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 cookies such as 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. This recipe calls for common ingredients that you probably already have in your pantry. The end result is a perfect chocolate cookie with crispy edges and a soft center.
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. Add to that batter eggs and vanilla. Stir in flour and baking powder and the batter is finished. Let the dough chill and roll it into small balls. Roll each of those balls in some powdered sugar and they are ready to bake. After they are baked, let the cookies cool, then serve 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.
- Bake one sheet pan full of cookies at a time. This helps the cookies to heat evenly.
- 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.
- 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.
Crinkle Cookie Variations
These crinkle cookies are amazing, but you can change them up by adding some other fun flavors.
- Cinnamon chocolate crinkle cookies: Add 1/2 teaspoon of cinnamon to the batter.
- Extra chocolate: Add 3/4 cup of semi-sweet chocolate chips, milk chocolate chips or white chocolate chips to the batter. Try to keep the chips on the inside of the balls when you roll the dough balls.
- Mint: Replace the vanilla extract with peppermint extract.
Can you freeze chocolate crinkle cookies?
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.
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 for the holidays or any time you get a chocolate craving!
More cookie recipes you’ll love
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.
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.