Chocolate Crinkle Cookies Recipe

There’s something about biting into a chocolate crinkle cookie that feels like a warm, cozy hug. The cracked surface dusted with powdered sugar, the rich, fudgy center—it’s the kind of cookie that instantly reminds me of chilly afternoons, twinkling lights, and the joy of holiday baking. The best part? These cookies aren’t just a holiday classic; they’re ridiculously easy to make. Trust me, once you whip up a batch of these, they’ll become a regular in your cookie rotation. Let’s be real, though—who says chocolate crinkle cookies are only for December? They’re just as satisfying on a rainy Tuesday in April!

this RECIPE

A cookie that takes me back

I vividly remember the first time I made chocolate crinkle cookies. It was one of those rare weekends when the weather was too cold to venture out, and I was craving something sweet. My pantry wasn’t stocked with much, but I did have cocoa, sugar, and flour—the basics. I found this recipe in an old cookbook that my mom had handed down to me, its pages worn and smudged with chocolate fingerprints from countless baking sessions. As the cookies baked, the smell of cocoa and sugar filled the kitchen, and I could hardly wait for them to cool. One bite of that tender, chewy center with its slight crisp on the edges, and I was hooked. Now, every time I make these cookies, I’m taken right back to that cozy, chocolate-scented afternoon.

The origin story of chocolate crinkle cookies

Chocolate crinkle cookies, or “crinkles,” are believed to have originated in Europe, though the exact country is a bit of a mystery. What’s not a mystery, though, is how beloved they’ve become across the world. The unique cracked appearance comes from the cookie dough being rolled in powdered sugar before baking. As they rise and spread in the oven, the powdered sugar creates that signature “crinkled” effect. Over time, the recipe has evolved, with some versions incorporating a hint of espresso powder to deepen the chocolate flavor or swapping out cocoa for melted chocolate. But at their core, crinkles remain a simple yet decadent treat that’s hard to resist.

Let’s talk ingredients: The stars of the show

1. Cocoa powder: The unsweetened Dutch-processed cocoa powder is the hero here, bringing a deep, rich chocolate flavor. If you don’t have Dutch-processed cocoa on hand, natural cocoa powder can work, but the flavor may be a bit sharper.
2. Sugar: A mix of granulated sugar and brown sugar keeps these cookies perfectly balanced between sweet and rich. The brown sugar adds a bit of chewiness and moisture to the cookie. If you’re out of brown sugar, you could use all white sugar, but the texture may change slightly.
3. Vegetable oil: Instead of butter, this recipe uses vegetable or canola oil, which makes the cookies incredibly soft and fudgy. I’ve even tried using melted coconut oil before, which adds a lovely hint of coconut flavor.
4. Eggs: Eggs help bind everything together and give the cookies their structure. They also add richness and moisture.
5. Powdered sugar: Rolling the cookie dough balls in powdered sugar before baking is what creates those beautiful cracks and adds a sweet, slightly crispy coating. I’ve also tried mixing a bit of cinnamon into the powdered sugar for a slight flavor twist—so good!

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you won’t need anything too fancy, but there are a few tools that can make your life easier:

1. Cookie scoop: A cookie scoop is a game-changer when it comes to evenly portioning out dough. It ensures all your cookies are the same size and bake evenly. If you don’t have one, a tablespoon will work just fine, but be prepared to get your hands a little sticky!
2. Silicone baking mat or parchment paper: This will help prevent the cookies from sticking to the baking sheet. If you’re out of either, a well-greased baking sheet will work in a pinch, though cleanup might be a little trickier.
3. Mixing bowls: You’ll need one for the dry ingredients and one for the wet. I like to use glass bowls because you can see everything coming together.
4. Cooling racks: These help the cookies cool evenly and prevent sogginess on the bottom. If you don’t have a cooling rack, you can transfer the cookies to a plate after they’ve set for a couple of minutes.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Prep the oven and your baking sheet: Preheat your oven to 350°F and line your baking sheet with parchment paper or a silicone mat. I’ve skipped this step before and learned the hard way—scraping cookies off a pan is no fun.
2. Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed so your cookies rise perfectly.
3. Mix wet ingredients: In a separate, larger bowl, stir together the cocoa powder, granulated sugar, brown sugar, and vegetable oil until combined. Don’t worry if the mixture seems a bit thick at first—it’ll come together.
4. Add eggs and vanilla: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract, and give everything a good mix.
5. Combine dry and wet: Slowly mix the dry ingredients into the wet. Don’t over-mix—just stir until everything is combined. The dough should be thick but sticky.
6. Chill the dough: Cover the dough with plastic wrap and let it chill in the fridge for 30 to 45 minutes. This step is key. If the dough is too warm, the cookies will spread too much in the oven. I’ve skipped the chilling step before, and let’s just say my cookies looked more like pancakes.
7. Roll and coat: Use a cookie scoop or a spoon to portion out dough and roll it into 1 ¼-inch balls. Roll each ball generously in powdered sugar. Don’t skimp on the sugar—this is what gives the cookies that signature crinkle!
8. Bake: Place the dough balls on the baking sheet, spaced about 2 inches apart. Bake for 10-11 minutes, just until the tops are cracked. They may look a bit underdone in the center, but trust me, they’ll firm up as they cool.
9. Cool and enjoy: Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a cooling rack. Waiting is the hardest part, but it’s worth it!

Variations and tweaks: Let’s get creative!

1. Gluten-free: Swap out the all-purpose flour for a 1:1 gluten-free baking flour. I’ve tried this and was pleasantly surprised at how little the texture changed. The cookies were just as soft and fudgy!
2. Vegan option: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use coconut oil instead of vegetable oil. The texture is slightly different, but still delicious.
3. Add-ins: For a little extra texture, I’ve thrown in some mini chocolate chips or chopped walnuts. They add a nice crunch and take these cookies to the next level.
4. Seasonal flavors: Around the holidays, try adding a teaspoon of peppermint extract to the dough for a festive twist, or mix a bit of cinnamon or nutmeg into the powdered sugar for a warm, spiced note.

How to serve (because presentation is half the fun)

Chocolate crinkle cookies are gorgeous on their own, but a little extra effort can make them the star of your dessert spread. Pile them high on a plate, with a dusting of extra powdered sugar just before serving. For a holiday party, arrange them alongside a variety of other cookies, like gingerbread or sugar cookies, for a festive cookie platter. They’re also great for gifting—just pop them into a decorative tin or wrap them in parchment paper tied with twine for a homemade, thoughtful present.

drink pairings for the perfect bite

For a comforting pairing, nothing beats a warm cup of hot cocoa. Double the chocolate? Yes, please! If you’re serving these during the holidays, peppermint tea complements the richness of the cookies with its refreshing minty flavor. For something a bit more unique, try serving them with chai tea latte—the spicy notes of cinnamon, cardamom, and cloves create a beautiful contrast with the deep chocolate.

Storage and reheating tips

These cookies store wonderfully, making them perfect for baking ahead. Once they’ve cooled completely, place them in an airtight container, where they’ll stay fresh for up to a week. If you want to keep them longer, pop them in the freezer—they freeze beautifully for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature for about 15 minutes. If you prefer your cookies warm, a quick 10-second zap in the microwave will bring them back to their soft, fudgy glory.

Adjusting for different serving sizes

This recipe makes about 24 cookies, but if you need to scale it up for a party or down for a smaller batch, it’s pretty flexible. When doubling the recipe, just make sure to chill the dough in two separate bowls so it cools evenly. If halving the recipe, use two eggs instead of trying to split four eggs in half—it’s simpler and still works perfectly. One thing to note when scaling: watch the baking time closely! Smaller batches may bake a little faster, and larger ones might take an extra minute or two.

Potential hiccups (and how to fix them)

If your cookies spread too much, it’s likely that the dough wasn’t chilled enough. Make sure the dough is firm before rolling. If they don’t crinkle as much as you’d like, try rolling the dough balls in extra powdered sugar right before they go in the oven.

Ready to bake your own batch?

Now that you’ve got the recipe down, it’s time to roll up your sleeves and dive into some chocolate crinkle cookie magic. Whether you’re baking for a holiday gathering, gifting them to friends, or just indulging in a cozy treat for yourself, these cookies are bound to impress. And don’t be afraid to make the recipe your own—tweak the flavors, try a variation, or just enjoy the classic version. Happy baking!

Frequently Asked Questions

1. Can I use butter instead of oil?
Yes, you can substitute melted butter for the oil. However, the cookies might be slightly less chewy and more crisp around the edges.

2. Why didn’t my cookies crinkle?
This could be because the dough wasn’t cold enough when it went into the oven. Make sure to chill it thoroughly before baking.

3. Can I make the dough ahead of time?
Definitely! You can make the dough a day in advance. Just be sure to cover it tightly and store it in the fridge until you’re ready to bake.

4. Do I have to use Dutch-processed cocoa powder?
Dutch-processed cocoa gives a deeper chocolate flavor, but you can use natural cocoa powder if that’s what you have on hand. The taste might be slightly more bitter.

5. How do I freeze the cookies?
After baking, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag.

Print