Why You’ll Love Chocolate Crinkle Cookies Recipe

The contrast of the lightly crisp sugar crust and the gooey chocolate interior makes these cookies irresistible.
They’re made from pantry staples, so you likely already have all the ingredients on hand.
The chilling step gives the dough great structure and helps produce those signature crinkles and fudgy texture.
They freeze beautifully — you can make ahead for holiday gatherings or bake‑and‑gift them with ease.
They make a striking visual treat thanks to the powdered sugar crackle and dark chocolate base.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsweetened cocoa powder
Granulated sugar
Vegetable oil
Eggs (large, room temperature)
Vanilla extract
All‑purpose flour
Baking powder
Salt
Powdered (confectioners’) sugar

Directions

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the granulated sugar, unsweetened cocoa powder and vegetable oil. Beat on medium speed until the mixture is well combined and shiny.
Add the eggs one at a time, beating after each addition until incorporated, then beat in the vanilla extract.
In a separate medium bowl, whisk together the all‑purpose flour, baking powder and salt.
With the mixer on low speed, add the dry ingredients to the wet ingredients and mix just until the flour mixture is fully incorporated. Do not over‑mix.
Cover the dough with plastic wrap and refrigerate for at least 4 hours (or up to overnight) to firm it.
Once chilled, preheat your oven to 350 °F (≈176 °C). Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl.
Using a small cookie scoop or tablespoon, scoop the chilled dough and roll into roughly 1‑inch balls. Roll each dough ball in powdered sugar until well coated and place on the prepared baking sheets about 2 inches apart. Only roll as many as fit on the sheet at one time—keep remaining dough chilled until ready to roll to prevent the sugar coating from being absorbed too soon.
Bake for about 10–12 minutes, or until the edges of the cookies are firm and the center appears puffed but still slightly wet. The centers will firm up as they cool — avoid over‑baking.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes 48 cookies.
Prep time: ~15 minutes active + at least 4 hours chilling.
Cook time: ~10–12 minutes per batch.
Total time: ~4 hours 25 minutes (including chilling).

Variations

For a mint‑chocolate twist, add about 1 teaspoon peppermint extract in place of part of the vanilla.
For a citrusy note, swap in orange extract (about 1 teaspoon) for vanilla.
To deepen the chocolate flavor, stir in 1 teaspoon instant espresso powder into the sugar‑oil mixture.
For a slightly chewier version, use half granulated sugar and half light brown sugar in the dough.
To turn them into a sandwich cookie, sandwich two slightly smaller cookies together with a dollop of chocolate ganache or marshmallow fluff.

Storage/Reheating

Store baked cookies in an airtight container at room temperature for up to 1 week.
To freeze unbaked: Roll into balls, place on a lined baking sheet, freeze until solid, then transfer to a freezer‑safe container. When ready to bake, thaw in the fridge for about 2 hours, roll in powdered sugar, then bake.
To freeze baked: Place layers of cookies in a freezer‑safe container separated by parchment paper; freeze for up to 3 months. Thaw at room temperature or in the fridge before serving.
For reheating, warm a cookie for ~10 seconds in the microwave or a few minutes in a preheated oven at ~325 °F (≈163 °C) to restore that just‑baked feel.

FAQs

How do I know when the cookies are done baking?

Remove them when the edges are set and firm but the centers still look slightly wet or puffed. They will firm up as they cool.

Why are my cookies flat and not crinkled?

This often happens when the dough hasn’t chilled long enough or warmed up too much after shaping. Ensure you chill the dough at least 4 hours and keep it properly cold before baking.

Why didn’t my cookies crack on top?

Possible reasons include using old or ineffective baking powder or baking in an oven that wasn’t fully preheated. Make sure your oven reached full temperature and your leavening is fresh.

Can I use unsweetened cocoa powder vs. Dutch‑processed cocoa?

Yes. The recipe uses natural unsweetened cocoa powder. If you use Dutch‑processed, you may notice a slightly different texture or rise, so adjust expectations accordingly.

Can I make the dough ahead of time?

Yes. After mixing, you can cover and refrigerate the dough for up to 2 days before portioning, rolling and baking.

Can I skip the chilling step?

Skipping chilling will likely lead to flat cookies that don’t achieve the desired fudgy interior and crackled exterior. Chilling is key for texture and form.

Can I substitute butter for vegetable oil?

The recipe uses a neutral‑flavored oil so the chocolate flavor shines through and the texture stays soft. If using butter, the flavor will change and cookies may spread more, so use caution.

How can I make them more fudgy inside?

Ensure you remove them when the center still looks slightly underdone and let them cool on the baking sheet for a few minutes before transferring to a rack. The residual heat continues setting them.

Can I use gluten‑free flour instead of all‑purpose?

You can try a 1:1 gluten‑free flour blend designed for cookies, but texture may differ slightly — the results may not be exactly the same as the original recipe.

Why did my sugar coating disappear during baking?

If the dough sits for too long after being coated, the powdered sugar can melt into the dough rather than crackle on top. Only coat the balls immediately before baking, and keep remaining dough chilled.

Conclusion

These chocolate crinkle cookies are a show‑stopping treat that combine ease of preparation with indulgent, fudgy texture and a festive appearance. With a bit of chilling time and simple steps, you’ll have an irresistible batch of cookies ideal for gatherings, holiday trays or just satisfying your chocolate craving.

Why You’ll Love Chocolate Crinkle Cookies Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

How do I know when the cookies are done baking?

Why are my cookies flat and not crinkled?

Why didn’t my cookies crack on top?

Can I use unsweetened cocoa powder vs. Dutch‑processed cocoa?

Can I make the dough ahead of time?

Can I skip the chilling step?

Can I substitute butter for vegetable oil?

How can I make them more fudgy inside?

Can I use gluten‑free flour instead of all‑purpose?

Why did my sugar coating disappear during baking?

Conclusion

Chocolate Crinkle Cookies

Ingredients

Instructions

Notes

Nutrition