Crinkle Chocolate Cookies

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.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 119kcal

Author Jessy Freimann

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.

Nutrition