Chocolate crinkle cookies are soft, fudgy treats with a crackled, powdered sugar-coated surface that makes them look as fun as they taste. They’re chocolaty, a little chewy, and just the right amount of sweet. When you bite into one, you get that lovely contrast of the slightly crisp outside with a gooey inside that melts in your mouth.
I love making these cookies because they’re so simple to whip up, yet they always feel special—great for holidays or anytime you want a sweet pick-me-up. I usually dust them generously with powdered sugar right before baking; it’s the little detail that makes them look like snowy little gems on a plate. Plus, watching those cracks form while they bake always feels like a mini kitchen miracle.
My favorite way to enjoy chocolate crinkle cookies is with a glass of cold milk or a warm cup of coffee. They’re perfect for sharing with friends or bringing along to gatherings, and honestly, I rarely have leftovers because they disappear fast! If you want something cozy and chocolatey that’s easy to make and share, these cookies are definitely the way to go.
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the cookies. You can swap it with gluten-free flour blends if needed, but check the blend’s instructions since textures may change a bit.
Cocoa powder: Unsweetened cocoa is best here for rich chocolate flavor. Dutch-processed cocoa works well too and gives a smoother taste.
Vegetable oil: This keeps the cookies soft and moist. You can try melted butter for a richer flavor, but it might make the dough a bit firmer.
Powdered sugar: Coating the dough in powdered sugar is key for that signature crinkle look. Make sure to cover the dough balls generously so the cracks show clearly.
How Do I Get Those Perfect Crinkles on My Cookies?
The secret to the pretty crackled surface is all in chilling the dough and a thick coating of powdered sugar.
- Chill the dough for at least 2 hours. This firms it up, so the outside bakes faster than the inside, causing cracks to form.
- Roll the cold dough balls thoroughly in powdered sugar. Don’t skimp! The thick coating creates a bright contrast with the dark chocolate as the cookies spread and crack.
- Bake at a moderate temperature (350°F/175°C) so the cookies rise slowly, letting cracks develop without burning the sugar coating.
Following these steps will give your cookies that classic snowy cracked top and a soft, fudge-like center every time!
Equipment You’ll Need
- Mixing bowls – You’ll need one for dry ingredients and another for wet; helps keep things organized.
- Whisk or electric mixer – Makes mixing the batter smooth and quick without lumps.
- Spoon or cookie scoop – For shaping even dough balls so cookies bake uniformly.
- Baking sheet – Essential for baking the cookies; use a rimmed one to avoid spills.
- Parchment paper or silicone mat – Prevents cookies from sticking and makes cleanup easier.
- Sifter or fine mesh sieve – Helpful to dust powdered sugar evenly and sift dry ingredients for a smooth mix.
Flavor Variations & Add-Ins
- Add a teaspoon of cinnamon or chili powder to the dry mix for a spicy twist that complements chocolate well.
- Fold in chopped nuts like walnuts or pecans for crunch and extra texture.
- Swap semi-sweet chips for white chocolate or peanut butter chips for a different flavor kick.
- Stir in a handful of dried cherries or cranberries to add tartness and chewiness.
Chocolate Crinkle Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (85g) semi-sweet chocolate chips or chopped chocolate (optional for richer texture)
- 1 cup (120g) powdered sugar, for coating
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 2 hours (or overnight) for chilling the dough, and roughly 10-12 minutes to bake. Cooling time adds about 5 minutes, so plan for around 2.5 hours total, mostly hands-off chilling time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly blended.
2. Combine Wet Ingredients:
In a large bowl, whisk granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and combined.
3. Make the Dough:
Gradually add the dry mixture into the wet ingredients, stirring just until combined. If you like, fold in the chocolate chips for an extra chocolaty treat.
4. Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 2 hours (or overnight). Chilling is key to help the cookies form their signature crinkled top.
5. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
6. Shape & Coat the Cookies:
Place powdered sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll each into a ball, then roll generously in powdered sugar — this creates the beautiful crackled look.
7. Bake the Cookies:
Arrange the coated dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until they spread, crackle, and look slightly set but soft inside.
8. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your soft, fudgy, and beautifully cracked chocolate cookies!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough balls after shaping and coating them in powdered sugar. Just thaw them in the fridge overnight before baking to ensure even cooking and crackling.
What Can I Substitute for Vegetable Oil?
You can use melted butter instead of vegetable oil for a richer flavor, but keep in mind the dough may be firmer. Coconut oil is another great option for a subtle twist.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cooled cookies in a sealed bag for up to 3 months.
Can I Make These Cookies Gluten-Free?
Yes! Replace the all-purpose flour with a gluten-free flour blend. You might need to adjust the amount slightly and ensure the blend contains xanthan gum for texture.
