Fudgy inside, crisp around the edges, and dusted in a crackly coat of powdered sugar — these Chocolate Crinkle Cookies are pure holiday magic (and ridiculously easy). Think: brownie texture, cookie form.
This version was tested again and again to get that signature crinkle look and deep chocolate flavour without turning cakey or dry. It all comes down to smart technique — nothing fancy, just small details that make a big difference.
Chocolate Crinkle Cookie Ingredients
The Chocolate Base
Dutch-process cocoa and a touch of espresso powder are what give these cookies their rich colour and bold, grown-up chocolate taste. Don’t skip either one — together, they turn a simple dough into something that tastes straight out of a bakery.
The Secret To That Crackle
Getting that signature crinkle coolie look is all about the chill. A good four-hour rest (overnight is even better) firms up the dough and dries out the surface slightly. That’s what helps the powdered sugar cling properly and form those dramatic cracks when the cookies puff in the oven.
Rush these steps and you’ll end up with pale, patchy cookies instead of those gorgeous black-and-white crinkles.
Mixing & Baking Tips
- Mix smart: Beat the sugar and oil together first — this dissolves some of the sugar and makes the dough smoother. Add the eggs one at a time so everything emulsifies properly.
- Don’t overmix: Once the flour goes in, stop mixing as soon as it’s combined. Overmixing leads to tough cookies.
- Bake until just set: When the edges are firm but the centers still look soft, they’re done. They’ll finish setting as they cool — that’s how you get the chewy texture instead of dry.
Make-Ahead & Freezer Tips
You can scoop and roll the dough, freeze the balls on a tray, and bake straight from frozen. Add an extra minute to the bake time, and they’ll puff beautifully.
Baked cookies also freeze well, though the sugar coating may lose a bit of contrast after thawing — nothing a light dusting can’t fix.
Storage Instructions
Once completely cool, store them in an airtight container at room temperature for up to five days. They stay soft for days thanks to the oil-based dough (no butter means no dryness).
Chocolate Crinkle Cookies
Ingredients
- 1 ¾ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup unsweetened dutch cocoa powder
- 1 teaspoon espresso powder
- 2 cups all purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 cup powdered sugar, sifted (for rolling dough balls in)
Instructions
- Using either a stand mixer with the paddle attachment, or a medium size mixing bowl and a handheld mixer on medium high speed, beat together the granulated sugar and vegetable oil until well combined.
- Lower the mixer speed to medium low. Add the room temperature eggs, one at a time, and the vanilla until completely combined.
- Add in the cocoa powder and espresso powder, and continue to mix just until incorporated. Be sure to scrape the sides of the mixing bowl.
- Next add the flour, baking powder and salt. Continue to mix until the dough comes together. Cover tightly with plastic wrap and chill in the refrigerator for 4 hours to overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the sifted powdered sugar to a shallow bowl.
- Use a 1 ½ – tablespoon cookie scoop to scoop the cookie dough and roll into a ball. Roll the dough ball in the powdered sugar until well coated. Space the coated cookie dough balls 2 inches apart.
- Bake for 10 to 12 minutes, or until the crackles appear on the surface of the cookies, the outer edges are set and the center is soft. Allow the cookies to rest on the baking sheet for a few minutes before transferring to a cooling rack. Serve once the cookies are completely cooled.
Notes
- The longer the cookie dough chills in the fridge more defined the crackles will be.
- Plain unsweetened cocoa powder for the dutch processed, but you will not achieve the desired dark chocolate color.
Nutrition
More Crinkle Cookie Recipes
Comments
Gloria says
I absolutely love these cookies – they’re so good!
Monica says
This recipe is one my mom made when we were growing up and I make these often. I like to roll my cookie dough in granulated sugar and then roll the ball in the powdered sugar. I’ve learned this extra step seals in the moistness of the cookie and keeps them fresher longer.