on Dec 03, 2015, Updated Nov 23, 2021 4 Comments I love the high contrast in these cookies. The swirl of rich and dark chocolate from the chocolate cookie and the stark white from the powdered sugar, the crispy exterior and the chewy center, the deep chocolate flavor and the pure sweetness of the sugar coating. They really are a pretty amazing little cookie. And while I’ve been making these chocolate crinkle cookies for what seems like eons, it only dawned on me last year to add a little something to them to make that chocolate flavor really shine. Now, don’t get me wrong, these cookies have always been out of this world delicious. But, just that one little touch sure does kick them up a notch. I also figured out how to prep them ahead for even faster making – especially throughout the holidays and believe me, with those two little tricks, you’ll definitely want to add this cookie to your cookie baking arsenal! To make my chocolate crinkles, I mix together all of the ingredients for the cookie dough and then put them into freezer-safe deli containers and pop them into the refrigerator. They can stay in the refrigerator for up to a week or you can freeze them for up to 2 months. Then, when I’m ready to bake them, I pull them out of the refrigerator and scoop out a small scoop, roll them into a ball, roll them in powdered sugar and bake! It makes cookie baking so easy! If I’ve frozen the cookie dough, I just allow it to thaw in the refrigerator overnight before using. Simple, simple! When these crinkles bake, the burst open as they spread to reveal the rich dark chocolate insides for the perfect little cookies. Here’s how I make my chocolate crinkle cookies. I hope you love them! Enjoy!Robyn xo
