Few treats capture the magic of the holidays or any cozy baking day quite like chocolate crinkle cookies. With their signature crackled snowy exterior and brownie-soft center, these nostalgic cookies deliver joy in every bite. This recipe is designed to give you rich chocolate flavor, consistent crinkles, and a melt-in-your-mouth texture every time.
Table of Contents
Chocolate Crinkle Cookies Recipe
Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Servings: 18 cookies
Calories: ~135 per cookie
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (55g) packed brown sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar (for coating)
Instructions
- In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, and oil until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla.
- Fold dry ingredients into wet ingredients until a thick dough forms.
- Cover and chill for at least 2 hours (overnight preferred for deeper flavor).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop 1-tablespoon portions of dough.
- Roll each into a ball.
- Generously coat each ball in powdered sugar.
- Place on baking sheet, spaced 2 inches apart.
- Bake 9–11 minutes until cracked but still soft inside.
- Cool on the baking sheet for 2 minutes.
- Transfer to a cooling rack.
- Serve warm or at room temperature.
Substitutions & Dietary Swaps
- Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.
- Dairy-Free: The recipe is naturally dairy-free.
- Lower Sugar Option: Use ½ cup granulated sugar and ¼ cup brown sugar; note cookies will spread less.
- Oil Alternatives: Melted coconut oil works well but adds slight sweetness.
Chef’s Pro Tips
- Chilling the dough is non-negotiable skipping it reduces the iconic cracks.
- Roll cookies twice in powdered sugar for dramatic crinkles.
- Underbake slightly for a fudgy brownie center.
- Use high-quality cocoa powder for richer flavor.
Make Ahead, Storage & Reheating
- Make Ahead: Dough can chill up to 48 hours.
- Store: Keep cookies in an airtight container for 4–5 days.
- Freeze Dough: Freeze dough balls (uncoated), then thaw 10 minutes before rolling in sugar.
- Reheat: Warm cookies at 300°F for 3–4 minutes to restore softness.
Troubleshooting & Common Mistakes
- Cookies didn’t crack: Dough wasn’t chilled long enough.
- Dry texture: Too much flour measure with the spoon-and-level method.
- Flat cookies: Oven too hot or dough too warm.
- Powdered sugar melted: Roll cookies again before baking.
Flavor Pairings & Serving Suggestions
Serve chocolate crinkle cookies with festive drinks or baked goods or pair with:
Chocolate Crinkle Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a separate large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth and slightly thickened.
- Add the eggs one at a time, whisking well after each addition, then mix in the vanilla extract.
- Fold the dry ingredients into the wet mixture using a spatula until a thick, sticky dough forms and no dry streaks remain.
- Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours, or up to overnight, until firm.
- When ready to bake, preheat the oven to 350°F (175°C) and line one or two baking sheets with parchment paper.
- Place the powdered sugar in a small shallow bowl. Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball.
- Roll each dough ball generously in the powdered sugar until heavily coated, then place it on the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake the cookies for 9–11 minutes, or until they have spread, the tops are cracked, and the edges are just set but the centers are still soft.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Frequently Asked Questions
Why are my chocolate crinkle cookies flat?
The dough warmed too much; rechill 20–30 minutes before baking.
Can I make chocolate crinkle cookies without chilling?
No! crinkles rely on slow spreading created by cold dough.
How do I get more powdered sugar on the cookies?
Roll twice: once lightly, once heavily.
Can I freeze baked chocolate crinkle cookies?
Yes. Freeze up to 3 months and thaw at room temperature.
Why does the powdered sugar sometimes melt?
Humidity and warm dough dissolve the coating; ensure dough is cold.
Can I double this recipe?
Absolutely! just chill dough in a larger bowl to maintain texture.
Conclusion
These chocolate crinkle cookies offer the perfect balance of rich cocoa, soft chew, and festive flair. Whether baking for holidays or everyday indulgence, this reliable recipe ensures picture-perfect results. Try pairing them with more homemade favorites and explore additional guides from trusted sources such as USDA.gov.