Chocolate Crinkle Cookies are like fudgy brownies in cookie form—rich, chewy in the center, with crisp edges and a dusting of powdered sugar.
These chocolate crinkle cookies may look simple, but they deliver deep chocolate flavor and a wonderful texture contrast—slightly crisp around the edges and moist and chewy inside. If you love brownies, these will hit the same notes in a portable cookie form.
Easy Chocolate Crinkle Cookie Recipe
Chocolate crinkles are a favorite during the holidays, but they’re just as good any time of year. The dough is straightforward to prepare, and chilling it creates the signature fudgy interior. These cookies are ideal for sharing at parties because they tend to disappear fast.
The dough freezes well, so you can prepare it ahead of time for busy holidays. Form the dough into balls, freeze them on a tray, then transfer to a sealed bag. When you want cookies, let the dough balls thaw 30 minutes at room temperature (or bake from frozen, adding a few extra minutes) and bake as directed.
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Ingredients For Chocolate Crinkle Cookies
See the recipe card below for exact quantities and full instructions.
- Unsweetened cocoa powder – not hot cocoa mix.
- White sugar
- Vegetable oil – canola oil works as well.
- Eggs – room temperature is best.
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Confectioners’ (powdered) sugar
Variations
- Add a splash of peppermint extract for a minty twist.
- Fold in chocolate chips for extra richness.
- Make ice cream sandwiches using two cookies and your favorite ice cream; roll the edges in crushed candy for a festive touch.
- Substitute a 1:1 gluten-free all-purpose flour if you need a gluten-free option.
How to Make Chocolate Crinkle Cookies
- Make the dough: In a medium bowl, combine the cocoa powder, white sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Stir the dry ingredients into the chocolate mixture until combined.
- Chill: Cover the bowl and refrigerate the dough for at least 4 hours; chilling is important for the right texture and for easier shaping.
- Prepare to bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form and coat: Roll the chilled dough into one-inch balls (or use a medium cookie scoop). Roll each ball in confectioners’ sugar until well coated and place them on the prepared sheets.
- Bake: Bake for 10–12 minutes. Allow the cookies to rest on the sheet for a minute, then transfer to wire racks to cool completely.
Quick Tip
Don’t skip the chilling step. A long chill creates the fudgy interior and makes the dough easier to handle—well worth the wait.
How to Store Chocolate Crinkle Cookies
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months; thaw overnight in the refrigerator before serving.
FAQs
They’re called crinkles because the powdered sugar coating cracks as the cookies expand in the oven, creating the signature crinkled surface.
Keep cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
If the dough feels too sticky to shape, return it to the refrigerator to chill a bit longer until it’s easier to handle.
Yes. Refrigerate wrapped dough for up to three days, or freeze uncoated dough balls for up to three months and bake from frozen, adding a few minutes to the bake time if needed.
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Print Recipe
Equipment
- Baking sheets
- Mixing bowls
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cookie scoop
- Wire rack
- Hand mixer
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup confectioners’ sugar
Instructions
- In a medium bowl, mix cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
- Combine the flour, baking powder, and salt, then stir into the chocolate mixture. Cover the dough and chill at least 4 hours.
- Preheat the oven to 350°F (175°C).
- Line cookie sheets with parchment. Roll dough into one-inch balls or use a cookie scoop.
- Coat each ball in confectioners’ sugar, place on prepared sheets, and bake 10–12 minutes. Let sit on the sheet a minute, then transfer to wire racks to cool.
Nutrition
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Calories: 172kcal
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Carbohydrates: 29g
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Protein: 3g
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