Best Chocolate Crinkle Cookies Recipe From Scratch
Cookie tray season is coming, and one cookie always gets picked first. These chocolate crinkle cookies have a snowy white top that cracks open like a little winter field. Under that top, the inside is soft and fudgy, almost like a brownie.
Some people call them chocolate crackle cookies, and that name fits too. The cracks happen on their own in the oven. You do not need any special trick, just a good chill and a hot oven.
This chocolate crinkle cookies recipe makes 48 cookies, so it is perfect for gifting, parties, and cookie swaps. The dough is made in one bowl, and the chocolate crinkles bake in only 12 minutes.
Why You Will Love This Chocolate Crinkle Cookies Recipe
- Soft, fudgy centers with a thin, crackly edge
- Pretty white cracks that make every cookie look special
- One bowl dough, no mixer tricks needed
- Makes 48 cookies, great for a holiday cookie tray
- Dough chills overnight, so baking day is quick
- Made with simple pantry ingredients
Chocolate Crinkle Cookies Ingredients
For the Dough
- Unsweetened cocoa powder: 1 cup (100 g)
- Granulated sugar: 1¾ cups (350 g)
- Vegetable oil: ½ cup (120 ml)
- Large eggs: 4, at room temperature
- Vanilla extract: 2 tsp
- All-purpose flour: 2 cups (240 g)
- Baking powder: 2 tsp
- Salt: ¾ tsp
For the Coating
- Powdered sugar: 1 cup (120 g)
Ingredient Notes and Substitutions
- Cocoa powder: Natural unsweetened cocoa gives a classic taste. Dutch process cocoa works too and makes the cookies a little darker.
- Oil: Vegetable oil keeps the cookies soft. Canola or light olive oil also work well here.
- Eggs: Room temperature eggs mix in smoothly. Place cold eggs in warm water for 5 minutes if you forgot to take them out.
- Powdered sugar: Use plenty. A thick coat is what makes the white cracks stand out.
- Gluten free: A good 1 to 1 gluten free flour blend works, but the dough may need a longer chill.
How to Make Chocolate Crinkle Cookies
Step 1: Mix the Wet Ingredients
Add the cocoa powder, granulated sugar, and oil to a large bowl. Beat on medium speed until the mixture looks shiny and smooth. It will feel like a thick chocolate paste.
Step 2: Add the Eggs and Vanilla
Beat in the eggs one at a time. Mix well after each egg. Then add the vanilla extract and mix until combined.
Step 3: Stir in the Dry Ingredients
In a small bowl, whisk the flour, baking powder, and salt. Add this to the chocolate mixture. Mix on low speed until no dry flour is left. Do not over mix.
Step 4: Chill the Dough
Cover the bowl and place it in the fridge for at least 4 hours. Overnight is even better. The dough is very sticky at first, and the chill makes it easy to roll.
Step 5: Heat the Oven and Prep the Pans
Heat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Pour the powdered sugar into a small bowl.
Step 6: Roll the Dough Balls
Scoop the cold dough and roll it into balls about 1 inch wide. Work with only part of the dough at a time. Keep the rest in the fridge so it stays cold.
Step 7: Coat in Powdered Sugar
Roll each ball in the powdered sugar until it is covered all over. Place the balls 2 inches apart on the pans. Coat only what fits on the pans right now. Coat the next batch just before baking.
Step 8: Bake the Cookies
Bake for 10 to 12 minutes. The edges should feel set and the middles should look puffed and a little wet. They firm up as they cool.
Step 9: Cool
Let the cookies sit on the hot pan for a few minutes. Then move them to a wire rack to cool all the way. The centers will sink a little. That is normal and makes them fudgy.
Tips for the Best Results
- Chill the dough for the full 4 hours. A short chill gives flat, sticky cookies.
- Keep the dough cold while you work. Warm dough spreads and the cracks will not show.
- For extra crisp white tops, roll the dough ball in granulated sugar first, then in powdered sugar.
- Take the cookies out when the centers still look a little wet. Overbaking makes them dry.
- Let the oven heat fully before the first pan goes in. An oven thermometer helps if your oven runs cool.
- Bake one pan at a time on the middle rack for even cracks.
Variations and Add-ins
- Peppermint: Add 1 tsp peppermint extract with the vanilla for a cool minty bite.
- Orange: Add 1 tsp orange extract for a chocolate orange flavor.
- Espresso: Stir 1 tsp instant espresso powder into the sugar and oil to make the chocolate taste deeper.
- Chocolate chips: Fold in ½ cup mini chocolate chips for extra melty pockets.
- Lemon twist: Love crinkle cookies? Try the bright, zesty lemon crinkle cookies next.
What to Serve With It
- A cold glass of milk
- Hot chocolate with whipped cream
- A cup of coffee or chai
- A scoop of vanilla ice cream, pressed between two cookies
- A holiday cookie tray with white chocolate cranberry cookies
Chocolate Crinkle Cookies
Ingredients
Method
- Beat the cocoa powder, granulated sugar, and oil in a large bowl on medium speed until shiny and smooth.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Whisk the flour, baking powder, and salt in a small bowl. Add to the chocolate mixture and mix on low speed until just combined.
- Cover the bowl and chill the dough in the fridge for at least 4 hours, or overnight.
- Heat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Pour the powdered sugar into a small bowl.
- Scoop the cold dough and roll into 1 inch balls. Keep the remaining dough in the fridge.
- Roll each ball in powdered sugar until fully coated. Place 2 inches apart on the baking sheets.
- Bake for 10 to 12 minutes, until the edges are set and the centers are puffed but still a little wet.
- Cool on the pan for a few minutes, then move to a wire rack to cool completely.
Notes
- Store the baked cookies in an airtight container at room temperature for up to 1 week.
- The dough keeps in the fridge for up to 2 days. You can also freeze the dough balls or the baked cookies, then thaw the dough in the fridge for about 2 hours before coating and baking.
- Coat only the balls that fit on the pan right now, so the powdered sugar does not melt into the dough.
That is all it takes to make bakery style chocolate crinkle cookies at home. Soft middles, snowy cracks, and a deep chocolate taste in every bite. If you want to save time, make the dough the night before and bake them fresh the next day.
These cookies also freeze very well. Roll the dough into balls, freeze them on a tray, and then bag them. Coat and bake straight from the fridge whenever a cookie craving hits. I hope this chocolate crinkles recipe becomes a favorite on your holiday cookie tray.
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