Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies are the kind of treat that transforms an ordinary afternoon into something magical. Imagine a melt-in-your-mouth, fudgy center, cloaked in a powdery, crackled shell—each bite deeply chocolaty, just sweet enough, and beautifully tender. Whether you’re planning a holiday cookie exchange, baking with family, or simply craving a cozy dessert, these beloved cookies promise pure joy and nostalgia with every crinkly, cocoa-dusted round. They look like little snow-dusted mountains and taste even better than they look!

Ingredients You’ll Need

The beauty of Chocolate Crinkle Cookies is in their simplicity—each ingredient is carefully chosen to create the ultimate texture and flavor. Here’s what you need and why it matters:

• All-purpose flour: This gives the cookies structure, ensuring a soft but sturdy bite.
• Unsweetened cocoa powder: The heart and soul of these cookies—rich, deep chocolate flavor that’s impossible to resist.
• Baking powder: A little lift goes a long way here, creating just the right amount of puff for those classic crinkles.
• Salt: Brings out the flavor of the chocolate and balances the sweetness beautifully.
• Vegetable oil: Keeps the cookies incredibly moist and chewy, even after a couple of days.
• Light brown sugar, packed: Adds gentle caramel undertones and extra chewiness.
• Large eggs: Essential for binding everything together and giving the cookies their fudgy interior.
• Vanilla extract: A splash of warmth to accentuate the chocolate!
• Almond extract: Just a hint creates a special, nutty aroma that surprises and delights.
• Powdered sugar (for coating): The secret to that signature snowy, crinkle-topped finish—don’t skip it!

How to Make Chocolate Crinkle Cookies

Step 1: Combine the Dry Ingredients

Start by whisking together the all-purpose flour, cocoa powder, baking powder, and salt in a medium mixing bowl. This ensures that everything gets evenly distributed—so every bite is chocolatey, tender, and perfectly balanced.

Step 2: Mix the Wet Ingredients

In a separate bowl, blend the vegetable oil, light brown sugar, eggs, vanilla extract, and almond extract. The oil and brown sugar create a rich, moist base, while those two extracts add amazing depth of flavor to your Chocolate Crinkle Cookies.

Step 3: Bring It All Together

Pour the dry mixture into the wet mixture and stir—no need for an electric mixer, just fold until the batter is uniform and thick. It will look glossy and sticky, which is exactly what you want for that dreamy, fudgy texture!

Step 4: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least one hour. Chilling is key—it helps the dough firm up, making it easier to roll and ensuring your cookies hold their shape in the oven instead of spreading too much.

Step 5: Prepare to Bake

When you’re ready, preheat your oven to 350°F and line a baking sheet with either parchment paper or a silicone mat. This keeps your cookies from sticking and makes cleanup a breeze.

Step 6: Shape and Sugarcoat

Scoop out dough balls, about a tablespoon each, and roll them briefly between your hands. Then, drop each ball into a bowl of powdered sugar, turning to coat generously. The sugar coating is what gives Chocolate Crinkle Cookies their iconic crackled appearance.

Step 7: Bake to Perfection

Arrange the sugar-rolled dough balls on your baking sheet, spaced about an inch apart. Slide them into the preheated oven for 10 minutes—just until the tops are set and beautifully crinkled. Don’t overbake; you want the centers to stay irresistibly soft.

Step 8: Cool and Enjoy!

Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack. This helps them firm up a bit, but don’t wait too long—Chocolate Crinkle Cookies are at their dreamiest when still a little warm.

How to Serve Chocolate Crinkle Cookies

Garnishes

While these cookies are gorgeous as-is, a light sieve of extra powdered sugar right before serving makes them extra festive. For a special touch, you can sprinkle with a pinch of flaky sea salt or add chocolate shavings over the top for a dramatic finish.

Side Dishes

For a simple dessert duo, serve Chocolate Crinkle Cookies alongside a scoop of vanilla ice cream or a swirl of whipped cream. They’re also divine next to a hot cup of coffee, a tall glass of milk, or even paired with a mug of rich hot chocolate for double the chocolatey goodness.

Creative Ways to Present

Stack the cookies high on a pretty platter, or wrap a bundle in brown parchment and twine for a heartfelt homemade gift. If you’re building a cookie box, combine these with festive favorites like snickerdoodles or gingerbread for a stunning variety. For parties, try serving mini versions of the cookies on skewers or nested in decorative cupcake liners.

Make Ahead and Storage

Storing Leftovers

Chocolate Crinkle Cookies keep beautifully in an airtight container at room temperature for up to 5 days. Be sure the container is sealed tightly to prevent them from drying out—they’ll stay soft and chewy for days!

Freezing

You can freeze the dough balls before baking (just freeze after rolling in powdered sugar!), or freeze fully baked cookies. To freeze dough, line the sugared dough balls on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. For baked cookies, let them cool completely first, then layer with parchment in an airtight container and freeze.

Reheating

To revive that just-baked magic, warm leftover cookies in the microwave for 10–15 seconds, or pop them on a sheet in a 300°F oven for 3–4 minutes. They’re quickest to enjoy straight from the container, but a little warmth brings back that impossibly gooey center!

FAQs

Why do my Chocolate Crinkle Cookies sometimes turn out flat?

Chilling the dough is essential for preventing spread. If you skip this step, the dough won’t be firm enough to hold its shape, causing the cookies to flatten as they bake. Always give the dough a full hour in the fridge, or even longer if your kitchen is warm.

Can I use regular white sugar instead of brown sugar?

While you can use white sugar in a pinch, brown sugar gives Chocolate Crinkle Cookies extra chewiness and a lovely depth of flavor. If possible, stick with light brown sugar for the best results.

Is it okay to substitute Dutch process cocoa for natural cocoa?

Yes! Dutch process cocoa will lend a smoother, milder chocolate flavor and a slightly deeper color, while natural cocoa gives a brighter, more assertive chocolate note. Both work, so use whichever you prefer or have on hand.

Can I make Chocolate Crinkle Cookies gluten-free?

Definitely! Substitute a good 1:1 gluten-free all-purpose flour blend for the regular flour. Just note that texture might vary a little, but you’ll still get those gorgeous crinkles and the signature fudgy bite.

Do I need to coat the cookies in powdered sugar twice?

If your powdered sugar seems to “melt in” or disappear as the cookies bake, try rolling the dough balls in granulated sugar first, then in powdered sugar. This creates an extra dry layer for ultra-visible, lasting crinkles on your Chocolate Crinkle Cookies.

Final Thoughts

Give these Chocolate Crinkle Cookies a try and see how quickly they disappear from your cookie jar! Nothing beats the combination of a rich, fudgy interior and that eye-catching crinkle on top. Whether you’re baking for a gathering or simply treating yourself, these cookies are guaranteed to win hearts with every bite.

Print