Rich, fudgy and delightfully classic chocolate crinkle cookies! Thick, decadent chocolate crinkles with a little bit of crisp in the outside and a soft crunch in the middle.
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This is the perfect season for baking cookies, people come together for dinner parties, and how not to treat them with something sweet? Where there's a crowd, there should always be cookies!
Not all cookies are the same, though. Although every type of cookie has a unique personality, it's hard to find cookies more decadent and fudgy than chocolate crinkles.
If you're not sure what I'm talking about, chocolate crinkles are easily recognizable for being chocolatey one-biters sprinkled with powdered sugar. As they bake, the dough cracks a bit, and small crevices are formed. These are the famous crinkles! Allow me to share with you my most successful chocolate crinkle cookie recipe.
Chocolate crinkle cookies are one of the specialty types of cookies I always find in every bakery in my country. Not only they are present during Christmas but also at any time of the year. It's a good home selling business too. I remember during my high school days, one of my teachers was selling them to people at school.
Ingredients
The ingredients are quite common, so you probably have most of them at home. If not, they're readily available at the supermarket, online, or at baking specialty stores.
You want to make a whole bunch of these delicious chocolate cookies, so my recipe makes around 50 pieces - enough to go around!
- Natural unsweetened cocoa powder
- White granulated sugar
- Vegetable oil
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Espresso powder (optional)
- Salt
- Powdered sugar
Steps
Step 1: Make the chocolate base
It all starts with the chocolate base. Mix cocoa powder, white sugar, and vegetable oil until you have a dark, shiny paste. Once it comes together, enrich it with eggs. Add a little vanilla extract for beautiful results.
Step 2: Add the dry ingredients
Mix in the flour, baking powder, and a pinch of salt. The secret ingredient that really makes the flavor pop is a teaspoon of espresso powder.
Step 3: Chill the dough
Once everything is incorporated, chill the dough to make it more manageable. After chilling, move on to a wide, clean space to roll your cookies.
Step 4: Rest the dough (optional tip)
For thick crinkles, chill the dough overnight. Since this recipe uses oil instead of butter, this extra time allows the oil to solidify and helps achieve tender, well-formed cookies.
Step 5: Bake the cookies
Bake the cookies for 10 to 12 minutes-that's where the crackling starts! Once baked, they're ready to enjoy.
Pairings
If you were looking for some cookies to leave by your Christmas tree along with a glass of milk, look no further. No, really, these cookies are just festive. If you place them in a bag or a nice box, They're thoughtful gifts to show your loved ones how much you care, and they're also show-stopping cookies to treat your guests coming over for the holidays.
It comes without saying these cookies are fabulous all year round. There's no better time for chocolate cookies than now, right? And since they're crowd-pleasing treats, you know you can't go wrong with them.
Other cookie recipes you might like:
- Gluten-Free Chocolate Chip Cookies in Brown Butter
- The Best Oatmeal Raisin Cookie Recipe
- Easy 3 Ingredient Peanut Butter Cookie Recipe
- 10 Homemade Keto Cookie Recipes
📖Recipe Card
Chocolate Crinkle Cookies
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Ingredients
- 1 cup natural unsweetened cocoa powder
- 1 ½ cups white granulated sugar
- ½ cup vegetable oil
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon espresso powder optional
- ½ teaspoon salt
- 1 cup powdered sugar
Instructions
- In a big bowl or mixer, combine the cocoa, sugar and vegetable oil. Give it a good mix. Drop the eggs one at a time while mixing. Add the vanilla extract too.
- In a separate bowl, sift the flour, baking powder and salt. Also add the espresso powder. Whisk. Pour the flour mixture to the cocoa mixture. Combine well. Cover and chill for atleast i2 hours nside the fridge. (Best to chill overnight)
- Preheat your oven at 350 degrees F. Line 2 baking sheets with parchment paper, set aside. In a bowl, place your powdered sugar.
- Using a spoon or a scooper, scoop the chilled dough and roll the dough using your hand into balls, about 1-inch size. Drop the balls into a bowl of powdered sugar and make sure to roll them completely to cover the balls with the sugar. Place on the prepared baking sheets and make sure to make spaces between cookies.
- Bake for 10-12 minutes and make sure to allow to cool for a couple of minutes before removing them from the baking sheet and transferring them into the wire rack. Serve and enjoy. Store in an airtight container for a week.
Notes
- Chill the Dough: For best results, chill the cookie dough for at least 2 hours or even overnight. This helps to firm up the dough, making it easier to handle and shape. Chilling also prevents the cookies from spreading too much during baking.
- To make scooping easier, either portion the dough before chilling. Scoop the dough into cookie sizez already before chilling. But if you already chilled the whole dough, let it sit at room temperature for a few minutes, or use a warm spoon or sturdy scoop.
- Generous Coating of Powdered Sugar: Roll the cookie dough balls in a thick layer of powdered sugar before baking. This will give the cookies their signature crinkled appearance. If the powdered sugar absorbs into the dough while baking, re-roll them in the sugar right before baking.
- Don't Overbake: These cookies are meant to be soft and fudgy on the inside. Bake until the edges are set but the centers are still slightly soft. They may look underbaked when you take them out of the oven, but they will continue to firm up as they cool.
- Uniform Cookie Size: To ensure even baking, use a cookie scoop to portion the dough. This will help each cookie to bake at the same rate, resulting in consistent texture and appearance.
Linda says
Followed your recipe exactly, it was a very wet dough , but I remembered this recipe is a wet dough so I did not add any more flour, chilled it as you suggested. Thank you just make them. They are amazing. Best I’ve ever had. Thank you very much.
Shem says
Love hearing that! Thanks for making it.
Anna Mary Foster says
can i use canola oil instead of vegetable oil
Shem says
Yes, same amount of canola oil
Nicole St. Mary says
Can you freeze the dough?
Admin says
yes, best to scoop them first into desired cookie size before freezing. place in an airtight container.
Linda L Maybury says
I make these with 3 ingredients. Chocolate fudge cake mix , 1 package cool whip and 1 egg. Mix well and add by teaspoonfull to sifted powdered sugar. roll in sugar than place onto parchement paper covered baking sheets. 350 degrees 8 minutes.
Also make this with lemon cake mix in the summer for a refreshing treat.
Will try your recipe.
Ava says
Does the dough have to chill overnight, or can it chill for 8 hours?
Admin says
8 hours is fine. At least 3 hours of chilling time is recommended anyway. Make sure to tightly cover your dough before chilling and let it sit on the counter for 5-10 minutes before baking.
Ava says
Okay thank you so much.
Hayley W says
Is the dough supposed to be very thick?
Admin says
Hello, did you mean after chilling the dough? yes, it will be very thick, you can leave it on the counter for 5 minutes to loosen up the dough before baking. if not, did you spoon and level your flour? did you use large eggs?
Mary says
I forgot my dough in the fridge over the weekend, would it still be okay to make the cookies ? It’s in a covered container
Admin says
Hi Mary. Yes, 2-3 days in the fridge is fine. Have a wonderful day!