Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are rich and fudgy cookies with the soft chewy texture of brownies. Perfect for Christmas and delicious enough to enjoy all year long.
I’ll be adding these cookies to my Christmas cookie boxes this year along with Cream Cheese Spritz Cookies, Molasses Cookies, Soft Chocolate Chip Cookies and my grandma’s Sugar Cookies.
For these Chocolate Crinkle Cookies, chocolate cookie dough is rolled in powdered sugar and as the dough balls bake, they rise and spread to create the crinkle or cracked effect. The dough is sticky, so it’s chilled to make it easier to handle.
Ingredients Needed
- Butter
- Egg Whites
- Vanilla Extract
- Semi Sweet Chocolate Chips
- Water
- All Purpose Flour
- Baking Powder
- Kosher Salt
- Powdered Sugar
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Step By Step Directions
- Mix butter and sugar together in a mixer bowl for 2 minutes.
- Add egg whites and vanilla, mixing well.
- Melt 1 cup of the chocolate chips in the microwave or on the stovetop over low heat.
- Add to the sugar mixture, mix well.
- Next, add the water and mix until combined.
- Add flour, baking powder and salt.
- Mix well.
- Fold in the remaining chocolate chips.
- Cover and refrigerate 2 hours.
- Scoop into 1 1/2 inch balls. Roll in between the palms of your hands until smooth and round.
- Roll in powdered sugar.
- Place on a parchment lined baking sheet about 2 inches apart.
- Bake for 10 – 12 minutes or until set.
- Remove from oven and cool on a wire rack.
Notes & Tips
Tips for working with the sticky dough: Use a cookie scoop for making the cookie dough balls. I scooped all of the dough at once and then work quickly to roll the dough in your hands.
If the dough is sticking to your hands, wash in between.
Then roll all of the cookie dough balls in powdered sugar.
Store cookies at room temperature in an airtight container up to one week.
Freeze baked cookies in a single layer in a freezer bag up to 3 months.
To freeze cookie dough balls, skip rolling in the powdered sugar. Place on a lined cookie sheet for about 2 hours or until frozen solid. Place in a freezer bag and freeze up to 3 months.
Thaw the frozen cookie dough before rolling in powdered sugar and baking.
More Holiday Cookies to Bake & Share
Chocolate Chip Biscotti is a great addition to Christmas cookie plates. A super crunchy cookie that’s so delicious to dunk in coffee or milk.
Cranberry Orange Cookies are buttery and delicious loaded with orange zest and dried cranberries with a drizzle of white chocolate.
One of our new favorites this year are these Chocolate Chip Sprinkle Cookies are soft and chewy and loaded with holiday sprinkles and m&m candies.
Chocolate Crinkle Cookies are a classic for Christmas and a favorite for any celebration or every day occasion throughout the year. Easy to bake and a surefire hit for chocolate lovers.
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Chocolate Crinkle Cookies
Ingredients
- 2 tablespoons butter
- 1 cup sugar
- 2 large egg whites
- 2 teaspoons vanilla extract
- 2 cups semi sweet chocolate chips divided
- 1/4 cup water
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°.
- Mix butter and sugar together with an electric mixer on medium speed for 2 minutes.
- Add egg whites and vanilla, mixing well.
- Melt 1 cup of the chocolate chips in the microwave or on the stovetop over low heat.
- Add to the sugar mixture, mix well.
- Next, add the water and mix until combined.
- Add flour, baking powder and salt, mix well.
- Fold in the remaining chocolate chips.
- Cover and refrigerate 2 hours.
- Scoop into 1 1/2 inch balls. Roll in between the palms of your hands until smooth and round.
- Roll in powdered sugar.
- Place on a lined baking sheet about 2 inches apart.
- Bake for 10 - 12 minutes or until set.
- Remove from oven and cool on a wire rack.
Notes
- Tips for working with the sticky dough: Chilling the dough is a must. Use a cookie scoop for making the cookie dough balls. I scooped all of the dough at once and then work quickly to roll the dough in your hands.
- If the dough is sticking to your hands, wash in between.
- Then roll all of the cookie dough balls in powdered sugar.
- Store cookies at room temperature in an airtight container up to one week.
- Freeze baked cookies in a single layer in a freezer bag up to 3 months.
- To freeze cookie dough balls, skip rolling in the powdered sugar. Place on a lined cookie sheet for about 2 hours or until frozen solid. Place in a freezer bag and freeze up to 3 months.
- Thaw the frozen cookie dough before rolling in powdered sugar and baking.
Been making these for years. Old family favorite in our household.My daughter always request these for her birthday in place of cake.
I do roll mine 1st in white sugar Before rolling them in powdered sugar
Hi Colleen,
That’s a great tip for rolling in the granulated sugar first. I will try that next time.
~ Milisa