Cookies

Chocolate Crinkle Cookies

4.69 from 22 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!

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!

Search no more for the best holiday recipes!

Follow Bigger Bolder Baking on Pinterest for more baking ideas!

Chocolate Crinkle Cookies

4.69 from 22 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 refridgerated for up to 5 days or frozen for up to 6 weeks)
  • Preheat oven to 350oF (180oC) 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 rouglhy 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 to stand 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
2 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
3 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?

Rehana
Guest
Rehana
16 days ago

Do I put the powdered sugar on after it bakes or before I didn’t see it in the recipe

Member
Glenn Otellag
17 days ago

Hi chef can I still make it if I’m cook in stove?

Rose Johnson
Guest
Rose Johnson
17 days ago

When do you roll them in the powdered sugar? Recipe does not say. Before putting on baking sheet or, right after they’re out of oven. Thanks.

Nancy Belt
Guest
Nancy Belt
18 days ago

When do you use the powdered sugar? I do not see explanation in recipe?

C castro
Guest
C castro
18 days ago

Your recipe does not specifically say to roll or just to dip the balls in the powdered sugar? which way works best?

Patty Poston
Guest
Patty Poston
18 days ago

WHEN DO YOU COVER THEM WITH POWDERED SUGAR?? THANKS!!

C
Member
C
7 months ago

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

Barbara
Guest
Barbara
7 months ago

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!

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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