Chocolate Crinkle Cookies Recipe

Name: Chocolate Crinkle Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 300 min
Ingredients: 2 cups white sugar; 1 cup unsweetened cocoa powder; 0.5 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 0.5 cup confectioners' sugar

Cook Time: 30 minutes

Whether you need to make a big batch of easy cookies for your holiday cookie exchange or you're just craving fudgy, cake-like chocolate cookies, let us present you with the best chocolate crinkle cookie recipe you've ever had. This is a foolproof recipe for the dreamiest chocolate crinkle cookies that will look as beautiful as they are delicious.

What Are Chocolate Crinkle Cookies?

Chocolate crinkle cookies have become a holiday staple, but they're also great any time of year. They're cake-like cookies made with unsweetened cocoa powder, vegetable oil, and a handful of other pantry staple ingredients. Before baking, the cookies are coated in confectioners' sugar. When they bake up, they end up with a cracked (or "crinkled") effect. They're the perfect cookie for brownie or Devil's food cake lovers because of their rich, fudgy flavor and texture.

How to Make Chocolate Crinkle Cookies

You'll find the full recipe below, but here's what you can expect to make these chocolate crinkle cookies:

Make the dough.
Chill the dough.
Form the cookies into balls, then coat each ball in confectioners' sugar.
Bake the cookies, then let cool on a wire rack.

Step 1: Make the dough.

Mix your wet ingredients together using a stand mixer or a hand mixer. In a medium bowl, combine sugar, cocoa powder, and vegetable oil. Beat in eggs, one at a time, until fully combined. Stir in vanilla extract.

Step 2: Add dry ingredients.

In another bowl, combine flour, baking powder, and salt. Gradually add this dry mixture into the cocoa mixture and stir until well combined. The dough will be sticky, but that's okay.

Step 3: Chill the dough.

Cover the dough and refrigerate it for at least 4 hours. Chilling the dough is crucial because it helps firm it up, making it easier to roll into balls and preventing them from spreading too much while baking.

Step 4: Form the cookies.

Once chilled, preheat your oven to 350F (175C). Line two baking sheets with parchment paper. Scoop or roll the dough into 1-inch balls. Roll each ball generously in confectioners' sugar, ensuring it is completely coated. Place the sugar-coated dough balls 1 inch apart on the prepared cookie sheets.

Step 5: Bake the cookies.

Bake the cookies in the preheated oven for 10 to 12 minutes. You'll notice they will puff up and crack, creating the signature crinkle effect. Let the cookies sit on the baking sheet for a few minutes to firm up before transferring them to wire racks to cool completely.

Step 6: Enjoy!

Once cooled, these chocolate crinkle cookies are ready to be enjoyed! They're perfect for sharing at holiday gatherings or simply indulging in a chocolatey treat.

How to Store Chocolate Crinkle Cookies

Store your cookies in an airtight at room temperature. They will stay fresh for up to one week. Beyond that, they might start to dry out or become crumbly.

How to Freeze Chocolate Crinkle Cookies

You can freeze these cookies both baked and unbaked. For baked cookies, place them in an airtight or zip-top bag, separating layers with parchment paper. Freeze for up to three months. For unbaked cookies, roll the dough into balls (without the confectioners' sugar), then freeze the balls on a baking sheet until solid. After that, transfer them to a zip-top bag or airtight and freeze for up to three months. To bake, thaw the dough balls overnight in the refrigerator, coat them in sugar, and bake. You may need to add a minute or two to the baking time.

Nutrition Facts (per serving)

Nutrition Information	Amount per Serving
Calories	58
Total Fat	2g
Saturated Fat	0g
Cholesterol	10mg
Sodium	34mg
Total Carbohydrate	10g
Dietary Fiber	1g
Total Sugars	6g
Protein	1g
Calcium	11mg
Iron	0mg
Potassium	26mg

Cook's Note: I like to use a #50 scoop to help form the dough balls. If you don't want to make all the cookies at once, you can wrap up any extra dough and freeze it for later.

Chocolate Crinkle Cookies Recipe

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies can be stored in an airtight container at room temperature for up to one week. After that, they may become dry and crumbly. To extend their freshness, consider freezing them.

You can freeze both baked and unbaked Chocolate Crinkle Cookies. For baked cookies, store them in an airtight container or zip-top bag, separated by parchment paper, for up to three months. For unbaked dough, roll the dough into balls (without sugar coating), freeze them on a baking sheet until solid, then transfer to a bag or container and freeze for up to three months. To bake frozen dough, thaw overnight in the fridge, coat with powdered sugar, and bake as usual.

Yes, you can experiment with different flavors! Some variations include adding peppermint extract, cinnamon, or espresso powder to enhance the chocolate taste. For a unique twist, you can also try adding citrus oils (like orange or lemon) or even a splash of liqueur like Bailey's or coffee flavoring.

If the dough is too sticky to work with, try refrigerating it for longer. If necessary, you can also use lightly greased hands or food prep gloves sprayed with cooking spray to form the dough into balls. For less mess, roll the balls in powdered sugar using a spoon or small bowl to coat them evenly.

If your cookies aren't cracking, it could be because the dough wasn't chilled enough before baking, or it could be due to baking at a lower temperature. Make sure the dough is chilled for at least four hours, and consider baking the cookies at a slightly higher temperature (up to 350°F or 175°C).

For a chewier texture, avoid overbaking the cookies. Bake them for 10-12 minutes and ensure you remove them from the oven as soon as they look set but still soft in the center. Additionally, refrigerating the dough before baking helps maintain a chewy texture.

Yes, you can substitute vegetable oil with other oils, like coconut oil, for a slightly different flavor. However, keep in mind that oils like coconut oil will impart their own taste, so be sure to consider the flavor profile you want. You can also try substituting the vegetable oil with melted butter for a richer taste.

Absolutely! You can halve or even quarter the recipe to make a smaller batch. Just remember to adjust the baking time accordingly if you make smaller cookies, as they may bake faster than the original size.

For even baking, ensure the cookie dough balls are uniform in size, and space them about 1 inch apart on the baking sheet. Using parchment paper on the baking sheet can also help distribute heat more evenly. If you're baking multiple trays at once, it's best to bake one tray at a time to ensure the heat is consistent.

Comments

Larry Evans

05/26/2024 06:32:44 AM

I have made these cookies multiple times and they always turn out perfectly! Make sure to generously coat them with powdered sugar to achieve that classic "crinkle" effect. Here are some tips: Divide the dough into two portions and chill on a plate in the freezer for 30-45 minutes. Wet your hands before shaping the dough into balls to prevent sticking. If it's a warm day, return the dough to the freezer as needed – avoid handling them warm to save time. Feel free to experiment with variations! I once added cinnamon to the dough, then coated the cookies with a mixture of powdered sugar and cinnamon, and they turned out delicious! 😊

Laura Cruz

01/23/2024 04:04:02 AM

I recently prepared a batch for a pre-Christmas tea gathering, and they turned out exactly as I hoped. Initially, I was unsure about the amount of cocoa required, but the recipe turned out perfectly. To add a seasonal touch, I included Orange Oil, which was a hit with my family. For the next batch, I plan to shape the dough into 1-inch diameter logs and freeze them in plastic wrap so that I can easily slice them before they thaw completely. This will allow me to have more control over the size, rather than dropping sticky dough pieces into the icing sugar. Despite the dough being a bit sticky even after chilling overnight at 3C, I will definitely make these cookies again. I may experiment with flavors like Peppermint or Raspberry, or perhaps try Bailey's or Coffee flavor next time.

James Lewis

08/19/2022 07:37:40 PM

I made a few adjustments to the recipe by incorporating 4 ounces of melted dark chocolate chunks. After preparing the dough, I refrigerated it for 48 hours. Using nonstick spray on my hands prevented any dough from sticking while rolling the balls, and placing parchment paper on the pans made the process even smoother.

Donald Rivera

10/24/2022 02:25:16 PM

I have been baking for as long as I can remember. I always stick to the recipe and never make any changes when baking. However, this particular dough turned into a thick sludge after 4 hours. I am keeping my fingers crossed that the final result turns out okay considering the costly ingredients I used and the time I dedicated to it. To be continued...

Daniel Jackson

11/17/2023 01:18:49 PM

Certainly takes some time, but the wait and effort are completely worth it. My husband, two kids, and I devoured these cookies in just 3 days! I will definitely be making them again!