Chocolate Crinkle Cookies are soft, melt-in-your-mouth, fudgy chocolate cookies that taste like brownies with a chewy texture. The dough is rolled in a thick coating of powdered sugar and then baked, giving it that beautiful crinkled appearance.
These are one of my husband’s favorites, and they make beautiful Christmas cookies. If you like these cookies, try double-chocolate chip cookies, Andes mint cookies, and chocolate peppermint cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Dutch-processed Cocoa Powder: You can use regular cocoa powder, but I prefer the less acidic Dutch-processed cocoa.
- Sugars: I like the balance of a little more than a 2:1 ratio of granulated sugar versus brown sugar
- Eggs: large eggs, please
- Vanilla extract: for the best flavor, stick with the pure stuff
How to Make Chocolate Crinkle Cookies
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, whisk your flour, baking powder, and salt in a small bowl. Set it aside for just a few minutes. Combine your Dutch cocoa, sugars, and canola oil in a medium bowl. Stir in the eggs, one at a time, then stir in the vanilla.
Slowly stir the dry ingredients into the chocolate mixture. Once combined, cover the bowl with plastic wrap and refrigerate for 35-45 minutes. You can mix this dough by hand or with a mixer that has a stir speed.
Use a 1 1/2 tablespoon cookie scoop to make balls one at a time. Roll each ball in confectioners’ sugar and place them on a large baking sheet. Bake and let the cookies cool for a few minutes on the baking sheet. Finally, move the baked cookies to a wire rack to cool.
Preparation Tips and Storage
- Cover and refrigerate the dough between batches.
- Don’t overload the baking sheets. The dough balls should be about 2-2 1/2 inches apart.
- Roll the dough balls heavily in powdered sugar, which will help make amazing crinkles.
- Don’t over-bake the cookies. This is a soft cookie, so 10-11 minutes will do the trick.
- Handle the cookies with care. Allow them a few minutes to cool before moving to cookie-cooling wire racks.
- Run a cookie practice run. Bake one or two cookies to establish the optimum baking time and ensure they do not spread too fast.
Store and Freeze
Store the cookies in an airtight container on the counter at room temperature for up to 5 days. Alternatively, freeze them in a sturdy, airtight container for up to 3 months.
Frequently Asked Questions
Dutch-process cocoa powder is treated with an alkali to neutralize its acidity, resulting in a darker color and a more mellow chocolate flavor. You can easily substitute regular cocoa in this recipe; however, add 3/4 of a teaspoon of baking soda to give it a milder, less acidic flavor.
Chocolate Crinkle Cookies freeze well. Cool the cookies thoroughly before freezing. Use a sturdy freezer container and place wax or parchment paper between the layers. For added protection, place the cookies in freezer bags in a single layer, removing as much air as possible, and place the bags in a freezer container.
Always use the correct amount of flour. If the flour or cocoa has been sitting for quite some time, stir to loosen it. Spoon the flour or cocoa into the measuring cup. Now, using the back edge of a table knife, level it off, pushing the excess back into the canister.
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More Cookie Recipes
Chocolate Crinkle Cookie Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsweetened Dutch-processed cocoa powder
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or canola oil
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with a silicone mat or parchment paper.
- In a small bowl, combine the flour, baking powder, and salt.
- In a medium bowl, combine the cocoa, sugar, brown sugar, and canola oil. Beat eggs in one at a time and stir in the vanilla.
- Slowly stir the flour mixture into the chocolate mixture. Once combined, cover the bowl with plastic wrap and place it in the refrigerator for 30-45 minutes.
- Using a cookie scoop and your hands, roll 1 1/4-inch cookie dough balls. Roll each ball in powdered sugar and place them on the prepared cookie sheet with about 2-2 1/2 inches between the cookie dough balls. Bake for 10-11 minutes. Let the cookies cool for 2 minutes before moving them to cookie-cooling racks.
Notes
- Cover and refrigerate the dough between batches.
- Don’t overload the baking sheets. The dough balls should be about 2-2 1/2 inches apart.
- Roll the dough balls heavily in powdered sugar, which will help make amazing crinkles.
- Don’t over-bake the cookies. This is a soft cookie, so 10-11 minutes will do the trick.
- Handle the cookies with care. Allow them a few minutes to cool before moving to cookie-cooling wire racks.
- Run a cookie practice run. Bake one or two cookies to establish the optimum baking time and ensure they do not spread too fast.
Nutrition
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Jody
I need to know how you measure your flour. By gram weight? Scoop and level? Lightly fluff and level? Different ways of measuring will result in different amounts of flour and possibly ruin the outcome. Please clarify. Thanks.
Beth Pierce
Scoop and level.
Jackie miller
I made as directed, and they were delicious. But why canola oil, why not butter? Thank you.
Beth Pierce
It’s a recipe that has been handed down for generations and it works.
Kirby Kroll
What’s the best way to store these? And how long do they remain fresh and colorful? Want to bake ahead for a holiday party. Thank you!
Beth Pierce
Store the cookies in an airtight container on the counter at room temperature for up to 5 days. Alternatively, freeze them in a sturdy, airtight container for up to 3 months.
Michelle
These cookies are absolutely heavenly! I love anything that tastes like a brownie, and these crinkle cookies are my new favorite. Thanks for the recipe.
Beth Pierce
You are most welcome, Michelle!
Lavanda
These were absolutely delicious! I love how crinkle cookies always end up looking so pretty without much effort. Definitely adding this to my holiday baking list.
Rhian
I can never decide cookie or brownie but now I don’t need to. Melt in the mouth and fudgey amazingness. Thanks for the recipe!
Hadley
I have only ever seen lemon crinkle cookies. These look really lovely! I love the taste of chocolate.
Beth Pierce
Thanks, Hadley! Enjoy!