of wax paper between layers if you stack them. They’re usually best within about 5 days.
Nutritional Information for Chocolate Crinkle Cookies
Just so you know, the numbers below are just estimates for one cookie. Things can vary a bit depending on your ingredients and how big you make them! We’ve got about 150 calories, 7g of fat, and 22g of carbs per cookie. This info is great for tracking, but it’s not a substitute for professional advice. Happy baking!
Share Your Holiday Baking Creations!
I absolutely love seeing your creations! If you make these classic chocolate crinkle cookies, I’d be thrilled if you shared your experience or a picture. Tag me on social media or leave a comment below – it always makes my day! Don’t forget to rate the recipe if you enjoyed it. If you have any questions or want to share your own holiday baking stories, feel free to reach out via my contact page!
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Classic Chocolate Crinkle Cookies
Make festive and delicious chocolate crinkle cookies for your holiday cookie platter. This easy-to-follow recipe yields perfectly soft and chewy cookies with a beautiful crinkled appearance.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 1 hour 32 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar, for rolling
Instructions
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and chill for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the powdered sugar in a shallow dish.
- Roll the chilled dough into 1-inch balls.
- Roll each ball generously in the powdered sugar, ensuring it is fully coated.
- Place the coated balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra rich chocolate flavor, use Dutch-processed cocoa powder.
- If the dough becomes too sticky to handle, chill it for another 15-30 minutes.
- These cookies store well in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg