As promised, I’m continuing to lay low in the pumpkin department – but only because there’s still plenty of other tastes and types of desserts that I don’t mind monopolizing my time during the holiday season.
Such as chocolate, which is great any time of the year, but it’s even better now that all the specialty desserts coming out to play.
And then there are cookies, because there’s something about the end of the year that makes cookies the canvas for creative culinary works of art (try saying that five times fast).
But even with all the fun desserts out right now, I’m still more of a traditionalist. I lean (ie, crave unconditionally) toward the classics. Because you can’t fix what isn’t broken, amiright? And is there really anything more “not broken” than delicious chocolate cookies?
Not in my book!
It’s always a good time to have a chocolate cookie.
That’s what I love about recipes like this – they’re genuine crowd pleasers.
Most people have seen chocolate crinkle cookies before, and just as many have probably tried them too, but not everyone knows how to make them. These cookies are so classic that there’s typically no shortage of them around… until there is.
Until you can’t find a single crinkle cookie in the grocery store bakery and you decide right there by the fresh baked bread that you’re taking matters into your own hands and making a batch as soon as you get home.
Because even if you’re only a crowd of one you still need to be pleased and it’s always a good time for a chocolate cookie.
So I had to make a batch.
You know, “for the sake of the blog.”
That’s totally a real thing.
I do have one small confession to make: it’s been so long since I had a crinkle cookie that I actually forgot what they tasted like. I mean they’re chocolate, yes, and they’re a cookie, sure, but what the name doesn’t tell you is that these little gems are like brownie cookies, and it’s is exactly as awesome as it sounds. They’re not as thick or moist as a brownie, but the inside is just as light, flavorful, and crumbly. They really are the best of both worlds.
Plus, these cookies made for the perfect snack while I blew off my house chores and caught up on the past few weeks of my fall shows. Because I do have to thoroughly taste test each recipe before I share them with you. You know, “for the sake of the blog.”
Totally a thing.
Do you have to chill the dough?
This particular recipe calls for chilling the cookie dough for a minimum of one hour (or ideally up to eight hours).
I know it can be frustrating to put your baking on hold, but when it comes to cookies, chilling the dough is totally worth the impact it as on your baking.
If you’re curious about the purpose (and benefits!) of doing this, check out this article: Chilling Cookie Dough: Does it Make a Difference?
What can you substitute for vegetable oil?
Since posting this recipe, many readers have asked if there’s a substitute for the vegetable oil.
I’ve only ever made these crinkle cookies with vegetable oil, so I don’t have any personal experience with this, but you can check out these articles for some guidance: Can I Substitute Butter for Vegetable Oil in Cake Mix? and How to Substitute Coconut Oil for Vegetable Oil.
Can you freeze the baked chocolate crinkle cookies?
Yes, these cookies freeze very well.
For best results, store the cookies in a single layer in an air-tight container. If you need to stack the cookies, separate the layers with wax paper.
Cookies can be frozen for up to three months.
Can you freeze the cookie dough?
Like the baked cookies, this cookie dough also freezes well.
Before freezing, measure and roll the cookie dough into balls and freeze them on a baking sheet. Once frozen solid, you can transfer them to an air-tight container or a freezer bag.
When ready to make, remove the cookie balls and let thaw on the counter for 30 minutes. From there, just roll the balls in powdered sugar and bake like normal.
And also like the baked cookies, the cookie dough can be frozen for up to three months.
Notes & tips for this crinkle cookie recipe
- If you’re doing a lot of baking, I highly recommend having some silicone baking mats or silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
- Other readers have said they had issues with the cookies going flat. Before baking, be sure to check out this article – it could be a big help! One Reason Cookies Spread.
Other choclate recipes
More fun cookie recipes
Classic Chocolate Crinkle Cookies
Chocolate cookies rolled in powdered sugar and baked to light & crumbly perfection. They're the perfect combination of brownies and crinkle cookies!
In a medium bowl, sift together cocoa powder, granulated sugar, flour, baking powder, and salt. Set aside.
- Keeping speed on low, pour in 1/3 of the dry ingredients to the mixing bowl, blending for 30 seconds to 1 minute. Continue adding the rest of the dry ingredients until cookie batter is thoroughly mixed. Batter will be dark and sticky.
- Cover and chill cookie dough for at least 1 hour, ideally 4 hours, or up to overnight.
- Scoop 1-2 tablespoons of cookie dough and roll it into a ball. Drop ball in powdered sugar and toss to coat completely. Place sugar coated cookie ball in the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
Bake cookies for 10-13 minutes or until tops of cookies are lined with cracks (as pictured).
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- Store cookies in a sealed container at room temperature for up to 4 days.