No holiday get-together is complete without a tried and true chocolate crinkle cookie recipe and, I am here to deliver my favorite one to you. With a stunning presentation of crackly confectioners’ sugar exteriors juxtaposed with chewy, rich chocolate centers, chocolate crinkles are eye-catching, festive cookies, and decadent!
No holiday spread is complete without these chocolate treats. They satisfy the chocolate lover on any festive occasion, all while being easy to bake and made with common pantry staples. Do yourself a favor and make a double batch; these brownie-like cookies disappear in a snap and freeze beautifully on the rare chance that you have any leftovers! If you’d like more foolproof and easy holiday cookie recipes, then check out my double chocolate chip cookies recipe, easy sugar cookies, and Oreo balls.
What You Need to Make This Recipe
Cocoa Powder – natural, unsweetened cocoa powder, such as the common name brand varieties offered at major grocery stores, is the best pick for these cookies. For an extra deep chocolate flavor, opt for dark chocolate cocoa powder.
Granulated Sugar – sweetens the crinkles and helps to keep them moist and fudgy. For rich molasses undertones to the cookies, use a half-and-half mixture of white sugar and brown sugar (or ¾ cup of each).
Vegetable Oil – a neutral-flavored cooking oil like vegetable oil is best, though canola oil or grapeseed oil can substitute if necessary. Always check your cooking oil’s expiration date to ensure that it is fresh and only use oil that smells neutral or sweet.
Vanilla Extract – for superior flavor, use pure vanilla extract.
Powdered sugar – also called confectioner’s sugar, this powdery sugar coated on the outside of the dough balls is what gives chocolate crinkle cookies their signature appearance.
How to Make Chocolate Crinkle Cookies
1. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and oil. Beat on a medium speed until well combined and shiny.
2. Add the eggs one at a time, beating until well combined. Beat in the vanilla.
3. Combine the all-purpose flour, baking powder, and salt in a medium bowl, stirring to combine.
4. Add the dry ingredients to the wet ingredients and mix on low speed just until the flour mixture is fully incorporated.
5. Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight. Once the dough has chilled, preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl. Using a small cookie scoop or tablespoon, scoop the chilled dough and roll it into roughly 1-inch balls.
6. Roll the dough balls in powdered sugar until well coated and place on the prepared cookie sheet about 2 inches apart. Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed but still appears slightly wet. Allow the crinkle cookies to cool on the baking sheets for a few minutes and then transfer to a wire rack to cool completely.
Pro Tips For Making This Recipe
- Don’t rush the chilling time. This dough is quite sticky when it’s first made, so it needs time to firm up before you can roll and coat the balls. Also, a warm dough will result in flat cookies, so don’t let it sit out too long either. If desired, you can shape all of the dough into balls and chill them uncoated, then roll them in sugar just before baking the crinkle cookies.
- Sugar-coat just before baking. Only coat as many dough balls as you can fit on the baking sheets at one time. Otherwise, the cookie dough will absorb the powdered sugar coating as they sit before going in the oven, and can actually create a hard shell keeping the cookies from spreading or crinkling in the oven. Refrigerate the remaining cookie dough balls and roll in powdered sugar just before baking.
- Remove the cookies from the oven when the centers still look wet. Though they may not appear as though they are fully baked at this point, the chocolate crinkles will firm up as they cool, leaving a delightfully soft interior for the perfect fudgy chocolate cookies. Baking them much beyond this point will dry out the crinkles.
- Save time by making the dough ahead of time. If desired, the chocolate cookie dough can be kept covered in an airtight container in the refrigerator for up to 2 days, making this recipe a fantastic one to make ahead of time during the busy holiday season.
Frequently Asked Questions
Store leftover chocolate crinkles in an airtight container at room temperature for up to 1 week. This recipe also freezes well. Allow the cookies to cool to room temperature, then transfer them to a freezer-safe container or freezer bags and freeze for up to 3 months. The unbaked dough can be frozen for up to 3 months. Thaw in the refrigerator overnight before scooping, coating, and baking.
Delight your guests by serving these chocolate crinkle cookies with other classic Christmas treats such as spritz cookies, Linzer cookies, Mexican wedding cookies, and more. Pour tall glasses of cold milk for dunking the cookies, or enjoy them with hot chocolate, freshly brewed coffee, or peppermint tea.
Though using outdated baking powder can keep the crinkles from cracking, the most common culprit is baking the cookies in an oven that didn’t come to full temperature. Always let your oven fully preheat before baking and use an oven thermometer to double-check if there is any doubt.
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If you’ve tried this chocolate crinkle cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Crinkle Cookies
Equipment
- Mixing Bowls
- Electric hand or stand mixer
- Baking Sheets
- Parchment paper
- Cookie scoop
Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar 120g
Instructions
- In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined and shiny.
- Add the eggs one at a time, beating until well combined. Beat in the vanilla.
- Combine the flour, baking powder, and salt in a medium bowl, stirring to combine. Add the flour mixture to the cocoa mixture and mix on low speed just until combined.
- Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.
- Once the dough has chilled, preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl.
- Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Roll the dough balls in powdered sugar until well coated and place on the prepared baking sheet about 2 inches apart. (Only coat as many dough balls as you can fit on the baking sheets at one time. Refrigerate the remaining dough balls and roll in powdered sugar just before baking.)
- Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed but still appears slightly wet. Let them cool on the baking sheets for a few minutes then transfer to a wire rack to cool completely.
Video
Notes
- Don’t rush the chilling time. This dough is quite sticky when it’s first made, so it needs time to firm up before you can roll and coat the balls. Also, a warm dough will result in flat cookies, so don’t let it sit out too long either. If desired, you can shape all of the dough into balls and chill them uncoated, then roll them in sugar just before baking.
- Sugar-coat just before baking. Only coat as many dough balls as you can fit on the baking sheets at one time. Otherwise, the cookie dough will absorb the powdered sugar coating as they sit before going in the oven, and can actually create a hard shell keeping the cookies from spreading or crinkling in the oven. Refrigerate the remaining cookie dough balls and roll in powdered sugar just before baking.
- Remove the cookies from the oven when the centers still look wet. Though they may not appear as though they are fully baked at this point, the chocolate crinkles will firm up as they cool, leaving a delightfully soft interior for the perfect fudgy chocolate cookies. Baking them much beyond this point will dry out the crinkles.
- Save time by making the dough ahead of time. If desired, the chocolate cookie dough can be kept covered in an airtight container in the refrigerator for up to 2 days, making this recipe a fantastic one to make ahead of time during the busy holiday season.
