Choco Crinkles Cookies have an inviting brownie textured center, with a crunch of cookie on the outside! One of our favorite Christmas cookies ever! Rich and decadent, just like a brownie in the shape of a cookie. Covered with confectioners of powdered sugar that will keep you coming back for more!
Using a stand mixer to make the task easier is recommended. But making the dough by hand will help you gauge the right consistency. Chocolate crinkle cookies are a holiday staple, with their snowy powdered sugar surfaces and their decadent interiors. They’re indulgent little treats that are actually really simple to make. When I make a batch of these, there’s simply not enough. Especially if you have a family who are chocolate lovers.
How long can cookie dough last?
Can I keep cookie dough in the fridge before baking and for how long? Cookie dough can be refrigerated, covered well in cling film, for three to five days before baking. If you are planning to make it way ahead in advance, freeze the dough then thaw in room temperature before baking but it should be cold enough to hold form when molding.
What is the secret to making perfect Choco Crinkles?
One thing that you need to remember when making chocolate crinkles is to chill them. The cookie dough will need to chill for several hours before it can be baked. This keeps the cookies from spreading and allows the dough to firm up so that it doesn’t stick to your hands. When it comes to rolling them in the powdered sugar, be generous. Make sure each cookie is well coated before baking. One thing I promise you though, you will enjoy making these sweet treats and your family will enjoy eating them.
Tips for Choco Crinkles
- Chill the cookie dough for a couple of hours before baking.
- Once you coat the dough in powdered sugar, bake immediately to avoid the dough absorbing the sugar.
- For best results, use dark cocoa powder and not instant chocolate powder drink.
The secret ingredient is always LOVE
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- ⅔ cup white granulated sugar
- 1 cup light or dark brown sugar tightly packed
- 4 large eggs
- 1 tsp vanilla extract
- 2 tsp coffee extract or coffee powder
- 2 cups all-purpose flour
- 1 cup dark cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- 2 cups powdered sugar for rolling and coating the dough
- In a bowl, sift flour, cocoa powder, salt, and baking powder. Mix well using a wire whisk.
- Add granulated and brown sugar. Mix well
- Make a well in the center of the dry ingredients and pour the vegetable oil, eggs, vanilla extract, and coffee extract.
- Using a rubber spatula. Stir, and mix until well incorporated or no traces of flour are left.
- When you have formed a dough. Cover the bowl with cling wrap and chill in the refrigerator for 5 hours or overnight.
- After chilling, preheat oven to 350°F or 180°C.
- Rub a small amount of vegetable oil on your palm then roll dough into 2 inch-sized balls with your hands and coat thoroughly in powdered sugar.
- Transfer to a baking pan with parchment paper and bake on 350°F/180°C for 16 minutes.
- Remove from the oven and allow cookies to cool completely. Serve and enjoy. Bon appetit!