Chocolate Crinkle Cookies have a fudgy soft-baked center surrounded by crackly edges. A dusting of powdered sugar makes them picture perfect for the holidays!
Table of Contents
Why this Cookie Recipe is Best
Chocolate Crinkle Cookies put a smile on my face every time I make them. An easy chocolate cookie dough gets rolled in powdered sugar and baked to soft perfection.
- Rich and chocolatey, just like a good fudgy brownie.
- Crackly crisp exterior meets a soft gooey center.
- Sweet powdered sugar coating.
- Freezer friendly and super easy!
As the cookies cool they develop crackly edges, just like my favorite brownies. The powdered sugar coating makes them look as good as they taste; no frosting or decorating required.
Unsweetened baking chocolate – For best results, use a good quality chocolate like Ghirardelli or Guittard. You want the rich chocolate flavor to shine through.
Vegetable oil – Using oil instead of butter creates a chocolate cookie with crackly edges and a perfect texture.
Powdered sugar – Also called “confectioner’s sugar” or “icing sugar”, this ingredient gives our chocolate crinkle cookies a sweet finishing touch.
Chocolate Crinkle Cookies take so little effort to make with impressive results.
Melt the chocolate:
Start by melting the baking squares according to package directions. Let the chocolate cool slightly before adding them to the other ingredients.
Make a dough:
Mix the melted chocolate with the sugar and oil by hand. Add eggs, vanilla extract, then the dry ingredients. Mix the dough by hand just until combined.
Place the dough in the fridge for at least 2 hours. Once the dough is completely chilled line a baking sheet with parchment paper and preheat the oven.
Roll scoops of the chilled dough in powdered sugar. Then bake for 10 to 12 minutes.
When the edges are set, remove the cookies from the oven and let them cool completely before enjoying.
Tips and Tricks
- Mix by hand! I love my stand mixer but this is NOT the time to use it. Overmixing creates cookies that are flat and crispy. Use a large wooden spoon to incorporate the ingredients and mix only until the ingredients are just combined for best results.
- Small cookies are best. If you try to make Chocolate Crinkle Cookies too big they will be overcooked on the outside and raw on the inside. I recommend measuring the dough with a 1 tablespoon cookie scoop.
- Freeze Cookies. Use my tips on how to freeze cookie dough for later.
Do not skip chilling this dough. Chilling keeps the dough from spreading excessively so the cookies are thick and soft. If you don’t chill the dough, you risk ending up with flat, thin crinkle cookies.
Store these cookies at room temperature in an airtight container. They stay good for about 4 days.
Yes, these Chocolate Crinkle Cookies freeze well for up to 3 months. To freeze these cookies, store them in an airtight container with layers separated by parchment paper. Make sure to lay them flat with no edges touching. Let the cookies thaw in the fridge overnight before enjoying.
More Easy Cookie Recipes
- Candy Cane Cookie Bars
- M&M Cookies
- Shortbread cookies
- Chocolate Chip Cookies
- Doubletree Chocolate Chip Cookies
Chocolate Crinkle Cookies
- 2 ounces unsweetened baking chocolate 2 whole squares
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup powdered sugar
- In a large microwave safe mixing bowl, melt baking chocolate according to package instructions. Allow to cool slightly. Add sugar and oil. Mix by hand until combined.
- Add eggs, one at a time, until fully incorporated. Mix in vanilla extract. Add flour, baking powder and kosher salt.
- Mix by hand just until combined. Do not overmix. Cover with plastic wrap and refrigerate at least 2 hours, or until dough is completely chilled.
- When the dough is ready, preheat oven to 350. Line a cookie sheet with parchment paper. Set aside.
- Put powdered sugar in a small mixing bowl. Lightly dust your fingers with powdered sugar.
- Using a tablespoon or small cookie scoop, scoop a small amount of dough into your hand, and roll it into a ball. It should be no bigger than 1-inch in diameter.
- Drop the ball of dough into the powdered sugar and roll until completely covered.
- Place on parchment lined cookie sheet. Leaving space for the cookies to spread, about 2 inches. Repeat until all cookies are formed.
- Bake for 10-12 minutes, or until edges are set. Cookies will appear slightly soft in the centers. Don’t overbake.
- Cool on baking sheet for 5 minutes and then transfer to a wire cooling rack to finish cooling.
- STORAGE: Cookies can be stored in an airtight container, at room temperature, for 3-4 days.
- FREEZE: To freeze the cookies, lay them flat, in an airtight container, separated by parchment paper. Store for up to 3 months, thaw in refrigerator overnight. You can also freeze the cookie dough. Roll cooking dough and freeze balls before baking. When ready to bake, roll frozen cookie dough in powdered sugar. You may need to add a few minutes to the cooking time.
- By Hand: Mixing this dough by hand will give the best results. Overmixing (with an electric mixer) can lead to a cookie that is flat and crispy when baked. The texture of this cookie is one that is soft and fluffy in the center.
- Chiling this cookie dough is a must. Chilling allows the cookie flavors to blend together and it keeps the dough from spreading too much when baking.
Chocolate Crinkle Cookies are a brownie lover’s dream cookie! A gooey fudge center and crispy edges make this easy cookie an all time favorite.