Chocolate Crinkle Cookies Recipe

Introduction

Chocolate Crinkle Cookies are soft, fudgy, and coated in a delicate dusting of powdered sugar that cracks as they bake, creating a beautiful textured look. Perfect for chocolate lovers and a fun treat to bake for any occasion.

Ingredients

• 1 cup unsweetened cocoa powder (100g)
• 1¾ cups granulated sugar (350g)
• ½ cup vegetable oil (120mL)
• 4 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup powdered sugar (120g)

Instructions

1. Step 1: In a large bowl, mix cocoa powder, granulated sugar, and vegetable oil until well combined.
2. Step 2: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients and mix until just combined; avoid overmixing.
5. Step 5: Cover the dough and chill it in the refrigerator for at least 4 hours or overnight to firm up.
6. Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Step 7: Scoop the chilled dough into 1-inch balls and roll each ball generously in powdered sugar until fully coated.
8. Step 8: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Step 9: Bake for 10–12 minutes, or until the edges are set and the centers have puffed up.
10. Step 10: Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, try substituting half of the vegetable oil with melted butter.
• Add a teaspoon of espresso powder to the dry ingredients to enhance the chocolate taste.
• Use dark cocoa powder for a deeper chocolate color and intensity.
• Roll the dough balls twice in powdered sugar for an extra-crinkled effect.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh the cookies, warm them slightly in the microwave for 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of vegetable oil?

Yes, you can substitute melted butter for vegetable oil in equal amounts to add a richer flavor and slightly denser texture.

Why do I need to chill the dough?

Chilling the dough firms it up, which helps prevent spreading during baking and enhances the crinkled appearance by allowing the powdered sugar coating to crack beautifully.

Chocolate Crinkle Cookies Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

These Chocolate Crinkle Cookies are fudgy, soft, and coated in a crackly layer of powdered sugar, making them a perfect treat for chocolate lovers. The dough is chilled to develop flavor and ensure the cookies spread perfectly while baking to a delightful texture with a slightly crisp edge and gooey center.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 4 hours 27 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsweetened cocoa powder (100g)
• 1¾ cups granulated sugar (350g)
• ½ cup vegetable oil (120mL)
• 4 large eggs (room temperature)
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• ¾ teaspoon salt

Coating

• 1 cup powdered sugar (120g)

Instructions

1. Mix wet ingredients: In a large bowl, combine the cocoa powder, granulated sugar, and vegetable oil until smooth and well incorporated.
2. Add eggs and vanilla: Beat in the eggs one at a time to the cocoa mixture, ensuring each egg is fully integrated before adding the next, then stir in the vanilla extract for flavor.
3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
4. Mix dry into wet: Gradually add the dry ingredients to the wet cocoa mixture and stir until just combined, being careful not to overmix to maintain a tender cookie texture.
5. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to develop and the dough to firm up.
6. Prepare for baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
7. Form and coat cookies: Scoop the chilled dough into 1-inch balls, then roll each ball generously in powdered sugar to create the signature crackly exterior.
8. Bake the cookies: Arrange the coated dough balls on the prepared baking sheets spaced apart, then bake for 10-12 minutes until the edges are set and the centers have puffed, indicating they’re done.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they firm up and stay soft inside.

Notes

• Chilling the dough is essential for the cookies to spread properly and develop rich flavor.
• Use room temperature eggs to ensure better mixing and texture.
• Rolling the dough balls generously in powdered sugar gives the characteristic crinkled look once baked.
• For a richer chocolate flavor, you can substitute half of the vegetable oil with melted butter.
• Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.

Keywords: Chocolate Cookies, Crinkle Cookies, Fudgy Cookies, Holiday Cookies, Cocoa Cookies