Name: Chocolate Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 1 cup unsweetened cocoa powder (100g); 2 cups all-purpose flour (240g); 2 teaspoons baking powder; ¾ teaspoon salt; 1 cup powdered sugar (120g) – for coating; 1¾ cups granulated sugar (350g); ½ cup vegetable oil (120mL); 4 large eggs, room temperature; 2 teaspoons vanilla extract

If you’ve been hunting for the ultimate fudgy, chocolate-packed cookie, I can’t wait to share my Chocolate Crinkle Cookies Recipe with you. These cookies have a deep, rich cocoa flavor wrapped in a beautiful crackled powdered sugar coating. They’re soft, slightly chewy, and send my family into absolute cookie bliss every time I bake them. Whether you’re making them for a holiday, gifting, or just because, this recipe will quickly become your go-to chocolate cookie obsession!

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Why You’ll Love This Recipe

Fudgy, Soft Texture: You’ll get that perfect chewy center while the outside stays slightly crisp around the edges.
Easy to Make: No complicated steps—just straightforward mixing, chilling, and baking, perfect for both beginners and seasoned bakers.
Stunning Crackled Look: The powdered sugar coating cracks up beautifully during baking for an irresistible presentation.
Customizable Flavors: You can quickly switch up the flavor by adding a touch of peppermint, orange, or espresso to this basic dough.

The image shows eight dark brown chocolate cookies with a cracked surface covered in a layer of white powdered sugar, creating a web-like pattern across each cookie. One cookie is split in half, revealing a dense, soft texture inside that contrasts with the dry powdered sugar outside. The cookies are placed on a smooth white marbled surface, scattered in a casual, slightly overlapping arrangement. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Crinkle Cookies, best chocolate crinkle cookie recipe, fudgy chocolate holiday cookies, easy chocolate cookies, crackled powdered sugar cookies

Ingredients You’ll Need

All these ingredients come together to create that wonderfully rich and tender texture I love. Most are pantry staples, and I’ll share a few tips to make sure each one brings its best to the dough!

Flat lay of a small mound of rich unsweetened cocoa powder, a neat pile of granulated white sugar crystals, a small white ceramic bowl filled with golden vegetable oil, four large brown eggs with smooth uncracked shells, a tiny white bowl holding clear vanilla extract, a small heap of all-purpose flour, a few teaspoons of light beige baking powder piled neatly, a small pinch of fine salt, and a small white bowl filled with fluffy powdered sugar, all arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Crinkle Cookies, best chocolate crinkle cookie recipe, fudgy chocolate holiday cookies, easy chocolate cookies, crackled powdered sugar cookies

Unsweetened cocoa powder: Opt for a high-quality cocoa for the richest chocolate flavor—Dutch-processed works wonders here.
Granulated sugar: This adds sweetness and helps the cookie surface crisp just enough.
Vegetable oil: Keeps the cookies moist and tender; this won’t mask the chocolate taste like butter sometimes does.
Large eggs: Room temperature helps to blend everything smoothly without shocking the ingredients.
Vanilla extract: Brings warmth and depth; pure is always better than imitation.
All-purpose flour: Provides structure while keeping the chewiness optimal.
Baking powder: Just enough for those lovely crinkles and slight puffiness.
Salt: Enhances all the chocolate’s complex flavors – don’t skip it!
Powdered sugar: For rolling the dough balls to get that classic snow-dusted, crinkly finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Chocolate Crinkle Cookies Recipe is — once you nail the base, feel free to make it your own. I’ve experimented with a few tweaks that never fail to surprise my taste buds.

Peppermint twist: Adding a teaspoon of peppermint extract turns these into festive holiday treats, perfect for cozy winter nights.
Orange zest kick: I’ve added finely grated orange peel before, and that citrus hint pairs beautifully with deep chocolate.
Espresso boost: Mixing in a teaspoon of instant espresso powder amps up the chocolate flavor without making the cookies taste like coffee.
Gluten-free swap: You can replace the flour with a gluten-free blend but expect a slightly different texture; I always add a bit of xanthan gum to help with structure.

How to Make Chocolate Crinkle Cookies Recipe

Step 1: Mix Your Chocolate Base

Start by combining the sugar, cocoa powder, and vegetable oil in a large bowl. I use my stand mixer on medium speed, but a hand mixer works just fine. You want everything smooth, shiny, and fully blended — that rich chocolate aroma signals you’re on the right track!

Step 2: Add Eggs and Vanilla for Richness

Add the eggs one at a time, making sure each is fully mixed before adding the next. This helps create a silky dough that’s easy to work with. Then stir in the vanilla extract. By now, the batter smells irresistible!

Step 3: Combine Dry Ingredients and Fold In

In a separate bowl, whisk your flour, baking powder, and salt together. This makes sure your cookies rise evenly without lumps. Add this to the chocolate mixture gradually, mixing on low just until everything comes together. Be careful not to overmix—it keeps the crumb tender.

Step 4: Chill Dough – The Secret Step

This step is crucial. Cover your dough tightly with plastic wrap and chill it for at least 4 hours, or, better yet, overnight. When I first skipped this, the dough was too runny to handle, and the cookies spread out flat like pancakes. Chilling firms everything up, making it easier to roll and giving you those iconic crinkles when baked.

Step 5: Prep, Scoop, and Roll in Powdered Sugar

Once your dough is chilled, preheat the oven to 350°F and line baking sheets with parchment. Use a small ice cream scoop or tablespoon to portion dough balls about an inch wide. Roll each one generously in powdered sugar. This coating creates that dramatic cracked “snowy” finish once baked. Just remember to only coat as many as you plan to bake right away—keep the rest refrigerated until ready.

Step 6: Bake ‘Em Right

Bake for 10-12 minutes. The edges will set firm while the centers puff up and still look slightly wet—that’s perfect! Don’t panic if they deflate as they cool; it means they’ll have that melt-in-your-mouth fudgy center. Let them rest a few minutes on the tray before moving to a cooling rack.

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Pro Tips for Making Chocolate Crinkle Cookies Recipe

Chill Time is Key: Don’t rush chilling your dough—this stops spreading and helps form those iconic crinkles.
Use Cold Dough for Rolling: It’s easier to roll and coat chilled dough balls without them sticking to your hands too much.
Don’t Overbake: Slightly underbake them for that fudgy melt-in-your-mouth texture; edges firm, center still soft.
Powdered Sugar Amount: Be generous rolling in powdered sugar for the prettiest crackle; too little sugar won’t crack well.

How to Serve Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies Recipe - Serving

Garnishes

I like to sprinkle a little extra powdered sugar on top just before serving for that fresh “just dusted” look. Sometimes, I add a light drizzle of melted white chocolate if it’s a special occasion — it gives a pretty contrast and adds just a touch of sweetness.

Side Dishes

These cookies go perfectly with a cold glass of milk (classic, I know!). For an adult twist, try serving them with a scoop of vanilla ice cream or alongside a rich espresso or cappuccino — the flavors just dance together.

Creative Ways to Present

For parties, I’ve arranged these cookies on a platter in a wreath shape with a few sprigs of fresh mint or rosemary for color and aroma. They also look beautiful stacked in a mason jar tied with a festive ribbon, making a great gift idea.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your chocolate crinkle cookies in an airtight container at room temperature. I find they stay fresh and chewy for up to a week that way. If you have a hot or humid kitchen, keeping them in the fridge helps extend their shelf life without drying out.

Freezing

These cookies freeze beautifully! I usually freeze baked cookies between parchment sheets in a sealed bag for up to 3 months. When you want them, just let them thaw at room temperature or warm slightly in the oven before serving.

Reheating

To refresh leftover cookies, pop them in a 300°F oven for 5-7 minutes. This warms them through and brings back that soft, fudgy center with slightly crisp edges. Microwave works too, but can make them a bit too soft or chewy if overheated.

FAQs

Can I use butter instead of vegetable oil in this recipe?

You can substitute melted butter, but it may produce a slightly different texture and spread more during baking. Vegetable oil keeps the cookies moist and chewy without toughening the edges, which is why I prefer it.
How do I get the perfect crackle on my chocolate crinkle cookies?

The key is chilling the dough well and rolling the balls generously in powdered sugar before baking. The sugar coating dries out the surface, which cracks as the cookie expands in the oven for that signature crinkle effect.
Can I make the dough ahead of time?

Absolutely! In fact, chilling the dough overnight is ideal. It helps the flavors meld and makes the dough easier to handle. Just keep it wrapped tightly in plastic wrap to prevent drying out.
Why do my cookies spread too much and lose their crinkles?

This usually happens if the dough isn’t chilled enough or if the oven temperature is too low. Stick to the recommended chilling time and ensure your oven is properly preheated to 350°F for best results.
Are these cookies suitable for freezing?

Yes! Both the dough and the baked cookies freeze well. For dough, freeze scooped balls on a tray before transferring to a sealed bag and bake from frozen with an extra minute or two. For baked cookies, freeze in an airtight container and thaw at room temperature.

Final Thoughts

This Chocolate Crinkle Cookies Recipe holds a special spot in my heart because it’s the cookie I reach for when I want something reliably decadent but easy. The way the powdered sugar cracks open to reveal a fudgy, ultra-chocolatey center never fails to impress friends and family alike. I honestly can’t recommend trying this enough—once you do, I bet it’ll become one of your favorite chocolate cookies too. So grab your mixing bowl, embrace the chill time, and get ready for some seriously delicious cookie magic!