Chocolate Crinkle Cookies are soft, fudgy, and covered in a pretty dusting of powdered sugar that cracks as the cookies bake, showing off their rich, chocolaty centers. These cookies have that perfect chocolate flavor that’s not too bitter or too sweet, making them a favorite for any chocolate lover.
I love making these cookies when I want a little homemade treat that feels special but isn’t too tricky to pull together. One tip I’ve learned is to chill the dough before baking—that way, the cookies hold their shape better and get those beautiful crinkles that everyone loves. Plus, rolling them in the powdered sugar is fun and messy in the best way!
These cookies are great for sharing at holidays, parties, or just with your family on a regular afternoon. I often pack a few in a little container to bring along as a sweet surprise for friends. They taste amazing with a glass of cold milk or a warm cup of coffee, making them a cozy snack that’s hard to resist.
Key Ingredients & Substitutions
Cocoa Powder: Unsweetened cocoa powder gives these cookies their deep chocolate flavor. If you don’t have it, natural cocoa powder is best; Dutch-process can work but may change the texture slightly.
Vegetable Oil: Oil keeps the cookies moist and chewy. You can swap it for melted butter if you prefer a richer taste, but the texture might be a bit more cakey.
Eggs: Eggs help bind and add structure. For an egg-free option, you can try flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) but results may vary.
Powdered Sugar: This is the key to the classic crinkle look. Don’t substitute with granulated sugar here, as it won’t create the same cracked, snowy effect.
How Can I Get Perfect Crinkles on My Cookies Every Time?
The crinkle effect happens as the cookie dough expands in the oven, cracking the powdered sugar coating. To nail it:
- Chill the dough: Refrigerate for at least 4 hours or overnight. Chilled dough is easier to roll and holds shape better.
- Roll generously in powdered sugar: Don’t be shy here; a thick coating allows cracks to show nicely.
- Don’t overbake: Cookies should be set on the edges but still soft inside to keep that chewy texture and crack.
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily.
- Whisk or hand mixer – helps mix the eggs and cocoa for a smooth batter.
- Measuring cups and spoons – for accurate ingredient amounts to get the best dough texture.
- Baking sheets – a flat surface for your cookies to bake evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Spoon or cookie scoop – to portion out evenly sized dough balls quickly.
- Wire cooling rack – lets cookies cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Mix in mini chocolate chips for extra melty bites inside each cookie.
- Add a teaspoon of instant coffee powder to boost the chocolate’s depth and richness.
- Stir in chopped nuts like walnuts or pecans for a bit of crunch and texture contrast.
- Swap half the cocoa powder for melted dark chocolate to make the cookies even fudgier.
How to Make Chocolate Crinkle Cookies
Ingredients You’ll Need:
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar (for coating)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the dough, plus chilling time of at least 4 hours or overnight. Baking time is about 10–12 minutes, and then a few minutes to cool the cookies. So, most of the time is hands-off while the dough chills and the cookies bake!
Step-by-Step Instructions:
1. Mix the Cocoa Mixture:
In a medium bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Stir until smooth, then set aside.
2. Add Eggs and Vanilla:
Beat the eggs into the cocoa mixture one at a time. Stir in the vanilla extract until everything is fully incorporated.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
4. Make the Dough:
Slowly add the dry ingredients to the wet cocoa mixture, mixing just until blended. The dough will be thick and sticky.
5. Chill the Dough:
Cover the dough and refrigerate for at least 4 hours or overnight. This makes the dough easier to handle and helps create the crinkle effect.
6. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Shape and Coat Cookies:
Scoop tablespoon-sized dough balls and roll them in powdered sugar, coating them generously.
8. Bake:
Place the sugar-coated balls on the baking sheet about 2 inches apart. Bake for 10-12 minutes, until they spread and crackle but are still soft inside.
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy your soft, fudgy chocolate crinkle cookies!
Can I Use Frozen Dough for Chocolate Crinkle Cookies?
Yes! You can freeze the dough balls after coating them in powdered sugar. Just place them on a baking sheet to freeze solid, then transfer to a freezer bag. Bake them straight from frozen—add a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them in a sealed container for up to 3 months. Thaw at room temperature before serving.
Can I Substitute Butter for Vegetable Oil?
Absolutely! Melted butter adds richness and flavor but may give a slightly cakier texture. Use an equal amount of melted butter in place of oil and chill the dough well for best results.
How Do I Get the Best Crinkle Effect on These Cookies?
Make sure to chill the dough before baking and roll the dough balls generously and evenly in powdered sugar. This helps the surface crack during baking, giving you that classic crinkle look!
