Chocolate crinkle cookies are instantly recognizable by their signature crackled surface and powdered sugar coating. These bite-sized, brownie-like cookies have a soft and fudgy center with a slightly crisp edge. The contrast between the deep chocolate interior and the snowy sugar shell makes them as beautiful as they are delicious.
This recipe is simple, classic, and perfect for holidays, bake sales, gifts, or just satisfying a chocolate craving. You don’t need any special equipment or unusual ingredients. With just one bowl for dry ingredients, one for wet, and a bit of patience during chilling, you’ll be rewarded with rich, tender cookies that melt in your mouth.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup powdered sugar (for rolling)
This short and straightforward list yields big results. Cocoa provides the chocolatey richness, oil keeps the cookies soft, and the final roll in powdered sugar gives them their classic crinkle appearance.
Instructions
Step 1: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Mixing these first helps evenly distribute the leavening agent and ensures no lumps of cocoa powder remain in the final dough.
Set aside while preparing the wet mixture.
Step 2: Whisk the Wet Ingredients
In a separate large bowl, whisk the sugar and vegetable oil together until combined. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
This mixture should look glossy and smooth. The oil provides moisture, while the eggs help bind the dough and give the cookies structure.
Step 3: Make the Dough
Gradually add the dry mixture to the wet mixture, stirring with a spatula or wooden spoon. The dough will become thick and sticky.
Avoid overmixing once the flour is fully incorporated. Overmixing can lead to tough cookies. At this stage, the dough should hold together but still be quite soft and a little sticky.
Step 4: Chill the Dough
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. Chilling firms up the dough, making it easier to shape and roll. It also helps prevent the cookies from spreading too much while baking, so they maintain their puffy, round shape and signature cracks.
For best results, you can chill the dough for up to 24 hours.
Baking the Cookies
Step 5: Preheat the Oven
When ready to bake, preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Step 6: Shape and Coat the Cookies
Scoop out heaping teaspoons or small tablespoons of dough. Roll each portion between your palms to form balls, about the size of a walnut.
Place the powdered sugar in a shallow bowl. Roll each dough ball generously in the powdered sugar until completely coated. Don’t be shy with the coating—the thicker it is, the better the contrast will be once the cookies bake and crack.
Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
Step 7: Bake
Bake the cookies in the preheated oven for 10 to 12 minutes. As they bake, the cookies will spread slightly and the surface will begin to crack. The inside remains fudgy while the outside sets, creating the classic crinkle effect.
Remove from the oven when the cracks are pronounced but the centers are still soft. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
They’ll firm up slightly as they cool but stay soft and chewy inside.
Texture and Flavor
Chocolate crinkle cookies are beloved for their unique combination of textures and appearance. The exterior, coated in powdered sugar, gives a slight crunch and an almost frosted look. Beneath that surface, the interior is tender and brownie-like, with deep cocoa flavor and just enough sweetness to balance the richness.
The contrast between the powdered sugar and dark chocolate dough creates the dramatic crinkle pattern that gives these cookies their name. It’s not just for looks—the cracks are a sign of perfectly timed baking, revealing the soft middle through the crisp top.
Tips for Perfect Crinkles
Use Unsweetened Cocoa:
Choose a good-quality unsweetened cocoa powder for the deepest chocolate flavor. Dutch-processed or natural cocoa both work, but Dutch-processed will yield a slightly smoother taste and darker color.
Chill the Dough Well:
The longer the dough chills, the easier it will be to handle. Chilling also ensures the cookies don’t spread too much in the oven, which would minimize the crackled appearance.
Coat Generously in Powdered Sugar:
Don’t skimp on the powdered sugar. A thin coating will dissolve into the cookie while baking and won’t create the distinctive crinkle effect. A heavy coat ensures a strong contrast and better visual appeal.
Don’t Overbake:
It’s better to slightly underbake than overbake. The centers should remain soft and slightly gooey. If overbaked, the cookies may lose their fudgy interior.
Use a Cookie Scoop:
For uniform size and baking, use a small cookie scoop or spoon to portion out the dough. Even sizing helps the cookies bake evenly and look consistent.
Variations
While traditional chocolate crinkle cookies are perfect on their own, there are several ways to experiment with the recipe for new flavors or presentations.
Espresso Crinkles:
Add 1 teaspoon of instant espresso powder to the dry ingredients for a mocha twist.
Spiced Crinkles:
Mix in a pinch of cinnamon or chili powder for a warm, spicy undertone.
Mint Chocolate Crinkles:
Add a few drops of peppermint extract to the wet mixture. Decorate with crushed peppermint candy or drizzle with white chocolate after baking.
Double Chocolate Crinkles:
Fold in 1/2 cup mini chocolate chips to the dough before chilling for added gooeyness.
Orange Chocolate Crinkles:
Add 1 tablespoon of orange zest to the wet mixture for a fresh citrus balance to the dark cocoa.
Nutty Crinkles:
Roll the dough balls in crushed toasted nuts before coating with powdered sugar, or fold in chopped walnuts or hazelnuts to the dough.
Serving Suggestions
Chocolate crinkle cookies are a delightful treat any time of day. Their festive appearance makes them popular during winter holidays, but their rich flavor and soft texture mean they’re equally loved year-round.
With Coffee or Tea:
Serve a few cookies alongside a cup of black coffee, espresso, or black tea. Their richness complements hot drinks beautifully.
With Ice Cream:
Use two crinkle cookies to make small ice cream sandwiches. Vanilla or mint chocolate chip ice cream works well with the fudgy texture.
Holiday Trays:
Add crinkle cookies to a platter of assorted holiday cookies for a visual and textural contrast.
Gift Boxes or Jars:
Package in clear bags or boxes lined with parchment. Tie with ribbon and label for thoughtful homemade gifts.
Storage and Shelf Life
Chocolate crinkle cookies store well and even improve slightly after a day as their flavors meld.
Room Temperature:
Store in an airtight container for up to 5 days. They stay soft and chewy when kept sealed.
Freezer (Unbaked Dough):
Scoop and shape the dough balls after chilling, but before coating in sugar. Freeze on a tray until firm, then transfer to a freezer-safe bag. When ready to bake, roll the frozen dough in powdered sugar and bake directly from frozen, adding an extra 1 to 2 minutes to the bake time.
Freezer (Baked Cookies):
Freeze cooled cookies in a sealed container for up to 2 months. Thaw at room temperature and re-roll in a little extra powdered sugar if desired before serving.
Common Questions
Why didn’t my cookies crinkle?
The most common reason is not enough powdered sugar or not chilling the dough long enough. A warm dough will spread too much before cracking.
Can I make the dough ahead of time?
Yes, the dough can be chilled for up to 24 hours before baking. For longer storage, freeze the dough balls before rolling in sugar.
Can I use butter instead of oil?
You can substitute melted butter for oil, but the cookies may have a firmer texture and slightly different flavor. Oil typically produces a softer crumb.
Can I double the recipe?
Absolutely. This recipe doubles well for larger batches. Keep dough portions chilled between baking batches for best results.
Final Thoughts
Chocolate crinkle cookies combine the best of both cookie and brownie worlds. They’re rich without being overwhelming, sweet without being cloying, and beautiful without requiring complex decorating skills. Whether you’re baking for a party, a holiday tray, or just a cozy evening at home, these cookies are a timeless favorite.
Their crackled tops, soft interiors, and deep chocolate flavor make them irresistible for both kids and adults. Once you’ve made them once, they’re bound to become a staple in your kitchen—especially around the holidays or when that inevitable craving for chocolate hits.
Easy to make, gorgeous to serve, and even easier to eat—these cookies are a must-try for every home baker.