Chocolate crinkle cookies are soft, rich, and wonderfully chocolatey treats with a crackled powdered sugar crust that makes them look like tiny snowy mountains. Their fudgy center and slightly chewy edges create a perfect combination that melts in your mouth every time.
I love making these cookies during the holidays or when I need a little pick-me-up. The way the powdered sugar cracks open as they bake always feels a bit like magic to me. Plus, the smell of chocolate wafting through the house is an instant mood booster.
My favorite way to enjoy these cookies is fresh out of the oven with a cold glass of milk or a warm cup of tea. They’re also great to share with friends or pack in lunches — everyone seems to smile a little wider when they taste them. Trust me, these chocolate crinkle cookies will quickly become a go-to comfort treat in your kitchen.
Key Ingredients & Substitutions
All-purpose flour: This forms the structure of the cookie. You can try whole wheat flour for a nuttier flavor or a gluten-free blend if needed — just expect a slight change in texture.
Cocoa powder: Unsweetened cocoa powder gives the deep chocolate taste. You can use Dutch-processed cocoa for a smoother, less acidic flavor if you prefer.
Vegetable oil: Oil keeps the cookies soft and moist. Melted butter works well too, giving a richer taste and a bit more chewiness.
Powdered sugar: Rolling the dough in powdered sugar before baking creates that beautiful crackled look. Don’t skip this step for the signature appearance!
How Do You Get That Perfect Crinkle Effect?
The secret is chilling the dough and rolling it generously in powdered sugar. The cold dough spreads slower in the oven, while the powdered sugar cracks open as the cookie expands.
- Chill the dough for at least 4 hours (or overnight) — this firms it up.
- Roll dough balls tightly, then coat thoroughly in powdered sugar for a thick layer.
- Space cookies well on the sheet to allow spreading and cracking.
- Bake at 350°F (175°C) just until the tops set and crack. Overbaking can dry them out.
Following these tips brings out the classic look and soft, fudgy texture that make chocolate crinkle cookies special.
Equipment You’ll Need
- Mixing bowls – for combining your ingredients easily; I like having at least two to separate wet and dry.
- Whisk or electric mixer – helps blend sugar and eggs smoothly for a good dough texture.
- Measuring cups and spoons – to get the precise flour, cocoa, and baking powder amounts every time.
- Baking sheet – flat and sturdy to spread cookies evenly while baking.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup a breeze.
- Spoon or cookie scoop – to portion dough into evenly sized balls for uniform cookies.
- Wire cooling rack – lets your cookies cool properly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts like walnuts or pecans for a crunchy texture that pairs well with chocolate.
- Mix in 1/3 cup mini chocolate chips to boost the chocolate flavor and add melty pockets.
- Try a pinch of cinnamon or chili powder for a warm spice kick that complements the cocoa.
- Swap half the cocoa powder for instant espresso powder to deepen the chocolate taste with a subtle coffee hint.
Chocolate Crinkle Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for coating)
How Much Time Will You Need?
This recipe takes about 15 minutes to mix and prepare, plus at least 4 hours to chill the dough for the best crinkle effect. Baking takes 10-12 minutes per batch, and then a few minutes for cooling. Overall, plan ahead to let the dough rest so your cookies get that perfect crackled look!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This keeps everything evenly combined and ready to mix with the wet ingredients.
2. Combine the Wet Ingredients:
In a large bowl, blend the granulated sugar and vegetable oil until smooth. Add the eggs one at a time, beating well after each. Stir in the vanilla extract for nice flavor.
3. Bring it All Together:
Slowly add the dry mix to the wet mix, stirring until everything is just combined. The dough will be thick, almost fudgy.
4. Chill the Dough:
Cover the dough with plastic wrap and pop it into the fridge for at least 4 hours or overnight. This step is key for those lovely crackles when baking.
5. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper so your cookies don’t stick.
6. Shape and Coat the Cookies:
Pour powdered sugar into a shallow bowl. Scoop tablespoon-sized portions of dough, roll them into balls, then roll each ball completely in powdered sugar to coat well.
7. Bake to Perfection:
Place the sugar-coated dough balls on the baking sheets, leaving about 2 inches between each to allow for spreading. Bake them for 10-12 minutes until the tops are cracked and the cookies feel set.
8. Cool and Enjoy:
Let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack. This helps them firm up without getting soggy.
Enjoy your warm, soft, fudgy chocolate crinkle cookies with their signature snowy powdered sugar cracks — perfect with a glass of milk or your favorite hot drink!
Can I Use Butter Instead of Vegetable Oil?
Yes! You can substitute melted butter for vegetable oil in equal amounts. This will give your cookies a richer flavor and a slightly denser texture. Just make sure the butter is cooled before mixing it in.
Do I Have to Chill the Dough?
Chilling the dough is highly recommended because it helps the cookies hold their shape and creates the classic crinkled crackle on top. If you’re short on time, chill for at least 1 hour, but longer is better.
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the cookie dough balls (after coating with powdered sugar) on a tray, then transfer them to a freezer bag for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the baking time. Baked cookies freeze well too—store in an airtight container for up to a month.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them tightly wrapped and thaw at room temperature before enjoying.
