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Chocolate crinkle cookies covered in powdered sugar on a grey surface.

Chocolate Crinkle Cookies

These soft, fudgy chocolate crinkle cookies are a classic holiday treat that's almost as fun to make as they are to eat!
Course Dessert
Cuisine American, British
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 8 hours
Total Time 8 hours 27 minutes
Servings 48 cookies
Calories 87kcal


  • 1 cup cocoa powder 120g
  • 1 3/4 cups white granulated sugar 350g
  • 1/2 cup vegetable oil 120mL
  • 4 eggs room temperature,large
  • 2 teaspoons vanilla extract 10mL
  • 2 cups all-purpose flour 240g
  • 2 teaspoons baking powder 8g
  • 1 teaspoon espresso powder optional
  • 3/4 teaspoon salt
  • 1 cup powdered sugar 100g


  • In a large bowl sift together the flour, baking powder and salt. Whisk together and set aside.
  • Add the oil and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and beat together. Scrape bowl down and mix until combined.
  • Add the cocoa powder in and mix on low scraping the bowl down halfway through. If you're using the espresso powder you can add in at this point.
  • Add the eggs and vanilla in then mix until well combined.
  • Dump the flour mixture in and mix on low. Scrape bowl down and mix until combined.
  • Cover in plastic and refrigerate overnight or for at least 4 hours
  • Preheat oven to 350F. Use a small ice cream scoop or tablespoon to scoop out the chilled dough and roll into roughly one inch balls with your clean palms.
  • Roll dough in powdered sugar and place on parchment lined baking sheet about 2 inches apart.
  • Bake for 10-12 minutes at 350F. The cookies' edges will be set but the center will finish baking out of the oven.



  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Try to make the dough a day ahead, it really needs time to set up and will be so much easier to roll.
  • I actually love making these cookies with olive oil instead of vegetable oil; give it a try!
  • If you're not into cookies covered in powdered sugar try rolling them in sanding sugar. They'll still have some visual interest and there's no chance of inhaling sugar when you bit into them. 


Serving: 1g | Calories: 87kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 42mg | Potassium: 56mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Calcium: 12mg | Iron: 1mg