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Chocolate Crinkle Cookies Recipe

4.5 from 128 reviews

Deliciously rich and fudgy chocolate crinkle cookies featuring a soft center and a powdered sugar-coated exterior that cracks to reveal a beautiful crinkly pattern. Perfect for chocolate lovers seeking a tender, melt-in-your-mouth holiday treat or everyday indulgence.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Coating

  • Powdered sugar for rolling

Instructions

  1. Mix Sugars and Cocoa: In a large bowl, combine granulated sugar, brown sugar, cocoa powder, and vegetable oil. Stir until well blended to form a smooth base for the dough.
  2. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the mixture is smooth and homogenous, creating a rich chocolate batter.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt, ensuring an even distribution of leavening agents and seasoning.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overdeveloping the gluten and maintain a tender cookie.
  5. Chill the Dough: Cover the dough and refrigerate for at least 2 hours. Chilling solidifies the fats and enhances the structure of the cookies, preventing excessive spreading.
  6. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  7. Form and Coat Cookies: Roll the chilled dough into approximately 1-inch balls. Generously roll each ball in powdered sugar to create the classic crinkle effect during baking.
  8. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers remain soft for a fudgy texture.
  9. Cool Before Serving: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely and set their crinkly characteristic.

Notes

  • Chilling the dough is crucial for the perfect crinkle texture; do not skip or shorten this step.
  • Use parchment paper for easy cookie removal and to prevent burning on the bottoms.
  • For thicker cookies, make slightly larger dough balls and bake an extra 1-2 minutes, watching carefully to prevent overbaking.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Optional: Add a pinch of espresso powder to intensify chocolate flavor without adding bitterness.

Keywords: chocolate crinkle cookies, fudgy chocolate cookies, crinkle cookies, holiday cookies, chocolate desserts, easy cookie recipe