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Dipped in powdered sugar and baked to perfection, these fudgy chocolate crinkle cookies have been a family favorite for generations!!
Classic Crinkles!
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 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!
Ingredients
PREP TIME: 5 minutes
CHILL TIME: 1 hour
COOK TIME: 10 minutes
- 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 Chocolate 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 1 hour (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.
PRO TIP: Check for Doneness
These cookies are more brownie-like and can be tested using a toothpick. Insert the toothpick into the center of a cookie if it comes out with batter, then bake 1-2 minutes longer and test again.
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Chocolate Crinkle Cookies
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.
Video
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.
Hi! I don’t know if you’ll see this since this recipe is from many years ago now, but I just made the dough and it is in the fridge. It was almost like cake batter – not nearly as firm as I’m used to cookie dough being. Is that normal for this recipe? Thanks!
I just made these – very tasty! But mine were mire cake like than fudgy. Is 4 eggs correct? Thanks!
Yep, 4 eggs is correct 🙂 They aren’t totally fudgy..a good mix, I’d say.
Is it ok for the dough to Sit in the fridge longer than 4 hours?
Yep 🙂 Hope you like them!
Tastes so good, I don’t even mind the powdered sugar mess my 2 yr old made eating these lol
Loved the taste, but wanted more clarification on how to know the cookies are done baking. I found the tops cooked, but insides/ Bottom were undercooked. I think it was my oven, UK University Housing Oven 🙂 but want to know in the future what to look for in a finished bake
Thank you!
If you are unsure, I like to use a toothpick & insert it, right in the middle..if it comes out clean, it’s done, if not, it might need a couple more minutes.
You are so lucky Lily and did you have fun at soccer
These look yummy, can’t wait to try them. 🙂
Looks very tasty! Thanks for sharing! Pinned!
Great Job Lily on the Chocolate Crinkles and your soccer game!!! I’ll be watching for more of your delicious food!!
Hi Lily! These look so YUMMY! I can’t wait to make these for my grandchildren. Thank you for sharing your recipe.