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+ servings
Chocolate crinkle cookies on a wire rack.
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5 from 1 vote

Chocolate Crinkle Cookies

A soft, fudgy inside, and crisp outer edge classic holiday treat. Perfect for those holiday parties and cookie trays!
Prep Time10 minutes
Cook Time12 minutes
Chilling Time4 hours
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate, cookies, crinkle
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