Chocolate crinkle cookies are soft, fudgy, and covered in a snowy blanket of powdered sugar that cracks as they bake, revealing their rich, chocolaty center. These cookies have a wonderful chewy texture and just the right amount of sweetness, making them a favorite for chocolate lovers everywhere.
I love making chocolate crinkle cookies during the holidays because the way the sugar cracks makes each cookie look a little like a mini snow-covered mountain. It’s fun to roll the dough balls in powdered sugar—it’s like frosting before baking! Plus, the smell of chocolate filling the kitchen always puts me in a good mood.
These cookies are perfect with a glass of cold milk or a warm cup of coffee. I often bake a batch to share with friends and family because they always disappear fast. They’re simple to make but look special enough to bring a smile to anyone’s face!
Key Ingredients & Substitutions
Cocoa Powder: Unsweetened cocoa gives a deep chocolate flavor. If you don’t have cocoa powder, you can try melted dark chocolate but reduce the oil slightly. I find natural cocoa powder works best for that rich color and taste.
Vegetable Oil: It keeps the cookies moist and fudgy. You can swap with melted coconut oil or light olive oil for a subtle twist, but avoid strong-flavored oils that might overpower the chocolate.
Eggs: Eggs bind everything together and add richness. For a vegan option, mashed bananas or applesauce can work, though the texture will be a bit different.
Powdered Sugar for Coating: This is key for the classic crinkle look. Don’t skip it! You could use cornstarch mixed with powdered sugar to keep it from melting too fast while baking.
How Do You Get Those Perfect Cracks on Chocolate Crinkle Cookies?
The secret is in the dough chilling and the powdered sugar coating. Chilling helps the dough firm up so it cracks during baking instead of spreading flat.
- Chill the dough for at least 4 hours or overnight. This firms it up for better cracking.
- Roll the dough balls generously in powdered sugar. The thick coating cracks open as cookies bake, showing the chocolate beneath.
- Bake at a consistent 350°F (175°C) and don’t overbake—around 10-12 minutes is just right for a soft center that cracks nicely on top.
Following these steps, you’ll get cookies with that beautiful snow-cracked look and a soft, chocolatey bite every time!
Equipment You’ll Need
- Mixing bowls – a large bowl for the dough and a smaller one for dry ingredients keep things organized and easy to mix.
- Measuring cups and spoons – accurate measurements help your cookies turn out perfectly every time.
- Baking sheets – flat and sturdy to hold the cookies as they spread and bake evenly.
- Parchment paper – prevents sticking and makes cleanup a breeze.
- Scoop or tablespoon – for making evenly sized dough balls that bake evenly.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts like walnuts or pecans for crunch and a nutty flavor that pairs well with chocolate.
- Stir in 1/2 cup mini chocolate chips to make the cookies extra gooey inside.
- Mix 1 teaspoon cinnamon or a pinch of chili powder into the dough for a warm, spicy kick.
- Use orange zest for a fresh citrus twist that brightens the deep chocolate flavor.
How to Make Chocolate Crinkle Cookies?
Ingredients You’ll Need:
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar (for coating)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 4 hours to chill the dough (chilling is important for the perfect texture and cracks). Baking takes about 10 to 12 minutes per batch. So, plan ahead for a few hours but the active hands-on time is quick and easy.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, stir together the cocoa powder, granulated sugar, and vegetable oil until smooth. Then, beat in the eggs one at a time. Finally, mix in the vanilla extract.
2. Combine Dry Ingredients and Add to Wet:
In another bowl, whisk the flour, baking powder, and salt together. Gradually stir this dry mix into the wet mixture until everything is combined and you have a thick dough.
3. Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight. This helps the dough firm up for easier handling and creates those signature crinkles.
4. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. Place the powdered sugar in a shallow bowl.
5. Shape and Coat the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball generously in powdered sugar until fully coated.
6. Bake:
Place the sugar-coated dough balls on the baking sheet, leaving about 2 inches between them. Bake for 10 to 12 minutes, until the cookies have spread and the surface is cracked, revealing the chocolate beneath the powdered sugar.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, enjoy your soft, fudgy chocolate crinkle cookies!
Can I Use Butter Instead of Vegetable Oil?
Yes, you can substitute melted butter for vegetable oil for a richer flavor. Just make sure it’s cooled before mixing it into the dough to prevent cooking the eggs.
Do I Have to Chill the Dough?
Chilling is important! It firms up the dough, making it easier to roll and helps create those classic cracks on the cookies. Aim for at least 4 hours or overnight if possible.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked cookies in a sealed bag for up to 3 months.
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Absolutely! Fold in ½ cup of chopped nuts or mini chocolate chips into the dough before chilling for extra texture and flavor.