Chocolate crinkle cookies are a classic Christmas cookie that is fudgy, decadent, and surprisingly easy to whip up. Rich chocolate cookie dough is rolled in powdered sugar then baked to achieve a crackling effect for this holiday cookie classic.
Why We Love Them
This chocolate cookie recipe is so much fun to make with kids, and great for bake sales, holiday baking, or just as a Sunday treat!
Chocolate crinkle cookies are rolled in powdered sugar. As they spread, rise, and bake, this crackles and moves to reveal the chocolate underneath. They’re definitely fun to sit in front of the oven and watch as they bake!
I’ve tried many chocolate crinkle cookies over the years, and there’s been quite a debate on whether butter or oil works best as the fat component. I’m here to confirm that oil is the way to go! It gives the cookies a fudgy texture, whereas butter tends to make the cookies taste dry.
How To Make Chocolate Crinkle Cookies
- Combine dry ingredients in a mixing bowl using a whisk.
- Using a hand mixer or whisk, combine wet ingredients and sugar until fully combined.
- Gradually add dry ingredients to the wet, until a dough forms. Chill for 30 minutes, covered with plastic wrap.
- Once chilled, roll out the dough into 1 inch balls using a rounded tablespoon or cookie scoop. Roll in powdered sugar, and place cookie dough balls 2 inches apart on a baking sheet.
Tips For Working With Sticky Dough
Chocolate crinkle cookie dough is very wet, similar to thick brownie batter. The 3 biggest tips for success with a sticky dough:
- It’s imperative that the dough is chilled in the refrigerator prior to forming it into balls.
- Dust hands with powdered sugar before working with the dough to prevent it from sticking to your hands.
- Work quickly, as the dough warms back up it will become harder to work with. If you find the dough becoming too sticky at room temperature, pop it back into the fridge or freezer for another 5 minutes.
Tips For Making Chocolate Crinkle Cookies
- Don’t overbake them, they should still be soft in the center. This gives the cookies a fudgy, brownie-like texture once cooled.
- Cooling the cookies on the pan for 5 minutes will make transferring them to a wire cooling rack easier.
Fun Substitutions
- We love adding chocolate chips into chocolate crinkle cookies for even more deliciousness.
- Try adding some chopped walnuts or pecans for texture.
- For double chocolate crinkle cookies, add ⅓ cup of cocoa powder to the powdered sugar mixture.
- For chocolate peppermint crinkle cookies, add 1/8 teaspoon of peppermint extract, or 1/4 cup of crushed candy cane pieces.
- Try adding 1 tablespoon of espresso powder for mocha crinkle cookies.
How To Store Chocolate Crinkle Cookies
Chocolate crinkle cookies can be stored at room temperature for up to a week. Just pop them into an airtight container.
They also freeze super well! We like to separate layers of cookies with parchment paper so the powdered sugar doesn’t rub off. Store in the freezer for up to 12 months.
More Baking Favorites
- Classic Banana Bread
- Dark Chocolate Guinness Brownies
- Cinnamon Roll Cake
- Strawberry Bread with Glaze
- Raspberry Oatmeal Bars
Chocolate Crinkle Cookies
Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup brown sugar packed
- 3/4 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup chocolate chips optional
- 1 cup icing sugar for dusting
- 2 tablespoons granulated sugar for dusting
Instructions
- In a medium mixing bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate bowl, whisk together brown sugar, oil, vanilla, and eggs until fully combined.
- Gradually add the dry mixture to wet until fully incorporated. The mixture should resemble a thick brownie batter. Cover, and refrigerate for 30 minutes to 2 hours. Stir in chocolate chips if using.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Combine icing sugar and granulated sugar in a shallow dish.
- Roll chilled dough into rounded tablespoon balls, dusting hands with icing sugar as needed. Roll cookies in icing sugar, then place on prepared baking sheets 2 inches apart.
- Bake for 9-11 minutes or until edges are firm. Allow to cool for 5 minutes on baking pans before transferring to a wire rack to cool completely.
This recipe was inspired by Crazy for Crust.
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