If you have a serious sweet tooth and crave a cookie that is fudgy, tender, and topped with a beautiful crackled powdered sugar coat, this Chocolate Crinkle Cookies Recipe is going to be your new obsession. These cookies manage to strike the perfect balance between rich chocolate flavor and a soft, slightly chewy texture that melts in your mouth. Plus, the contrast of the dark cocoa and the bright snow-like powdered sugar makes them as gorgeous as they are delicious. I promise, once you try this recipe, you’ll be reaching for these chocolate crinkle cookies whenever you want a cozy, comforting treat that’s surprisingly simple to make.
Ingredients You’ll Need
The beauty of this Chocolate Crinkle Cookies Recipe lies in its straightforward ingredients, each playing a crucial role in delivering that irresistible taste and texture. From the deep cocoa powder that gives it intensity, to the eggs and oil that ensure softness, every component is essential. Here’s what you’ll need to gather for these delightful cookies:
- 1 cup unsweetened cocoa powder: Adds a rich, deep chocolate flavor that is the backbone of these cookies.
- 1¾ cups granulated sugar: Sweetens the dough perfectly and helps with that shiny, glossy look after creaming with cocoa and oil.
- ½ cup vegetable oil: Keeps the cookies moist and tender without making them greasy.
- 4 large eggs: Bind everything together and give structure while making the texture soft and chewy.
- 2 teaspoons vanilla extract: Enhances the chocolate flavor with a lovely aromatic depth.
- 2 cups all-purpose flour: Provides the basic structure for the dough.
- 2 teaspoons baking powder: Gives just the right amount of lift to keep the cookies puffy.
- ¾ teaspoon salt: Balances and brightens all the flavors, especially chocolate.
- 1 cup powdered sugar: Coats the outside of the cookies, creating that signature crinkle effect and a sweet, snowy finish.
How to Make Chocolate Crinkle Cookies Recipe
Step 1: Mix the cocoa, sugar, and oil
Start by combining the granulated sugar, cocoa powder, and vegetable oil in a large mixing bowl. Using a hand mixer or a stand mixer, beat on medium speed until the mixture is fully combined and glossy. This step is key because it ensures a shiny, chocolatey base that will give the cookies their luscious flavor and rich color.
Step 2: Add the eggs and vanilla
Next, add your eggs one at a time, beating well after each addition to fully incorporate them into the cocoa mixture. Then, pour in the vanilla extract and give it one last good mix. This step will bring richness and a smooth texture to your dough, helping everything come together beautifully.
Step 3: Combine dry ingredients and blend
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet cocoa mixture and mix on low speed just until you have a uniform dough. Avoid overmixing; the goal is a tender cookie, not tough!
Step 4: Chill the dough
Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling crucially firms up the dough, making it easier to handle and helping the flavors deepen. Plus, it’s what creates those gorgeous cracks on the surface when baked.
Step 5: Preheat oven and prep baking sheets
Once chilled, preheat your oven to 350°F and line two large baking sheets with parchment paper. Having everything ready will make the rolling and baking process smooth and enjoyable.
Step 6: Form dough balls and coat with powdered sugar
Use a small ice cream scoop or tablespoon to portion out one-inch balls of dough. Roll each ball generously in powdered sugar so they are well coated. Arrange them on the baking sheets about 2 inches apart, giving them room to puff up and crack delightfully. If you have extra dough, keep it refrigerated and roll in sugar just before baking.
Step 7: Bake to perfection
Bake the cookies for 10 to 12 minutes, until the edges are set but the centers still look soft and slightly wet. This ensures a perfectly chewy cookie with that melt-in-your-mouth center. Let them cool briefly on the sheets before transferring to a wire rack to cool completely. Watching those cracks develop as they bake is honestly half the fun.
How to Serve Chocolate Crinkle Cookies Recipe
Garnishes
These cookies look stunning just as they are, but if you want to add a little flair, sprinkle an extra dusting of powdered sugar just before serving. For a festive touch, consider adding a few festive sprinkles or drizzling with melted white or dark chocolate. It adds a pretty contrast and a bit of extra indulgence.
Side Dishes
Chocolate Crinkle Cookies pair perfectly with a tall glass of cold milk or a steaming cup of coffee or hot cocoa. The creamy beverage balances the rich chocolate flavor and makes every bite even more comforting. For something different, serve them alongside a scoop of vanilla ice cream for a quick and delightful dessert.
Creative Ways to Present
If you’re sharing these cookies at a party or gifting them, try arranging them on a decorative platter with a sprinkle of edible gold dust or colorful kitchen twine around stacked cookie bundles. They also make charming additions to holiday cookie boxes, where their striking appearance never fails to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your leftover Chocolate Crinkle Cookies in an airtight container at room temperature. They stay fresh for up to a week and maintain their soft texture beautifully, so you can enjoy them as a quick snack or dessert anytime.
Freezing
You can freeze these cookies either baked or as unbaked dough balls rolled in powdered sugar. For baked cookies, place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container. For dough, freeze on a tray then store in a bag for up to three months.
Reheating
To freshen frozen baked cookies, warm them briefly in a 300°F oven for 5 to 7 minutes. This brings back their soft, freshly baked texture and makes them taste as wonderful as the day you made them. Avoid microwaving as it can make them tough.
FAQs
Can I substitute the vegetable oil with butter?
Yes, you can substitute melted butter for vegetable oil, which will give the cookies a richer flavor and slightly different texture. However, the original recipe’s oil provides a wonderfully tender crumb that is less dense than butter-based dough.
Why do my chocolate crinkle cookies crack unevenly?
Uneven cracking can happen if the dough isn’t chilled long enough or if the powdered sugar isn’t applied generously. Make sure the dough is cold and well coated in powdered sugar for the classic crackled look.
Can I use Dutch-process cocoa powder instead of natural cocoa?
Yes, Dutch-process cocoa can be used, but it will alter the acidity and might affect the rising a bit. It often produces a smoother, less acidic chocolate flavor which some prefer. You may want to experiment to see which version you like best.
How do I ensure my cookies come out soft and chewy?
Mixing the dough just until combined, using oil instead of butter, and not overbaking are key tips. Also, chilling the dough allows the edges to set while keeping the center soft and fudgy.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture might vary slightly, but the cookies will still be delicious.
Final Thoughts
There is something truly magical about making and sharing this Chocolate Crinkle Cookies Recipe. Whether you’re baking for family, gifting to friends, or simply treating yourself, these cookies bring a smile with every bite. They’re incredibly easy to whip up, stunningly beautiful, and endlessly delicious. I hope this recipe finds a special place in your kitchen and becomes one of your go-to favorites for chocolatey indulgence.
Print
Chocolate Crinkle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Crinkle Cookies are rich, fudgy, and coated in powdered sugar for a delightful cracked appearance. Perfectly chewy with a slightly crisp edge, these cookies are easy to prepare and a crowd-pleaser for holidays or any chocolate lover’s craving.
Ingredients
Dry Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g)
Wet Ingredients
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Combine Sugar, Cocoa, and Oil: In a large mixing bowl, use a hand mixer or stand mixer with paddle attachment to beat together the granulated sugar, cocoa powder, and vegetable oil on medium speed until the mixture is smooth, shiny, and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to ensure smooth integration. Then beat in the vanilla extract until evenly distributed in the batter.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Gradually add this flour mixture to the wet mixture on low speed, mixing just until incorporated without overworking the dough.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight to firm up and develop flavors, which also helps achieve the characteristic crinkle texture.
- Prepare Baking Sheets and Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place the powdered sugar in a shallow bowl for coating the cookie dough balls.
- Shape and Coat Cookies: Using a small ice cream scoop or tablespoon, scoop out roughly one-inch portions of chilled dough. Roll each ball evenly in the powdered sugar until fully coated. Place dough balls about 2 inches apart on the prepared baking sheets. Only coat as many as fit on the sheets at one time; keep remaining dough refrigerated and coat just before baking.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are set and firm but the centers remain puffed and slightly soft. Remove from oven, let cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For best texture, use room temperature eggs to help the dough combine smoothly.
- Chilling the dough is essential to prevent spreading and to create the signature cracked surface.
- If you prefer a deeper chocolate flavor, use Dutch-processed cocoa powder.
- Do not overbake; cookies should look slightly underbaked in the center as they firm up while cooling.
- Store cooled cookies in an airtight container at room temperature for up to one week.
