These easy to make Holiday Chocolate Crinkle Cookies are the perfect chocolate holiday cookie and are a must on your Christmas dessert tray.
If you are a serious chocolate lover and are still looking for cookie recipes for the holidays, I highly recommend these Holiday Chocolate Crinkle Cookies. I make these cookies every year and they are always a hit.
These chocolate Christmas cookies are made with cocoa and have a deep chocolate flavor, are chewy and fudgy. They're incredibly delicious and the crinkles make them look so pretty and festive on your holiday table.
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How to Make Chocolate Crinkle Cookies
These cookies are easy to make and will bake up beautifully with perfectly shaped domes that have a dark and white crackly look.
These are made with staple ingredients that you probably already have in your pantry. This recipe is adapted from Cook's Illustrated, you can find the original recipe here.
Since these cookies are made with oil instead of butter they are dairy-free. For cookies that have the crinkled look but are dairy and gluten-free, check out these Chocolate Amaretti Cookies.
Here's an overview of the ingredients and directions to make these chocolate cookies, you can find the amounts in the recipe card below.
Ingredients Overview
- All-purpose flour
- Instant espresso powder optional
- Baking powder, baking soda and salt
- Cocoa
- Brown sugar
- Vegetable oil
- Eggs
- Pure vanilla extract. Peppermint extract can be used for peppermint flavoured chocolate crinkles.
- Granulated sugar
- Confectioners' sugar
Steps Overview
The important thing to take into consideration when making these cookies is that they require some chilling time before you can roll them into balls and bake them.
If you are a planner, then you're one step ahead, prepare the batter, refrigerate it overnight and then bake the next day.
If you're more of a what shall I bake today person, not to worry, you can still make these cookies!
Simply cover the batter with cling film and freeze it for about an hour and a half. The batter should be chilled enough to make the cookies.
Storage Instructions
These chocolate crinkle cookies can be made up to three months ahead of time and frozen to enjoy later on. Layer the cookies in an airtight container with wax paper between the layers of cookies and freeze.
Thaw overnight in the refrigerator and remove from the refrigerator about 30 minutes before serving.
These chocolate crinkles are a must on any holiday cookie tray! Don't forget to check out my Holiday Favourites section for more baking inspiration and sweet and savoury holiday-themed recipes.
Enjoy!
More Chocolate Recipes
- Chocolate Peppermint Sugar Cookies
- Chocolate Walnut Cookies
- Gluten-Free Almond Flour Brownies
- Chocolate Beet Cupcakes with Cream Cheese Icing
- Chocolate Stout Bundt Cake
Holiday Chocolate Crinkle Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons instant espresso powder optional
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 1.5 cups packed light brown sugar
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup granulated sugar
- ½ cup confectioners' sugar
Instructions
- In a medium bowl combine the all purpose-flour, espresso powder (if using), baking power, baking soda and salt. Stir with a whisk and set aside.
- In the bowl of your mixer, add the cocoa powder, brown sugar and vegetable oil, blend until well combined.
- Add the eggs, one at a time, mixing after each addition.
- Add the vanilla extract and blend.
- Slowly add the dry ingredients to the chocolate mixture and mix until well blended, being careful not to to overmix the batter.
- Cover the bowl with cling film and refrigerate for 4 hours or more. If pressed for time, place covered bowl in the freezer and freeze for approximately an hour and a half.
- When ready to roll the cookies, place a rack in the center of your oven and preheat the oven to 350ºF.
- Using a cookie scoop or a tablespoon, scoop a ball of dough out, roll it in your hands and then roll the ball into the granulated sugar before rolling it a second time in powdered sugar.
- Place balls of cookie dough about two inches apart on the baking sheet and repeat process until the sheet is full.
- Bake in the oven for approximately 10 to 12 minutes. The cookies will look uncooked between the cracks but that is ok, they will set as they cool on the baking sheet. Please see note for explanation on determining time needed for baking cookies.
Notes
- If the dough sticks to your hands when rolling, just powder your hands with the icing sugar, the dough shouldn't stick anymore.
- If the dough is still too sticky then you should return it to the freezer or fridge for more chilling time.
- For very fudgy cookies, bake the cookies for 10 minutes. If you prefer them more done, leave them in the oven for an extra minute. I found that the cookies I left in for 12 minutes kept a perfectly domed shape. Those I took out at 10 min sunk in just slightly in the middle.
- Since all ovens are different, I recommend baking a few on a tray to see how you like them and what the perfect time is for you before baking an entire tray of cookies.
- Peppermint extract can be used for peppermint flavoured chocolate crinkles. Use up to 1 teaspoon of peppermint extract.
Nutrition
Vy Nguyen says
They look so good! I will try to make this for the holiday. How do you store these cookies and for how long? Thank you!
Sweet and Savoury Pursuits says
Thanks! These are a favourite during the holidays and I've made them ahead of time before and froze them for a good 3 weeks before serving them. Make sure you store them in the freezer in an airtight container. Thaw and serve at room temperature. Enjoy!
Robyn says
I made these for Christmas and added peppermint extract...seriously the Best. Cookie. Ever. Thanks so much!!
Sweet and Savoury Pursuits says
That's wonderful, I also made these cookies again this year. I love your idea of adding peppermint extract, I'll have to try it next year!
Robyn @ Simply Fresh Dinners says
These look simply delicious and so beautifully photographed! i saw you on FB and just had to come say hi to a fellow Canadian. Merry Christmas!
Sweet and Savoury Pursuits says
Thank you so much 🙂 Merry Christmas to you Robyn!
HapaNomNom says
These just scream, the holidays! And I can never pass up a cookie that combines chocolate and espresso!
Sweet and Savoury Pursuits says
I agree, chocolate and espresso are a match made in heaven!
Louise Crosby says
These are such fun cookies, so perfect for this time of year. Thanks, Fida!
Sweet and Savoury Pursuits says
Thanks Louise, I think powdered sugar cookies are a must for the holiday season!
nancyc says
Yum! What a nice chocolaty holiday treat! 🙂
Sweet and Savoury Pursuits says
Thanks Nancy, they're delicious, even my kids think so!
Lynz Real Cooking says
yumm love the espresso! very tasty and beautiful!
Sweet and Savoury Pursuits says
Thank you Lynz. I think espresso does such a great job of enhancing the flavour of chocolate.
Lynz Real Cooking says
I can imagine, that would be so good!
apuginthekitchen says
They look great, do you use light or dark brown sugar?
Sweet and Savoury Pursuits says
Thanks! I used light brown sugar. I'll add that to the recipe.
apuginthekitchen says
Thank you!!
Sweet and Savoury Pursuits says
Your welcome!