Chocolate Crinkle Cookies are just one of those classic cookies everyone loves! These are perfectly soft, tender and chewy and they have a rich chocolate flavor. They’re a lot like a brownie but in cookie form – in other words these cookies are sure to satisfy!
Chocolate Crinkle Cookies
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.
There’s lots of rich chocolate flavor paired with a sweet outer layer of powdered sugar to perfectly compliment it. And these have a tender too good to resist texture.
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They’re a classic must-have cookie recipe in your recipe box. Sure to be a go-to recipe!
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 :).
Ingredients Needed for This Recipe
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Vegetable oil
- Unsweetened cocoa powder
- Eggs
- Vanilla extact
- Powdered sugar
Scroll below for full printable recipe.
How do You Make Chocolate Crinkle Cookies?
- In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
- Mix in cocoa powder and blend well. Beat in eggs and vanilla.
- Add in flour mixture and mix until blended. Cover dough and refrigerate overnight.
- The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
- Place powdered sugar in a small mixing bowl.
- Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
- 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.
- Bake in preheated oven 10 – 13 minutes until nearly set – they should be soft when touched and should appear slightly under-baked.
- Cool on baking sheet several minutes then transfer to a wire rack to cool.
- Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.
Tips for Chocolate Crinkle Cookies
- For best results use a kitchen scale to measure ingredients if you have on, otherwise be sure to use the proper method as listed for measuring.
- Don’t skip the chilling, otherwise dough will be way to sticky to work with.
- Plan on sharing, this recipes makes an abundance of cookies, or freeze some!
More Cookie Recipes You Might Like
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.
Try Them Stuffed with a Chocolate Covered Caramel
You could also try wrapping a Rolo chocolate caramel candy in each of these for a caramel stuffed chocolate crinkle cookie. Yum, a hidden soft caramel center!
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Chocolate Crinkle Cookies
Did you make this recipe? Leave a review.
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!
Ingredients
- 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
Instructions
-
In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
-
Mix in cocoa powder and blend well. Beat in eggs and vanilla.
-
Add in flour mixture and mix until blended. Cover dough and refrigerate overnight or freeze for 45 minutes.
-
The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
-
Place powdered sugar in a small mixing bowl.
-
Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
-
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.
-
Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked.
-
Cool on baking sheet several minutes then transfer to a wire rack to cool.
-
Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.
Donna: So……no answer to the question that was asked 3 times? Can they be frozen after baking? No worries I will soon find out. December 22, 2017 at 10:28am
Jaclyn: Sorry I’m behind on replying to comments, as always I have 1300+ recipes. As far as freezing these goes my guess is probably as good as yours because I haven’t tested yet myself – but in the past I’ve found cocoa powder based cookies can tend to dry easier than just flour based cookies so I’d keep that in mind. December 22, 2017 at 9:51pm
Riley: Lol how rude of you. How about you just figure it out for yourself? Freeze a cookie and find out jeeze May 24, 2018 at 12:38am
Sarah: Have you ever added instant coffee or espresso powder to the recipe? I’ve used the cooks illustrated recipe in the past, which does, but i can no longer view that version. Think about a teaspoon ought to do it? December 21, 2017 at 9:33pm
Jaclyn: I haven’t tried but I know many people love that hint of espresso so I’d so go for it :). And for this recipe I think 1 Tbsp would be about right. December 21, 2017 at 10:12pm
Myla Huerta: Made these today for my son’s school holiday party. They turned out great. Thanks for sharing the recipe. December 21, 2017 at 4:24pm
Jaclyn: Happy to hear it! Thanks for your review Myla! December 21, 2017 at 10:08pm
Heather Juang: I love these cookies! I looked through my pantry, but I only have about a teaspoon of vanilla. Could I use raspberry extract? How much would I have to use, if I could? December 20, 2017 at 6:27pm
Jaclyn: It would definitely lend a raspberry flavor here if chocolate raspberry is the flavor combo you are going for. Otherwise I’d just omit it and then add it next time. December 21, 2017 at 10:10pm
Ramona Figliola: Can I use Canola oil instead of vegetable oil? December 19, 2017 at 11:40am
Jaclyn: Yes that would be just fine. Hope you love them! December 19, 2017 at 12:00pm
Cheryl: OMG, these are delish!! I added mint truffle kisses to the top after baking – fabulous!! December 18, 2017 at 6:52pm
Jaclyn: Love your addition! Thanks for leaving a review Cheryl! December 19, 2017 at 12:09pm
Katie: These are excellent! I made these for a holiday cookie exchange, and everyone loved them!! My husband is a huge brownie fan, and these were hubby approved. :)
One thing I noticed is that mine turned out really tall. They didn’t spread as much as what’s shown in the blog photos. Did I possibly chill them for too long? December 17, 2017 at 3:35pm
Jaclyn: It’s probably just an altitude difference, I’m at higher altitude (about 4,200 ft) so my cookies do tend to spread a bit more. You could cut back on the flour a little though and that should help. So glad to hear they were approved :)! December 19, 2017 at 12:10pm
Rebeccca: Am I crazy, what temperature do I cook these at? December 22, 2017 at 3:56pm
Jaclyn: It’s listed in the middle of the recipe since you don’t preheat the oven until the following day :) – it’s 350 F. Hope you love them! December 22, 2017 at 9:54pm
Colleen: Can these be frozen after being baked? December 16, 2017 at 7:33am