These homemade chocolate chip cookies are rich, dark, flavorful, and irresistible! The recipe is perfect for any Christmas or holiday cookie jar.
Cookies that taste like coffee
If you’ve never tried chocolate chip cookies, you’re in for a treat.
These classic holiday cookies taste like fudge cake in cookie form with a deliciously soft texture and rich chocolate flavor.
Roll the unbaked cookie dough balls in powdered sugar, then bake them in the oven and watch a beautiful crinkly pattern magically appear.
This is the best chocolate chip cookie recipe you will ever find. Hot from the oven, they are equally tender and delicious!
Fix these too Healthy chocolate chip cookies
Chocolate Crinkle Cookie Flavors
Mint: Add the fourth teaspoon of pure peppermint extract along with the vanilla extract. Top the finished cookies with crushed mint candies or candy canes.
Cinnamon Sugar: Instead of coating the shortbread cookies in powdered sugar, roll them in half a cup of sugar mixed with two tablespoons of ground cinnamon.
Red Velvet: For red velvet crinkle cookies, add half a teaspoon of red food coloring to the liquid ingredients. For pink velvet, use only a fourth teaspoon. Or for a healthy alternative to food coloring, add freeze-dried strawberry powder or replace the milk with an equal amount of beetroot juice.
Mocha: Add half a teaspoon of instant coffee granules to the dry ingredients. Or substitute four tablespoons of brewed espresso for the milk.
Vanilla Bean: Omit the vanilla extract in the recipe below. Instead, add the seeds of a vanilla bean or a teaspoon of vanilla bean paste.
Double Chocolate Chip: Mix half a cup of mini chocolate chips (dark, semi-sweet, white or milk chocolate) into the dry ingredients.
Chocolate Orange: Add an orange peel and a tablespoon of orange juice. Use a small egg or reduce the milk of your choice by three tablespoons.
Caramel: After rolling the crumpled cookie dough into balls, press a caramel or piece of chopped date into the center of each cookie.
Rainbow: Add a fourth teaspoon of pure almond extract to the liquid ingredients. Once baked, roll each cookie in rainbow sprinkles.
Here’s the lemon version: Lemon Pixie Cookies
Easy Chocolate Crinkle Cookies Ingredients
The recipe calls for flour, cocoa powder, sugar, baking soda, salt, shortening or plant-based alternative, selected milk, optional eggs, pure vanilla extract, and powdered sugar for coating.
Look for regular unsweetened cocoa powder, not Dutch cocoa. If possible, switch to high-quality cocoa powder for the best-tasting cookies.
Sliced ​​flour, oat flour, and all-purpose white flour are all great choices. There is also a flourless keto crinkle cookie option included in the recipe box below.
I don’t recommend substituting whole wheat flour, almond flour, or coconut flour.
Cookies can be sweetened with traditional granulated sugar or unrefined coconut sugar for a healthy option.
The recipe has not been tested with pure maple syrup or sugar-modified honey.
To make dairy-free and vegan chocolate chip cookies, use the extra milk option instead of salted vegan butter and eggs. Any plant-based milk should work.
Unlike many other crinkle cookie recipes, this one requires no cake mix and the results are even better. Homemade is always better.
Holiday cookie recipe video
Watch the step-by-step crinkle cookie recipe video above
Chocolate chip cookies, often called chocolate pixie cookies, are one of the all-time favorite Christmas cookies.
The recipe below is adapted from my grandmother’s traditional recipe. I hope your family loves them as much as we do!
How to make chocolate chip cookies
Gather all the cookie ingredients as well as a baking pan.
In a large mixing bowl or stand mixer, combine the flour, cocoa, baking soda, salt, and sugar. Mix very well, making sure to break up any large clumps.
Add the liquid ingredients to a bowl or stand mixer. Use beaters or a spoon to mix and form cookie dough.
For the softest fluffy, chewiest, and cheesiest baked cookies, cover the pan tightly and freeze until chilled or refrigerate overnight. If you’re in a hurry, you can technically skip this step.
Once chilled, roll the dough into balls with a cookie scoop or clean hands.
Preheat the oven to 300 degrees Fahrenheit and add a bowl of powdered sugar.
Dust the crumpled cookie dough balls generously with powdered sugar, then place the balls on the cookie sheet.
Bake on the middle shelf of the oven for twelve minutes.
The cookies should be barely visible when you remove them from the oven. This is what you want, as they will firm up considerably as they cool.
Leave them to cool on the baking sheet for at least ten minutes before handling.
Storage of Chocolate Chip Cookies
Once firm, transfer the crinkle cookies to a cooling rack or serving dish.
Or eat them straight from the baking pan!
Store leftovers in an airtight container on the counter for up to five days. Alternatively, freeze the cookies in an airtight container for about two or three months.
For soft chocolate chip cookies, store in plastic wrap. Store leftovers in a glass container for chewy cookies with a more crunchy texture.
Baking tips and tricks for best results
When making chocolate chip cookies for the first time, be sure to follow the ingredients and directions without making any substitutions or reducing any ingredients.
So you will know how to prepare the recipe. Then you can have fun experimenting to see how substituting a different flour or sugar or other changes can change the results.
To achieve the classic crinkle look, it’s important to roll the cookie dough balls in powdered sugar before, not after, baking.
Do not even crack open the oven while the cookies are baking. Allow the cookies to cool on the tray before handling, as they harden as they cool.
These holiday chocolate chip cookies need no refrigeration and are perfect for Christmas cookie exchanges or gift wrapping for friends and family.
They are also a delicious Thanksgiving or Valentine’s Day dessert.
- 1 cup flour (Try these for low carbs Keto Chocolate Chip Cookies)
- 6 spoon cocoa powder
- 1/2 cup sugar or coconut sugar
- 1/4 c.q baking soda
- 1/4 c.q salt
- 1/4 cup salted butter or vegan butter
- 1 egg or 4 tablespoons of milk
- 1 c.q pure vanilla extract
- 1/3 cup chocolate chips (optional)
- powdered sugar or a sugar-free alternative
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*If desired, the dough can be made ahead, rolled into balls, and frozen anytime you need a quick dessert.To make the chocolate chip cookies, combine the dry ingredients except the powdered sugar in a mixing bowl or stand mixer. Mix the wet ingredients to form a dough. Cover and freeze the dough until chilled, or refrigerate overnight. Preheat oven to 300 F. Roll the chilled dough into balls, then cover with powdered sugar. Place on a baking sheet and bake for 12 minutes. The chocolate chip cookies should be barely visible when you remove them from the oven. Allow to cool completely before handling. During this period, they are strengthened. Store leftovers in an airtight container for up to five days.See nutrition facts
More holiday cookie ideas
