These crinkle chocolate cookies are soft, fudgy, and rolled in powdered sugar for that classic crackled look. They’re a must-have on any holiday cookie tray and they come together in just about 30 minutes.
Jump to:
- Why You’ll Love This Chocolate Crinkle Cookie Recipe
- Ingredient Information And Substitutions
- How To Make This Chocolate Crinkle Cookies Recipe
- Frequently Asked Questions
- Tips For Making The Chocolate Crinkles
- What To Serve With Chocolate Brownie Crinkle Cookies
- Other Cookie Recipes To Try
- Crinkle Chocolate Cookies
Why You’ll Love This Chocolate Crinkle Cookie Recipe
These are the cookies everyone recognizes the moment they hit the holiday table. I mean, we’ve all seen those crackled, sugar-dusted beauties show up on cookie platters year after year. And with good reason! They’re soft, chewy, and loaded with chocolatey goodness in every bite.
What I love most about these cookies is that they look impressive, but they’re surprisingly easy to make. Even if baking isn’t really your thing, this recipe is pretty hard to mess up. They turn out perfectly chewy every time: rich, fudgy, and totally irresistible. And heads-up... this recipe makes a nice-sized batch, but don’t expect leftovers. Here’s why you’ll love every single bite of this chocolate crinkle cookie:
- Rich & fudgy
- Holiday-perfect
- Fail-proof bake
- Total crowd-pleaser
Ingredient Information And Substitutions
- All-purpose flour- Gives the cookies structure and balance. Use a 1:1 gluten-free baking blend if needed.
- Unsweetened chocolate- Melted real chocolate gives rich, deep flavor.
- Granulated sugar- Sweetens and helps the cookies spread just right.
- Confectioner’s sugar- Creates that classic crinkled, snowy look.
- Vegetable oil- Keeps the cookies soft and chewy. Canola oil works too.
- Eggs- Bind the dough and add moisture.
- Vanilla extract- Enhances the chocolate flavor and adds warmth. Add almond extract for a twist, or skip it if you don’t have it.
- Baking powder- Helps the cookies puff and crackle beautifully.
- Kosher salt- Balances the sweetness and deepens the chocolate flavor. Swap with sea salt if needed.
How To Make This Chocolate Crinkle Cookies Recipe
Step 1- Mix the chocolate base.
In a large mixing bowl, beat together the oil, melted chocolate, and sugar until smooth and slightly fluffy. Mix in the eggs, followed by the vanilla, until everything is well blended.
Step 2- Combine the ingredients and chill the dough.
In a separate bowl, whisk together the flour, baking powder, and salt. Add this mixture to the wet ingredients and stir just until combined. Don’t overmix! Cover the bowl and chill for at least a few hours.
Step 3- Preheat and prep.
Preheat the oven to 350 degrees F. Prepare your baking sheets by lightly greasing them or lining with parchment paper or a silicone baking mat.
Step 4- Roll and coat.
Scoop about a teaspoon of dough at a time, roll into small balls, and coat generously in confectioner’s sugar.
Step 5- Bake and cool.
Place on the prepared pans and bake for 10–12 minutes, until the edges are set. Let them cool slightly on the pan, then transfer to a rack to finish cooling before serving.
Frequently Asked Questions
Absolutely. Chilling overnight actually helps deepen the chocolate flavor and makes scooping and rolling easier.
They were probably too warm when baked. Make sure the dough is well-chilled before rolling and baking, and coat it in a nice layer of powdered sugar for plenty of definition.
They do! Just don’t overbake. Store them in an airtight container to keep that chewy texture. I add a slice of bread to absorb extra air.
Tips For Making The Chocolate Crinkles
- Melt the chocolate slowly over low heat or in short microwave bursts, stirring often, for smooth, glossy chocolate. I also like to chop it first. You can check out my guide on how to melt chocolate for step-by-step tips.
- Chill the dough well. Cold dough is easier to roll and helps prevent spreading in the oven.
- Coat generously. Give each dough ball a thick layer of confectioner’s sugar for those bold crinkles.
- Don’t overbake. They should look slightly soft in the center when you pull them out. The edges will continue to set as they cool.
- Expect a little deflation. They’ll settle slightly as they cool. That’s what keeps them chewy!
- Add a flavor twist. Try a pinch of espresso powder or a hint of peppermint for something fun.
- Ingredients to prep ahead- Melt the chocolate and measure the dry ingredients.
- Leftovers and storage- Keep cookies in an airtight container for up to 1 week or freeze up to 3 months.
What To Serve With Chocolate Brownie Crinkle Cookies
I love serving these with a few other holiday sweets. They’re the kind of cookie that deserves some good company (and maybe a cup of cocoa!). Here are my favorite pairings:
- Orange Cinnamon Pull-Apart Bread
- Strawberry Cream Cheese Pie
- Rolo Pretzel Bites
- Chocolate Mousse Cups
Other Cookie Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Crinkle Chocolate Cookies
Equipment
Ingredients
- ½ cup vegetable oil
- 4 ounces unsweetened chocolate, chopped and melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon Kosher salt
- 1 cup confectioner's sugar
Instructions
- In a large mixing bowl beat together oil, chocolate and sugar until light and fluffy.
- Add eggs and vanilla extract and mix until well combined.
- In a separate bowl combine flour, baking powder and salt and add to the wet ingredients.
- Mix until just combined (don't over mix) and chill for at least a few hours (I chilled it overnight).
- Preheat the oven to 350 degrees F. Prepare cookie pans by either greasing them or lining with parchment paper or a silicone liner.
- Roll teaspoons of dough into small balls and cover in confectioner's sugar. Bake for 10-12 minutes (don't over bake). Cool and serve.
Video
Notes
- Melt the chocolate slowly over low heat or in short microwave bursts, stirring often, for smooth, glossy chocolate. I also like to chop it first. You can check out my guide on how to melt chocolate for step-by-step tips.
- Chill the dough well. Cold dough is easier to roll and helps prevent spreading in the oven.
- Coat generously. Give each dough ball a thick layer of confectioner’s sugar for those bold crinkles.
- Don’t overbake. They should look slightly soft in the center when you pull them out. The edges will continue to set as they cool.
- Expect a little deflation. They’ll settle slightly as they cool. That’s what keeps them chewy!
- Add a flavor twist. Try a pinch of espresso powder or a hint of peppermint for something fun.
- Ingredients to prep ahead- Melt the chocolate and measure the dry ingredients.
- Leftovers and storage- Keep cookies in an airtight container for up to 1 week or freeze up to 3 months.
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