Chocolate crinkle cookies are soft, fudgy treats coated in a dusting of powdered sugar that cracks as they bake, creating a beautiful and irresistible pattern. They have a rich, chocolatey flavor with a slightly chewy center and a delicate, sugary crust that makes every bite a delight.
I love making these cookies when I want something simple but special, and they always bring smiles to everyone’s faces. The best part is how easy they are to prepare — just mix, roll in sugar, and bake. I always find myself sneaking one while they’re still warm from the oven because the gooey chocolate is just too good to wait for.
These chocolate crinkle cookies are perfect with a glass of cold milk or a cup of hot coffee. Whether you’re sharing them with family, packing them for a holiday party, or enjoying a quiet moment alone, they’re the kind of cookie that feels like a little celebration in every bite.
Key Ingredients & Substitutions
Cocoa Powder: Unsweetened cocoa gives these cookies their rich chocolate flavor. Dutch-processed cocoa works too for a smoother taste. If you only have natural cocoa, it’s fine but might be a bit more tart.
Vegetable Oil: I use vegetable oil for moist, tender cookies. You can swap it for melted butter if you prefer a richer flavor, but the texture will change slightly.
Powdered Sugar: This coating is key to getting the signature crackle. Use sifted powdered sugar for an even dusting that sticks well. Don’t try granulated sugar here—it won’t create the same look or texture.
How Do You Get That Perfect Crinkled Top?
The magic crackle happens because the dough is chilled before baking and rolled in powdered sugar.
- Chill your dough well (at least 2 hours) so it firms up. This stops the cookies from spreading too much and allows cracks to form as they bake.
- Roll each cold dough ball generously in powdered sugar. This sugar stays on top and cracks beautifully when the cookie spreads in the oven.
- Bake at the right temperature (350°F/175°C) until set but still soft in the center—about 10-12 minutes.
If your cookies spread too much or don’t crack, chill the dough longer and make sure you coat them fully in powdered sugar. This technique ensures that classic crinkle look we all love!
Equipment You’ll Need
- Mixing bowls – a medium one for dry ingredients and a large one for wet helps keep things organized.
- Whisk – perfect for blending dry ingredients smoothly without lumps.
- Electric mixer or hand mixer – makes beating sugar and eggs quick and easy.
- Spoon or cookie scoop – helps portion dough evenly for uniform cookies.
- Baking sheets lined with parchment paper – prevents sticking and makes cleanup simple.
- Wire cooling rack – cools cookies evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Add a teaspoon of instant espresso powder to the dough for a deeper chocolate flavor I love on special occasions.
- Mix in chopped nuts like walnuts or pecans for extra crunch and texture.
- Swap half the cocoa powder for matcha powder for a chocolate-green tea version that’s unique and fresh.
- Toss in white chocolate chips instead of dark for a sweeter, creamy contrast I enjoy when I want something different.
How to Make Chocolate Crinkle Cookies?
Ingredients You’ll Need:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (90g) mini chocolate chips or chopped chocolate (optional)
- 1 cup (120g) powdered sugar (for coating)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 2 hours of chilling time for the dough. Baking and cooling will add another 15–20 minutes. So overall, plan for just under 3 hours to make these delicious cookies, mostly hands-off while the dough chills.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until everything is well combined.
2. Combine Wet Ingredients:
In a large bowl, beat the granulated sugar and vegetable oil together until smooth. Add one egg at a time, mixing well after each. Stir in the vanilla extract.
3. Make the Cookie Dough:
Slowly add the dry ingredients into the wet ingredients, mixing until just combined. If you want extra chocolate goodness, gently fold in the mini chocolate chips.
4. Chill the Dough:
Cover the dough with plastic wrap and pop it into the fridge for at least 2 hours. This makes the dough firm and helps the cookies hold their shape and develop their classic cracks when baked.
5. Prepare for Baking:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Shape and Coat:
Scoop out tablespoon-sized portions of the chilled dough. Roll each into a ball, then coat thoroughly in powdered sugar. Place the sugar-coated balls on your baking sheets, leaving about 2 inches between them.
7. Bake the Cookies:
Bake in the preheated oven for 10–12 minutes. The cookies should spread and crack on top but still be soft inside.
8. Cool and Store:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
Enjoy your soft, fudgy chocolate crinkle cookies with all their charming crackled tops!
Can I Use Butter Instead of Vegetable Oil?
Yes! You can substitute melted butter for vegetable oil in equal amounts. Keep in mind it may give the cookies a richer flavor but slightly different texture.
How Do I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! The dough can be refrigerated overnight or up to 3 days. Just give it a quick stir and re-coat the dough balls with powdered sugar before baking.
How Do I Get Those Perfect Crinkles?
Chilling the dough well and completely coating the cookie balls in powdered sugar before baking is key. This helps the cookies spread while the powdered sugar cracks, creating the classic crINKLE effect.
