Chocolate Crinkle Cookies

12.04.2017

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.

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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.

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!

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!

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

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*.

  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

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85 comments

  • Melissa: Hey there, these are my fav cookies EVVVVERRRR! Someone I know made these with this recipe and it was so good. When I tried making it, the dough at the end was kinda crumbling. Most of it stayed together but it was just a lil messy. Also in the oven they didn’t spread out like a cookie just stayed in ball form, not sure if the fridge was too cold. Not saying the rescipe doesn’t work I just couldn’t get it right. August 24, 2018 at 8:08am Reply

    • Jaclyn: It sounds like you just need a little less flour (I’d start with 1/3 cup less then add more if needed if it’s wet) – that will equal a smoother dough and more spreading. Hope that helps! August 24, 2018 at 9:16am Reply

  • Gia: Hi Liza I’m going to make theese today can’t wait 😊 but sometimes when I make my cookies 🍪 they don’t flatten and stay in a ball.so I was wondering if theese always flatten out and should I use baking soada instead of baking powder??!! August 19, 2018 at 8:50am Reply

    • Jaclyn: I’d just cut back on the flour a little if that is happening and yes you could try replacing some of the baking powder with baking soda, but remember baking soda has 4x the strength of baking powder. August 19, 2018 at 7:23pm Reply

  • ALLAN: I love this recipe. Big Thanks August 16, 2018 at 8:19pm Reply

  • Lisa: What is the diameter of these cookies using the 1 inch scoop? Thanks May 9, 2018 at 9:33pm Reply

  • Maria: do i have to keep the dough in the fridge over night or can I freeze it for a while? March 5, 2018 at 7:34pm Reply

    • Jaclyn: Freezing for about 45 – 60 minutes should work okay as well. I would probably fold the batter halfway through so it chills evenly. March 5, 2018 at 9:25pm Reply

  • LadyMonkey: I just tried to make these…not enough liquid components. Nothing but a powdery mess. Added more oil but they still didn’t turn out. Wasted ingredients in the trash on to another recipe I guess. February 8, 2018 at 4:47pm Reply

    • Riley: You mean 4 eggs And almost a cup of oil wasn’t enough liquid? You clearly dont bake much. May 24, 2018 at 12:36am Reply

  • Ginil: I want to try this now, but i dont have vegetable oil, can i use olive oil? January 27, 2018 at 7:28am Reply

    • Jaclyn: I wouldn’t recommend olive oil here. February 6, 2018 at 10:59am Reply

    • Elinor: Use coconut oil in its liquid state instead of vegetable oil. I get mine from Costco and it has no coconut flavor. If you can’t get it from Costco, try Nutivia brand sold in most grocery stores….it is also flavorless. August 25, 2018 at 5:55pm Reply

  • Peyton Bomberry: Do you have to refridgerate? January 25, 2018 at 3:18pm Reply

    • Jaclyn: Yes the dough will be much too sticky if it’s not chilled. Wish you didn’t have to though. January 28, 2018 at 12:00pm Reply

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