Classic chocolate crinkle cookies are perfect for the holidays! Soft and chewy on the inside, slighty crisp on the edges, your family (and Santa) will eat them up!
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Or mountain cookies, according to my toddler and his friends.
It’s November, but I’m breaking out a Christmas cookie. Are we excited?
It’s the end of 2017. What?! When did this happen? How did we get here so fast?
Greyson turned four literally a month ago, and I just cannot believe how fast this is going. This parenthood thing. He’s really grown from a little person mcnugget to being a little kid. And that means that this year he’s talking about all the holidays.
And he’s dang sure excited about Christmas. And I’m excited that he’s excited.
Hence Christmas cookies in November.
I love chocolate crinkle cookies. Not only do they look like snow-topped mountains (hello, winter!) but they are like if cookies and these brownies had a baby.
A deliciously crispy-edged/chewy, slightly fudgy centered baby.
With a sweet powdered sugar bonnet on top.
I know, I know. Chocolate crinkle cookies are nothing groundbreaking, Britt. They’ve been around for decades. But shoot, I needed to bring this recipe out not only for my readers, but my friends and their younger siblings who are graduating college and getting married and having kids. So this is for us, making new traditions with our littles and our families.
Dang, we’re old!
Now when you make these, schedule them out to whip up right before you shut your kitchen down for the night. These sweet little babies need an overnight chill. Chocolate crinkle cookie dough is thick, sticky and not easy to play around with except when thoroughly chilled. Scoop, roll into a ball and roll into a bowl of powdered sugar.
These are a ton of fun to make with your kids, just make sure you have a bath ready for those sticky hands and faces (and God knows where else. Toddlers, amiright?).
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- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup powdered sugar
- In a medium bowl, whisk cocoa, flour, baking powder and salt together until well combined.
- In a large bowl, whisk together vegetable oil, eggs, and vanilla. Gradually add in cocoa mixture, stirring with a rubber spatula until well incorporated. Repeat until all of dry ingredients are thorougly mixed with the rest of the cookie batter. It will be dark and sticky.
- Cover dough with plastic wrap and refrigerate from 4 hours to overnight.
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper. Spray a small cookie scoop (about 2 tbsp in size) with spray oil, scoop out dough and roll in powdered sugar in a bowl or plate. Place cookies 2 inches apart on parchment lined baking sheet.
- Keep dough in fridge between batches.
- Bake for 11-13 minutes, tops should be cracked.
- Let cookies cool for 3 minutes on sheet, then let cool on a wire rack.
- Store in an airtight container for 3 days.