Chocolate Crinkle Cookies

12.04.2017

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

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!

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 on a baking sheet lined with parchment paper after baking.

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.

Chocolate Crinkle Cookies

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!

Chocolate Crinkle Cookies

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.

Chocolate Crinkle Cookies

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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Print

Chocolate Crinkle Cookies

4.81 from 26 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!

Course: Dessert
Cuisine: American
Keyword: Chocolate Crinkle Cookies
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 50 minutes
Servings: 48 cookies
Calories: 103 kcal
Author: Jaclyn

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

  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 or freeze for 45 minutes.

  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. 

Nutrition Facts
Chocolate Crinkle Cookies
Amount Per Serving
Calories 103 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 30mg 1%
Potassium 60mg 2%
Total Carbohydrates 16g 5%
Sugars 10g
Protein 1g 2%
Vitamin A 0.5%
Calcium 1.5%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe source: adapted from Hershey’s

87 comments

  • Deren: Could you sub melted butter for the oil? January 18, 2018 at 5:27pm Reply

    • Jaclyn: I wouldn’t recommend butter here, cookies would come out dry and puffy. February 6, 2018 at 11:00am Reply

  • Heather: Made these in a hurry and didn’t have any vegetable oil left, so i replaced it with liquid coconut oil, added 1/3 cup more flour, and they’re great! Super delish! January 5, 2018 at 9:20pm Reply

  • Kathleen: I’d like to know what oven temperature setting, please. January 1, 2018 at 4:37pm Reply

    • Jaclyn: 350F ;) January 4, 2018 at 12:39pm Reply

  • Kathy: Just made these for the guys at work. They were gone in the time it took to make a cup of coffee. The guys LOVED them!!! Thank you so much for recipe, they are a hit. December 30, 2017 at 7:26pm Reply

  • Naomi: Came out wonderful! My sister would like to save some dough for a sleepover with friends in a couple days, will dough be okay in fridge until then? Or should it be kept in freezer? December 27, 2017 at 3:39pm Reply

    • Jaclyn: I think it should be okay in the fridge for a few days. December 30, 2017 at 12:23pm Reply

  • Marianne: These were the biggest hit this year! I make 12 varieties, adding a new one to see if it’s worthy???? All of the recipients raved about them. Not too sweet, great flavor and consistency. Thank you for sharing, have to say, i have never been disappointed in any of you recipes. December 26, 2017 at 7:38am Reply

    • Jaclyn: I’m so happy to hear my recipes have turned out well for you Marianne and I’m so glad you liked these cookies too! Thanks for your feedback! December 30, 2017 at 12:22pm Reply

  • Olivia: Hi! How long can these be stored after baking? December 23, 2017 at 5:22pm Reply

    • Jaclyn: Probably no more than 3 days for best results. December 30, 2017 at 12:21pm Reply

  • Tamie: We just made thise – SO SO GOOD! They have the nicest texture. Thanks for the recipe! December 23, 2017 at 2:49pm Reply

    • Jaclyn: Glad you liked them Tamie! Ever since I made them I haven’t been able to stop thinking about them lol! December 30, 2017 at 12:21pm Reply

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