Chocolate Crinkle Cookies

Why You’ll Love This Recipe

You’ll love these Chocolate Crinkle Cookies because they’re incredibly chocolatey, easy to make, and have that iconic crinkled appearance that makes them stand out on any cookie platter. With a crisp exterior and a soft, chewy center, they deliver the perfect texture balance. Plus, the dough can be made ahead of time—great for holiday prep or baking on your schedule.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Granulated sugar
• Vegetable oil
• Eggs
• Vanilla extract
• Powdered sugar (for coating)

Directions

1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large mixing bowl, beat together the granulated sugar and vegetable oil until well combined.
3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until a thick, sticky dough forms.
5. Cover the dough and refrigerate for at least 3 hours, or overnight for best results.
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Scoop tablespoon-sized portions of dough and roll them into balls.
8. Roll each dough ball generously in powdered sugar until fully coated.
9. Place the coated dough balls on the prepared baking sheet, spacing about 2 inches apart.
10. Bake for 10–12 minutes, or until the cookies have puffed up and developed their signature cracks.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 15 minutes (plus chilling time)
Chilling time: 3 hours
Baking time: 10–12 minutes
Total time: approximately 3 hours 30 minutes.

Variations

• Add a teaspoon of espresso powder for a deeper chocolate flavor.
• Mix in mini chocolate chips for extra richness.
• Use dark cocoa powder for an intense, bittersweet version.
• Roll the cookies in both granulated and powdered sugar for extra crunch.
• Add a peppermint extract twist for festive holiday cookies.

Storage/Reheating

Store Chocolate Crinkle Cookies in an airtight container at room temperature for up to 5 days. If stacking, place parchment paper between layers to prevent sticking. You can also freeze the baked cookies for up to 2 months. To enjoy warm, microwave for about 8–10 seconds for that just-baked softness.

FAQs

Why are my crinkle cookies not cracking?

The dough may not have been chilled enough, or your oven may not have been hot enough. Proper chilling helps the cookies crack as they expand.

Can I use butter instead of oil?

Yes, you can substitute melted butter for oil for a slightly richer flavor, though the cookies may be a bit less fudgy.

How long should I chill the dough?

At least 3 hours, but overnight chilling gives the best texture and flavor.

Why did my cookies spread too much?

Your dough was likely too warm. Always chill thoroughly before baking.

Can I make the dough ahead of time?

Absolutely! Store it covered in the fridge for up to 2 days before baking.

Can I freeze the dough?

Yes, roll the dough into balls and freeze before coating in powdered sugar. Bake straight from frozen, adding 1–2 minutes to the baking time.

Why is my powdered sugar melting into the cookie?

Your dough may have been too warm or the powdered sugar coating too thin. Make sure to roll generously in powdered sugar just before baking.

Can I use Dutch-process cocoa powder?

Yes, Dutch-process cocoa works beautifully for a darker color and deeper chocolate flavor.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread—the moisture will keep them soft for days.

Can I double the recipe?

Yes, this recipe doubles easily—just make sure to chill the dough in separate containers so it cools evenly.

Conclusion

Chocolate Crinkle Cookies are the perfect blend of fudge-like richness and classic holiday charm. Their crackled tops, deep cocoa flavor, and soft centers make them a timeless favorite for cookie lovers everywhere. Whether you serve them for Christmas, bake sales, or an afternoon treat, these cookies are guaranteed to impress and satisfy any chocolate craving.

Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies are rich, fudgy, and irresistibly soft with their iconic crackled powdered-sugar tops. These cookies combine the best of brownies and cookies for a decadent chocolate treat perfect for holidays or everyday indulgence.

• Author: Laura
• Prep Time: 15 minutes (plus 3 hours chilling)
• Cook Time: 12 minutes
• Total Time: 3 hours 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for coating)

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Instructions

1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large mixing bowl, beat together granulated sugar and vegetable oil until well combined.
3. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
4. Gradually add dry ingredients to the wet mixture, stirring until a thick, sticky dough forms.
5. Cover dough and refrigerate for at least 3 hours or overnight.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Scoop tablespoon-sized portions of dough and roll into balls.
8. Roll each dough ball generously in powdered sugar until fully coated.
9. Place coated dough balls 2 inches apart on the prepared baking sheet.
10. Bake for 10–12 minutes, or until cookies puff up and crack on top.
11. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chill the dough thoroughly for best crinkle effect and shape retention.
• Roll generously in powdered sugar to maintain visible cracks.
• Add espresso powder for a deeper chocolate flavor.
• Use Dutch-process cocoa for a darker, richer cookie.
• Store in an airtight container with a slice of bread to keep cookies soft.

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 12g
• Sodium: 55mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg