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.

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’ll Love:

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

4.93 from 40 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!

Servings: 48 cookies
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes

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.
Course: Dessert
Cuisine: American
Keyword: Chocolate Crinkle Cookies
Calories: 103 kcal
Author: Jaclyn
Recipe source: adapted from Hershey’s

126 comments

  • Ces: QUESTION: Did u make this recipe? YES! oh my god….this is sooo absolutely perfect recipe! i switched from vegetable oil to coconut oil which is healthier. I refrigerated them for overnight then baked for at least 10 minutes. No disappointed! i’m very happy with it. This is my 4th time to make it. December 14, 2018 at 6:57pm Reply

  • Holly: Hello!! I’m making these right now, but haven’t even mixed in the flour yet and it already seems pretty dry/bitter. Is this normal? Thanks! December 13, 2018 at 5:47pm Reply

    • Jaclyn: No not sure what might have happened this is a pretty wet cookie dough and they should be sweet and chocolatey not bitter. Are you sure you added the right amount of oil? December 13, 2018 at 8:22pm Reply

      • Holly Edwards: Ok, I know exactly what happened. I let my husband measure out the cocoa powder. Twice as much as it called for! Haha. We fixed it by doubling everything else and now have 96 delicious cookies. December 14, 2018 at 8:39pm Reply

        • Jaclyn: I’m so glad you were able to figure it out :). December 14, 2018 at 8:44pm Reply

      • Jann Blansett: Jaclyn: My dough has refrigerated for 4 hours. The dough is very stiff. Sound correct? Your recipe says lightly oil your hands when making balls.

        Thank you. December 15, 2018 at 1:18pm Reply

        • Jaclyn: Dough shouldn’t be very stiff, are you sure everything was properly measured? December 15, 2018 at 2:02pm Reply

  • Dianne Helms: How should I freeze these if I want to keep them fresh by Christmas (in two weeks) December 12, 2018 at 2:21pm Reply

  • Nicole: Could you add some instant espresso to make these coffee flavored?? December 12, 2018 at 8:58am Reply

  • Deb: I’m getting ready to refrigerate my dough. It looks like liquid, runny. Should it be? I added the flour by the spoonful. Just checking! December 11, 2018 at 2:50pm Reply

    • Jaclyn: It does resemble brownie mix before chilling so hopefully that’s about where yours is at. December 11, 2018 at 7:45pm Reply

  • Sofia Palacios: Hello! I make chocolate crinkles too, but I was wondering how to turn them into red velvet? Would I just cut the cocoa amount in half and add red food coloring? Thank you for your help! December 9, 2018 at 3:34pm Reply

  • Marlene Negrete: This recipe is divine! I’ve made it twice within the past week. They’re gone so quick, I need to keep my cookie jar stocked. Thank you for this amazing recipe! December 8, 2018 at 6:17pm Reply

  • lisa: Making these cookies agan for co-workers. I was asked for the recipe the first time. Yummy. December 7, 2018 at 8:00pm Reply

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