The BEST Chocolate Crinkle Cookies Recipe

Why Make This Recipe

Chocolate crinkle cookies are a timeless favorite for cookie lovers. Their beautiful appearance, with cracks forming on top, catches the eye and makes them perfect for any occasion. They are soft, chewy, and bursting with rich chocolate flavor. Whether you’re baking for a holiday, a gathering, or just a treat for yourself, these cookies are sure to impress. Plus, they are simple to make, with ingredients you likely already have at home!

How to Make The BEST Chocolate Crinkle Cookies

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/4 cup light olive oil (or avocado oil)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup flour
• 2 tablespoons granulated sugar (for rolling)
• 1/3 cup powdered sugar (for rolling)

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside two shallow bowls for the topping ingredients.
2. In a large bowl, mix the cocoa powder, granulated sugar, and oil using a wooden spoon until well combined.
3. Add the eggs and vanilla extract. Mix gently until just combined.
4. Sprinkle in the salt, baking powder, and flour. Stir until a stiff dough forms.
5. Using a cookie dough scoop, roll the dough into 1 1/2-inch balls. If the dough is too sticky, refrigerate for about 30 minutes and try again.
6. Roll each ball in a thin layer of granulated sugar and then in a thick layer of powdered sugar.
7. Place the coated dough balls on the prepared baking sheet about 2 inches apart.
8. Bake for 10 minutes or until the tops crack and the edges are set. They will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
10. Store in an airtight container at room temperature for up to 1 week or freeze in a single layer for up to 3 months.

How to Serve The BEST Chocolate Crinkle Cookies

These cookies are delightful on their own, but you can also serve them with a glass of milk or alongside your favorite ice cream for a special treat. They make wonderful gifts too! Just package them in a cute tin for friends and family.

How to Store The BEST Chocolate Crinkle Cookies

Keep the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them by placing them in a single layer in an airtight container or freezer bag. They can last for up to three months in the freezer.

Tips to Make The BEST Chocolate Crinkle Cookies

• If your dough is too sticky, chill it for a bit before rolling.
• Make sure your baking powder is fresh for the best rise.
• Don’t overbake the cookies; they should be soft in the middle when you remove them.

Variation

You can add chocolate chips, nuts, or even a sprinkle of sea salt on top before baking for extra flavor. Feel free to get creative with mix-ins!

FAQs

Q: Can I use a different type of oil?
A: Yes, you can substitute with other oils like canola or melted coconut oil.

Q: How do I prevent the cookies from spreading too much?
A: Make sure your dough is sufficiently chilled if it feels too sticky. You can also place the dough balls in the freezer for about 10 minutes before baking.

Q: Can these cookies be made gluten-free?
A: Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Just check that all other ingredients are gluten-free as well.

The BEST Chocolate Crinkle Cookies Recipe

These classic chocolate crinkle cookies are a holiday favorite, featuring a rich, fudgy interior and a beautiful cracked, powdery sugar exterior.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 24 cookies

Calories 150 kcal

Equipment

• medium bowl
• large bowl
• whisk
• baking sheets
• parchment paper
• shallow bowls
• cookie scoop
• wire rack

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 3/4 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract

For Rolling

• 1/2 cup granulated sugar
• 1 cup confectioners' sugar

Instructions

 

Preparation

• Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
• In a large bowl, whisk together granulated sugar, vegetable oil, and eggs until combined. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for at least 4 hours, or preferably overnight.

Baking

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated sugar and confectioners' sugar in separate shallow bowls.
• Scoop dough into 1-inch balls, roll each ball first in granulated sugar, then generously in confectioners' sugar.
• Place cookies 2 inches apart on prepared baking sheets and bake for 10-12 minutes, until edges are set but centers are still soft.
• Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, do not overbake the cookies to maintain their fudgy texture. Chilling the dough thoroughly is crucial for easy handling and to prevent the cookies from spreading too much, ensuring distinct crinkles. These cookies store well in an airtight container at room temperature for up to 5 days, or you can freeze the dough balls for later use.