These fudgy, brownie-like chocolate crinkles are ultra chocolately, coated in powdered sugar, and are a Christmas favorite every year! They are easy to mix up and require just 10 minutes of active time to make.
Nothing says that it's time for the holiday season quite like chocolate crinkles AKA chocolate crackles, or maybe just chocolate cookies covered in powdered sugar.
These cookies are fun because they are coated in powdered sugar and crack while baking, making a pretty texture.
Recipe features
- Soft and pillowy, with a fudgy brownie-like texture
- Easier to make than traditional cookies because they are made with oil instead of butter
- Small and shareable
- You only need 9 ingredients!
Chocolate crinkles are like a cross between fudgy brownies and double chocolate chip cookies. They are a great cookie to add to a cookie exchange during the holiday season.
Main ingredients
- Cocoa powder: The original chocolate crinkles recipe calls baking chocolate squares. I modified it to use cocoa powder instead to make the recipe a bit easier (no melting and no extra dishes needed like you would with baking chocolate).
- Canola oil: You can also use vegetable oil. A neutral flavored olive oil works but may alter the flavor a bit. I have tried this recipe with coconut oil and it does work but requires the coconut oil to be 100% melted and liquid.
- Eggs: This recipe uses three eggs, which may seem like a lot for cookies. The eggs give these cookies their classic puffy appearance and fudgy texture.
- Powdered sugar: Also known as confectioner's sugar or icing sugar, this is what we roll the cookie dough balls in.
- All-purpose flour, baking powder, and salt are all classic cookie baking ingredients.
Steps to make this recipe
- Stir together dry ingredients in a medium mixing bowl. Set aside.
- To a large mixing bowl, add the eggs, oil and sugar. Using a large spoon or mixer on low speed, mix until eggs are fully combined, about 1 minute. Stir in the vanilla extract.
- Slowly mix in the dry ingredients, about one cup at a time. Once all of the dry ingredients are added you will have a soft but malleable dough.
- Cover the bowl and refrigerate for 30 minutes.
- After 30 minutes, remove the dough from the fridge. Use a table spoon (I mean the kind that you eat with, not a tablespoon measure) to measure out pieces of dough. Roll into a roughly ping-pong sized ball.
- Transfer the balls, one or two at a time, to the bowl of powdered sugar. Coat in the powdered sugar twice. You should not be able to see any of the dough.
7. Line 12 chocolate crinkles up on a parchment paper-lined cookie sheet. Leave one inch between cookies. Bake at 350 for 8-10 minutes.
8. Remove from oven and let rest for 5 minutes, then transfer to a cookie rack to cool.
Recipe FAQ and expert tips
- For dark chocolate crinkles you can use an equal amount of dark chocolate cocoa powder or Dutch process cocoa powder.
- To make bigger cookies, simply double the size of each cookie dough ball and add 2-3 minutes to the baking time.
- Properly measure flour by spooning flour into a measuring cup. Don't dip the measuring cup directly into the bag of flour! Use the back of a knife to wipe off excess flour.
- Cookie dough texture: The dough should be moist but firm enough that it can be rolled into a ball. If the dough is too sticky, try adding 1 tablespoon flour at a time until it is easy to work with.
Yes, chilling the cookies is definitely worth it. This is a stickier batter than most cookie dough, so chilling it for just half an hour helps make the dough easier to handle.
I recommend rolling the cookies in powdered sugar twice to avoid the sugar melting into the cookies. You want them completely coated in powdered sugar. Chilling the dough for at least 30 minutes also helps with this.
Let cookies cool to room temp. Then place in a freezer-safe container. They shouldn't stick together, but you can place layers of parchment paper between the cookie if desired. Keep frozen for up to 3 months.
To reheat, pop a cookie in the microwave for 15-30 seconds and they'll taste just like they did fresh out of the oven. I honestly love eating these cookies straight out of the freezer because they have an almond fudge-like consistency when they're frozen.
For best quality, keep in a closed container at room temp for 3-4 days. Any leftovers can be frozen.
They are done baking when the signature crackle appears on top. The center will be soft but not wet. The edges should be firmer.
You might like these peanut butter monster cookies or my favorite double chocolate cookies.
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Chocolate Crinkle Cookies
Ingredients
- 2 and ¼ cups all-purpose flour see note #1
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 and ½ cups white sugar
- ¾ cup canola oil see note #2
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup powdered sugar more as needed
Instructions
- Stir together dry ingredients (all-purpose flour, cocoa powder, baking powder, salt) in a medium mixing bowl. Set aside.
- To a large mixing bowl, add the sugar, oil and eggs. Use a large spoon or mixer on low speed to combine. Mix until eggs are fully combined, about 1 minute. Stir in the vanilla extract.
- With the mixer running, slowly mix in the dry ingredients about one cup at a time. Once all of the dry ingredients are added you will have a soft but malleable dough.
- Cover the bowl and refrigerate for 30 minutes. Preheat the oven to 350 degrees F.
- After 30 minutes, remove the dough from the fridge. Use a spoon (like the kind you eat with, not a tablespoon) to measure out pieces of dough. Roll into roughly ping-pong sized balls to make 24 cookies.
- Transfer the balls, one or two at a time, to the bowl of powdered sugar. Coat thoroughly in the powdered sugar. You should not be able to see any of the dough.
- Line the cookies up on a parchment paper lined cookie sheet, leaving one inch between cookies. Bake at 350 for 8-10 minutes. Left rest for 5 minutes after removing from the oven, then transfer to a cookie rack to cool.
Video
Notes
- All-purpose flour: I recommend using the spoon and level method to measure flour. To do this, spoon flour into the measuring cup and wipe off excess with the back of a knife.
- Canola oil: Can also use other neutral oils like vegetable oil. Olive oil works but may have a slightly different flavor. Coconut oil works only if completed melted.
- Storage: For best quality, keep in a closed container at room temp for 3-4 days. Any leftovers can be frozen.
- To freeze cookies: Let cookies cool to room temp. Then place in a freezer safe container. They shouldn't stick together, but you can place layers of parchment paper between the cookie if desired. Keep frozen for up to 3 months.
JILL
I have used other recipes to make this same kind of cookie. This recipe did not work well. They were so oily that the powdered sugar absorbed into the cookie and did not have a pleasing appearance.
Cassidy Reeser
I’m sorry it didn’t work! I have used this recipe many times without issues. It sounds like you may have needed to add extra flour to the dough, especially if the dough was feeling wet.
Cassidy Reeser
Another thing you can try if the powdered sugar is absorbing is to roll the cookies in powdered sugar twice.