Chocolate Crinkle Cookies are a little bit like brownies in cookie form! They’re rich, fudgy, and chewy in the middle, and dusted in a coating of powdered sugar.
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Pin RecipeThese chocolate crinkle cookies look unassuming, but looks can be deceiving! They’re surprisingly decadent, and they have everything you want in a cookie—crispy edges, chewy middles, and lots of chocolate flavor.
The best way to describe this recipe is a brownie in the form of a cookie. If you love brownies, you’re going to want to bookmark this one!
Easy Chocolate Crinkle Cookie Recipe
Chocolate Crinkles are a Christmastime staple for my family, but these are year-round cookies for sure. They’re easy enough to whip up whenever you have a cookie craving (or a brownie craving! or a chocolate craving!), and if you make them for a party, they’re sure to disappear as soon as you set them out!
Like most cookie doughs, this one freezes beautifully. If you’re making Christmas cookies, you can make the dough in advance and bake it closer to the big day. Or, you can form the cookie dough into balls so you can pop a few in the oven when you feel like cookies! Just let the balls thaw at room temperature for 30 minutes, and bake them as directed in the recipe.
(PS – Do you love chocolate cookies? Make Hot Chocolate Blossom Cookies, too! Love keeping it simple? Then, you should try my classic Shortbread Cookies!)
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Ingredients For Chocolate Crinkle Cookies
See recipe card below this post for ingredient quantities and full instructions.
- Unsweetened cocoa powder – Don’t use hot cocoa mix! It’s not the same.
- White sugar
- Vegetable oil – Canola oil will work too.
- Eggs – Let the eggs sit on the counter to come to room temperature.
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Confectioners sugar (powdered sugar)
Variations
- Add a splash of peppermint extract to make Peppermint Chocolate Crinkle Cookies.
- Fold chocolate chips into the dough to make your cookies even richer.
- Use these cookies to make ice cream sandwiches! Fill them with peppermint ice cream, and roll the sides in crushed candy canes for a festive, frosty treat.
- Use a 1:1 gluten-free all-purpose flour to keep these cookies gluten-free-friendly.
How to Make Chocolate Crinkle Cookies
- Make the cookie dough: Combine the cocoa, white sugar, and vegetable oil in a medium mixing bowl. Beat in the eggs one at a time. Then, stir in the vanilla. In a separate bowl, whisk the flour, baking powder, and salt; stir the dry mixture into the chocolate mixture.
- Chill the dough: Cover the mixing bowl, and chill the dough for at least 4 hours.
- Prepare: Preheat your oven to 350ºF, and line two baking sheets with parchment paper.
- Form the cookies: Roll the chocolate crinkle dough into one-inch balls using your hands or a medium cookie scoop. Coat each cookie dough ball in confectioners’ sugar, and place them on the prepared baking sheets.
- Bake: Transfer the baking sheets to the oven, and bake the cookies for 10 to 12 minutes. Let the cookies sit on the cookie sheet for a minute before transferring them to wire cooling racks to cool completely.
Quick Tip
Don’t rush the chilling process. To get that gooey and fudgy texture, these cookies need a long chilling process. It will be worth the wait!
How to Store Chocolate Crinkle Cookies
Store baked crinkle cookies in an airtight container at room temperature for up to 1 week. Or, freeze them for up to 3 months! When you’re ready to eat, simply thaw the frozen cookies in the fridge overnight.
FAQs
Chocolate Crinkles get their name from the crinkles that form when the cookies are baked. Because the dough balls are coated in powdered sugar before baking, the chocolate cracks give these cookies their signature look!
As long as you store these cookies in an airtight container at room temperature, they’ll stay fresh for up to a week! If you don’t think you’ll be able to eat them within a week (doubtful!), freeze them instead.
If your dough seems too sticky, put it back in the refrigerator to chill a little bit longer.
Yes, wrap the cookie dough tightly in plastic wrap, and keep it stored in the fridge for up to 3 days. Or, freeze cookie dough balls (not coated in powdered sugar) on a baking sheet, transfer them to a sealable bag, and keep them frozen for up to 3 months. Bake from frozen, adding a few minutes as needed when you’re ready to serve!
More Cookie Recipes To Try
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Chocolate Crinkle Cookies
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 together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.1 cup unsweetened cocoa powder, 2 cups white sugar, ½ cup vegetable oil, 4 large eggs, 2 teaspoons vanilla extract
- Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper. Roll dough into one inch balls or use a medium cookie scoop.
- Coat each ball in confectioners' sugar before placing to prepared cookie sheets.½ cup confectioners’ sugar
- Bake for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Love these cookies. Everyone who tried them raved about them.
These are delightful and simple! We will definitely make them again!