We’ve been making these chocolate crinkle cookies since, well FOREVER! Generations later, they’re now a classic cookie recipe in our home.
They get their name from their unique cracked top. When baking, the cookie expands forming cracks or crinkles, making them even more delicious in our opinion! They’re fudgy, soft, and dipped in powdered sugar, adding a sweetness that makes it hard to have just one.
If you’re a fan of chocolate and love cookies, you also need to try our classic Chocolate Chip Cookies and No Bake Cookies.
Why we think you’ll love it:
- For chocolate lovers! For even more chocolate flavor, whisk in chocolate chips to add taste and texture.
- A no-fail favorite. This easy cookie recipe requires a just few simple steps. The result is a delicious, chewy chocolate cookie.
- A favorite treat. Try chocolate crinkle cookies with a glass of milk, or fill two with Vanilla Ice Cream for a cookie sandwich!
Chocolate Crinkle Cookies Ingredients
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder – sifted
- ½ cup vegetable oil
- 4 large eggs – room temperature
- 2 teaspoons vanilla extract
- 1⅔ cups all-purpose flour – How to Measure Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar– sifted
How to Make Crinkle Cookies
- BATTER. Combine 1 cup cocoa powder, 2 cups granulated sugar, and ½ cup oil in a medium bowl. Add 4 eggs, one at a time, and beat until well combined. Stir in 2 teaspoons vanilla and set aside.
- In a separate bowl, combine 1⅔ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Add the dry ingredients to the wet ingredients, and mix until combined.
- CHILL. Chill for at least 1 -2 hour s(if you’re in a pinch, chill in the freezer for at least 30 minutes).
- PREP. Preheat oven to 350°F. Line a baking sheet with parchment paper. This cookie dough is sticky (similar to thick brownie batter), so using the parchment paper helps.
- BAKE. Roll 1-1½ inch balls of dough into a bowl of ½ cup powdered sugar. Roll to coat, and place on cookie sheet. Bake in the oven for about 10 minutes.
Kristyn’s Recipe Tips
- Chill that dough. Don’t skip this step! A good chill (at least a few hours or even overnight) makes the dough easier to roll and gives you those pretty, crinkly tops.
- Double roll in powdered sugar. First roll the dough balls in granulated sugar, then powdered sugar. That extra layer keeps the sugar coating bright and snowy instead of melting into the cookie.
- Watch the bake time. Pull them out when the edges are set but the centers still look soft. They’ll finish baking on the sheet and stay fudgy and chewy inside.
Chocolate Crinkle Cookies Recipe
Video
Ingredients
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
Instructions
- In a medium bowl, combine granulated sugar, cocoa powder, and oil and beat with a hand mixer on medium speed until mixed together.
- Add eggs one at a time, beating until well combined after each addition. Stir in vanilla.
- In a separate bowl, combine flour, baking powder and salt.
- Add dry ingredients to the wet ingredients and stir until well combined. Chill for 1 hour.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Place powdered sugar in a bowl. Scoop out and roll dough into 1-inch balls and roll in powdered sugar until well coated. Place on the prepared cookie sheet.
- Bake for 9–11 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store the dough, covered with plastic wrap, in the refrigerator for up to 3 days or freeze for 2-3 months. See How to Freeze Cookie Dough for tips. Roll in powdered sugar before baking.
Allow them to completely cool on a wire rack and then store in an airtight container for 3-4 days, or freeze, separating layers with wax paper, for up to 3 months.
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This recipe was originally published October 2014.
Can you use almond flour instead??
I personally haven’t tried, so I can’t say for certain how that might alter the recipe/flavor, but I would say you could. Almond flour does carry more moisture, just fyi.
These are delicious! We made them every year for Christmas and they’re always a hit. I’ve put an andes mint in the middle of them as well after they come out of the oven and it is so good!
Oohhh so good! Soft, chocolatey, and sweet, these were amazing!!!!!! 😋🤩😍🥳
These were a bit sticky to scoop and roll, but chilling the dough did help. I love the chocolate and powdered sugar combo.
Crinkles are my sons favorite!! They are always on our cookie plates come the holidays, too. We love this recipe!
My sons favorite cookie! Thank you for the recipe. He loves it!
These are amazing!!!! I never leave reviews but my daughter insisted because they are that delicious!!
These remind me of when I was young. My grandma would always make these for family gathering. They turned out so good. Thank you for the recipe