Indulge in these irresistible chocolate crinkle cookies! With their fudgy centers and crackled powdered sugar tops, these cookies are a deliciously rich treat that's perfect for any occasion. Easy to make and impossible to resist!
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Chocolate crinkle cookies are classic, fudgy treats known for their beautiful cracked appearance. These cookies have a rich chocolate flavor and a soft, brownie-like center, with a crisp outer layer dusted in powdered sugar.
We love these chocolate cookies for their perfect balance of textures and flavors. The combination of a soft, chewy interior and a slightly crisp exterior makes them irresistible. Plus, the rich chocolate taste, enhanced by the powdered sugar coating, is a treat for any chocolate lover.
Crinkle cookies are surprisingly easy to make, even for beginners. With just a few simple ingredients and a little chilling time, you can whip up a batch in no time. They’re perfect for holiday baking, cookie exchanges, or just when you’re craving something sweet.
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make this fudgy chocolate crinkles:
- Flour: Use all-purpose flour for a balanced texture that gives the cookies structure while keeping them soft.
- Baking powder: Opt for aluminum-free baking powder to help the cookies rise and create that classic crinkled look.
- Sugar: Use granulated white sugar for sweetness and to help create a slightly crisp exterior.
- Vegetable oil: Choose a neutral oil like canola or sunflower oil to keep the cookies moist without affecting the flavor.
- Cocoa: I recommend using unsweetened cocoa powder for a rich, deep chocolate flavor.
- Eggs: Use room-temperature medium eggs, or possibly 1 large egg, to create a dough that is easy to handle.
- Salt & Vanilla extract: Use fine sea salt and pure vanilla extract to enhance the chocolate flavor and add a warm, rich note to the cookies.
How To Make Chocolate Crinkle Cookies
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Here are the instructions rewritten in a step-by-step format:
Step 1: In a large bowl, mix together all the dry ingredients: flour, unsweetened cocoa powder, baking powder, and salt.
Step 2: In the bowl of your mixer, beat the vegetable oil and granulated sugar on medium speed for about 1-2 minutes, until the sugar is dissolved and the mixture is smooth and slightly bubbly.
Step 3: Add the eggs and vanilla extract one at a time, continuing to mix on medium speed until fully incorporated.
Step 4: Gently fold the flour mixture into the wet mixture using a spatula, or mix on low speed until you have a smooth, soft, and slightly sticky dough.
Step 5: Cover the dough with cling film and refrigerate for at least 1 hour (longer is better for easier shaping).
Step 6: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 7: Form balls of dough using a cookie scoop or your hands. If the dough is sticky, lightly grease your hands with oil to make shaping easier.
Step 8: Roll each dough ball in confectioner's sugar until fully coated, then place them on the prepared baking sheet, leaving space between each one as they will spread slightly during baking.
Step 9: Bake the cookies in the preheated oven for about 10-15 minutes, depending on their size and your oven. The cookies are done when they have a cracked surface, have puffed up slightly, and are still a bit soft to the touch.
Step 10: Allow the chocolate crinkle cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely before serving.
Tips for best results
Storage instructions
Room temperature: You can store your cookies the same way you store shortbread cookies in a storage box with a lid. They will keep their softness and freshness for several weeks.
Freeze: Here's a handy trick to keep your cookies for a very long time: After baking and when your crinkles are well cooled, you can place them in storage bags and put them in the freezer for 3 months.
Variations & Substitutions
Recipe Questions
Why is my dough too sticky to handle?
Chocolate crinkle dough is naturally sticky. Chilling the dough for at least 1 hour (or longer) helps firm it up, making it easier to shape into balls.
Can I make chocolate crinkle cookies without chilling the dough?
Chilling is crucial for the best texture and appearance. It helps the dough firm up, making it easier to handle, and ensures the cookies crackle properly during baking.
Why didn’t my cookies crackle?
If your cookies didn’t crackle, the dough might have been too warm, or the oven wasn’t hot enough. Make sure to chill the dough well and preheat the oven fully before baking.
Can I substitute the cocoa powder?
You can use different types of cocoa powder (like Dutch-processed for a milder flavor), but unsweetened cocoa powder is recommended for the classic taste and texture.
How do I make my cookies extra fudgy?
To keep them fudgy, slightly underbake the cookies. They should be just set on the edges and still soft in the center when you remove them from the oven.
What can I use instead of powdered sugar?
Powdered sugar is key for the crackled appearance, but in a pinch, you can roll the dough in granulated sugar or even a mix of granulated and powdered sugar.
More Christmas Cookies
I hope you love this chocolate crinkle recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Chocolate crinkles cookies
- Total Time: 30 minutes
- Yield: 12 cookies
Description
These chocolate crinkles cookies made with cocoa powder are soft and have a browny-like chewy heart (for a about 10-12 small cookies)
Ingredients
- 125 g (1 cup) Flour - all-purpose
- 60 g (½ cup) Cocoa powder - unsweetened)
- 160 g (¾ cup) Sugar - granulated
- 1 tsp Baking powder
- 1 pinch Salt
- 60 ml (¼ cup) Vegetable oil
- 1 tsp Vanilla extract
- 2 Eggs - room temperature
- Confectioner's sugar - for rolling
Instructions
- Start by placing all the dry ingredients together in a container, flour, unsweetened cocoa powder, vanilla, salt and baking powder.
- In a large container place the oil and sugar and beat with a whisk.
- Then add the eggs one by one and mix after each addition.
- Then incorporate the dry ingredients mixture and mix until you get a smooth and homogeneous paste that is a little sticky.
- Cover with cling film and place in the chill for 1 hour.
- Then preheat the oven to 350°F / 175°C and cover a baking sheet with baking paper.
- Remove balls of dough and roll them in powdered sugar before placing them on the baking tray.
- Bake in the oven for approx. 10-15 minutes.
- Allow the chocolate crinkles to cool before moving them.
Notes
Storage:
Store chocolate crinkle cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies for up to 3 months. Let them thaw at room temperature before serving.
Tips:
- Chill the Dough: Ensure the dough is chilled for at least 1 hour to make it easier to handle and achieve the best crackled appearance.
- Generous Sugar Coating: Roll the dough balls thoroughly in powdered sugar for a beautiful contrast between the dark chocolate and the sugar coating.
- Uniform Size: Use a cookie scoop to create evenly sized cookies, ensuring they bake consistently.
- Don’t Overbake: Bake just until the edges are set and the tops are crackled, but the centers remain soft for a fudgy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: snack
- Cuisine: american
Nutrition
- Calories: 123
- Sugar: 7
- Sodium: 46
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 2
- Protein: 4
- Cholesterol: 41
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