A rich and fudgy brownie like center with a powdered sugar crispy cookie crust. This classic Christmas cookie is too good to just make one time a year.
Chocolate Crinkle Cookie Recipe
If you’ve been here a while then you know that I LOVE cookies! But something that you may not know about me is that my second favorite dessert is easily BROWNIES!
That is why Chocolate Crinkle Cookies are some of my all time favorite! They have a super fudgy brownie-like texture in the middle, but because they are rolled in powdered sugar before baking they have a crisp cookie crust. Which makes these Chocolate Crinkle Cookies the dessert fusion we all deserve!
Chocolate Crinkle Cookies might be a classic Christmas cookie, but these bad boys are so good you will want to make them all year round!
Ingredients for Chocolate Crinkle Cookies
- Butter- I always use salted butter because that is what I have on hand. Just make sure that your butter is softened so that it creams well with the sugars.
- Granulated Sugar
- Brown Sugar- The combination of sugars give the cookies a fantastic flavor and texture.
- Corn Syrup- This helps give the cookies a nice fudgy brownie texture.
- Flour– all purpose flour is what we use. Nothing fancy needed here!
- Dutch Processed Cocoa-The Dutch processed will give you a deeper chocolate flavor so that is what I prefer, but if you don’t have any on hand you could just regular cocoa.
- Corn Starch– This helps keep the cookies nice and soft.
- Baking Soda
- Powdered Sugar
How to Make Chocolate Crinkle Cookies
- Preheat the oven to 350 degrees.
- Next, cream the butter together with the 2 types of sugar until light in color and fluffy in texture. Add in the eggs, corn syrup and vanilla and beat again until combined.
- Next add in your dry ingredients, flour, cocoa powder, corn starch and salt and mix until a dough ball forms. The Dough will be soft. Be careful not to overmix. Overmixing will cause your cookies to dry out.
- Portion out the dough, as desired. For small cookies, use 1 1/2 Tbsp of dough. For medium sized cookies use 3 Tbsp of dough. For large cookies, use 1/3 cup of dough.
- Roll each dough ball in the powdered sugar, pressing the sugar into the dough as you go.
- Bake at 350° until the cookies begin to spread and the tops start to crackle. For small cookies: bake 7-9 minutes. For medium cookies: bake 9-11 minutes. For large cookies: bake 11-13 minutes.
- Remove the cookie from the oven and allow them to cool on the pan for an additional 10 minutes before transferring them to a wire rack.
Why is my powdered sugar disappearing while baking?
This is a common problem when it comes to crinkle cookies. This really depends on the humidity where you live. You can roll your cookie dough in granulated sugar before rolling it in powdered sugar and that may help. You can also try adding a little bit of cornstarch to your powdered sugar prior to rolling your cookie dough in it.
How to store Chocolate Crinkle Cookies
Store in an airtight container, always. They will keep fresh at room temperature for up to 4 days or they can be frozen for up to 3 months.
What makes a cookie crackle?
When the cookie is baking the air that is created by the chemical reactions with the baking soda needs to be released. Because of the powdered sugar that the cookie dough is rolled in creats a sweet ‘crust’ on the cookie, the air will escape through little cracks.
More Christmas Cookies to try
Chocolate Crinkle Cookies
- 3/4 cup (167g) salted butter softened
- 3/4 cup (200g) brown sugar
- 1/4 cup (60g) granulated sugar
- 2 eggs
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 1 tbsp milk
- 2 cups (304g) all purpose flour
- 1/2 cup (60g) dutch processed cocoa
- 1/2 tbsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (107g) powdered sugar
- Preheat the oven to 350° F (180° C).
- Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
- Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Portion out the dough, as desired. For small cookies, use 1 1/2 tbsp of dough. For medium sized cookies use 3 tbsp of dough. For large cookies, use 1/3 cup of dough.
- Roll and press the powdered sugar onto each ball of dough.
- Bake at 350° F (180° C) until the cookies have flattened, spread and have started to crackle. For small cookies: bake 7-9 minutes. For medium cookies: bake 9-11 minutes. For large cookies: bake 11-13 minutes.
- Allow the cookies to cool on the pan for 10 minutes prior to transfering to a wire rack. Serve warm.
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