Chocolate Crinkle Cookies are soft and fudgey on the inside, and perfectly crisp on the outside. This Christmas Cookie is a must-have at every winter party!
We have fond memories of making Christmas cookies every year as a kid. Flour was everywhere, beaters were licked, eating the dough was encouraged, and holiday music and laughter was everywhere. As adults, we now love nothing more than recreating these memories, and making new ones with our own family. We keep a list of holiday cookie staples that we must make every year for tradition’s sake, and chocolate crinkle cookies are at the top of that list. That fudgey, brownie-like consistency is so good, you will certainly want to make more than one batch!
Vegetable Oil Substitutes:
We know so many of you would prefer to use butter than oil, but unfortunately, oil is necessary to give that crinkle top. You can always use a different neutral flavored oil if you prefer.
Can Chocolate Crinkle Cookies be doubled?
Yes. Cookie recipes can easily be doubled, or even tripled depending on how many cookies you need!
These cookies will still appear very soft after baking for 12-13 minutes. We promise, they are done at that point and will harden as they cool. If you over-bake chocolate crinkle cookies, they will lose that fudgeyness in the center.
You can either freeze the cookie dough once it is balled, to bake at a later time, or you can freeze baked and cooled cookies in a ziplock bag in a single layer for up to 3 months.
Store cookies in an airtight container for up to 1 week, or in the freezer for up to 3 months.
If you like this recipe, you may be interested in these other delicious cookie recipes:
Chocolate Crinkle Cookies
- 3/4 cup vegetable oil
- 1/2 cup sugar
- 3/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1 cup mini chocolate chips semi sweet or milk
- 1 gallon milk to wash them down!
- Preheat your oven to 325 degrees. Spray a baking sheet with nonstick spray.
- In the bowl of a stand mixer, blend together the vegetable oil and sugar, about 2 minutes.
- Blend in the eggs for about 30 seconds and add in the vanilla, cocoa powder, salt, and baking powder. Blend until smooth, about 1-2 minute). Scrape the sides and bottom of bowl to ensure everything gets mixed in.
- Using the dough attachment, mix in the flour until incorporated. Don't overwork the dough! Fold in the chocolate chips.
- Freeze the dough for at least 30 minutes. Can freeze overnight, but be sure to cover if in the freezer for longer than 30 minutes.
- Form about 12-15 dough balls. Rolls the balls into powdered sugar to entirely coat them. Bake for 12-13 minutes.
- Once removed from the oven, move from the baking sheet to the wire rack to cool.
- Serve warm with plenty of milk.