The Best Chocolate Crinkle Cookies Recipe

Welcome to my kitchen! Today, I’m sharing my chocolate crinkle cookies recipe, a dessert that’s always a hit at holiday parties and family gatherings. I first tried these beautifully cracked cookies at my neighbor’s Christmas cookie exchange about five years ago, and I immediately fell in love with their fudgy centers and crispy edges. The dramatic powdered sugar coating makes them look like little snowballs, and they taste absolutely divine.

This recipe is perfect for anyone who loves easy chocolate crinkle cookies and wants something delicious, impressive, and surprisingly simple to bake. Whether you’re a beginner baker or a seasoned pro, these how to make chocolate crinkle cookies instructions will guide you through every step. The best part? They’re made from pantry staples you probably already have at home. Let’s dive in and see why this chocolate crinkle cookies recipe is a must-try for your next baking adventure!

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Quick Recipe Facts

Prep Time: 15 minutes (plus 2 hours chilling)
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes
Servings: 24 cookies
Difficulty: Easy
Calories: ~140 per cookie

This recipe is surprisingly quick and easy – perfect for busy afternoons! Just remember to plan ahead for the chilling time, which is essential for getting those beautiful cracks.

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Ingredients

For this chocolate crinkle cookies recipe, you’ll need the following ingredients. You can swap vegetable oil with melted coconut oil for a slightly different flavor profile. The combination of cocoa powder and granulated sugar creates that signature deep chocolate taste, while the powdered sugar coating gives you those gorgeous white cracks that make crinkle cookies recipe variations so stunning.

Dry Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder (Dutch-process works beautifully)
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients:

• 1 cup granulated sugar
• ¼ cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For Coating:

• ½ cup powdered sugar (confectioners’ sugar)

Want to make homemade chocolate crinkle cookies extra special? Try adding a teaspoon of espresso powder to intensify the chocolate flavor, or a pinch of cinnamon for warmth.

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Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This helps your soft chocolate crinkle cookies bake evenly and ensures no lumps of cocoa remain.

Step 2: In a large mixing bowl, combine the granulated sugar and vegetable oil. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything is well combined and smooth.

Step 3: Gradually fold the dry ingredients into the wet ingredients. Mix gently until just combined – for a soft chocolate crinkle cookies texture, don’t overbeat! The dough will be thick and sticky, almost brownie-like in consistency.

Step 4: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. This chilling step is crucial for achieving those dramatic cracks and preventing the cookies from spreading too much.

Step 5: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 6: Place the powdered sugar in a small bowl. Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball generously in the powdered sugar, making sure it’s completely coated. This coating is what creates that beautiful crinkled appearance!

Step 7: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. They will spread slightly as they bake.

Step 8: Bake for 10-12 minutes. The cookies are done when the edges are set but the centers still look slightly soft. They’ll firm up as they cool. For the best chocolate crinkle cookies, avoid overbaking – you want them chewy, not cakey!

Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

Tip 1: Don’t skip the chilling step – it’s absolutely essential for getting those signature cracks and preventing flat cookies. If you’re short on time, you can freeze the dough for 30 minutes instead of refrigerating for 2 hours.

Tip 2: Use room temperature eggs for better incorporation and a more even texture in your chewy chocolate crinkle cookies.

Tip 3: Roll the dough balls in granulated sugar first, then in powdered sugar for an extra-dramatic crackled effect. It’s a game-changer!

Tip 4: Grease your hands lightly with oil or cooking spray when rolling the dough balls – the dough is sticky, and this makes the process so much easier.

Tip 5: For chocolate crinkle cookies from scratch that look bakery-perfect, make sure each ball is coated thoroughly with powdered sugar. Don’t be shy with it!

Tip 6: Slightly underbake rather than overbake. These cookies continue cooking on the hot baking sheet after you remove them from the oven.

Serving Suggestions

These cookies are perfect for any occasion! Serve your easy chocolate crinkle cookies warm with a cold glass of milk for the ultimate treat. They’re also wonderful alongside hot coffee or tea for an afternoon pick-me-up. During the holidays, arrange them on a festive platter with other cookies for a beautiful dessert spread. The powdered sugar coating makes them look elegant enough for gift-giving – just pack them in a decorative tin or box.

For an extra-special touch, serve them with vanilla ice cream or fresh berries. Kids absolutely love them, and they’re a hit at bake sales and potlucks too!

Storage & Reheating

Store your chocolate crinkle cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper to prevent sticking. Avoid refrigerating baked cookies, as this can dry them out. The good news? The dough freezes beautifully! You can freeze rolled dough balls (before coating in sugar) for up to 3 months.

When ready to bake, let them thaw slightly, roll in powdered sugar, and bake as directed. If you want to refresh day-old cookies, warm them in a 300°F oven for 3-4 minutes – they’ll taste freshly baked! For the softest texture, store with a slice of bread in the container; it helps maintain moisture.

Health & Nutrition Info

Each serving contains approximately 140 calories, making these a relatively moderate treat. While this is an indulgent dessert, you can make some substitutions for a lighter version. Try using unsweetened applesauce in place of half the oil to reduce fat content. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend. You can also reduce the sugar slightly to 3/4 cup if you prefer less sweetness – they’ll still taste delicious! These cookies provide a small amount of iron from the cocoa powder.

If you’re looking for healthier crinkle cookies recipe options, consider using coconut sugar instead of granulated sugar for a lower glycemic index, though this may affect the final texture slightly.

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Conclusion

There you have it – the best chocolate crinkle cookies you’ll ever make! These fudgy, crackled beauties are surprisingly simple to prepare and always impress. The combination of rich chocolate flavor, soft chewy centers, and those gorgeous powdered sugar cracks makes them irresistible. Whether you’re baking for the holidays, a special occasion, or just because you’re craving something sweet, this recipe delivers every single time.

Try this chocolate crinkle cookies recipe and let me know how it turned out! Drop a comment below with your results, rate the recipe, and share a photo on Instagram – tag me so I can see your beautiful cookies! If you loved these, be sure to check out my other chocolate dessert recipes like double chocolate brownies and chocolate chip cookie bars.

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FAQ

Can I freeze this recipe?
Absolutely! Your chocolate crinkle cookies freeze wonderfully. You can freeze the unbaked dough balls for up to 3 months. Just skip the powdered sugar coating before freezing, then coat and bake directly from frozen (add 1-2 extra minutes to baking time). Baked cookies can also be frozen in an airtight container for up to 2 months.

What if I don’t have vegetable oil?
No problem! You can substitute melted butter, melted coconut oil, or even melted shortening. Each will give a slightly different flavor and texture, but all work well in this easy chocolate crinkle cookies recipe.

Can I make these ahead of time?
Yes! The dough actually benefits from being made ahead. You can prepare it up to 2 days in advance and keep it refrigerated until you’re ready to bake. The cookies themselves stay fresh for up to 5 days when stored properly.

How can I adjust the sweetness?
If you find these too sweet, you can reduce the granulated sugar to 3/4 cup. The powdered sugar coating is essential for appearance, but you can use less if needed. Just know that reducing sugar may affect the texture slightly.

Why didn’t my cookies crack?
The most common reason is not chilling the dough long enough. Make sure to refrigerate for at least 2 hours. Also, ensure you’re rolling the dough balls in enough powdered sugar – a generous coating is key for those beautiful cracks!

Can I use Dutch-process cocoa instead of natural cocoa?
Yes! Dutch-process cocoa actually gives an even deeper, darker color and richer flavor to your chocolate crinkle cookies from scratch. Either type works perfectly in this recipe.

How do I know when they’re done baking?
The edges should be set and slightly firm, but the centers will still look soft and almost underbaked. They’ll continue to firm up as they cool. Overbaking results in dry, cakey cookies instead of soft chocolate crinkle cookies.

Can I make mini cookies?
Definitely! Use about 1 teaspoon of dough per cookie and reduce the baking time to 8-9 minutes. Mini versions are perfect for parties and cookie trays!