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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!

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!

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4.89 from 17 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
Ingredients
  • 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
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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66 Comments

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  1. C on April 23, 2019 at 9:53 am

    Hi Gemma, can I lessen the sugar? If so, by how much in a way that it’s texture won’t be affected that much? Thanks

    • Gemma Stafford on April 23, 2019 at 10:45 am

      Hi, i would not suggest that for this recipe, but what you can do is use 1/2 a sugar substitute like swerve or Lakanto Monkfruit sweetener!

  2. Barbara on April 5, 2019 at 1:06 pm

    Hi Gemma,
    I made these and they were great except that the bottoms became a little hard/slightly burnt. Also on some of the cookies, it appears that the powdered sugar melted on the bottom of the cookie, making it caramelly-hard. Did I overbake? The insides were nice however. Maybe I shouldn’t coat the bottom of the balls with powdered sugar?
    Please let me know, thank you!

    • Gemma Stafford on April 5, 2019 at 3:46 pm

      Hi, yes it sounds like they were just a bit over baked.

  3. Lynette looi on February 24, 2019 at 3:31 am

    Hi, I made this today. Chilled the batter for 5 hrs. But I couldn’t tool it into ball shape as it’s very sticky. I try to scoop a ‘ball’ into the confectioners sugar. But the dough fall flat before going into the oven.
    Where is my mistake? I followed the ingredients 100%

    • Gemma Stafford on February 26, 2019 at 11:03 am

      Hi, that is very strange! It sounds like the dough might have actually gotten too hard. I suggest letting it soften just a bit an re-rolling it. I hope that helps!

  4. Linh on December 27, 2018 at 9:58 pm

    Hi Gemma!
    I made these today and they taste amazing but the cookies spread out quite a bit. Any suggestions to combat that?

    • Gemma Stafford on December 30, 2018 at 9:11 pm

      Hello, i am delighted to hear that. To keep cookies from spreading i like to chill my dough for at least 30 minutes.

  5. Roberta on December 27, 2018 at 2:34 pm

    Hi Gemma!
    Can you replace the cocoa powder with melted chocolate?

    • Gemma Stafford on December 30, 2018 at 9:13 pm

      In this recipe is would stick to the cocoa powder. Enjoy!

  6. Gandhimathi on December 24, 2018 at 2:44 am

    Hi Gemma,

    Can i replace the eggs in this recipe? If so with what?

    • Gemma Stafford on December 24, 2018 at 12:53 pm

      Hi,

      You can replace them with condensed milk. Check my chart

      Best,
      Gemma.

  7. Sevdasauntie on December 22, 2018 at 5:39 pm

    Five stars ! These chocolate crinkle cookies are amazing! They are very easy to bake, however your guess will never! If you are a chocolate lover you need to make these cookies. The cookies are a bit crunchy on the outside but once you take a bite, your mouth is filled with fudgy chocolatey goodness! I have made these cookies more then once and each time not one crumb was left!

    • Gemma Stafford on December 22, 2018 at 5:47 pm

      😀 i am delighted to hear that, these are some of my favorite. Enjoy and happy holidays!

  8. Rye Rivera on December 17, 2018 at 1:45 pm

    I made one yesterday. Missed the oven by a couple of minutes but still turned out okay. Will do this again. 🙂

    • Gemma Stafford on December 18, 2018 at 2:53 am

      Hi there,
      good, I am happy that you caught these in time! I am happy you enjoyed them too, thank you for telling us about it,
      Gemma 🙂

  9. AMELIA on December 16, 2018 at 6:29 pm

    Gemma,
    Can you freeze chocolate crinkle cookies ??

    • Gemma Stafford on December 16, 2018 at 7:08 pm

      The raw dough? yes you can. Don’t freeze the baked cookies. They are really best bakes fresh from the oven.

      Best,
      Gemma.

  10. Jenna Anastasia on December 16, 2018 at 6:08 pm

    So simple and delicious! Will be adding these to the favourites list!

    • Gemma Stafford on December 16, 2018 at 7:09 pm

      I’m delighted to hear that, Jenna! Thanks for trying them out 🙂

      Best,
      Gemma.

  11. Arnel on December 16, 2018 at 12:54 am

    Hi chef good morning im from uae. Can i use unsalted butter insted of veg. Oil thank you so mch chef

    • Gemma Stafford on December 16, 2018 at 6:13 pm

      Hi there,

      Yes you can use melted butter no problem :).

      Happy Baking,
      Gemma.

  12. Angie ballou on December 15, 2018 at 4:41 pm

    Can you use cacao in place of the cocoa powder?

    • Gemma Stafford on December 16, 2018 at 7:06 am

      Hi Angie,
      Yes! that is a perfect idea,
      Gemma 🙂

  13. Farrah on December 15, 2018 at 3:27 pm

    Gemma, any thoughts on adding some peppermint extract for the holidays?

  14. Dawn on December 13, 2018 at 8:36 am

    Would it be ok to use Coconut oil instead of vegetable oil?

    • Gemma Stafford on December 14, 2018 at 3:32 am

      Hi Dawn,
      I do not know! I have not tried it with this recipe, though I love it for other things. If you try it do let us know how it works out for you.
      Thank you for this question, I will try it when I get a moment,
      Gemma 🙂

    • Ellie on December 15, 2018 at 2:59 pm

      Did using coconut oil work?

  15. 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?

    Thanks,
    Mayanka

    • 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!

  16. 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 🙂

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

    Can you make other flavors of crinkle cookies?

    • Gemma Stafford on December 9, 2018 at 4:02 am

      Hi there,
      Crinkle cookies are this chocolate cookie. The cocoa powder is a large part of the recipe, it would be tricky to change it.
      I do have oreo cookies for you to try here (https://www.biggerbolderbaking.com/giant-oreo-cookies/) these have a crinkle finih, can be filled, and have a number of flavor suggestions.
      You ask too about a cream cheese filling, i have a great cream cheese frosting recipe here too (https://www.biggerbolderbaking.com/best-ever-cream-cheese-frosting/) you can make a small batch of this to try it out.
      Thank you for being here with us,
      Gemma 🙂

  18. 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 ,
    Mayanka

    • 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!

      • Mayanka Khetarpal on December 11, 2018 at 5:15 am

        Thanks Gemma, also can I keep it in the fridge overnight just incase I can’t make it after 4 hours?
        How long after removing it from the fridge should I leave it out before I can roll the dough into balls?

        Thanks,
        Mayanka

        • Gemma Stafford on December 12, 2018 at 12:44 pm

          Hi, you can roll them into balls as soon as they are out of the fridge 😀

  19. 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 🙂

  20. 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 🙂

  21. 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?

        Thanks!

        • 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 🙂

  22. 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 🙂

  23. 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!

  24. 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 🙂

  25. 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….

  26. 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 🙂

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

    Hi Gemma can we make these eggless

  28. 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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