Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are absolutely stunning! They’re rich, fudgy chocolate cookies rolled in powdered sugar that crack beautifully as they bake, creating that signature crinkled look.
My kids say these taste just like Cicis brownies in cookie form! These chewy chocolate crinkle cookies are a holiday staple during the holiday season.
Looking for more cookie recipes? Try our Brown Butter Snickerdoodle Cookies, Hot Cocoa Cookies, or Brownie Cookies.
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I love making these cookies because they’re one of those classic cookies that look way harder than they actually are. Everyone always asks how I got them to look so perfect with those gorgeous cracks, but the truth is they just do that on their own, I can’t take credit for it, LOL!
The hardest part is waiting for the dough to chill, but trust me, it’s worth it for that perfect texture. This is definitely the best chocolate crinkle cookie recipe I’ve tried, and the best part is how simple it is! This is the perfect time of the year to make a double batch!
What you’ll love about this chocolate crinkle cookie recipe:
Recipe Ingredients:
You’ll need the following ingredients to make the best chocolate crinkle cookies recipe:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Granulated sugar
- Vegetable oil
- Large eggs
- Vanilla extract
- Powdered sugar for rolling
Ingredient Notes:
- Cocoa Powder: Use good quality unsweetened cocoa for the best chocolate flavor in your chocolate dough.
- Oil: Vegetable oil keeps these cookies soft and fudgy instead of cakey.
- Powdered Sugar: You’ll need confectioners’ sugar for rolling, don’t skip it or you won’t get those beautiful cracks on the outside of the cookie!
How to make Chocolate Crinkle Cookies step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: In a medium bowl, whisk together flour, cocoa powder, baking powder and salt to combine your dry ingredients. Set aside.
Step 2: In a separate bowl or large bowl, whisk together granulated sugar and oil until well combined using a measuring cup for accuracy.
Step 3: Add eggs one at a time, beating well after each addition to create the wet ingredients. Stir in vanilla extract.
Step 4: Add flour mixture to sugar mixture and stir until just combined. Dough will be soft and sticky dough.
Step 5: Cover with plastic wrap and refrigerate dough at least 2 hours for the chill time or until firm enough to handle.
Step 6: Preheat oven to 350°F. Line large baking sheets or cookie sheet with parchment paper.
Step 7: Place confectioners’ sugar or icing sugar in shallow bowl.
Step 8: Use a cookie scoop to scoop dough into 1 1/2-inch little balls or cookie dough balls. Roll each ball in powdered sugar until completely coated to make cookie balls.
Step 9: Place cookies 2 inches apart on prepared baking sheets.
Step 10: Bake 10-12 minutes until cookies are set and crackled on top as each cookie bakes. Don’t over bake for that perfect cookie texture.
Step 11: Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
PRO TIP:
Don’t overbake these chocolate crinkles! They should still look slightly underdone in the center when you take them out. They’ll firm up as they cool but stay fudgy inside. If you bake them until they look completely done, they’ll be dry instead of that perfect brownie-like texture.
Storage and Reheating:
Storage: Store crinkle cookies in an airtight container at room temperature for up to 1 week.
Reheating: These are best at room temperature, but you can warm them for 5-10 seconds in the microwave if you want that fresh-baked feel.
Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months, or freeze dough balls (before rolling in sugar) and bake from frozen, adding 1-2 minutes to bake time.
Additions and Substitutions:
ADDITIONS:
- Mix-ins: Add chocolate chips, white chocolate chips, or chopped nuts to the dough.
- Extracts: Try peppermint extract instead of vanilla for a mint chocolate version.
- Espresso: Add 1 teaspoon instant espresso powder to intensify the chocolate flavor.
- Sweetener: A touch of corn syrup can make them extra chewy if desired.
SUBSTITUTIONS:
- Oil: You can use melted coconut oil or melted butter instead of vegetable oil.
- Cocoa: Dutch-process cocoa works but will give a slightly different flavor than natural cocoa.
- Sugar: You can use part brown sugar for a deeper flavor.
- Eggs: This recipe really needs the eggs for structure, so substitutions are tricky.
FAQs about this chocolate crinkle cookie recipe:
Why didn’t my cookies crack?
Make sure you’re coating them generously in powdered sugar and not over baking. The dough also needs to be properly chilled. If it’s too warm, the cookies will spread instead of puffing and cracking.
Can I skip the chilling time?
No! The dough needs to chill for at least 2 hours or it will be too sticky to work with and the cookies won’t have the right texture.
Why are my cookies flat?
Your dough might not have been chilled long enough, or your oven temperature might be too low. Make sure your oven is fully preheated to 350°F.
What can I serve with these Chocolate Fudge Cookies?
These are perfect with a glass of cold milk, hot coffee, or hot chocolate. They’re also beautiful on holiday cookie platters or dessert tables during the holiday season.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try these Chocolate Crinkle Cookies! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Chocolate Crinkle Cookies
Equipment
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar for rolling
Instructions
- In medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside. 1 1/4 cups all-purpose flour,3/4 cup unsweetened cocoa powder,1 teaspoon baking powder,1/2 teaspoon salt.
- In large bowl, whisk together granulated sugar and oil until well combined.1 1/2 cups granulated sugar,1/2 cup vegetable oil.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.2 large eggs,2 teaspoons vanilla extract.
- Add flour mixture to sugar mixture and stir until just combined. Dough will be soft and sticky.
- Cover and refrigerate dough at least 2 hours or until firm enough to handle.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Place powdered sugar in shallow bowl.1/2 cup powdered sugar for rolling.
- Scoop dough into 1 1/2-inch balls. Roll each ball in powdered sugar until completely coated.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake 10 to 12 minutes until cookies are set and crackled on top. Don’t over bake.
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
Nutrition
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These are beyond great!!!!!!