Resist the temptation to stop at just one of these indulgent Chocolate Crinkle Cookies, brimming with milk chocolate chips, boasting a soft, thick, and fudgy texture, and generously coated in powdered sugar.
Add some other favorite cookies to your holiday cookie platter such as these Oatmeal Cookies, Mexican Wedding Cookies, and Chewy Chocolate Chip Cookies.
Chocolate Crinkle Cookies
As much as I love Thanksgiving (and I really do), Christmas baking is always my favorite. All December long, I bake cookies with my boys, and it’s one of the most enjoyable ways we spend time together.
I’m so excited about the lineup of cookies and Christmas treats I’ll be sharing with you over the next couple of weeks; there’s a lot to look forward to! Today, we’re starting with one of our favorites: Chocolate Crinkle Cookies. They’re soft, chewy, fudgy, and practically melt in your mouth.
Chocolate Crinkle Cookie Ingredients:
- Butter: Use unsalted butter to control salt levels.
- Sugar: Combine white and light brown sugar.
- Egg: Essential for binding the ingredients together and adding structure to the chocolate crinkle cookies.
- Sour Cream: The key to soft and fudgy cookies.
- Extracts: Vanilla extract is crucial, almond extract is optional for extra flavor.
- Cocoa Powder: Use Dutch-process cocoa powder for richer flavor and moisture; avoid regular cocoa powder as it can dry out the cookies.
- Flour, Baking Powder, and Salt: You can test to make sure your baking powder is fresh!
- Chocolate Chips: Milk chocolate chips are preferred, but semi-sweet, dark, or white chocolate chips also work well.
Quick Tip
The most important measurement is the flour. If you press a measuring cup into a bag of flour, you will pack in way too much flour, which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife.
How To Make Chocolate Crinkle Cookies
- Cream together room temperature butter and sugars until light and creamy.
- Beat in sour cream, eggs, and vanilla extract.
- Combine the dry ingredients and chocolate chips, then mix them into the wet mixture. The dough will be thick and wet.
- Chill the dough, then form it into balls using a tablespoon.
- Roll each ball in powdered sugar and place on a baking sheet.
- Bake the chocolate crinkle cookies.
Tips For Success
- Accurately measure flour by spooning and leveling or weighing it to avoid overly cake-y chocolate crinkle cookies.
- Chill the dough for easier handling and to enhance flavors.
- Use a tablespoon to measure dough for uniform chocolate crinkle cookies and even baking.
- Bake on silicone liners or parchment paper for easy cleanup, to prevent burning, and ensure even baking.
- Opt for Dutch-process cocoa powder for richer flavor.
More Cookie Recipes:
- Thumbprint Cookies
- Lemon Cookies
- Edible Cookie Dough
- Caramel Oatmeal Cookies
- Flourless Monster Cookies
Chocolate Crinkle Cookies
Equipment
- Sheet pan lined
Ingredients
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1/2 cup sour cream full-fat, room temperature
- 1/16 teaspoon almond extract optional
- 1 teaspoon vanilla extract
- 1-3/4 cups flour
- 1/2 cup Dutch-process cocoa powder see note 1
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup powdered sugar
Instructions
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, the mixture should resemble peanut butter. Beat in egg, sour cream, almond extract, and vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Add in chocolate chips. Stir to combine.
- Add wet ingredients to dry and mix until just combined being careful not to overmix. Cover the dough and chill for at least 30 minutes, preferably 1 hour.
- Preheat the oven to 350℉ and line a large tray with parchment paper or a silicone baking mat. Use a tablespoon measuring spoon to measure equal cookie dough balls. Roll in powdered sugar and place on the prepared sheet pan with no more than 9 cookies per pan. Chill for another 10 minutes.
- Bake for 7–10 minutes or until the top is no longer glossy. Be careful not to overbake. A soft, very slightly underbaked cookie is the best for a delicious fudgy texture. Once the cookies come out of the oven, let them stand on the cookie sheet for 5–7 minutes. Then dip in a bowl of powdered sugar again. Transfer to a cooling rack to finish cooling.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
YUM – I love chocolate cookies! Delicious we’ll be making these again soon.
Oh, these were fantastic! I just loved the dusting of powdered sugar!
These are my go-to chocolate crinkle cookies! They are so easy to make and they are HEAVENLY!