Chocolate Crinkle Cookies


The classic decadent Chocolate Crinkle Cookies we all love! These are perfectly soft, tender and chewy. And they’re a lot like a brownie but in cookie form – in other words these cookies are sure to satisfy!

Chocolate Crinkle Cookies

After like the 8th cookie it hit me why I’m so obsessed with these. Growing up we always had brownies dusted with a generous dose of powdered sugar on top (and still to this day I do that).

And these cookies totally remind me of all of those heavenly flavors. Which is why I absolutely could never resist these.

Chocolate Crinkle Cookies Chocolate Crinkle Cookies

I love how magical they are. My kids think it’s amazing how you roll them in powdered sugar and they’re totally white then they bake up and spread into these cookies with with big dark crinkles throughout.

Whomever came up with these the first time is totally brilliant. It’s basically rocket science :).

Chocolate Crinkle Cookies

This recipe makes a LOT of cookies, which is is just one more reason they are perfect for the season at hand – they’re meant to be shared.

And yes I know that chill time is super annoying – but without it I could pretty much guarantee you wouldn’t be able to work with the otherwise sticky dough.

I like to look at it this way – prep the dough before you go to bed then you’ve got a head start in the morning.

Chocolate Crinkle Cookies

I thought I ought to mention I am in a pretty dry climate so I rarely have an issue with sticky dough – but if you are in high humidity you may want to consider adding in an extra tablespoon or two of flour and cocoa powder, or try freezing the dough for a bit after you’ve chilled it in the fridge.


Chocolate Crinkle Cookies

I just said the Orange Ricotta Chocolate Chip Cookies I just shared would make it to my list of top 5 favorite Christmas cookies – these would too!

And they aren’t even butter based, can you believe it?

My other favorites would probably be the Raspberry Almond Thumbprint Cookies, the White Chocolate Dipped Ginger Cookies and these Lofthouse Style Sugar Cookies which I’ll be sharing as snowmen soon so they’ll be a Christmas cookie (but plain rounds with white frosting and Christmas sprinkles would be perfectly festive too).

I do love all the others I’ve shared too, don’t get me wrong. But as of now those mentioned are my current favs.

Chocolate Crinkle Cookies

You could also try wrapping a Rolo chocolate caramel candy in each of these for a caramel stuffed chocolate crinkle cookie (which I have an older recipe for but I do like this one even better).

Happy baking!


Chocolate Crinkle Cookies

5 from 4 votes

The classic rich and chocolatey holiday crinkle cookie we all love! Perfectly soft, tender and chewy. A lot like a brownie but in cookie form - in other words these cookies are sure to satisfy!

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 13 hours
Servings: 48 cookies


  • 2 1/3 cups (284g) all-purpose flour (spoon into measuring cup to measure)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups (400g) granulated sugar
  • 3/4 cup (175ml) vegetable oil
  • 1 cup (85g) unsweetened cocoa powder (spoon into measuring cup to measure)
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup (97g) powdered sugar


  1. In a medium mixing bowl whisk together flour, baking powder and salt, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil. 

  3. Mix in cocoa powder and blend well. Beat in eggs and vanilla. 

  4. Add in flour mixture and mix until blended. Cover dough and refrigerate overnight*.

  5. The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.

  6. Place powdered sugar in a small mixing bowl. 

  7. Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill. 

  8. Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart. 

  9. Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked. 

  10. Cool on baking sheet several minutes then transfer to a wire rack to cool. 

  11. Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough. 

  12. *If your dough is still sticky you can freeze it for 30 minutes, if needed you can even scoop and drop directly into powdered sugar then roll.

  13. Recipe source: adapted from Hershey's

The BEST Chocolate Crinkle Cookies - the cookie we all love! Perfectly soft, tender and chewy. A lot like a brownie but in cookie form - in other words these cookies are sure to satisfy! #christmascookies #cookies #dessert #chocolate #christmas #crinklecookies


  • Michelle: Could I bake ahead and freeze? December 5, 2017 at 6:54am Reply

    • Jaclyn: That would probably be fine, just not sure how the powdered sugar coating will hold up once thawed since I haven’t tested. December 5, 2017 at 4:22pm Reply

  • Charlotte: Since you mentioned the brownie-like consistency of this cookie…what adjustments would you recommend if I wanted to add some finely chopped walnuts to them? After all…brownies without walnuts…what’s the point?
    Thanx. December 5, 2017 at 9:19am Reply

    • Jaclyn: Adding walnuts should be fine but they’ll probably spread a little less. And the consistency of these is different from a brownie just a heads up – but the flavor is similar. December 5, 2017 at 4:21pm Reply

  • Janet: Do you use a scoop/disher for your cookies? If so what size? I’ve made the dough and it’s in the refrigerator for overnight. Yum! Thanks December 5, 2017 at 5:09pm Reply

    • Jaclyn: A cookie dough scoop would be fine here, just one that holds a little over 1 Tbsp. I hope you love these! December 5, 2017 at 5:19pm Reply

    • Janet: They are excellent!!!!! Worth the overnight wait. I used a #60 scoop. Thanks for the great recipe December 6, 2017 at 2:58pm Reply

      • Jaclyn: So glad you liked them Janet and thought it was worth the wait :)! December 6, 2017 at 9:47pm Reply

  • Laura | Tutti Dolci: Chocolate crinkles are the best, I love these! December 5, 2017 at 6:33pm Reply

    • Jaclyn: You’re the best! Thanks Laura! December 7, 2017 at 5:20pm Reply

  • Naomi: I love brownies with powdered sugar. In cookie form? Even better! Can’t wait to try these. December 6, 2017 at 3:39pm Reply

    • Jaclyn: Me too! Thanks Naomi! :) December 6, 2017 at 5:05pm Reply

  • Adele Benedict: I made these using an amazing shortcut.
    Here is the recipe
    1box chocolate or lemon cake mix
    1 8oz cool whip
    Mix well and use the same process for
    Baking them using parchment paper.
    Bake at 350 for 12 to 13 min. They look
    And taste just the same. Fabulous. I froze them but you have to layer them between
    With wax paper to keep them looking
    Perfect. December 6, 2017 at 5:49pm Reply

  • Adele Benedict: Our favourite is the lemon. I haven’t tried any other flavor of the mix but I think I might try some others.
    Enjoy! December 6, 2017 at 5:54pm Reply

  • Lisa: Can I ask what kind of salt you use iodized or kosher I always wonder if it matters. Making them today can’t wait! December 7, 2017 at 9:12am Reply

    • Jaclyn: The biggest difference is the size of the salt crystals. Kosher salt is less refined and has larger flakes so you’d need to use just a touch more when a recipe simply calls for salt and not kosher salt. But either work fine here. I hope you love them! December 7, 2017 at 9:08pm Reply

  • J: Could I freeze the dough and then proceed with baking? December 7, 2017 at 2:51pm Reply

    • Jaclyn: Do you mean for longer storage or just to make the dough easier to work with? I haven’t tested keeping it in there for a few days then thawing so I can’t say for sure. Then as far as just firming up the dough goes I’ve have heard some people say they skip the fridge chilling for chocolate crinkle cookies and just chill it in the freezer for about 1 hour – but I haven’t tested that out myself either sorry. December 7, 2017 at 11:21pm Reply

      • Mary King: I have frozen the dough for lemon and the chocolate for weeks and it works spectacular. I don’t thaw because it gets sticky fast. Just scoop and roll in confectioners sugar. December 10, 2017 at 4:54pm Reply

  • Lori: These are wonderful! I out the dough in the freezer for about 45 minutes, baked them for 11 minutes and they turned out perfect! Thank you for sharing this recipe! December 10, 2017 at 9:04pm Reply

    • Jaclyn: Thanks for your feedback, glad that freezing worked well for you! Thanks for your review too Lori! December 10, 2017 at 10:12pm Reply

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