CHOCOLATE SOFT COOKIES SWISS

These Chewy Chocolate Crinkle Cookies are soft, chewy, and turn out picture-perfect! Just a short chilling time and an EASY dough make these the best Christmas cookie for your holiday baking!

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I don’t think I’ve ever mentioned this before, but Chocolate Crinkles are one of my all-time favorite Christmas cookies.

She was wrong (sorry, Mom!). The powdered sugar makes these SO pretty!

WHAT IS A CHOCOLATE CRINKLE…

… and how do you know it’s a good one?

Chocolate Crinkles are pure amazingness. An extra-soft, chewy, fudgy cookie that’s dipped in powdered sugar before baking.

The best thing about them? They are so easy to make pretty. All you have to do is make sure the powdered sugar coating is thick enough before baking, and they’ll crinkle and become all beautiful during baking.

HOW TO MAKE CHOCOLATE CRINKLE COOKIES:

These are super simple!

1. stir together the dry ingredients and cream butter, sugar, vanilla and eggs separately
2. add dry mix to creamed mix and stir to form a sticky dough
3. chill the dough until it can be rolled into balls, then dip the cookie balls in powdered sugar and bake

EVEN THOUGH THESE ARE EASY, THERE’S STILL A FEW THINGS I WANT TO MENTION:

• When beating in the eggs, only do them for max 10 seconds each, otherwise they will get too frothy and your cookies will blow up too much in the oven.

• Yes, it’s a sticky dough, and even after chilling it will start sticking to your palms – that’s normal. Just wash your hands after every few cookies you rolled and it will be fine.

• Make sure you coat the cookies with a thick, even layer of powdered sugar without any gaps – that’s the only way to get that beautiful look!
• Make sure you stick to the ingredient amounts the recipe calls for. Otherwise the dough could be too sticky to ever roll, or you could end up with dry cookies.
• Do not overbake, the cookies will be soft when you take them out, and that’s fine. If you overbake, they will be tough AND they will not sink back down to reveal their beautiful crinkle pattern.


CHOCOLATE CRINKLE COOKIES FAQS:

DO YOU HAVE TO CHILL CHOCOLATE CRINKLE DOUGH?

Yes, unfortunately you do.
Not to avoid cookie spreadage (we want these to spread after all!), but because it’s a sticky dough, it’s hard to roll otherwise.

HOW DO I MAKE TALLER AND SOFTER CRINKLES?

If you prefer your chocolate crinkles tall and soft, here are a few ways to achieve it:
• chill the dough for a longer amount of time
• place the cookie dough balls on a chilled baking sheet
• bake the cookie dough balls straight after rolling them without letting them come to room temperature first
• let the cookies cool on the baking sheet for 5 minutes without touching them before transferring them to a cooling rack

HOW DO I MAKE CHEWY CRINKLE COOKIES?

If you want your chocolate crinkles to be a little denser and more fudgy (that’s how I love them!), here’s what to do:
• chill the dough just as long as needed
• place the cookie dough balls on a room temperature baking sheet
• let the cookie dough balls stand at room temperature for 10-15 minutes before baking
• if the cookies are still very tall when they come out of the oven, you can gently press them down with the bottom of a drinking glass – you just have to do it RIGHT as you take them out!


HOW TO STORE CHOCOLATE CRINKLE COOKIES:

HOW LONG DO CHOCOLATE CRINKLES LAST?

On the counter: The cookies stay fresh in an airtight container at room temperature for about 3-4 days.

In the freezer: If you want to keep the cookies for longer, they freeze well for up to 3 months.

CAN YOU FREEZE CHOCOLATE CRINKLE COOKIE DOUGH?

It’s easy to freeze the rolled cookie dough balls (don’t dip them in sugar though!)

Freeze on a lined baking sheet in a single layer until firm (about 2 hours, then transfer to freezer bags and freeze for up to 2 months.

To bake, just take as many balls as you want to make from the freezer and let sit on a plate on the counter for 30 minutes, then roll in powdered sugar and bake.

CAN YOU FREEZE CHOCOLATE CRINKLE COOKIES AFTER BAKING?

Yes, you can.

Place the cookies in single layers in freezer containers. Label with the name and use-by date (freeze for up to 3 months).

HOW DO YOU DEFROST FROZEN BAKED COOKIES?

To defrost, put them on a wire rack and let them sit at room temperature for about 30 minutes. Do not let them sit in the container or on a plate, or they will get soggy.

If you want warm, freshly-baked cookie flavors, you can place the thawed cookies on a baking sheet and warm them at 275°C for 5-6 minutes.



INGREDIENTS

• 1 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter softened
• 1 1/2 cups white sugar
• 2 teaspoons vanilla
• 4 large eggs
• 1/2 cup powdered sugar

INSTRUCTIONS

• Combine cocoa powder, flour, baking powder and salt in a medium bowl. Set aside.
• Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until combined. Add the eggs, one at a time, and mix on medium-low speed just until combined - about 10 seconds each.
• Add the dry ingredients to the egg mixture and mix on low speed until incorporated.
• Cover the bowl and chill the dough for at least 1 hour or up to overnight (the longer you chill, the thicker the cookies will be).
• When ready to bake, preheat the oven to 350°F. Place the powdered sugar in a medium bowl. Roll the dough into tablespoon-sized balls and cover them well with the sugar.
• Place on a lined baking sheet with enough space between them (bake in batches) and bake for 10-15 minutes, or until spread and crackled. Cookies will still be soft, so let them cool on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely.