Chewy Chocolate Crinkle Cookies are the ultimate treat for chocolate lovers. These rich, fudgy cookies are a classic favorite, with their signature crackled appearance and a soft, chewy center. Perfect for holiday gatherings, cozy weekends, or any time you crave a sweet indulgence, these cookies are sure to become a staple in your baking repertoire.

A Family Favorite: How Chewy Chocolate Crinkle Cookies Became Our Go-To Sweet Treat

Every time I bake a batch of Chewy Chocolate Crinkle Cookies, the entire house fills with the irresistible aroma of rich chocolate, and my husband and little ones can’t wait to dive in. The first time I made these cookies, it was for a holiday cookie exchange. Little did I know, they would become an instant hit! My husband declared them his new favorite, and now they’re a must-have for every special occasion—or whenever we need a little pick-me-up. The gooey, chocolatey center and the perfectly crinkled edges make them absolutely irresistible.

Why You’ll Love Chewy Chocolate Crinkle Cookies

• Perfectly Chewy Texture: These cookies are the perfect blend of a slightly crisp exterior with a gooey, chewy center.
• Rich Chocolate Flavor: Made with high-quality cocoa, these cookies are a chocolate lover’s dream.
• Festive Appearance: The beautiful crinkle effect makes these cookies a show-stopper on any dessert table.
• Easy to Make: With simple ingredients and straightforward steps, these cookies are a breeze to whip up.
• Crowd-Pleaser: Perfect for holiday cookie exchanges, family gatherings, or just a sweet treat at home.

Ingredients Notes For Chewy Chocolate Crinkle Cookies

• Cocoa Powder: Use unsweetened cocoa powder for that deep, rich chocolate flavor.
• Sugar: Rolling the dough in powdered sugar before baking creates the signature crinkled look.
• Oil: Vegetable oil helps keep these cookies moist and chewy.
• Vanilla Extract: Adds a depth of flavor that enhances the chocolate.

Recipe Steps for Chewy Chocolate Crinkle Cookies

1. Mix the Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. Combine the Wet Ingredients: In another bowl, beat together sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
3. Combine and Chill: Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms. Cover the dough and chill for at least 2 hours or overnight.
4. Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll chilled dough into 1-inch balls and coat each in powdered sugar.
5. Bake: Place the sugar-coated dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
6. Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Storage Options

• Room Temperature: Store in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze the dough balls (before rolling in powdered sugar) for up to 3 months. Thaw in the refrigerator, roll in powdered sugar, and bake as directed.

Variations & Substitutions

• Add a Twist: Stir in mini chocolate chips or chopped nuts for an extra texture and flavor.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
• Double Chocolate: Add a handful of white chocolate chips to the dough for a delightful contrast.

How to Make Chewy Chocolate Crinkle Cookies

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Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar for rolling

Instructions

• Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
• Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and vegetable oil until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and sticky.
• Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours or until firm. This step is essential for achieving the crinkle effect on the cookies.
• Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Form the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until completely coated.
• Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center.
• Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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