These chocolate crinkle cookies are soft, fudgy cookies rolled in powdered sugar and baked to perfection. A super easy treat that’s the perfect dessert for any occasion.
When the holidays roll around, you can find me in the kitchen baking dessert recipes such as eggnog cake, M&M cookies, peanut butter blossoms, Nutella cookies and these classic chocolate crinkles.
Chocolate crinkle cookies are a time honored favorite, and they also happen to be quick and easy to make. The flavor which is a cross between cookies and brownies just can’t be beat! This recipe calls for common ingredients that you probably already have in your pantry. The end result is perfect Christmas cookies with crispy edges and soft centers.
Enjoy these crinkle cookies with Christmas favorites like slow cooker apple cider, peppermint hot chocolate or Christmas crack.
Table of Contents
Chocolate Crinkle Cookies Ingredients
To make this chocolate crinkle cookie recipe, you will need unsweetened cocoa powder, granulated sugar, vegetable oil, eggs, vanilla extract, all purpose flour, baking powder, kosher salt and powdered sugar. For amounts and details see the recipe card below.
- Unsweetened Cocoa Powder: Use a good quality unsweetened cocoa powder. Don’t use any sweetened hot cocoa mix or chocolate milk mix.
- Eggs: Large or extra large eggs work well for this recipe. You don’t need jumbo eggs.
- Vanilla Extract: If you have access to real vanilla extract, you will get the best flavor.
- Powdered Sugar: You roll the chocolate cookie dough in powdered sugar. You can also use confectioner’s sugar.
How Do You Make Chocolate Crinkle Cookies?
Even though chocolate crinkle cookies look impressive, they are surprisingly easy to make. Make this chocolate crinkle cookie recipe by first making the dough. Whisk together vegetable oil, sugar and cocoa powder in a large bowl. Add to that batter eggs and vanilla extract. Next, stir in the dry ingredients of flour and baking powder until just combined, then the batter is ready.
Let the dough mixture chill and roll it into small balls. Place powdered sugar in a small bowl. Roll each of those balls in the powdered sugar and place the balls on a prepared baking sheet or cookie sheet. Bake the cookies, then cool for a few minutes and enjoy.
Tips For The Perfect Crinkle Cookie
- The chocolate crinkle cookies will be done when the edges of the cookies are set and the top of each cookie has a crackled appearance. The chocolate will show through the powdered sugar.
- Use a tablespoon or a cookie scoop to help you scoop out the same amount of dough for each cookie. Try to make cookie dough balls that are the same size, then they will all finish baking at the same time.
- You can mix the batter by hand or you can use an electric mixer or stand mixer with a paddle attachment.
- Line your sheet pans with parchment paper or nonstick silicone baking mats.
- I like to cool these chocolate crinkle cookies on a wire rack when they come out of the oven.
- The baked cookies stay fresh in an airtight container for up to 4 days.
- You can store the balls of cookie dough in the fridge for up to 3 days before you bake them. Roll the cookies in the powdered sugar just before they go into the oven.
Quick Tip
Make sure to coat the cookie dough balls completely in powdered sugar.
Recipe FAQs
You can freeze these chocolate crinkle cookies in an airtight container. They will stay good in a freezer for 3 months. Simply place them on a counter in an airtight container to thaw the cookies.
The coating of powdered sugar on the outside is what gives crinkle cookies their customary cracked exterior. As the cookie dough expands in the oven, the surface develops cracks in the powdered sugar.
You do not need to flatten your cookies before you bake them, as they will naturally flatten on their own as they bake in the oven.
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Chocolate Crinkle Cookies Variations
These chocolate crinkle cookies are delicious as-is, but you can easily customize some of the ingredients to suit your tastes.
- Spices: Feel free to add some spices to the dough such as cinnamon, or go for a sweet and savory combo with some ancho chili powder.
- Coatings: You can coat your cookies in sprinkles instead of powdered sugar for a different appearance.
- Add-Ins: Stir in some chocolate chips, espresso powder or a splash of peppermint extract for added flavor.
These crinkle cookies are a personal favorite of mine. I can’t resist these chewy-on-the-inside, crispy-on-the-edges cookies with their intense chocolate flavor. Make them your holiday cookie tray or any time you get a chocolate craving!
More Great Cookie Recipes
Gooey Butter Cookies
20 mins
Snowball Cookies
50 mins
Red Velvet Cookies
35 mins
Eggnog Cookies
30 mins
Stained Glass Cookies
1 hr 52 mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup cocoa powder sifted
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 1/4 teaspoons vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup powdered sugar
Instructions
- Place the cocoa powder, granulated sugar and vegetable oil in a bowl. Whisk until thoroughly combined.
- Add the eggs one at a time, whisking well in between each addition.
- Stir in the vanilla extract.
- Add the flour, baking powder and salt to the bowl. Stir until just combined.
- Cover the bowl of dough, then chill for at least 2 hours.
- Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper or nonstick baking mats.
- Roll the dough into tablespoon sized balls, then roll each ball in powdered sugar. Place the balls of dough 2 inches apart on the sheet pans.
- Bake each pan of cookies for 10-12 minutes or until edges are set. Cool for 5 minutes on the pan, then transfer the cookies to a rack to cool completely. Serve, or store in an airtight container at room temperature for up to 4 days.
Notes
- Make sure to coat the cookie dough balls completely in powdered sugar.
- The balls of cookie dough can be stored in fridge for up to 3 days before you bake them. Roll the cookies in the powdered sugar just before they go into the oven.
I like your chocolate crinkle that are good
This cookie recipe was an absolute hit with my family!
I’ve made them twice this week and my batches just keep increasing because we can’t get enough.
The change I had to make for my vegan siblings is replacing eggs with flaxseed meal (1 tablespoon flax meal + 3 tbsp water = 1 egg). Everything else was exactly as stated in the recipe. The consistency was perfect! I’d love to make these with actual eggs some day 😋
Thank you so much for the delicious cookie recipe!
Everyone in my family loved these cookies, and we’ll definitely make these again. Thanks for the terrific recipe, and best wishes to you and your family for a healthy and happy new year.