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Best Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies

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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!

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 Years 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. This is what makes the cookie not only look amazing but have that texture that keeps you coming back for more.

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!

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4.75 from 8 votes
Chocolate Crinkle Cookies - The only cookie recipe you will need for the holidays!!
Chocolate Crinkle Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 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!

Course: Dessert
Cuisine: American
Servings: 25
Author: Gemma Stafford
  • 1 cup (4oz/120g) cocoa powder
  • 2 cups (16oz/480g) sugar
  • 1/2 cup (4floz/120ml) vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups (10oz/300g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (2oz/60g) confectioners sugar
  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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Write a Comment and Review

  1. Mayanka Khetarpal on December 11, 2018 at 8:46 am

    Hi Gemma,

    Can I keep the cookie dough in the fridge up to 2 days ?
    How long do I need to let it sit out before I roll it in to balls?
    Is confectioner’s sugar same as powdered sugar?


    • Gemma Stafford on December 11, 2018 at 10:38 am

      Hi yes, you can leave it in the fridge. I would allow it to sit for a minimum o 30 minutes to develop the flavor and firm up. Enjoy!

  2. choppergirl16 on December 9, 2018 at 1:38 pm

    Hi Gemma,
    The chocolate you use in this recipe am i able to get it here in the uk or something simular and what would u suggest?

    Thank you x 🙂

    • Gemma Stafford on December 10, 2018 at 3:14 am

      Hi there,
      This cookie recipe uses cocoa powder, and you will find many good quality brands in the UK. Bournville is one I use in Ireland, but there will be others too. Most unsweetened cocoa is good quality and is generally available,
      Gemma 🙂

  3. Jocel Tolentino on December 8, 2018 at 9:51 pm

    Can you make other flavors of crinkle cookies?

  4. Mayanka on December 6, 2018 at 6:46 am

    Hi Gemma, if the cookie dough is rolled into balls before baking how does it flatten out ? Does it happen on its own after baking or do we need to press it down

    Thanks ,

    • Gemma Stafford on December 6, 2018 at 10:39 am

      Hi there, no need to press down 😀 they will spread out from the heat during the baking process. Enjoy!

  5. WendyWoo on October 29, 2018 at 12:39 am

    For that extra indulgent twist, sandwich together with a vanilla frosting of some description!!! ANY filling would be VERY indulgent and it could even be a chocolate filling!!! Oh, the ideas I have in my head need to be put into action.

    I cannot wait to try these.

    • Gemma Stafford on October 29, 2018 at 5:34 am

      Wendy, you temptress!
      Haha, I concur, a great idea, do let us see the results,
      Gemma 🙂

  6. SofiA on April 15, 2018 at 12:51 pm

    Can we use brown sugar instead of white sugar?

    • Gemma Stafford on April 16, 2018 at 4:16 am

      Hi Sofia,
      Yes, you certainly can,
      Gemma 🙂

  7. Gail on February 28, 2018 at 10:22 pm

    Is it okay if I use dutch-processed cocoa powder for this? Do I need to add something else if I do?

    • Gemma Stafford on March 1, 2018 at 7:07 am

      Hi Gail,
      dutch processed cocoa has been treated with alkaline to give it a milder flavor.
      People do not realize that cocoa is an acid ingredient, in its’ natural state. Other than that it is perfectly fine to use in this recipe. It is hardly ever relaint on its acid quality in a recipe.
      Carry on Baking Boldly!
      Gemma 🙂

      • Gail on March 3, 2018 at 12:59 am

        It indeed has a milder flavor, after I’ve made it. My other issue though is that my mom said she could still taste the eggs even though I’ve properly mixed them. I added them one by one just like in the instructions. Can I beat the eggs beforehand instead and mix them all together? (Either way, the cookies still taste lovely!)

        Also can I use melted chocolate instead of cocoa powder? Will there be a difference in texture and will I add/subtract some ingredients for this to work?


        • Gemma Stafford on March 5, 2018 at 6:38 am

          Hi Gail,
          People who do not like eggs tend to taste them in anything really! I do not have a solution for that.
          It is best to stick to a recipe, when you change it, you change the results.
          You can of course experiment, and if you learn from the experiments then that is a good thing! the best form of learning.
          I would have to run this recipe with your suggestions to see how it works too.
          Gemma 🙂

  8. khaezien on February 12, 2018 at 12:15 am

    I love the recipe a lot, baked it once and let my daughters and friends taste it. They loved the sweetness and the whole product. Wow! I can’t believe it and they ask me to bake some more and I did.
    Thank you so much Gemma for the recipe!

    • Gemma Stafford on February 13, 2018 at 11:20 am

      Hi there,
      That is so good to hear, thank you.
      I think children really love the idea of baking, and eating of course. No better way to keep them occupied, and a skill for life.
      Thank you for being in touch,
      Gemma 🙂

  9. 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,

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

        sounds good to me. Thank you!

  10. 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 🙂

  11. 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….

  12. 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 🙂

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

    Hi Gemma can we make these eggless

  14. 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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