Best Chocolate Crinkle Cookies | Soft and Fudgy – Page 2

Optional Variations & Dietary Adaptations

Vegan Chocolate Crinkle Cookies – Replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested for 5 minutes) and use plant-based butter. And don’t forget to make sure your chocolate is dairy-free.
Gluten-Free Chocolate Crinkle Cookies – Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. For the best texture, choose a blend that includes xanthan gum or another binding agent.
Double Chocolate Crinkle Cookies – Stir in ½ cup of chocolate chips or chopped dark chocolate to the batter for melty pockets of chocolate. Decadent and delicious!
Chocolate Peppermint Crinkle Cookies – Add ½ teaspoon peppermint extract to the batter and mix in some crushed candy canes for a festive holiday twist.

Chill the dough. Don’t skip this step! Refrigerating the dough for at least 2 hours (or overnight) helps firm it up, making it easier to roll and ensuring the cookies keep their signature crinkled tops instead of spreading flat.
Roll generously in powdered sugar. To get that dramatic, snowy crinkle effect, coat each dough ball heavily in powdered sugar, don’t be shy! A thin layer will melt during baking, while a thick coat stays beautifully distinct.
Use room-temperature ingredients. Let your eggs and butter come to room temperature before mixing. This helps the ingredients mix evenly without overmixing.
Avoid overbaking. Chocolate crinkle cookies should be set on the edges but soft in the centers. They’ll continue to firm up as they cool, so pull them out when they still look slightly underdone for that perfect fudgy texture.
Bake one tray at a time. It may take longer, but baking in the center of the oven ensures even heat distribution and consistent crinkles on every cookie.
Use parchment paper for easy cleanup. After baking, just toss the paper and give the pan a quick rinse.

Room Temperature: Store baked chocolate crinkle cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can tuck a small piece of bread or a marshmallow into the container—the cookies will absorb the moisture and stay chewy.
Freezing: For longer storage, freeze the baked cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Just let them thaw at room temperature before serving.
Cookies on Demand: Want fresh-baked cookies anytime? Freeze the dough instead! After rolling into balls (but before coating in powdered sugar), place them on a parchment-lined baking sheet and freeze until firm. Store the frozen dough balls in a zip-top bag for up to 3 months. When you’re ready to bake, roll them in powdered sugar straight from the freezer and add 1-2 extra minutes to the baking time.