These Chocolate Crinkle Cookies are chewy & fudgy with a deep chocolate flavor. Chocolate Crinkles are an easy-to-make, classic Christmas cookie recipe for chocolate lovers!
In a medium bowl combine flour, baking soda, sea salt, baking powder, and cocoa powder. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, canola oil, brown sugar and granulated sugar until combined.
Beat in eggs and vanilla until fluffy.
Add the dry ingredients and beat until combined.
Add chocolate chips and stir them in on low speed until evenly distributed.
Transfer dough to an airtight container and chill for at least 3 hours, or overnight.
After dough has chilled, preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper, and set aside.
Put powdered sugar into a small bowl.
Use a 1½ Tablespoon cookie scoop to measure out dough and roll it into balls, then form each ball into a flat disc.
Coat each cookie dough disc in powdered sugar. Place on prepared cookie sheets evenly spaced, with at least 2” between the cookies.
Bake in preheated oven for approximately 8 minutes. Take them out when they are just set, and crackled.
Let cookies cool on the baking sheet for 5-10 minutes before transferring them to cooling rack to cool completely.
Enjoy!
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Notes
Ingredients & Substitutions
Salted Butter. Unsalted butter or vegan butter can be used in these crinkle cookies.
Canola oil. The oil is important to the spreading/cracking of these crinkle cookies. You can substitute vegetable oil or avocado oil.
White Sugar. organic cane sugar is a godo substitute.
Brown sugar. I recommend using light brown sugar in this recipe for the best results.
All-purpose flour. Use an unbleached, all-purpose flour to make these crinkles! I don't recommend making any substitutions.
Cocoa powder. feel free to use a special dark cocoa powder for an even deeper chocolate flavor.
Fine Sea Salt. If you use regular table salt (iodized) cut the amount in half.
Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark).
StoreStore these chocolate crinkle cookies in an airtight container at room temperature for 3-5 days. How to Freeze Crinkles
Freeze the dough. Roll the dough into balls, shape them into discs and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then roll in powdered sugar and bake according to the recipe interactions.
Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.