Deliciously easy chewy chocolate crinkle cookies from scratch are full of chocolate flavor, have a great chewy texture, and are perfect for holiday baking!
Holiday cookies, of course, can be made anytime, but the recipes I have lined up for the next couple of weeks are ones that always remind me of this time of year. First up is a new recipe I’ve been working on that I am super excited to share with you – chewy chocolate crinkle cookies! These cookies have always reminded me of snow, which always reminds me of Christmas.
I am a holiday junkie. I love them! I love decorating, shopping, and of course cooking for them. I am that person that walks through the Christmas decorations in July. I love it. Thanksgiving, Christmas, and Easter are my all-time favorites, I can’t pick just one. As Christmas approaches, I thought it would be fun to do a holiday cookie series! If you need more cookie baking tips and tricks, check out my post on Tips for the Best Christmas Cookie Recipes!
As I developed this chocolate crinkle cookie recipe, I wanted the cookies to have that classic cracked top but also be chewy, almost like a brownie cookie. The base for this chewy chocolate crinkle cookie recipe actually started with a few brownie recipes that I love.
If you don’t want to add the powdered sugar, these will totally pass as brownie cookies 🙂 . Mix some white chocolate chips or M&M’s {I love the holiday M&M’s – affiliate link} in the batter and you have yourself a whole new cookie!
Along those lines, let’s not talk about how many variations of these chocolate crinkle cookies I have consumed over the last two weeks during recipe testing. Nursing gives me mega chocolate cravings…ok?
That’s the best excuse I have. I’m gonna roll with it. If I’m being 100% honest, that is also the reason these are appearing first in this holiday cookie series. Chocolate is the reason.
After making so many cookies, I’m convinced I need a multi-tier cookie cooling rack {affiliate link}. Who has time to wait for cookies to cool before baking more? And by “before baking more” I really mean “before I can eat them.” Multi-tier cooling rack is totally a necessity.
Anyways, I am confident you will love these chewy chocolate crinkle cookies! Make them this holiday season and let me know what you think. {Find the next cookies in the series here: Sablés – French Butter Cookies, Soft Cut Out Sugar Cookie Recipe and Pecan Crescent Cookies}
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Chewy Chocolate Crinkle Cookies
Ingredients
- 2 1/2 cups flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup semi-sweet chocolate chips melted
- 2 cups sugar
- 3/4 cup oil
- 3 eggs
- 2 teaspoons vanilla extract
- 3/4 cup powdered sugar
Instructions
- Sift flour, cocoa powder, salt and baking powder together, set aside.
- In a small microwave-safe bowl, melt chocolate chips in the microwave in increments of 15 seconds, stirring between each increment, for about 45 seconds total. Set aside to cool.
- In a large bowl, combine sugar, oil, eggs, vanilla extract and the cooled melted chocolate. Mix well.
- Fold in sifted dry ingredients from step 1 until just combined, being sure to scrape down the bowl as you go.
- Portion dough into rounded tablespoons.
- Roll dough portions in powdered sugar.
- Bake at 350 degrees F for 10 minutes.
Recipe Notes
The powdered sugar on the outside of the cookies will start to melt if they are kept for too long. I recommend making these no more than a day ahead of when you need them if they are for a party or event.
Madeline Stevens says
The first batch I made of these stayed pretty round and thick after baking, and were a bit chewier. The second batch I made I flattened them out slightly before rolling them in the powdered sugar. Both were delicious. When It comes to cookies I am not picky about the shape they are in. 🙂
Alli says
I’m so glad you liked them, Maddi!! Thank you for letting me know how they turned out!
Thuy Huynh says
Mines didn’t turn out flat as pictured. They were still round. I followed recipe to the tee. Do you know why??
Alli says
Hi Thuy! Mine are rounded when removed from the oven and then flatten as they cool. If yours remained rounded, it is most likely an issue with too much flour or the wrong type of flour. I use all-purpose flour and I am at about 4,500 ft in altitude, so if you are much lower than that you may need less flour. Let me know if that helps!
Aina says
Is there a way to make these lactation cookies?
Alli says
Hi Aina! If I’m not mistaken, the idea behind lactation cookies is to supply extra protein and fat to the mother’s diet to increase her milk supply. I don’t think that would be possible with this recipe, it’s just a good ‘ol cookie recipe :). But there are many awesome ways to incorporate extra protein and fat into your diet without making special cookies! Eating small meals often throughout the day that are high in protein (meats & dairy) is a great place to start. Hope that helps!
Cherie says
Thanks, the recipe actually turned out delicious. I baked the first batch longer than 10 minutes (15-20 mins) because they still looked so wet, but they turned out too hard. Then I baked a little over 10 minutes and they turned out really delicious. It was a great activity for spending quality time with my 4 yo daughter. She loved mixing the dry ingredients with her hands. 🙂
Alli says
Great! I’m so glad to hear it turned out. Baking times can be tricky, oven temperature tend to vary considerably between ovens but it sounds like you have it figured out. Baking with kids is the best! I love hearing about my recipes being made with family. Thanks for letting me know how it went!
Cherie says
*all dry ingredients
Cherie says
Sorry but this recipe has mistakes in it. It says to combine all ingredients then says to mix sugar with eggs. I already combined the sugar. Very frustrating.
Alli says
Hi Cherie, I see how my wording could cause confusion. The recipe should still turn out fine even if you mixed the sugar with the other dry ingredients. Thanks for pointing that out, I’ll adjust the recipe to be more clear. Thanks!