There’s a certain kind of joy in making Chocolate Crinkle Cookies. They’re not just cookies—they’re like little brownie pillows rolled in snow. Whether you’re prepping for the holidays or just in the mood for something sweet, these classic cookies will always hit the spot.
Why We Love Chocolate Crinkle Cookies
When we say these cookies are like brownies in disguise, we mean it. With crackly powdered sugar on the outside and gooey, rich centers, they’re the best of both worlds. They’re the kind of treat that has people asking, “Can I take a few home?”
What You’ll Need: Ingredients That Are Probably Already in Your Pantry
Cocoa Powder for the Chocolate Kick
We like to use natural unsweetened cocoa powder, but dark cocoa powder also works if you’re into a deeper chocolate flavor. Either way, it’s the foundation of your Chocolate Crinkle Cookies.
Granulated Sugar to Sweeten the Deal
White sugar keeps things classic, but swapping in a little brown sugar gives you that molasses richness. We sometimes go half-and-half for a more complex flavor in our Chocolate Crinkle Cookies recipe.
Vegetable Oil for Moistness
We use vegetable oil here, not butter. It’s the secret to keeping these fudgy cookies super soft and gooey. Canola or grapeseed oil works too if that’s what’s in your cupboard.
Eggs and Vanilla Extract
Eggs help bind everything, and vanilla adds warmth and balance to all that chocolatey goodness. Use real vanilla if you can—it makes a difference in these brownie crinkle cookies.
The Essential Powdered Sugar Coating
This is where the magic happens. That white crackle on the outside isn’t just pretty—it’s iconic. Be generous. It’s what transforms these into the classic crinkle cookies everyone loves.
The Dry Team: Flour, Baking Powder, and Salt
Flour holds it together. Baking powder gives them puff. And salt, well, that’s the flavor enhancer that makes every bite pop. Want a twist? Sprinkle a little salt flakes on top before baking.
Equipment You’ll Need to Bake Like a Pro
You don’t need fancy tools, but the right setup helps. Grab a couple of mixing bowls, a hand or stand mixer, plastic wrap, parchment paper, cookie sheets, a cookie scoop, and a cooling rack. You’ll be turning dough into delicious chocolate crinkle cookies in no time.
Step-by-Step: How to Make Chocolate Crinkle Cookies
Mix the Wet Ingredients
Start by mixing sugar, cocoa powder, and oil until smooth and glossy. It’ll look like a rich, thick chocolate paste. That’s the good stuff.
Add Eggs and Vanilla
Crack in the eggs, one at a time. Stir well after each one. Add vanilla extract once everything is fully mixed. Your batter should start to look like chocolate cake batter at this point.
Whisk and Combine the Dry Ingredients
In another bowl, whisk flour, baking powder, and salt. Slowly add the dry mix into your wet ingredients. Mix just until combined. Don’t overdo it—we want these chocolate crinkle cookies soft and tender.
Chill That Dough
This step’s non-negotiable. Wrap the dough tightly and chill for at least 4 hours or overnight. Cold dough is what gives us those perfect crinkles and keeps the cookies from going flat.
Preheat and Prep
Preheat your oven to 350°F. Line baking sheets with parchment paper. Pour a good amount of powdered sugar into a bowl—you’ll need it for rolling the dough balls.
Scoop, Roll, and Sugar Coat
Scoop out 1-inch balls of chilled dough. Roll each one in powdered sugar until it’s well-coated. This is where the crinkle magic begins.
Bake Until Just Right
Pop them in the oven for about 10–12 minutes. The edges should be set, but the centers should still look a little wet. That’s what gives them their chewy centers.
Cool and Enjoy
Let them cool on the sheet for a few minutes before transferring to a rack. Warning: you might lose one or two to “taste testing.” We’ve all been there.
Pro Tips for Perfect Chocolate Crinkle Cookies
Don’t coat all the dough at once. Only roll what you plan to bake right away.
Want extra crackle? Roll in granulated sugar first, then powdered sugar.
Never skip chilling the dough. Warm dough = sad, flat cookies.
Slightly underbaked is best. They’ll firm up as they cool and stay fudgy.
Fresh baking powder is a must for that iconic crackle.
Add-ins like espresso powder or flavored extracts can spice things up.
Make-Ahead and Storage Hacks
Make the Dough Ahead
The dough can be made 1–2 days in advance. Just keep it wrapped and chilled. When you’re ready, scoop, roll, and bake.
Store Baked Cookies Like a Pro
Place baked chocolate crinkle cookies in an airtight container. They’ll stay fresh at room temp for about a week, though we doubt they’ll last that long.
Freezing Instructions
You can freeze unbaked dough balls or the finished cookies. Just use parchment between layers. Thaw dough in the fridge before rolling in sugar and baking.
Fun Flavor Twists to Try
Add 1 tsp of peppermint extract for minty holiday magic.
Orange zest? Yes, please. It adds a citrusy zing that pairs beautifully with chocolate.
Stir in espresso powder for bold, rich depth. These become grown-up salted brownie cookies real fast.
Common Cookie Mishaps—and How to Fix Them
Flat Cookies? Your dough probably wasn’t cold enough. Chill longer next time.
No Crinkles? Your oven may not be fully preheated. That hot burst is what makes them crack.
Too Dry? You may have overbaked. Always pull them when the centers still look a bit shiny.
Perfect for Holidays, Parties, and Everyday Indulgences
These chocolate crinkle cookies belong in every holiday cookie swap, office party spread, and Santa plate. They’re eye-catching, crowd-pleasing, and taste just as good as they look.
Looking for more cookie ideas? You might also love these:
- Chocolate Chip Cookies
- Cottage Cheese Cookies
- Healthy Cottage Cheese Chips
- German Chocolate Cookies
- Cinnamon Roll Cookies
Why These Cookies Belong in Your Recipe Box
We’re always looking for reliable, delicious cookie recipes. This chocolate crinkle cookies recipe delivers every time. It’s a sweet tradition that’s simple enough for a weeknight and special enough for the holidays.
From that first sugary crackle to the fudgy finish, these cookies are pure comfort. Bake them once, and you’ll see—they’re the kind of recipe that becomes a family favorite.
Your Turn: Let’s Bake Together
If you make these chocolate crinkle cookies, we’d love to hear how they turned out. Got a fun twist? Did they disappear in five minutes flat? Share your experience in the comments. Let’s swap stories—and maybe cookies too.
Chocolate Crinkle Cookies
Ingredients
- 1 cup unsweetened cocoa powder natural or dark
- 2 cups granulated sugar or half white sugar and brown sugar
- 1/2 cup vegetable oil or canola/grapeseed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar for rolling
Instructions
- In a large bowl, combine cocoa powder, sugar, and oil. Beat with a mixer until shiny and smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Cover dough with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop chilled dough into 1-inch balls using a cookie scoop or tablespoon.
- Roll each dough ball in powdered sugar until fully coated.
- Place on baking sheet 2 inches apart and bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
- Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For extra crunch, roll the dough balls in granulated sugar before the powdered sugar.
- Use fresh baking powder to get the best crackle.
- The cookies will firm up as they cool—don’t overbake.
- Add-ins like peppermint or espresso powder can take these up a notch.
- Freeze dough balls or baked cookies for make-ahead convenience.
