Easy Chocolate Crinkle Cookies (Fudgy and Chewy)

These chocolate crinkle cookies are a soft, fudgy inside, and crisp outer edge classic holiday treat. Perfect for those holiday parties and cookie trays!

Chocolate crinkle cookies on a wire rack.

Why You Love These

An easy to make Christmas cookie that everyone enjoys full of chocolate flavor.

A decadent treat that’s like a brownie on the inside and a crispy cookie on the outside.

The trick to achieving that cracked top on these cookies is rolling in granulated sugar first, then a heavy coating of powdered sugar!

Granulated sugar is more effective at drying the surface of the cookies than powdered sugar.

This chocolate crinkle cookie recipe does not require a stand mixer or hand mixer!!

Some of our other favorite Christmas cookie recipes to make are thumbprint cookies, cut out sugar cookies, gingerbread cookies, and our chewy snickerdoodle recipe.

Perfect for your holiday cookie tray!

Ingredients for chocolate crinkle cookies on a dark surface.

How to Make Chocolate Crinkle Cookies

During the testing of this recipe, I was disappointed in how the crackle effect came out after baking. The cookie was scrumptious. I just wasn’t pleased with the appearance.

Granulated sugar was the key!

The wet ingredients for chocolate crinkle cookies in a glass bowl with the dry ingredients in a metal bowl next to it.
Chocolate crinkle cookies batter in a glass bowl,

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Whisk the cocoa powder, granulated sugar, and vegetable oil in a large bowl. Beat in the eggs one at a time until fully incorporated. Add the vanilla and mix again.

Stir the dry ingredients into the wet ingredients just until a dough forms, and you no longer see dry flour.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours up to overnight.

When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Chilled chocolate crinkle cookie dough in a metal bowl with a cookie scoop being used to form balls,
Chocolate crinkle cookie dough balls coated in sugar on a parchment paper lined baking sheet.

Place the granulated sugar and powdered sugar in two separate bowls. Roll one tablespoon of cookie dough into balls.

Roll the balls in the granulated sugar and then roll them heavily in the powdered sugar. Place the dough balls on the prepared baking trays about 2 inches apart.

Bake for 10-12 minutes. Let the baked cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack to cool completely.

Chocolate crinkle cookies on a wire rack.

Tips

  • Be sure to measure the flour properly. Aerate, spoon, and swoop level.
  • Don’t overmix the dough. Stir only until you no longer see dry flour.
  • Be sure to use unsweetened cocoa powder and try to use high-quality cocoa. Dutch-processed cocoa powder works too.
  • Use a cookie scoop to ensure all the cookies are the same size, and they will bake evenly.
  • The dough is sticky even after chilling, don’t be alarmed. You can dampen your hands with a little water to help roll the dough.
  • Coat the dough balls generously with confectioners’ sugar. You will get a much more attractive cookie. Don’t leave any cookie dough showing. Be sure the entire cookie dough ball is covered with powdered sugar.
  • The exact baking time will depend on your oven. DO NOT OVERBAKE the cookies, or they will become hard.
  • The cookies will be soft when you remove them from the oven. But as they cool, they will firm up.
  • I highly recommend you refrigerate the dough overnight. You will achieve a thicker, more full-flavored cookie.
  • Cool the baking trays before each batch.

Variations

  • To make small cookies, use one tablespoon of dough and bake them for 10 minutes.
  • To make large cookies, use two tablespoons of dough and bake them for 12 minutes.
  • Make them Double Chocolate Crinkle Cookies by adding 1 cup of mini chocolate chips.
  • Mint Chocolate Crinkle Cookies – Swap 1/2 teaspoon of vanilla extract for peppermint extract
  • Chocolate Orange Crinkle Cookies – Swap 1/2 teaspoon of vanilla for orange extract.

FAQs

Why are my chocolate crinkle cookies flat?

Be sure you measure the flour properly. Aerate, spoon, and swoop level. Chilling the dough for a minimum of 4 hours is crucial. I refrigerate all my cookie dough overnight. Don’t let the dough balls sit at room temperature for too long. Keep the dough refrigerated between batches.

Can I use butter instead of oil in chocolate crinkle cookies?

Yes. I have tested these with melted and slightly cooled melted butter. I found that I preferred the texture of the cookies using vegetable oil. Feel free to use butter if desired.

Can these be made ahead?

Yes. Freeze unbaked and uncoated cookie dough balls in a single layer on a parchment-lined baking sheet until hard. Transfer the dough balls into a freezer safe bag or airtight container and freeze for up to 2 months.
To bake, thaw on the counter for about 30 minutes, roll in both sugars, and bake as directed. You may need to add 1-2 minutes of additional baking time.
The dough can also be refrigerated for up to 24 hours.

Storing

Place the completely cooled cookies in an airtight container and keep them at room temperature for 3-4 days.

Freezing

Layer the thoroughly cooled cookies between parchment paper or wax paper in a freezer-safe airtight container and freeze for up to 2 months for the best quality. To thaw, remove them from the container to a wire rack in a single layer. Do not thaw in the container or on a plate. They will become soggy.

Chocolate crinkle cookies on a wire rack.

Chocolate Crinkle Cookies

A soft, fudgy inside, and crisp outer edge classic holiday treat. Perfect for those holiday parties and cookie trays!
5 from 1 vote
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate, cookies, crinkle
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time: 4 hours
Servings: 20
Calories: 120kcal
Author: Leigh Harris

Ingredients
 

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Kosher salt
  • 1/2 cup Cocoa powder unsweetened
  • 1 cup Granulated sugar
  • 1/4 cup Vegetable oil (neutral oil)
  • 2 large Eggs room temperature
  • 1 1/2 tsp Pure vanilla extract
  • 1/4 cup Granulated sugar for rolling
  • 1/2 cup Powdered sugar or more as needed

Instructions

  • In a medium bowl whisk together the all-purpose flour, baking powder, and kosher salt.
    1 cup All-purpose flour, 1 tsp Baking powder, 1/2 tsp Kosher salt
  • In a large bowl whisk the cocoa powder, granulated sugar, and vegetable oil. Beat in the eggs one at a time until fully incorporated. Add the vanilla and mix again.
    1/2 cup Cocoa powder, 1 cup Granulated sugar, 1/4 cup Vegetable oil, 2 large Eggs, 1 1/2 tsp Pure vanilla extract
  • Stir the flour mixture into the wet ingredients just until a dough forms and you no longer see dry flour. Cover and refrigerate for a minimum of 4 hours up to overnight.
  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  • Place the granulated sugar and powdered sugar in two separate bowls. Roll 1 tablespoon of cookie dough into balls. Roll the balls in the granulated sugar and then roll them heavily in the powdered sugar. Place the dough balls on the prepared baking trays about 2 inches apart.
    1/4 cup Granulated sugar, 1/2 cup Powdered sugar
  • Bake for 10-12 minutes. Let the cookies cool on the baking sheet for about 5 minutes then transfer them to a wire cooling rack to cool completely.

Notes

— Nutrition information is based on 1 tablespoon of cookie dough (small cookie).
— The dough is sticky even after chilling, don’t be alarmed. You can dampen your hands with a little water to help roll the dough.
— The cookies will be soft when you remove them from the oven. But as they cool they will firm up.
Make Ahead – The dough can be refrigerated for up to 24 hours. Or freeze unbaked and uncoated cookie dough balls in a single layer on a parchment lined baking sheet until hard. Transfer the dough balls into a freezer safe bag or airtight container and freeze for up to 2 months.
To bake thaw on the counter for about 30 minutes, roll in both sugars, and bake as directed. You may need to add 1-2 minutes of additional baking time.
Storing – Place the completely cooled cookies in an airtight container and keep them at room temperature for 3-4 days.
Freezing – Layer the completely cooled cookies between parchment paper in a freezer safe airtight container and freeze for up to 2 months for the best quality. To thaw remove them from the container to a wire rack in a single layer. Do not thaw on the container or on a plate they will become soggy.

Nutrition

Calories: 120kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 66mg | Potassium: 67mg | Fiber: 1g | Sugar: 16g | Vitamin A: 27IU | Calcium: 15mg | Iron: 1mg

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