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.
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.
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Chocolate Crinkle Cookies Ingredients
To make this recipe, you will need unsweetened cocoa powder, granulated sugar, vegetable oil, eggs, vanilla extract, all purpose flour, baking powder, kosher salt and powdered sugar.
How Do You Make Chocolate Crinkle Cookies?
Even though chocolate crinkle cookies look impressive, they are surprisingly easy to make. Just mix up some batter by whisking together vegetable oil, sugar and cocoa in a large bowl. Add to that batter eggs and vanilla. Stir in dry ingredients of flour and baking powder, then the batter is ready. Let the dough mixture chill and roll it into small balls. Roll each of those balls in some powdered sugar and place the balls on a baking sheet. Bake the cookies, then cool for a few minutes and enjoy.
Tips for the perfect crinkle cookie
- The 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.
- Make sure to coat the cookie dough balls completely in powdered sugar.
- 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.
The baked cookies stay fresh in an airtight container for up to 4 days.
You can freeze these 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.
These 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 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!
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Chocolate Crinkle Cookies
- 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
- 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.
- These cookies stay fresh in an airtight container for up to 4 days.
- 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.