Chocolate Crinkle Cookies are like brownies in cookie form—rich, fudgy, chewy in the center, and dusted with powdered sugar.
These chocolate crinkle cookies may look simple, but they deliver intense chocolate flavor with crisp edges and a tender, chewy interior. They’re a perfect cross between a brownie and a classic cookie—indulgent, satisfying, and easy to make.
Easy Chocolate Crinkle Cookie Recipe
While chocolate crinkles are a holiday favorite for many, they’re great any time of year. The dough is quick to assemble and benefits from a long chill for that fudgy, glossy interior. Make a batch for a party and watch them disappear.
This dough freezes well, so you can prepare it in advance for entertaining or bake just a few cookies whenever a craving strikes. To bake from frozen, allow dough balls to thaw at room temperature about 30 minutes before baking.
Ingredients For Chocolate Crinkle Cookies
See the recipe card below for exact quantities and full instructions.
- Unsweetened cocoa powder – Use real cocoa, not hot cocoa mix.
- White sugar
- Vegetable oil – Canola oil works too.
- Eggs – Bring to room temperature for best results.
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Confectioners’ (powdered) sugar
Variations
- Add a splash of peppermint extract for peppermint chocolate crinkles.
- Fold in chocolate chips for extra gooey pockets of chocolate.
- Make ice cream sandwiches with these cookies—peppermint ice cream and crushed candy canes make a festive pairing.
- Substitute a 1:1 gluten-free all-purpose flour to make them gluten-free-friendly.
How to Make Chocolate Crinkle Cookies
- Make the dough: In a medium bowl combine cocoa powder, sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla.
- Add dry ingredients: In a separate bowl whisk flour, baking powder, and salt. Stir the dry mixture into the chocolate mixture until just combined.
- Chill: Cover the dough and chill for at least 4 hours; longer chilling improves texture and flavor.
- Prepare to bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form and coat: Roll dough into one-inch balls or use a medium cookie scoop. Thoroughly coat each ball in confectioners’ sugar and place on prepared sheets, spacing a couple inches apart.
- Bake: Bake 10–12 minutes. Let cookies sit on the baking sheet for a minute before transferring to a wire rack to cool completely.
Quick Tip
Don’t rush chilling the dough. A long chill helps the cookies develop that gooey, fudgy center and creates the handsome crinkled surface when baked.
How to Store Chocolate Crinkle Cookies
Store cooled cookies in an airtight container at room temperature for up to one week. To keep them longer, freeze baked cookies for up to three months; thaw overnight in the refrigerator before serving.
FAQs
They’re named for the cracked, crinkled pattern that appears when the powdered-sugar-coated dough expands and splits during baking.
Keep them in an airtight container at room temperature for up to a week, or freeze for longer storage.
If the dough is sticky, chill it longer. Cold dough is easier to roll and produces better crinkles.
Yes. Wrap the dough tightly and refrigerate up to three days. Alternatively, freeze uncoated dough balls on a sheet, transfer to a sealed bag, and freeze up to three months; bake from frozen, adding a few minutes to the baking time.
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Chocolate Crinkle Cookies
Equipment
- Baking sheets
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Cookie scoop
- Wire rack
- Hand mixer (optional)
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 (for coating)
Instructions
- In a medium bowl, mix cocoa, sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla.
- Combine flour, baking powder, and salt; stir into the chocolate mixture. Cover the dough and chill for at least 4 hours.
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
- Roll dough into one-inch balls or use a medium cookie scoop. Coat each ball in confectioners’ sugar and place on prepared cookie sheets.
- Bake for 10–12 minutes. Let the cookies sit on the sheet for a minute, then transfer to wire racks to cool completely.