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This image shows cocoa powder, granulated sugar, and vegetable oil inside a clear glass bowl set on a white marble countertop, ready to be mixed.

Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies are soft, fudgy, and coated in snowy powdered sugar that cracks as they bake, revealing their rich chocolate centers. With a tender texture and intense cocoa flavor, these festive cookies are as beautiful as they are delicious—perfect for any chocolate lover’s table.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 48 cookies
Calories 87 kcal

Equipment

  • Baking sheets
  • Mixing bowl
  • Measuring cups and spoons
  • Cookie scoop
  • Electric hand or stand mixer
  • Wire cooling rack
  • Plastic wrap
  • Parchment paper

Ingredients
  

  • ½ cup vegetable oil
  • 1 cup unsweetened cocoa powder
  • 1 cup powdered sugar
  • 2 tsp baking powder
  • 1¾ cups granulated sugar
  • 2 tsp vanilla extract
  • 4 large eggs room temperature
  • ¾ tsp salt
  • 2 cups all-purpose flour

Instructions
 

  • In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the sugar, cocoa powder, and oil together on medium speed until well combined and glossy.
    This image shows cocoa powder, granulated sugar, and vegetable oil inside a clear glass bowl set on a white marble countertop, ready to be mixed.
  • Add the eggs one at a time, mixing thoroughly after each addition, then mix in the vanilla extract.
    This image shows large brown eggs and vanilla extract added to the cocoa, sugar, and oil mixture in a clear glass bowl on a white marble countertop.
  • In a separate medium bowl, stir together the flour, baking powder, and salt.
    This image shows a smooth and glossy chocolate mixture fully blended in a clear glass bowl placed on a white marble countertop.
  • Gradually add this flour mixture to the cocoa mixture, mixing on low speed just until everything is combined.
    This image shows a clear glass bowl filled with flour, baking powder, and salt on a white marble countertop, ready to be combined.
  • Wrap the dough in plastic and refrigerate it for at least 4 hours or overnight.
    This image shows chocolate cookie dough covered with plastic wrap inside a clear glass bowl on a white marble countertop.
  • When ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper.
  • Put the powdered sugar into a small bowl.
    small-clear-bowl-filled-with-powdered-sugar-on-white-marble
  • Using a small scoop or tablespoon, scoop the chilled dough and roll it into one-inch balls, then coat each ball in powdered sugar and space them 2 inches apart on the baking sheets.
  • Only prepare as many as fit on your sheets, keeping the remaining dough refrigerated until ready to use.
  • Bake for 10–12 minutes, or until the edges are set and the centers are puffed but slightly glossy.
    This image shows freshly baked chocolate crinkle cookies on a parchment-lined black baking sheet resting on a white marble countertop.
  • Cool the cookies on the baking sheet for a few minutes, then move them to a wire rack to cool completely.
    This image shows chocolate crinkle cookies cooling on a black wire rack over a clean white marble countertop.

Notes

  • Don’t skip chilling the dough—it helps firm up the sticky batter, making it easier to roll and giving the cookies their signature crackle.
  • The cracked tops are a good sign! A slightly sunken center after baking means the inside is perfectly fudgy.
  • Boost the chocolate depth by mixing in a teaspoon of instant espresso powder with the sugar and oil.