There’s something about chocolate crinkle cookies that feels like a warm hug, but with a delightful, crackly surprise.
That contrast of a soft, fudgy center against a crisp, sugar-dusted exterior is pure magic, and this recipe is my absolute favorite way to capture it.
What Makes These the Best?
These cookies are deceptively simple, really, but they’re perfected with a couple of small, clever tricks I’ve learned over the years.
First, the method creates an intensely rich chocolate flavor without any fuss. Second, we double-coat the dough for those iconic, dramatic crinkles.
Ingredients Needed for the Recipe
Let’s gather our simple, pantry-friendly ingredients. Each one plays a key role in creating that perfect texture.
- Unsweetened Cocoa Powder: This is the soul of the cookie, providing deep, non-negotiable chocolate flavor.
- Granulated Sugar: Sweetens the dough and, in a separate bowl, forms the first crunchy layer under the powdered sugar.
- Light Olive Oil: This is the secret for a wonderfully chewy, fudgy crumb that stays soft for days.
- Eggs & Vanilla Extract: They bind everything together and add a subtle, warm background note.
- All-Purpose Flour, Baking Powder, Salt: The supporting cast that provides structure, a little lift, and balances the sweetness.
- Powdered Sugar: The star of the show for looks, creating that snowy, crackled finish we all love.
How to make The BEST Chocolate Crinkle Cookies Recipe?
The process is wonderfully straightforward, and I promise, no chilling is required. Let’s get your oven preheating to 350°F (175°C) right now.
Line a baking sheet with parchment paper, too. You’ll want two small bowls ready: one with 2 tablespoons of granulated sugar, another with 1/3 cup of powdered sugar.
Step 1 – Build the Chocolate Base
In a large mixing bowl, whisk together the cocoa powder, 3/4 cup granulated sugar, and the oil. You want it completely smooth.
It will look thick and almost like a paste, and that’s exactly what you’re going for. The rich smell is your first reward.
Step 2 – Add the Wet Ingredients
Crack in the two eggs and pour in the vanilla. Now, mix it all vigorously until the batter becomes glossy and well-blended.
It transforms into a lovely, dark, pourable batter at this stage. Don’t worry if it seems a bit loose.
Step 3 – Bring in the Dry Team
Sprinkle the flour, baking powder, and salt right over the chocolate mixture. Use a wooden spoon or spatula to fold it all together.
Keep mixing just until a stiff, cohesive dough forms and no dry streaks remain. It’s a beautiful, dark, and pliable dough.
Step 4 – Portion and Roll
Use a cookie scoop or a tablespoon to form dough balls about 1 ½ inches in size. Roll them briefly between your palms to smooth them.
If your kitchen is warm and the dough feels sticky, a quick 30-minute fridge rest will fix it. Otherwise, we roll.
Step 5 – The Double Sugar Coat
Here’s the key step. Roll each ball first in the bowl of granulated sugar. This layer is crucial, it helps the powdered sugar stick and crackle properly.
Then, immediately roll it in the powdered sugar. Really coat it thickly, don’t be shy. The more you put on now, the better the final “crinkle” effect.
Step 6 – Bake to Perfection
Place the generously coated dough balls on your prepared sheet, about 2 inches apart. They need room to spread and crinkle.
Bake for 10-12 minutes. You’ll know they’re done when the tops are matte and covered in deep cracks, but the centers still look soft.
Step 7 – The Patient Cool Down
Let the cookies rest on the hot baking sheet for a full 5 to 10 minutes. This is when they finish setting up.
They’re very fragile when hot, so carefully transfer them to a wire rack to cool completely. Then, prepare for the best part.
Serving & Gifting Ideas
A cold glass of milk is the classic, non-negotiable partner for these rich cookies. It’s a perfect pairing.
Stack them in a clear cellophane bag tied with a ribbon, or layer them in a festive tin for a homemade gift everyone adores.
Tips
- Measure your flour correctly: Fluff it with a spoon, then gently spoon it into your measuring cup and level it off. Too much flour is the main reason for dry cookies.
- Fresh baking powder matters: If yours has been open for over 6 months, it might not give you those nice rises and cracks. Test it if you’re unsure.
- Embrace the thick coat: When rolling in powdered sugar, really press it in. A thin dusting will disappear into the dough as it bakes.
- Don’t overbake: Take them out when the edges are set but the centers still look a tad soft. They firm up perfectly as they cool on the sheet.
Storing and Freezing Secrets
Once completely cool, store your cookies in an airtight container at room temperature. They stay wonderfully soft and chewy for up to a week.
You can also freeze the baked cookies for up to 3 months. Place them in a single layer in a freezer bag, squeezing out all the air.
For make-ahead dough, freeze the uncoated dough balls solid on a tray, then bag them. Thaw in the fridge, then roll in sugars and bake.
The BEST Chocolate Crinkle Cookies Recipe
Description
This Chocolate Crinkle Cookies Recipe is a holiday staple! Crisp on the outside with a soft, chewy center and rich, chocolate flavor, it’s always a favorite and couldn’t be easier to make. These decadent cookies feature a signature crackly surface dusted with powdered sugar—perfect for gifting, parties, or cozy nights in. Ready in under 30 minutes with no chilling required!
ingredients
Cookie Dough
Crinkle Topping
Instructions
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Preheat the oven to 350°F and line a baking sheet with parchment paper. Place 2 tablespoons granulated sugar and 1/3 cup powdered sugar in two separate shallow bowls. Set aside.
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In a large bowl, combine the cocoa powder, 3/4 cup granulated sugar, and oil with a wooden spoon until smooth.
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Add the eggs and vanilla extract, mixing until just combined.
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Sprinkle in the baking powder, salt, and flour. Mix until well incorporated and a stiff dough forms.
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Using a 1½-inch cookie dough scoop, roll the dough into balls. If the dough is too sticky (due to room temperature or ingredient brands), refrigerate for 30 minutes before rolling.
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Roll each ball first in granulated sugar, then generously in powdered sugar until fully coated.
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Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 minutes or until the tops crinkle and edges are set. The centers will still look soft—that’s perfect!
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Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Cholesterol 25mg9%
- Sodium 75mg4%
- Potassium 60mg2%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 2g4%
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze unbaked dough balls (without sugar coating) for up to 3 months. Thaw in fridge, then roll in sugars before baking.
- Pro Tip: For extra fudgy centers, slightly underbake by 1 minute. Cookies firm up as they cool!
- Flavor Boost: Add ½ tsp espresso powder to enhance chocolate depth without tasting like coffee.
