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Chocolate Crinkle Cookies are a gorgeous, homemade dessert that make for a sweet and chewy treat at a get together or cookie exchange. Using cocoa powder as the base gives these cookies their rich chocolate flavor. While rolling them in powdered sugar before cooking gives them their striking appearance.
In need of a couple more classic cookie recipes? Our Peanut Butter Cookies are easy to make and always a crowd pleaser. While these Soft Gingerbread Cookies are the perfect traditional cookie for the holidays.
CHOCOLATE CRINKLE COOKIES INGREDIENTS
You will need:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- 1 cup light brown sugar , packed
- 3 large eggs
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ½ cup powdered sugar
SUBSTITUTIONS AND ADDITIONS
Chocolate Chips: Try adding ½ cup of milk or dark chocolate chips to this recipe.
Nuts: Adding ½ cup of finely chopped pecans or walnuts would make these cookies taste just like the holidays and add a really nice crunch to them.
HOW TO MAKE THIS CHOCOLATE CRINKLE COOKIES RECIPE
STEP ONE: In a medium mixing bowl add all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Use a whisk to combine all of these ingredients together.
STEP TWO: In a separate medium bowl add vegetable oil, packed brown sugar, eggs, vanilla extract, and almond extract. Use a whisk to combine all of these ingredients together.
STEP THREE: Add the dry ingredients to the wet ingredients and stir to combine.
STEP FOUR: Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour.
PRO TIP: Letting your cookie dough chill for at least one hour will help to prevent your cookies from spreading too much when baking and becoming flat.
STEP FIVE: Preheat the oven to 350 degrees and line a baking sheet with a silpat liner, or parchment paper.
STEP SIX: Remove the cookie dough from the fridge. Using a one-tablespoon sized cookie scoop, form balls that are one tbsp in size.
PRO TIP: You can use your hands to roll the cookie dough balls but I have found this to be a very messy process. Chocolate ends up all over your hands and everything you touch. I like to use a small cookie scoop instead. There is no need to roll these cookies into perfect balls.
STEP SEVEN Drop the cookie dough balls into a small bowl filled with ½ cup of powdered sugar. Roll the balls to ensure all sides are covered.
STEP EIGHT: Place each ball on the baking sheet, evenly spaced apart. These cookies won’t spread much so you can space them about an inch apart.
STEP NINE: Bake for 10 minutes at 350 degrees.
STEP TEN: Remove the baking sheet from the oven and let cool for 2 to 3 minutes before moving the cookies to a wire cooling rack.
IN THE FRIDGE: Store your cooled cookies in an airtight container on the countertop or in the refrigerator. Careful when putting them into the container! You don’t want to mess up to pretty powder.
IN THE FREEZER: Once placed into an airtight container, you can also pop the cookies in the freezer for up to 3 months.
Chocolate crinkle cookies are a beautiful cookie that may look like you slaved away in the kitchen for hours. In reality, they are as easy as mixing up your dough, rolling them in powdered sugar, and watching the magic happen as they bake. These chewy chocolate cookies are the perfect item for holiday gatherings and cookie exchanges.
MORE RECIPES YOU’LL LOVE
Chocolate Crinkle Cookies
- 1 1/2 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup light brown sugar packed
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup powdered sugar
- In a medium mixing bowl add all-purpose flour, cocoa powder, baking powder, and salt. Use a whisk to combine.
- In a separate medium mixing bowl add vegetable oil, light brown sugar, eggs, vanilla extract, and almond extract. Use a whisk to combine.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Cover bowl with plastic wrap and place in the refrigerator for 1 hour or more.
- Preheat the oven to 350 degrees and line a baking sheet with a silpat liner, or parchment paper.
- Remove the cookie dough from the refrigerator. Then form 1 tbsp sized cookie balls using a 1 tbsp cookie scoop.
- Drop the cookie dough balls into a small bowl filled with ½ cup powdered sugar. Roll the balls to ensure all sides are covered.
- Place each ball on the baking sheet evenly spaced apart. These cookies won't spread much so you can space them about an inch apart.
- Bake at 350 degrees for 10 minutes.
- Remove the baking sheet from the oven and let cool for 2 to 3 minutes before moving cookies to a wire cooling rack.