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There’s a certain magic to a chocolate crinkle cookie, isn’t there?
It’s a little wintery scene, right there on your baking sheet, with snowy white cracks giving way to the darkest, fudgiest center.
Why These Cookies Feel Like a Celebration
Honestly, just looking at a platter of them makes me happy.
They have this effortless, festive elegance that whispers of holiday parties and cozy afternoons, all while being deceptively simple to make.
You get a cookie that’s bold in flavor but tender in texture, striking a perfect balance.
And the best part? They’re built from pantry staples you likely have on hand right now.
Ingredients Needed for the Recipe
Gathering your ingredients is the first quiet step in this delicious process.
Each one plays a specific role in creating that iconic crinkle and rich chew.
- Unsweetened Cocoa Powder: This is the soul of your cookie, providing that deep, non-negotiable chocolate flavor. A dark cocoa powder works wonders for an even more intense experience.
- Granulated Sugar: Beyond sweetness, it’s crucial for texture. It helps create that wonderfully crisp edge and keeps the interior satisfyingly moist.
- Vegetable Oil: Our source of fat, it gives the crinkles their uniquely tender, almost brownie-like crumb that butter sometimes can’t achieve.
- Large Eggs: They bind everything together and add structure, ensuring your cookies puff up beautifully before settling into their iconic crinkled shape.
- Vanilla Extract: A flavor enhancer that rounds out the sharpness of the cocoa, adding a warm, comforting note in the background.
- All-Purpose Flour: The foundation that gives the dough its body, so your cookies hold their form instead of spreading into a puddle.
- Baking Powder: This is the leavening agent, the little engine that creates lift and helps form those dramatic cracks across the surface.
- Salt: Never skip it. Salt makes the chocolate flavor pop and balances all that sweetness perfectly.
- Powdered Sugar: Also called confectioners’ sugar, this isn’t just for looks. It creates a delicate, sweet shell that contrasts dreamily with the dark cookie beneath.
The Art of the Perfect Dough
Making the dough is a straightforward affair, but it sets the stage for everything.
You’ll notice it comes together quickly, with a glossy, almost batter-like consistency at first.
That’s perfectly normal, and honestly, a good sign.
Resist the urge to add more flour; trust in the coming chill time to work its firming magic.
How to make Chocolate Crinkle Cookies?
Step 1 – Combine the Wet Base
In a large bowl, beat together the granulated sugar, cocoa powder, and vegetable oil.
Mix it on medium speed for a good minute or two, until it transforms into a thick, glossy, and wonderfully fragrant paste.
Step 2 – Incorporate Eggs and Vanilla
Add your eggs one at a time, letting each fully blend into the chocolate mixture before adding the next.
Now, pour in the vanilla extract and give it one more good mix until everything is smooth and homogenous.
Step 3 – Whisk the Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt together.
This isn’t just busywork; it evenly distributes the leavening agent so every cookie rises uniformly.
Step 4 – Bring the Dough Together
Add the dry ingredients to the wet chocolate mixture, mixing on low speed.
Stop as soon as the last trace of flour disappears. Overmixing is the enemy of a tender cookie.
Step 5 – The Essential Chill
Cover the bowl tightly with plastic wrap and refrigerate the dough.
This step is non-negotiable—it firms up the sticky dough, deepens the flavor, and is the secret to preventing flat cookies.
Step 6 – Shape and Coat
Once chilled, preheat your oven and line your sheets. Scoop the dough into small balls.
Roll each ball generously in the powdered sugar until it looks like a little snowy planet, then place it on the sheet.
Step 7 – Bake to Perfection
Bake until the edges are set and the centers are puffed but still look soft, even a bit wet.
They will deflate slightly as they cool, which is exactly what creates that fudgy interior we’re after.
The Secret to Maximum Crinkle
Timing is everything with the powdered sugar coating. Here’s a baker’s secret.
Only coat the dough balls you’re about to bake immediately. If the sugared dough sits, it absorbs the sugar.
That absorption can create a hard shell that prevents the beautiful spreading and cracking. Keep the rest of the uncoated dough balls chilled until their turn in the oven.
Tips
- Patience with Chilling: Four hours is a minimum. Overnight is ideal. A cold dough is a dough that won’t spread too fast and will crack dramatically.
- Trust the Soft Center: Pull the cookies out when they look slightly underdone in the middle. They firm up perfectly as they cool on the sheet.
- Double Sugar Dip: For an extra-thick, crackly sugar crust, try rolling the dough ball in a thin layer of granulated sugar first, then in the powdered sugar.
- Check Your Leavening: If your baking powder has been in the pantry for over a year, it may have lost its potency, leading to fewer cracks.
Flavor Twists and Simple Variations
The classic recipe is a masterpiece, but it’s also a wonderful canvas.
A single teaspoon of peppermint extract alongside the vanilla transforms them into a candy cane dream.
Orange extract creates a sophisticated chocolate-orange combination that feels incredibly special.
For the ultimate depth of chocolate flavor, stir a teaspoon of instant espresso powder into the initial sugar-cocoa mix.
Storing and Gifting Your Cookies
Once completely cooled, store your crinkles in an airtight container at room temperature.
They’ll stay perfectly fudgy and delicious for up to a week, making them a fantastic make-ahead treat.
They are stellar candidates for cookie tins and holiday gift boxes, sturdy enough to travel yet impressive to receive.
Their bold look and crowd-pleasing taste make them the star of any assortment.
Mastering the Freezer
Yes, you can absolutely freeze these cookies, both as dough and fully baked.
For dough, freeze the uncoated balls solid on a tray before bagging them up.
Then, you can bake a few directly from frozen, just adding a couple minutes to the bake time.
Baked cookies freeze beautifully, too, layered between parchment in a container.
It means you can have a warm, fresh-baked cookie, with its magical contrast of sugar and chocolate, anytime the mood strikes.
And really, isn’t that a lovely kind of magic to have on hand?
Chocolate Crinkle Cookies Recipe
Description
No holiday get-together is complete without a tried and true chocolate crinkle cookie recipe. With their stunning crackly confectioners’ sugar exteriors and rich, chewy chocolate centers, these festive cookies are eye-catching, decadent, and satisfying for every chocolate lover. They’re easy to bake using common pantry staples, and freeze beautifully—just in case you have any leftovers!
ingredients
Instructions
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In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, cocoa powder, and vegetable oil. Beat on medium speed until well combined and shiny.
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Add the eggs one at a time, beating until well combined. Beat in the vanilla extract.
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In a separate medium bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients and mix on low speed just until fully incorporated.
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Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or up to overnight.
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Once chilled, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper. Place powdered sugar in a small bowl.
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Scoop chilled dough using a small cookie scoop or tablespoon and roll into 1-inch balls. Roll each ball generously in powdered sugar until fully coated. Place on baking sheets about 2 inches apart. (Only coat as many as will fit per batch—keep remaining dough refrigerated until ready to bake.)
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Bake for 10 to 12 minutes, or until the edges are firm and the centers are puffed but still appear slightly wet. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 36
Serving Size 1 cookie
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5gg8%
- Saturated Fat 1gg5%
- Trans Fat 0gg
- Cholesterol 20mgmg7%
- Sodium 65mgmg3%
- Potassium 60mgmg2%
- Total Carbohydrate 18gg6%
- Dietary Fiber 1gg4%
- Sugars 12gg
- Protein 2gg4%
- Calcium 2% mg
- Iron 4% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don’t rush the chilling time. This dough is sticky when first made and needs time to firm up—chilling also ensures proper crinkling and shape.
- The cookies will naturally deflate in the center when cooling. Don’t worry—they’re meant to be fudgy inside!
- Flavor variations: Add 1 tsp peppermint or orange extract, or 1 tsp instant espresso powder for deeper chocolate flavor.
- Extra-crisp sugar shell: Roll dough balls first in granulated sugar, then in powdered sugar before baking.
Frequently Asked Questions
Why aren’t my cookies crinkling?
The most common reasons are: the dough wasn’t chilled long enough, the oven wasn’t fully preheated, or the baking powder is expired. Always use fresh leavening agents and allow dough to chill for at least 4 hours.
Can I freeze chocolate crinkle cookies?
Yes! You can freeze the unbaked dough balls (before rolling in sugar) for up to 3 months. Thaw in the fridge, then roll in powdered sugar and bake as directed. Baked cookies also freeze well for up to 3 months in an airtight container with parchment between layers.
How should I store leftover cookies?
Store in an airtight container at room temperature for up to 1 week. They stay wonderfully fudgy during this time.