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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Rosey
The one time of day I really enjoy cookies is for breakfast. Coffee and cookies, that’s dreamy.
Sonia Seivwright
Great cookies. My daughter and I just loved them!
Megan Orsini
I’ve never made Crinkles as I’m not a chocolate fan but my kids just told me they LOVE these cookies LOL! I just added them to our cookie list… I bake 30 variety for Christmas, so I was curious why these have oil and not butter? Is there. a reason I can’t use butter? Thanks in advance!
Beth Pierce
I have always made these cookies with oil, so I can not advise on how they would turn out with butter.
Alexis
I must have done something wrong. When I baked them they did not spread out. What do I need to do to fix that?
Beth Pierce
Not sure. Did you measure the flour properly? For accurate measuring always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife pushing the excess back off into the flour canister. Did your refrigerate much longer than 40 minutes? Just trying to trouble shoot. Hard to do that from one kitchen to another.
Erin
These were amazingly delicious! We absolutely loved them!
Catalina
Now I know what I will make this weekend! These cookies look amazing!
Erik
Really enjoyed this! Makes we want to start a cookie exchange. 🙂
Gina Abernathy
Loved these cookies! Making them again for our Cookie Exchange Party in a few weeks. I know everyone will love them as well.
Beth Pierce
Thanks Gina! They are tasty cookies.
Andrea
These chocolate crinkle cookies are absolutely irresistible. They will make a great addition to my Holiday cookie tray.
Maggie
Can the dough be refrigerated overnight?
Beth Pierce
Yes, up to 24 hours.
Charles
These look incredible! Looking forward to trying these over the holidays! Thanks!
Beth Pierce
Thanks, Charles! Enjoy!