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.
- Whisk your flour, baking powder, and salt in a small bowl and set it aside.
- Combine the Dutch cocoa, sugars, and canola oil in a medium bowl. Stir in the eggs and vanilla extract.
- Stir the dry ingredients into the chocolate mixture. Cover and refrigerate.
- Using a cookie scoop, portion the cookie dough. Roll the dough balls in confectioners’ sugar.
- Bake the cookies. Cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool.
Preparation Tips
- Cover and refrigerate the dough between batches.
- Don’t overload the baking sheets. The dough balls should be about 2-2½ inches apart.
- Roll the dough balls heavily in powdered sugar; it helps 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 much.
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
- 2¼ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsweetened Dutch-processed cocoa powder
- 1¼ 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 1¼-inch cookie dough balls. Roll each ball in powdered sugar and place them on the prepared cookie sheet with about 2-2½ 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
- Store the cookies in an airtight container on the counter at room temperature for up to 5 days.
- Freeze them in a sturdy, airtight container for up to 3 months.
Nutrition
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Rebecca
Just made these cookies, baked the first batch for 10 minutes and they came out a bit dry to i baked the second batch for 8 minutes qnd they’re perfect.
Rebecca Romain
Hi, I want to make these cookies this weekend. Can you tell me how long they will stay in the freezer for?
Beth Pierce
About 3 months.
Mary
IN MY HOUSE, IT DEPENDS UPON WHEN FAMILY FIND THEM! THEY GO FAST!!
Nicole
Delicious!!! The perfect balance between cookie and brownie. Super easy to make but look really fancy and professional!
Beth Pierce
Thanks Nicole! So glad that you enjoyed them!
Gian
Hi! If I want to incorporate different flavors with your recipe, how would I go about it?
Thank you in advance! The cookies turned out amazing!
D Foster
What a fantastic recipe!! They were everything I was hoping for and more. A huge hit with the family! Thanks so much for sharing 🙂
Beth Pierce
The pleasure was all mine!!
A
Do you recommend dark or light brown sugar?
Beth Pierce
Light brown sugar! Happy baking!!
Janel Taschereau
Can I freeze the dough?
Beth Pierce
Yes you can. I would roll them in balls and then flash freeze them. Once fully frozen you can move to freezer bags. When ready to thaw place them on parchment covered baking sheets for about 30 minutes making sure they are a couple inches apart. Roll in powdered sugar and then bake.
Helen
I’ve made these cookies with peppermint instead of vanilla extract. So good at Christmas time. They are so pretty when baked, I can’t believe that it was me that baked them.
Beth Pierce
That is awesome Helen! Thanks for the tip and I am sure you are a great cook!
Julie
How early can you make Christmas cookies for them to still be good for Christmas Day ?
Beth Pierce
It depends on the cookie. If not freezing and you want them to be fairly fresh I would say 2-3 days.
Beth Pierce
Around 30
Christy
Will it make a difference if I do not have parchment paper?
Beth Pierce
These cookies are a little sticky and they spread. I think you really need the parchment paper.