Chocolate Crinkle Cookies are a little bit like brownies in cookie form! They’re rich, fudgy, and chewy in the middle, and dusted in a coating of powdered sugar.
You know what they say about not judging a book by its cover? These cookies look unassuming, but looks can be deceiving! They’re surprisingly decadent, and they have everything you want in a cookie—crispy edges, chewy middles, and lots of chocolate flavor. The best way to describe this recipe is a brownie in the form of a cookie. If you love brownies, you’re going to want to bookmark this one!
Easy Chocolate Crinkle Cookies
Chocolate Crinkles are a Christmastime staple for my family, but these are year-round cookies for sure. They’re easy enough to whip up whenever you have a cookie craving (or a brownie craving! or a chocolate craving!), and if you make them for a party, they’re sure to disappear as soon as you set them out!
Like most cookie doughs, this one freezes beautifully. If you’re making Christmas cookies, you can make the dough in advance and bake it closer to the big day. Or you can form the cookie dough into balls so you can pop a few in the oven when you feel like cookies! Just let the balls thaw at room temperature for 30 minutes, then bake them as directed in the recipe.
- Unsweetened cocoa powder – Don’t use hot cocoa mix! It’s not the same.
- White sugar
- Vegetable oil – Canola oil will work too.
- Eggs – Let the eggs sit on the counter to come to room temperature.
- Vanilla extract
- All-purpose flour
- Baking powder
- Confectioners’ sugar
- Add a splash of peppermint extract to make Peppermint Chocolate Crinkle Cookies.
- Fold chocolate chips into the dough to make your cookies even richer.
- Use these cookies to make ice cream sandwiches! Fill them with peppermint ice cream and roll the sides in crushed candy canes for a festive, frosty treat.
How to Make Chocolate Crinkles
1. Make the Cookie Dough
Combine the cocoa, white sugar, and vegetable oil in a medium mixing bowl. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk the flour, baking powder, and salt; stir the dry mixture into the chocolate mixture.
2. Chill the Dough
Cover the mixing bowl and chill the dough for at least 4 hours.
Preheat your oven to 350ºF and line two baking sheets with parchment paper.
4. Form the Cookies
Roll the Chocolate Crinkle dough into one-inch balls using your hands or a medium cookie scoop. Coat each ball in confectioners’ sugar, then place it onto the prepared baking sheets.
Place the baking sheets in the oven and bake the cookies for 10 to 12 minutes. Let the cookies sit on the cookie sheet for a minute before transferring them to wire racks to finish cooling.
How to Store
Store Chocolate Crinkles in an airtight container at room temperature for up to a week. You can freeze baked cookies for up to 3 months in a freezer bag or storage container.
Why are Crinkles called Crinkles?
Chocolate Crinkles get their name from the crinkles that form when the cookies are baked. Because the dough balls are coated in powdered sugar before baking, the chocolate cracks give these cookies their signature look!
How do you keep Chocolate Crinkles fresh?
As long as you store these cookies in an airtight container at room temperature, they’ll stay fresh for up to a week! If you don’t think you’ll be able to eat them within a week (doubtful!), freeze them instead.
Why is my Crinkle cookie dough sticky?
If your dough seems too sticky, put it back in the refrigerator to chill a little bit longer.
More Cookie Recipes
Chocolate Crinkle Cookies
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup confectioners’ sugar
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
- Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper. Roll dough into one inch balls or use a medium cookie scoop.
- Coat each ball in confectioners' sugar before placing to prepared cookie sheets.
- Bake for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.