Chocolate crinkle cookies are soft, fudgy treats covered in a dusting of powdered sugar that cracks as the cookies bake, creating a beautiful crinkled effect. They’re rich, chocolatey, and just the right amount of sweet, making them a favorite for both kids and adults.
I love making these cookies when I want something that feels special without a lot of fuss. The dough is easy to work with, and rolling them in powdered sugar before baking adds an extra touch of fun – watching those cracks appear in the oven never gets old. Plus, the smell of cocoa baking fills the kitchen with a cozy, inviting scent.
My favorite way to enjoy chocolate crinkle cookies is fresh out of the oven with a cold glass of milk nearby. They’re perfect for sharing at holiday gatherings or as a simple after-school snack. These cookies always bring a smile, and I find myself going back for just one more!
Key Ingredients & Substitutions
Cocoa Powder: Using unsweetened cocoa powder gives the cookies a rich chocolate flavor. If you only have Dutch-processed cocoa, it will work too, but the flavor is a bit milder.
Sugar: Granulated sugar is standard here, but you can swap half for brown sugar if you want a subtle molasses touch and a bit more chewiness.
Oil: Vegetable oil keeps the cookies moist and tender. You can replace it with melted coconut oil or a mild olive oil if you want a different flavor twist.
Flour: All-purpose flour provides the right structure. If you need gluten-free, try a gluten-free flour blend that can be substituted cup-for-cup.
Powdered Sugar: Rolling the cookies in powdered sugar creates that classic crinkle effect. Don’t skip this step or the cookies won’t get their signature look.
How Do You Get Those Perfect Crinkles on Chocolate Crinkle Cookies?
The secret is in chilling the dough and coating the balls in powdered sugar before baking.
- Chill the dough for at least 4 hours or overnight so it firms up—this helps the cookies spread less and crack nicely.
- Roll the dough into balls generously coated in powdered sugar. The sugar dries out the surface slightly and shows cracks as the cookie expands.
- Bake at 350°F (175°C) just long enough for the exterior to set but the inside stays soft and fudgy.
- Let the cookies cool briefly on the sheet before moving them to a rack. They set up while cooling and keep their chewy texture.
Patience with chilling and coating will make all the difference in getting those beautiful crackles that make these cookies so special.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately with ease.
- Whisk or electric mixer – helps blend ingredients smoothly and quickly.
- Measuring cups and spoons – to keep ingredient amounts accurate for best results.
- Baking sheet – a flat surface to arrange cookies evenly for baking.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Spoon or cookie scoop – shapes the dough into even-sized balls quickly.
Flavor Variations & Add-Ins
- Add mini chocolate chips for extra melty pockets of chocolate inside the cookies.
- Mix in a teaspoon of instant espresso powder to boost the chocolate flavor without tasting like coffee.
- Try rolling dough balls in crushed peppermint candies for a festive minty twist, especially great for holidays.
- Stir in chopped nuts like walnuts or pecans for a crunchy texture contrast.
Chocolate Crinkle Cookies
Ingredients You’ll Need:
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus at least 4 hours of chilling time, or overnight if you prefer. Baking takes about 10-12 minutes per batch. Chilling the dough is key to getting that perfect crackle and soft texture!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a medium bowl, stir together the cocoa powder, granulated sugar, and vegetable oil until smooth. Beat in the eggs one at a time, then add the vanilla extract and mix well.
2. Add the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mix to the wet mixture, stirring just until combined. The dough will be thick.
3. Chill the Dough:
Cover the dough with plastic wrap and place it in the refrigerator for at least 4 hours or overnight. Chilling helps the dough firm up so it’s easier to shape and helps create the crinkled look when baked.
4. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll each into a ball.
5. Roll and Bake:
Roll each dough ball generously in powdered sugar until fully coated. Place the coated balls 2 inches apart on the baking sheet. Bake for 10-12 minutes until the cookies puff up and develop the classic patchy cracks in the powdered sugar coating.
6. Cool and Enjoy:
Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to finish cooling. Enjoy your fudgy, soft-centered chocolate crinkle cookies!
Can I Use Unsweetened Baking Chocolate Instead of Cocoa Powder?
Yes, you can substitute 4 ounces of melted unsweetened baking chocolate for the cocoa powder, but reduce the oil slightly since chocolate has some fat. Melt and cool the chocolate before mixing it with the other ingredients.
Do I Have to Chill the Dough?
Chilling the dough is highly recommended! It makes the dough easier to roll and helps the cookies keep their shape and develop those signature cracks during baking. If you’re short on time, chill for at least 2 hours, but longer is better.
How Should I Store Chocolate Crinkle Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container—this helps maintain moisture. You can also freeze baked cookies for up to 3 months.
Can I Make These Cookies Gluten-Free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend in a 1:1 ratio. Just make sure your blend includes xanthan gum for the best texture.
