Chocolate Crinkle Cookies Recipe
Whether you're preparing a large batch of easy cookies for a holiday exchange or simply craving a soft, rich chocolate treat, we present to you the ultimate chocolate crinkle cookie recipe that’s sure to impress.
This foolproof recipe guarantees the most decadent chocolate crinkle cookies that will not only taste divine but also look stunning on your dessert table.
What Makes Chocolate Crinkle Cookies Special?
Chocolate crinkle cookies are a beloved holiday treat, though they’re delightful year-round. These cake-like cookies are made with unsweetened cocoa powder, vegetable oil, and a few basic pantry ingredients.
Before baking, the dough is rolled in powdered sugar, creating a distinctive cracked, crinkled appearance once baked.
For fans of brownies or Devil’s food cake, these cookies are a dream come true, offering a rich, fudgy flavor and texture that perfectly mimics those indulgent desserts.
How to Prepare Chocolate Crinkle Cookies
Below is the complete recipe, but here’s a sneak peek of what’s involved in making these irresistible chocolate crinkle cookies.
- Prepare the cookie dough.
- Chill the dough to firm it up.
- Shape the dough into balls, then roll each ball in powdered sugar.
- Bake the cookies and allow them to cool on a wire rack.
In a stand mixer or using a hand mixer, blend your wet ingredients together. Gradually add the dry ingredients and mix until everything is well combined.
Cover the dough and chill it in the refrigerator for at least four hours. This step is crucial as it helps firm up the sticky dough, making it easier to handle.
Roll the chilled dough into 1-inch balls and coat each one generously with powdered sugar.
Bake the cookies in a preheated 350°F oven for 10 to 12 minutes.
How to Store Your Chocolate Crinkle Cookies
Keep the cookies in an airtight container at room temperature for up to a week. After that, they may begin to lose moisture and become dry and crumbly.
How to Freeze Chocolate Crinkle Cookies
Chocolate crinkle cookies can be frozen both before and after baking.
- For baked cookies, simply stash them in an airtight container or zip-top bag in layers with a piece of parchment paper in between each layer. Freeze them for up to three months.
- For unbaked cookies, you can place the dough balls (without the confectioners' sugar) on a sheet pan and freeze until solid. Once they're solid, transfer the dough balls to a zip-top bag or airtight container and freeze for up to three months. When you're ready to bake them, simply let the dough thaw overnight in the refrigerator, then coat them in confectioners' sugar and bake — you may need to add an extra minute or two for the baking time.
Dinogo Community Tips and Kudos
"A visually striking cookie that's rich and moist with a slightly crispy exterior. It's delightful! There are plenty of variations you could try—adding nuts, mint, almond, or even a touch of cinnamon and chili could be fantastic," suggests Debra.
"These cookies are hands down my favorite! They remind me of brownies, but they're not quite the same. I chill the dough until firm, then roll it into balls. I freeze the balls before coating them in sugar and baking," says Crystal G.
"This recipe is super easy and so delicious. I made sure to coat the dough balls generously in powdered sugar before baking, and the results were amazing! They turned out perfectly and made a great chocolate treat for my Christmas cookie exchange," says JennaJ.
Editorial contributions by Bailey Fink
Ingredients List
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2 cups white sugar
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1 cup unsweetened cocoa powder
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½ cup vegetable oil
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4 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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½ cup confectioners' sugar
Instructions
Collect all your ingredients.
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In a medium bowl, combine sugar, cocoa, and oil. Add eggs one by one, beating after each addition until smooth. Stir in the vanilla extract.
In a separate bowl, mix together the flour, baking powder, and salt. Slowly add the flour mixture to the cocoa mixture, stirring until fully combined. Cover the dough and refrigerate for a minimum of 4 hours.
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Shape the chilled dough into 1-inch balls, either by rolling or scooping. Coat each ball generously with powdered sugar and space them 1 inch apart on the prepared baking sheets.
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Bake the cookies in the preheated oven for 10 to 12 minutes. Allow them to sit on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
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Repeat steps 4 and 5 to finish preparing the remaining batches of cookies.
Enjoy your delicious cookies!
DOTDASH MEREDITH FOOD STUDIOS
Cook’s Tip
I recommend using a #50 scoop to easily shape the dough into uniform balls.
If you'd prefer not to bake all the cookies at once, you can wrap up any leftover dough and freeze it for future use.
Nutrition Information (per serving)
| 58 | Calories |
| 2g | Fat |
| 10g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 72 | |
| Calories 58 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 0g | 2% |
| Cholesterol 10mg | 3% |
| Sodium 34mg | 1% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 1g | 2% |
| Total Sugars 6g | |
| Protein 1g | 2% |
| Calcium 11mg | 1% |
| Iron 0mg | 2% |
| Potassium 26mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5