Chocolate Crinkle Cookies have a rich and fudgy center with a crisp powdered sugar outer layer. Crinkle Cookies are just as important as Sugar Cookies on your holiday cookie tray.
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You know I love easy desserts with simple ingredients. These Chocolate Crinkle Cookies are no exception.
Why these are the Best Crinkle Cookies:
- Simple Ingredients: Made with just a handful of kitchen staples you probably already have on hand.
- Fast: these cookies can be whipped up quickly and you can chill them ahead.
- Fudgy & Crisp: The centers are soft and gooey with crisp edges.
- Keep Well: most cookies are best eaten fresh but these seem to get better with time.
These cookies are perfect for gifting and they are so good, you’ll want to make a double batch!
What is a Chocolate Crinkle Cookie?
Chocolate Crinkle Cookies are like a cross between gooey Fudgy Brownies and crisp Chocolate Chip Cookies. They are rolled in powdered sugar before baking so they form “crinkles” as they expand in the oven.
The best part? Just like a good homemade Baklava, these cookies get better as they get a little stale. The outer layer just gets crunchier, while the center stays so gooey. Let’s just say you’ll find yourself hanging around your cookie jar for several days.
How to Make Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are a blast to make. If you have kids around, they can help make these cookies. They will love rolling the chocolatey dough into bite-sized balls and coating them with a generous amount of powdered sugar, similar to Russian Tea Cakes.
- Whisk together sugar, cocoa powder, oil, vanilla extract, and eggs.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly add flour mixture to the cocoa mixture. Mix well.
- Cover the dough and refrigerate for 3 hours and up to overnight.
To Finish and Bake the Cookies
- Preheat the oven to 350F. Shape cookie dough into balls (a cookie scoop makes it easy to portion) and roll into powdered sugar.
- Place cookies on a baking sheet, leaving space between each cookie. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
- Once cookies are slightly cooled, move them to a wire rack to fully cool down.
Common Questions
There are two reasons why your Chocolate Crinkle Cookies came out flat. Either the dough wasn’t chilled or you didn’t use enough flour. Make sure to properly measure flour by scooping it into your measuring cup and leveling off the top.
Chocolate Crinkle Cookies first premiered in Betty Crocker’s famous cookie cookbook, “Cooky Carnival”. Crocker recounts being served the cookies by home chef Helen Fredell and begging her for the recipe. Fast forward to today and these cookies are gracing just about every holiday tray each year.
You’ll know when Chocolate Crinkle Cookies are done when they start to develop those signature cracks on top. Typically, this takes anywhere from 10-12 minutes depending on their size.
The dough for crinkle cookies should be very moist. Be sure to measure flour correctly, and it helps to roll the moist dough with wet hands.
Storing Chocolate Crinkle Cookies
- Room Temperature: Keep your Chocolate Crinkle Cookies stored in an airtight container on the counter. They should stay fresh for up to a week.
- Freezing: Freeze your dough balls for up to 2 months in an airtight container. When you are ready to bake, remove them from the freezer and allow them to thaw for 30 minutes in the fridge before rolling them in powdered sugar. Bake according to instructions.
Make-Ahead Tip: You can make the dough a day or two in advance. Keep it refrigerated and only bake right before serving.
Cookies Recipes You’ll Love
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are a key component of every holiday cookie tray. Fudgy on the inside with a crispy, powdered sugar outer later, they are loved by kids and adults alike.
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In a mixing bowl, combine granulated sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth.
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In a separate bowl, combine flour together, baking powder and salt.
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Add the flour mixture to the cocoa mixture and stir to combine.
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Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.
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Preheat the oven to 350F. Scoop dough with a mini ice cream scoop for even portioning into 20 cookies then roll cookie dough into even-sized balls (it’s easier to roll with wet hands) and generously roll each into powdered sugar.
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Place cookies on a parchment-lined baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
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Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.
85kcal Calories19g Carbs2g Protein1g Fat
Nutrition Facts
Chocolate Crinkle Cookies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
