Chocolate Crackle Cookies for Christmas

It’s Christmas Cookie Week! And nothing says Christmas Cookies more to me than a Chocolate Crackle Cookie.

Indulge in the rich, chocolatey goodness of these irresistible Chocolate Crackle Cookies (also called Crinkle Cookies), perfect for Christmas festivities and other holiday celebrations. With their crackly texture and easy preparation, these delightful treats will surely become a holiday favorite in your house, too.

This Christmas Cookie Recipe is easy-to-follow recipe with readily available ingredients, has a rich chocolate flavor with a delightful crackly texture, and makes the perfect addition to Christmas baking and cookie exchanges

I asked my mom for this recipe and she texted me a magazine cut out from years ago:

I was able to identify this as an old recipe from a Martha Stewart Magazine. Thanks, Martha!

Chocolate Crackle Cookies fall into the 20% part of The 80/20 Healthy Lifestyle. I make them once a year at Christmas, and they’re always a hit!

Tips for the Best Chocolate Crackle Cookies

I recommend making this recipe exactly as written to ensure success. You can read it from the image above, or print it in the recipe card below.

And, be sure to watch the Chocolate Crackle Cookie episode of Elizabeth Eats to bake along with me and learn how to make these delightful Christmas Cookies!

Crackle Cookie Ingredient Tips

• Quality Cocoa Powder: Use a good quality unsweetened cocoa powder for rich flavor.
• Chill Thoroughly: Don’t rush the chilling step; it ensures the cookies don’t spread too much and form perfect crinkles.
• Generous with Powdered Sugar: Don’t skimp on the confectioners’ sugar coating; it creates a beautiful contrast with the crinkles.
• Don’t Overbake: They should still be soft in the middle when you take them out of the oven. They’ll firm up as they cool.

Print

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Description

Embrace the spirit of Christmas with these delectable Chocolate Crinkle Cookies! Their rich chocolate flavor and captivating crackly texture will leave you wanting more.

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• 8 ounces (1 cup) semi-sweet chocolate chips (or 8 ounces coarsely chopped dark chocolate)
• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup unsweetened baking cocoa (aka Dutch-process cocoa powder)
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup whole milk
• 1 cup granulated sugar
• 1 cup confectioners’ sugar

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Make the dough ahead to chill in the refrigerator for at least 2 hours, and up to 24 hours.

1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.

When it’s time to bake:

1. Preheat your oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or a silicone baking mat.
2. Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners’ sugar to coat. Space 2 inches apart and bake about 14 minutes, until the surfaces crack.
3. Let cool on sheets on wire racks. Cookies can be stored in airtight containers up to 3 days.