Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are just one of those classic cookies everyone loves! These are perfectly soft, tender and chewy and they have a rich chocolate flavor. They’re a lot like a brownie but in cookie form – in other words these cookies are sure to satisfy!

Chocolate Crinkle Cookies

Growing up we always had brownies dusted with a generous dose of powdered sugar on top (and still to this day I do that). And these cookies totally remind me of all of those heavenly flavors.

There’s lots of rich chocolate flavor paired with a sweet outer layer of powdered sugar to perfectly compliment it. And these have a tender too good to resist texture.

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They’re a classic must-have cookie recipe in your recipe box. Sure to be a go-to recipe!

I love how magical they are. My kids think it’s amazing how you roll them in powdered sugar and they’re totally white then they bake up and spread into these cookies with with big dark crinkles throughout.

Whomever came up with these the first time is totally brilliant. It’s basically rocket science :).

Ingredients Needed for This Recipe

  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Vegetable oil
  • Unsweetened cocoa powder
  • Eggs
  • Vanilla extact
  • Powdered sugar

Scroll below for full printable recipe.

How do You Make Chocolate Crinkle Cookies?

  • In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
  • Mix in cocoa powder and blend well. Beat in eggs and vanilla.
  • Add in flour mixture and mix until blended. Cover dough and refrigerate overnight.
  • The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
  • Place powdered sugar in a small mixing bowl.
  • Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
  • Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
  • Bake in preheated oven 10 – 13 minutes until nearly set – they should be soft when touched and should appear slightly under-baked.
  • Cool on baking sheet several minutes then transfer to a wire rack to cool.
  • Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.

Tips for Chocolate Crinkle Cookies

  • For best results use a kitchen scale to measure ingredients if you have on, otherwise be sure to use the proper method as listed for measuring.
  • Don’t skip the chilling, otherwise dough will be way to sticky to work with.
  • Plan on sharing, this recipes makes an abundance of cookies, or freeze some!

More Cookie Recipes You Might Like

I just said the Orange Ricotta Chocolate Chip Cookies I just shared would make it to my list of top 5 favorite Christmas cookies – these would too!

And they aren’t even butter based, can you believe it?

My other favorites would probably be the Raspberry Almond Thumbprint Cookies, the White Chocolate Dipped Ginger Cookies and these Lofthouse Style Sugar Cookies which I’ll be sharing as snowmen soon so they’ll be a Christmas cookie (but plain rounds with white frosting and Christmas sprinkles would be perfectly festive too).

I do love all the others I’ve shared too, don’t get me wrong. But as of now those mentioned are my current favs.

Try Them Stuffed with a Chocolate Covered Caramel

You could also try wrapping a Rolo chocolate caramel candy in each of these for a caramel stuffed chocolate crinkle cookie. Yum, a hidden soft caramel center!

Recipe source: adapted from Hershey’s