Chocolate crinkle cookies are the holiday cookie that looks like fresh snow on a chocolate mountain. Their deep, fudgy centers taste like brownies, and the crackled powdered sugar coating makes them a showstopper on any cookie tray.
This easy chocolate crinkle cookies recipe uses cocoa powder and oil for a rich, brownie-like texture. If you want fudgy chocolate crinkle cookies with cracked tops that stay soft for days, this is the one to bake.
Recipe at a Glance
| Prep Time | 20 minutes (plus 4 hours chilling) |
| Cook Time | 12 minutes per batch |
| Total Time | About 5 hours (mostly chilling) |
| Servings | 30 cookies |
| Category | Cookies / Christmas |
Why You’ll Love These Chocolate Crinkle Cookies
- Fudgy, brownie-like centers with soft edges
- Beautiful crackled powdered sugar tops
- Easy one-bowl dough made with cocoa powder
- Perfect for Christmas cookie trays and gifting
- The dough chills ahead for easy baking
Ingredients You’ll Need
- ½ cup unsweetened cocoa powder (natural or Dutch-process)
- ½ cup vegetable oil
- 1¼ cups granulated sugar
- 3 large eggs and 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder and ½ teaspoon salt
- ½ cup powdered sugar, for rolling
How to Make Fudgy Chocolate Crinkle Cookies
- Whisk the cocoa powder, oil, and granulated sugar in a large bowl until smooth and thick.
- Whisk in the eggs one at a time, then stir in the vanilla.
- Mix the flour, baking powder, and salt together, then fold into the chocolate mixture until a thick, sticky dough forms.
- Cover and refrigerate for at least 4 hours or overnight until firm enough to scoop.
- Preheat the oven to 350°F (175°C), line two baking sheets with parchment, and place the powdered sugar in a shallow bowl.
- Scoop the dough into 1-inch balls, roll generously in powdered sugar, and bake 10 to 12 minutes until the tops are cracked and the edges are set. Cool on the pan for 5 minutes.
Tips for the Best Chocolate Crinkle Cookies
- Do not skip the chilling; the dough is very sticky until chilled.
- Roll the balls twice in powdered sugar for a thicker white coating.
- Bake only until the tops are cracked and the edges are set.
- Do not overbake or the cookies will lose their fudgy center.
- Use good-quality cocoa for the richest chocolate flavor.
Variations to Try: Chocolate Crinkle Cookie Ideas
- Add ½ teaspoon peppermint extract for a holiday twist.
- Stir in a handful of chocolate chips or chopped nuts.
- Add a pinch of espresso powder to deepen the chocolate flavor.
- Use orange zest for a chocolate-orange crinkle.
How to Store It
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze the dough balls (without sugar) and roll in powdered sugar right before baking.
Frequently Asked Questions
Why didn’t my crinkle cookies crinkle?
The dough may not have been chilled enough or the powdered sugar coating was too thin. Chill thoroughly and roll generously.
Why did the powdered sugar disappear on my crinkle cookies?
The sugar absorbed moisture as the cookies baked. Roll the balls twice for a thicker coating.
Can I make chocolate crinkle cookie dough ahead?
Yes. Chill it for up to 3 days, then scoop, roll, and bake.
Are chocolate crinkle cookies fudgy or cakey?
They are fudgy and brownie-like when baked just until the tops crack.
Chocolate Crinkle Cookies
Ingredients
Equipment
Method
- Step 1: Whisk the cocoa, oil, and sugar until smooth.
- Step 2: Whisk in the eggs one at a time, then the vanilla.
- Step 3: Fold in the flour, baking powder, and salt.
- Step 4: Chill the dough for at least 4 hours.
- Tip: The dough is sticky until chilled.
- Step 5: Preheat the oven to 350°F, scoop the dough, and roll in powdered sugar.
- Tip: Roll generously for deep crinkles.
- Step 6: Bake 10 to 12 minutes until the tops crack and cool 5 minutes.
Notes
Chill overnight for the easiest scooping.