Welcome to the only recipe you’ll ever need for perfect Chocolate Crinkle Cookies. These cookies are a holiday classic for a reason: with their rich, brownie-like interior and striking cracked exterior, they are as beautiful as they are delicious. Forget cookies that spread too thin or lose their powdered sugar coating; this guide is designed to give you flawless, deeply chocolatey cookies every single time. Whether you’re a seasoned baker or trying these for the first time, you’re in the right place.
This recipe focuses on developing a deep chocolate flavor and achieving that signature “crinkle.” We’ll walk through the simple, no-fuss steps to create a cookie that’s soft on the inside with a satisfyingly light crispness on the outside. It’s the perfect treat for cookie exchanges, holiday parties, or just a cozy afternoon with a glass of milk.
What Makes These the BEST Chocolate Crinkle Cookies?
The secret to truly remarkable Chocolate Crinkle Cookies lies in the batter’s consistency and the baking process. Unlike other recipes, we emphasize a crucial chilling period that prevents the cookies from spreading into flat, sad discs. This step solidifies the dough, ensuring a thick, fudgy center. Furthermore, our double-rolling technique in both granulated and powdered sugar creates a protective layer that dries first in the oven, forcing the cookie to expand and “crinkle” through the top. This method guarantees that iconic black-and-white, snow-dusted appearance that makes these cookies so famous.
Key Ingredients for Success
You don’t need any fancy ingredients for this recipe, just simple pantry staples. Here’s what you’ll be using:
- Unsweetened Cocoa Powder: This is where all the deep, rich chocolate flavor comes from. Use a high-quality cocoa powder for the best results.
- All-Purpose Flour: Provides the structure for our cookies. Make sure to measure it correctly for the perfect texture.
- Granulated Sugar: Sweetens the dough and works with the cocoa to create that fudgy texture.
- Vegetable Oil: Keeps the cookies moist and soft for days.
- Eggs: Act as a binder and add richness to the dough.
- Baking Powder: This is the leavening agent that helps the cookies rise and crack.
- Vanilla Extract: Enhances the chocolate flavor.
- Powdered Sugar: For that beautiful, snowy white coating.
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How to Make Chocolate Crinkle Cookies Step-by-Step
This is a straightforward recipe, but following the steps closely—especially the chilling—is key to success. Let’s get baking!
Step 1: Mix the Wet Ingredients
In a large bowl, combine the granulated sugar and vegetable oil. Whisk them together until well combined. Add the eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition. This process ensures a smooth, emulsified base for your cookie dough.
Step 2: Combine the Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and a pinch of salt. Whisking them first ensures the baking powder is evenly distributed, which is crucial for the cookies to rise and crinkle properly.
Step 3: Create the Dough & Chill
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix. The dough will be very soft and sticky, similar to a thick brownie batter. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. Do not skip this step! Chilling is essential for the dough to firm up, making it possible to roll into balls.
Step 4: Roll and Bake Your Cookies
Once the dough is chilled and firm, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place some granulated sugar and a generous amount of powdered sugar into two separate shallow bowls. Use a cookie scoop to portion the dough into 1-inch balls. Roll each ball first in the granulated sugar (this helps the powdered sugar stick better) and then give it a very thick, heavy coat of powdered sugar. Place the balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the tops are beautifully crinkled. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips for the Perfect Crinkle
Achieving that dramatic crackle is the goal. Here are a few expert tips to ensure your Chocolate Crinkle Cookies look as good as they taste:
- Don’t Skip the Chill: We can’t say it enough. Chilled dough spreads less and creates a fudgier cookie, which is essential for the crinkle effect.
- Use a Cookie Scoop: This ensures all your cookies are the same size and bake evenly.
- The Double Sugar Roll: Rolling in granulated sugar first creates a slightly tacky surface that grabs onto the powdered sugar, resulting in a thicker, more defined white coating.
- Don’t Overbake: The cookies should still be soft in the center when you pull them from the oven. They will firm up as they cool on the baking sheet. This keeps them moist and fudgy.
If you love chocolatey treats, you might also enjoy our recipe for bakery-style chocolate chip cookies or these incredible 3-ingredient banana brownies. For those with dietary considerations, we also have a wonderful gluten-free chocolate cookie recipe (coming soon).
Storage and Make-Ahead Instructions
These cookies store wonderfully! Keep them in an airtight container at room temperature for up to 5 days. The dough can also be made ahead of time and kept in the refrigerator for up to 3 days before baking. You can also freeze the unbaked dough balls (after rolling in sugar) for up to 3 months. When ready to bake, just add a few extra minutes to the baking time—no need to thaw.
While oil is what gives these cookies their signature moist, brownie-like texture, you could substitute it with an equal amount of melted butter. Note that this will result in a slightly different, chewier texture.
Absolutely! The cookie dough can be made and stored in an airtight container in the refrigerator for up to 3 days before baking. This makes it a great option for planning ahead during busy holiday seasons.
Store them in an airtight container at room temperature. They will stay soft and fresh for up to 5 days. Do not refrigerate baked cookies, as it can dry them out.
A standard, high-quality unsweetened natural cocoa powder works perfectly for this recipe. Dutch-processed cocoa can also be used for a darker color and slightly less intense chocolate flavor, but natural cocoa provides the classic taste.
The most common reason is that the dough wasn’t chilled long enough. Chilling solidifies the dough, preventing it from spreading too quickly in the oven and allowing the top to set and crack. Another reason could be not coating the dough balls generously enough with powdered sugar.
While oil is what gives these cookies their signature moist, brownie-like texture, you could substitute it with an equal amount of melted butter. Note that this will result in a slightly different, chewier texture.
Absolutely! The cookie dough can be made and stored in an airtight container in the refrigerator for up to 3 days before baking. This makes it a great option for planning ahead during busy holiday seasons.
Store them in an airtight container at room temperature. They will stay soft and fresh for up to 5 days. Do not refrigerate baked cookies, as it can dry them out.
A standard, high-quality unsweetened natural cocoa powder works perfectly for this recipe. Dutch-processed cocoa can also be used for a darker color and slightly less intense chocolate flavor, but natural cocoa provides the classic taste.
The most common reason is that the dough wasn’t chilled long enough. Chilling solidifies the dough, preventing it from spreading too quickly in the oven and allowing the top to set and crack. Another reason could be not coating the dough balls generously enough with powdered sugar.
Share Your Creations!
We are confident this will become your go-to recipe for Chocolate Crinkle Cookies. They are a true crowd-pleaser and a joy to bake. If you make them, we would love to see your creations! Share a photo and tag us, or save this recipe to your favorite board on Pinterest. Happy baking!
Chocolate Crinkle Cookies: The Ultimate Fudgy Holiday Treat
This easy-to-follow recipe for classic Chocolate Crinkle Cookies delivers a perfectly fudgy, brownie-like interior with the signature cracked, powdered sugar top. The ultimate guide to achieving the perfect crinkle every time, perfect for holiday baking.
Ingredients
Equipment
Method
- In a large bowl, whisk together 2 cups of granulated sugar and the vegetable oil. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until a soft, sticky dough forms. Do not overmix.
- Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place extra granulated sugar and the powdered sugar in two separate shallow bowls.
- Use a 1-tablespoon cookie scoop to form balls of chilled dough. Roll each ball first in the granulated sugar, then coat it generously in powdered sugar.
- Place the coated cookie balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are set and the tops are crinkled. The centers will still be soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Do not skip the chilling step; it is critical for preventing the cookies from spreading too much.
For an extra festive touch, you can add a pinch of peppermint extract to the dough.
Chocolate Crinkle Cookies: The Ultimate Fudgy Holiday Treat
Ingredients
Equipment
Method
- In a large bowl, whisk together 2 cups of granulated sugar and the vegetable oil. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until a soft, sticky dough forms. Do not overmix.
- Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place extra granulated sugar and the powdered sugar in two separate shallow bowls.
- Use a 1-tablespoon cookie scoop to form balls of chilled dough. Roll each ball first in the granulated sugar, then coat it generously in powdered sugar.
- Place the coated cookie balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are set and the tops are crinkled. The centers will still be soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra festive touch, you can add a pinch of peppermint extract to the dough.
