I’m Gemma Stafford, professional Chef behind the online cooking show, Bigger Bolder Baking and the proud ambassador for GoodCook! As a Big and Bold Baker, I make it my mission to create recipes that blow your friends and family away and one of my favorite ways to do this is to take classic flavor combinations and transform them into fresh and new ideas.
Chocolate Crinkle Cookies are an American holiday classic! They are hugely popular in my house and if these cookies are new to you I guarantee they will fast become a favorite in your household also. No matter what the holiday occasion, Christmas, Hanukkah and New Year’s Eve parties, these are the perfect finishing touch to any festive celebration.
For these cookies and the season that is in it, I thought it would be good to bundle for you some of my favorite GoodCook tools in case you wanted to put together a lovely baking box for the baker in your life this Holiday season.
Get the Tools
First off, the backbone of your baking equipment is a set of GoodCook Set of 3 Non-Stick Cookie Sheet. Not just for the Holidays, but for all year round. I like these because they come in a set of 3 different sized cookie sheets.
Being a professional baker, in kitchens, we would use scales for precision and save time. That’s why I use a GoodCook Precision 7 Pound Scale. The size of the bowl is perfect for everyday baking and you can weigh multiple ingredients at a time. A baker’s best friend for sure.
Some other useful tools to have to hand are a GoodCook Cookie Scoop, a GoodCook Gourmet Stainless Steel Wire Strainer and of course one of the most used tools in the kitchen: a GoodCook Gourmet Stainless Steel Whisk!
What Makes a Cookie Crinkle?
Chocolate Crinkle Cookies start with sugar, oil, and a TON of rich cocoa powder. Packed with chocolate, these cookies are very similar to a brownie, but take a super yummy turn right before baking.
After chilling the batter you roll the dough into little balls then dip each one in lots of powdered sugar, and then the magic happens! This outer layer of sugar keeps the outside of the cookie crisp while encasing a molten center. The crinkle on top comes down to a chemical reaction that happens with the rising agent and the rest of the ingredients. It makes them very unique and I think beautiful.
Can I Make My Crinkle Cookie Dough in Advance?
YES, get all those cookie doughs made early and frozen! I strongly recommend you do make all your cookies doughs for the busy Holiday season in advance. Why? It will save you time, it frees you up closer to the big day AND cookies doughs love to age! Meaning if you make them a week or two in advance it will improve their flavor and texture.
How Long do Chocolate Crinkle Cookies Last?
These crinkle cookies are at their best eaten within 48 hours. The best way to store these is in an airtight container at room temperature. I don’t know about you but if I got these as a gift this holiday season I would be beyond happy!
Chocolate Crinkle Cookies Recipe
My easy Chocolate Crinkle Cookies recipe will be a big hit with your family and friends this holiday season. Add it to your Christmas Cookie list!
- 1 cup (4 oz/115g) cocoa powder, sifted
- 2 cups (16 oz/450g) sugar
- 1/2 cup (4 fl oz/115ml) vegetable oil (or any flavorless oil)
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups (10oz/284g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (2oz/57g) powdered sugar
In a medium bowl, whisk together the sifted cocoa powder, sugar, eggs, vegetable oil, and vanilla until smooth.
In another bowl combine the flour, baking powder, and salt. Stir to combine.
Gradually add the dry ingredients into the wet until an even brownie-like batter is formed. Cover the dough, and chill for at least 2 hours (At this point, the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks)
Preheat oven to 350°F (180°C) and line 2 cookie sheets with parchment paper.
After chilling, use a 1 tablespoon measure to scoop your cookies. Roll the dough between the palms of your hands to achieve a rounded ball. Scoop roughly 30-35 cookies. Roll each cookie dough ball in powdered sugar. Place dough balls 2 inches apart on prepared baking sheets.
Bake in preheated oven for 10 to 12 minutes. Take care not to over bake. Allow standing on the cookie sheet for 20 minutes before transferring to wire racks to cool completely.
Store at room temperature in an airtight container for up to 4 days.