Chocolate Crinkle Cookies
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Soft, chocolatey, and just a little fudgy, Chocolate Crinkle Cookies hit every sweet spot. Those gorgeous white cracks against deep chocolate brown make them instantly recognizable. The centers are rich and tender while the edges crisp slightly. They’re so eye-catching and delicious, they disappear fast from any dessert table.
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I make them for Christmas cookie exchanges, holiday baking, gift boxes, and bake sales because they’re festive and always impress. They’re perfect for Valentine’s Day and potlucks since they travel well and look bakery-quality. They stay soft at room temperature for up to 5 days or freeze for up to 3 months, ideal for making ahead.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chocolate Crinkle Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These easy chocolate crinkle cookies come together quickly and the dough needs time to chill, so I usually mix them up in the morning and bake them later that day.
Mix the Wet Ingredients
In a medium bowl or a large bowl, mix together the unsweetened cocoa powder, granulated sugar, and vegetable oil until they form a thick paste. You can mix them by hand or use a hand mixer or a stand mixer with a paddle attachment to make this step a bit effortless.
Beat in your eggs one at a time until they’re fully combined, then stir in the vanilla extract. The mixture should look glossy and smooth.
Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually stir the flour mixture into the bowl of wet ingredients with a wooden spoon, and mix thoroughly until you have a thick, sticky chocolate dough. It’ll be softer than typical cookie dough.
Now, this one’s completely optional, but you could also fold in chocolate chips if you want to enhance the overall chocolate flavor.
Chill the Dough
Cover your dough with plastic wrap or a stretchable silicone lid and place it in the fridge for a minimum of 4 hours. This step is crucial because it firms up the dough enough to roll into balls and helps develop the flavor and the cookies hold their shape. I often chill mine overnight.
Prepare for Baking
Preheat oven to 350°F/180°C. Line your cookie sheets with parchment paper or silicone baking mats to prevent sticking.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Shape and Coat the Cookies
Pour the confectioners sugar into a shallow bowl. Use a small ice cream scoop or cookie scoop to portion the chilled dough evenly into 1 inch balls, then roll each ball generously in the icing sugar until it’s completely coated.
Place each ball 1 inch apart on your prepared baking sheets. The powdered sugar coating is what creates those beautiful cracks.
Bake the Cookies
Bake for approximately 10 to 12 minutes. The cookies will puff up and crack during baking, revealing the dark chocolate underneath the white sugar coating. Don’t overbake them or they’ll lose their fudgy centers.
Let the cookies stand on the sheet for a few minutes to set, then carefully transfer them to wire racks to cool completely. Serve and enjoy!
These cookies travel beautifully to cookie swaps, holiday parties, and gift exchanges. Stack them in an airtight container with parchment paper between each layer to prevent the powdered sugar from smudging.
They’re sturdy enough to pack in cookie tins or sturdy gift boxes for gifting. If you’re taking them to a potluck or party, they’ll hold up well for several hours at room temperature without losing their texture.
Equipment
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup white sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup confectioners sugar
Instructions
- In a medium mixing bowl, mix together cocoa, sugar, and vegetable oil. Then, beat in your egg one at a time until they are combined, then stir in vanilla extract.½ cup unsweetened cocoa powder, 1 cup white sugar, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- In a separate mixing bowl, combine flour, baking powder, and salt. Then gradually stir them into the bowl of wet ingredients and mix thoroughly together.1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- Cover your dough and place it in the fridge for a minimum of 4 hours.
- Preheat your oven to 350°F/180°C.
- Scoop or roll your chilled dough into 1 inch balls and then coat each ball in confectioners sugar and place each ball 1 inch apart on prepared cookie sheets.¼ cup confectioners sugar
- Bake for approximately 10 – 12 minutes then remove from the oven. Let the cookies stand on the sheet for a few minutes and then transfer them to cooling racks.
- Enjoy your cookies!
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Store your cooled baked cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and fudgy if you keep them sealed properly, so you can make a double batch if you want to.
For longer storage, flash-freeze them in a single layer on a freezer-safe sheet pan until frozen, then freeze in freezer bags or in a freezer-safe container for up to 3 months. Thaw frozen cookies at room temperature for about 30 minutes before serving.
What to Serve With Chocolate Crinkle Cookies
Serve them with hot cocoa, coffee, or a cold glass of milk since they’re rich and chocolatey. They look beautiful on holiday cookie platters alongside sugar cookies, peppermint bark, gingerbread, shortbread, thumbprint cookies, snickerdoodles, or other festive treats.
For dessert tables, this chocolate crinkle cookie recipe pairs perfectly with brownies, fudge, or chocolate truffles for a complete chocolate spread.
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