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Chocolate Crinkle Cookies

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Hi Bold Bakers!

Chocolate Crinkle Cookies are a holiday favorite with my family and friends, and soon they will be favorites in your house too. It is just not Christmas until the house is filled with homemade treats (check out my Holiday Baking Headquarters), and a treat just isn’t really much of a treat unless it is chocolate!

My Chocolate Crinkle Cookies recipe is perfect for every holiday occasion, Christmas, Hanukkah and New Years Eve parties. These are rich, brownie-like chocolate cookies, with a soft interior, crunchy exterior and a healthy amount of sweet powdered sugar crinkling on the outside; they are the perfect finishing touch to any celebration.

Chocolate Crinkle Cookies start with sugar, oil and a TON of rich cocoa powder. Packed with chocolate, these cookies are very similar to a brownie, but take a super yummy turn right before baking. This cookie recipe will have your family and friends coming back for more!

You simply mix up the rich chocolate batter and chill for 4 hours. When chilled, roll the dough into little chocolate balls. Dip each little ball into lots of powdered sugar, and the magic happens!

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My Chocolate Crinkle Cookies bake for just 10-12 minutes, which gives them such a nice texture.  They are just baked, chewy, dense and packed with a chocolate punch  After just a short time in the oven these babies flatten out revealing a perfect glimpse of  the chocolate inside, while staying powdery and white on the outside. I can’t wait for you to enjoy these this holiday season!

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Have you seen my Holiday Baking Headquarters page? You’ll find every recipe you could possibly need for the holidays including Christmas Cookies, edible gifts and my best holiday baking tips!


5.0 from 1 reviews
Chocolate Crinkle Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 25
Ingredients
  • 1 cup (4oz/120g) cocoa powder
  • 2 cups (16oz/480g) sugar
  • ½ cup (4floz/120ml) vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups (10oz/300g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (2oz/60g) confectioners sugar
Instructions
  1. In a medium bowl mix together the cocoa, white sugar, and vegetable oil.
  2. Beat in eggs one at a time, then stir in the vanilla.
  3. In another bowl combine the flour, baking powder, and salt.
  4. Gradually add the dry ingredients into the wet until an even brownie like batter is formed.
  5. Cover the dough, and chill for at least 4 hours.
  6. Preheat oven to 350oF (180oC) and line 2 cookie sheets with parchment paper.
  7. Roll the dough into one inch balls then coat each ball in confectioners sugar before placing on to prepared cookie sheets.
  8. Bake in preheated oven for 10 to 12 minutes. Allow to stand on the cookie sheet for a minute before transferring to wire racks to cool.
  9. Store at room temperature in an airtight container for up to 4 days.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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17 Comments

  1. Sara on December 19, 2017 at 1:50 pm

    Could these be frozen after baked and cooled? Hoping I can bake them tonight or tomorrow and still serve them up until the 26/27th of December depending on when I take them out of the freezer.

    • Gemma Stafford on December 19, 2017 at 6:10 pm

      Hi Sara,

      I would recommend freezing the frozen dough and then baking them off fresh the day you want to serve them. Cookies that have been baked and then frozen are never as good.

      Hope this helps,
      Gemma.

      • Sara on December 20, 2017 at 12:18 am

        sounds good to me. Thank you!

  2. Amity on December 16, 2017 at 5:33 pm

    The explanation of this recipe mentions butter, “Chocolate Crinkle Cookies start with just butter, sugar, oil and a TON of rich cocoa powder.” Butter is not mentioned at all in the printable instructions or ingredients list. What is correct please? The cookies sound amazing!

    • Gemma Stafford on December 17, 2017 at 3:22 am

      Hi Amity,
      The Christmas gremlins have been at work with this recipe. There is no butter in this, I wil lgo back to the introduction and correct it, sorry!
      1 cup (4oz/120g) cocoa powder
      2 cups (16oz/480g) sugar
      ½ cup (4floz/120ml) vegetable oil
      4 eggs
      2 teaspoons vanilla extract
      2 cups (10oz/300g) all purpose flour
      2 teaspoons baking powder
      ½ teaspoon salt
      ½ cup (2oz/60g) confectioners sugar
      This is the ingredient list, as it should be. Thank you for letting me know,
      Gemma 🙂

  3. Asha Jose on December 16, 2017 at 7:29 am

    Is it ok to freeze the dough overnight instead of just 4 hours? Do I have to let it stand for a few minutes before I roll it into the balls?
    I am thinking of preparing the dough now and baking it tomorrow morning. I’m from India. It’s 9 pm here now.

    • Gemma Stafford on December 17, 2017 at 4:43 am

      Hi Asha,
      you do not need to freeze this dough, just chill it in the fridge, and overnight will be perfect.
      You shape this and bake it as you wish, all will be well. If it is rolled straight from the fridge, and kept cold, you can bake it more or less right away, keep it cool!
      Gemma 🙂

      • AshaJose on December 17, 2017 at 6:04 am

        Thanks. I made them today. I loved the way it turned out. I tried uploading the picture but got a reply of having less memory….

  4. Kathy on December 15, 2017 at 9:33 pm

    Could you substitute butter for the oil?

    • Gemma Stafford on December 16, 2017 at 5:30 am

      Hi Kathy,
      Yes, you can, and though it will give you a good cookie it will change the result. Remember that butter is not all fat, there are also milk solids, but I would try it, it will not fail,
      Gemma 🙂

  5. Sheetal on December 15, 2017 at 10:34 am

    Hi Gemma can we make these eggless

  6. Asha Jose on December 15, 2017 at 2:53 am

    Hi Gemma!
    You have missed out on the eggs in the ingredients list.

    • Gemma Stafford on December 15, 2017 at 3:40 am

      Hi Asha,
      Thank you so much for letting me know, I will go back to the recipe and fix it.
      I have no idea how that happened, I must have deleted it by accident, sorry,
      Gemma 🙂

    • Gemma Stafford on December 15, 2017 at 11:32 am

      Asha I just edited it. It’s 4 eggs 🙂

      • Asha Jose on December 16, 2017 at 2:39 am

        Thank you Gemma. I plan to make them. Will let you know how they turned out.

        • Gemma Stafford on December 16, 2017 at 5:15 am

          Great Asha, do post a pic too,
          Gemma 🙂

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