Savory Chocolate Crinkle Cookies Recipe

Whenever the holiday season rolls around, my kitchen inevitably smells like rich cocoa and sweet vanilla.

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There is something incredibly satisfying about watching these Chocolate Crinkle Cookies expand in the oven to reveal their signature snowy tops.

The Magic Behind These Chocolate Crinkle Cookies

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The texture sits perfectly between a chewy brownie and a soft cookie.

I use melted butter instead of oil to give the dough a deeper, more decadent flavor profile.

They look impressive on a dessert platter but require very little technical skill to master.

If you have a craving for more seasonal sweets, you need to try my Easy Gluten-Free Pumpkin Chocolate Chip Cookies next. For a show-stopping centerpiece, the Ultimate Apple Bundt Cake with Honey Glaze is always a crowd favorite.

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Here is everything you need to bake a batch today:

All-Purpose Flour: This provides the right amount of structure to keep the cookies soft without becoming cakey.
Unsweetened Cocoa Powder: You want to use natural cocoa powder here to achieve that deep and dark chocolate taste.
Baking Powder: This leavening agent helps the dough rise and create those beautiful cracks on the surface.
Salt: A small pinch balances the sweetness and makes the chocolate flavor pop.
Unsalted Butter: Make sure it is softened to room temperature so it creams easily with the sugar.
Granulated Sugar: This sweetens the dough and helps create a tender crumb.
Eggs: Four large eggs might seem like a lot, but they provide moisture and a fudgy texture.
Vanilla Extract: A generous splash adds warmth and rounds out the cocoa notes.
Confectioners’ Sugar: Rolling the dough balls in this before baking creates the classic snowy contrast.

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Follow these simple steps to get the best results:

Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl to remove any lumps.
Beat the softened butter and granulated sugar in a large bowl until the mixture looks creamy and pale.
Add the eggs and vanilla extract to the butter mixture, beating well until everything is fully combined.
Gradually mix the dry ingredients into the wet ingredients on low speed until a sticky dough forms.
Cover the bowl tightly and chill the dough in the refrigerator for at least 3 hours to make it easier to handle.
Preheat your oven to 350°F and line your baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls and coat them generously in the powdered sugar.
Bake for 9 to 11 minutes until the edges are set but the centers still look slightly soft.

The dough will be very sticky when you first mix it, so do not skip the chilling step.

I always wash my hands halfway through rolling the balls to keep the Chocolate Crinkle Cookies round and neat.

Be careful not to overbake these treats or they will lose their signature fudgy center.

These cookies taste amazing when paired with a cold glass of milk or a hot cup of coffee.

You can also serve Chocolate Crinkle Cookies alongside a scoop of peppermint ice cream for a festive dessert.