Cookies

Chocolate Crinkle Cookies

4.76 from 73 votes
My chocolate crinkle cookies are rich, brownie-like chocolate cookies, with a soft interior, crunchy exterior and a healthy amount of sweet powdered sugar crinkling on the outside!
Best Chocolate Crinkle Cookies Recipe

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 and a treat just isn’t really much of a treat unless it is chocolate! No matter what the holiday occasion, Christmas, Hanukkah and New Year’s Eve parties, these are the perfect finishing touch to any celebration.

What Makes a Cookie Crinkle?

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.

After chilling the batter you roll the dough into little balls then dip each one in lots of powdered sugar, and then the magic happens! This outer layer of sugar keeps the outside of the cookie crisp while encasing a molten center. The crinkle on top comes down to a chemical reaction that happens with the rising agent and the rest of the ingredients. It makes them very unique and I think beautiful.

Homemade Chocolate Crinkle Cookies Recipe

[Another one of my favorite things to make during the holidays is Homemade Gingerbread Men!]

How Long Does It Take To Make Chocolate Crinkle Cookies?

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.

Chocolate Crinkle Cookies Recipe - Great Christmas Cookies

How Long do Chocolate Crinkle Cookies Last?

These crinkle cookies are great made in advance as they stay chewy on the inside even a few days later. The best way to store these is in an airtight container at room temperature. I don’t know about you but if I got these as a gift this holiday season I would be beyond happy!

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!

Search no more for the best holiday recipes!

Follow Bigger Bolder Baking on Pinterest for more baking ideas!

Watch The Recipe Video!

Chocolate Crinkle Cookies Recipe

4.76 from 73 votes
My easy Chocolate Crinkle Cookies recipe will be a big hit with your family and friends this holiday season. Add it to your Christmas Cookie list!
Author: Gemma Stafford
Servings: 30 cookies
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
My easy Chocolate Crinkle Cookies recipe will be a big hit with your family and friends this holiday season. Add it to your Christmas Cookie list!
Author: Gemma Stafford
Servings: 30 cookies

Ingredients

  • 1 cup (4oz/115g) cocoa powder, sifted
  • 2 cups (16oz/450g) sugar
  • 1/2 cup (4floz/115ml) vegetable oil (or any flavorless oil)
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups (10oz/284g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (2oz/57g) powdered sugar

Instructions

  • In a medium bowl, whisk together the sifted cocoa powder, sugar, eggs, vegetable oil, and vanilla until smooth.
  • In another bowl combine the flour, baking powder, and salt. Stir to combine.
  • Gradually add the dry ingredients into the wet until an even brownie-like batter is formed. Cover the dough, and chill for at least 2 hours (At this point, the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks)
  • Preheat oven to 350°F (180°C) and line 2 cookie sheets with parchment paper.
  • After chilling, use a 1 tablespoon measure to scoop your cookies. Roll the dough between the palms of your hands to achieve a rounded ball. Scoop roughly 30-35 cookies. Roll each cookie dough ball in powdered sugar. Place dough balls 2 inches apart on prepared baking sheets.
  • Bake in preheated oven for 10 to 12 minutes. Take care not to over bake. Allow standing on the cookie sheet for 20 minutes before transferring to wire racks to cool completely.
  • Store at room temperature in an airtight container for up to 4 days.

 

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Comments & Reviews

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Member
Aiknarf
4 months ago

Hi!

I tried this recipe but made really big. ???? It was around 150g of raw dough. I cooked it a bit longer around 15-20 min. The outside was crispy. But the middle part was a bit too moist (not raw but gooey). It tastes awesome!

But my question is should I have cooked it a bit longer? Or at a different temperature?

Lily 09
Member
Lily 09
5 months ago

Hi Gemma, I made these but realized I didn’t have any confectioners sugar, and am not able to run out and grab some until tomorrow. Do you think I can make these without it, will they still taste alright?

AshaJose
Member
AshaJose
2 years ago

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.

mmasterman93
Member
mmasterman93
1 month ago

i love this recipe i changed the vanilla for orange and their so nice…. am in the process of making peppermint favour as well

Member
Rita Rosengarn Thomas
29 days ago

My cookies turned out flat. I followed the recipie and chilled them for 2 hours. The batter was thick but I could not handle it. The flavor was good though.

GMH
Member
GMH
10 days ago

Amazing cookies!

Member
abeeryassen
11 days ago

Goooooooooood❤

Clare Luke
Guest
Clare Luke
12 days ago

can I replace the egg for flax eggs?

Amie
Guest
Amie
17 days ago

The last two times I baked these cookies, My cookies ended up puffing up too much. Did I cook them for too long or something ? They are also not as fudgey as I thought they would be

christina jokerst
Guest
christina jokerst
17 days ago

can you tell me what kind of cocoa powder you use? thanks you

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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