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Chocolate Crinkle Cookies. This fun cookie recipe is the perfect addition to your cookie trays! A chocolate cookie base is rolled in powdered sugar and baked for crinkle perfection.
Holiday cookie trays are my specialty. I happen to be a very good cookie creator. Or at least I like to think I am.
My crowned jewel or best cookie ever?
Chocolate Crinkle Cookies
These chewy cookies are a lot like edge brownies. Slight crisp exterior with a soft center. Perfection.
The only difference is they have that wonderful sugar coating. We lovingly refer to them as chocolate snowballs.
Chocolate crinkle cookie ingredients:
- Dutch Cocoa
- Baking powder
- Espresso powder
- Powdered sugar
Recipe Note: Espresso powder is optional, however it enhances the chocolate flavor significantly. I suggest giving it a try. You won’t be sorry!
Like all of my recipes, this one is super simple to make.You will have things mixed up and in the oven in under 10 minutes! Make sure you save a few to share because they are going to disappear quick!
How to make chocolate crinkle cookies:
Preheat you oven to 350 degrees. Line two baking trays with parchment paper and set aside.
Combine the first 9 ingredients in the bowl of an electric mixer. Mix slowly until fully combined.
Scoop heaping tablespoon portions into your powdered sugar. Roll until covered completely and place 2″ apart on your prepared baking trays.
Bake 10-12 minutes or just until the edges are starting to pull away from the parchment.
Can you freeze chocolate crinkle cookies?
Yes! You can definitely freeze chocolate crinkle cookies. You want to bake the cookies and allow them to cool fully. Freeze them in a single layer in an air tight container or zip top bag. If you are going to stack the cookies, place a piece of parchment or wax paper between the layers.
Cookies stored properly in the freezer can last up to two months.
Like this recipe? You will love my: