Rich and fudgy Chocolate Crinkle Cookies are as fun to make as they are delicious and indulgent! Made using pantry staples and simple steps, these cookies are perfect to bake for the holidays or any time the craving hits.
Prep time: PT15M
Cook time: PT10M
Total time: PT265M
Rating
4.97 stars (1100 reviews)
Keywords
chocolate Crinkle Cookies, chocolate crinkle cookies recipe, crinkle cookies recipe, how to make chocolate crinkle cookies
Ingredients
1 cup unsweetened cocoa powder ((100g))
1¾ cups granulated sugar ((350g))
½ cup vegetable oil ((120mL))
4 large eggs (room temperature)
2 teaspoons vanilla extract
2 cups all-purpose flour ((240g))
2 teaspoons baking powder
¾ teaspoon salt
1 cup powdered sugar ((120g))
Categories
Dessert
Cuisine
American
Steps
In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined and shiny.
Add the eggs one at a time, beating until well combined. Beat in the vanilla.
Combine the flour, baking powder, and salt in a medium bowl, stirring to combine. Add the flour mixture to the cocoa mixture and mix on low speed just until combined.
Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.
Once the dough has chilled, preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl.
Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Roll the dough balls in powdered sugar until well coated and place on the prepared baking sheet about 2 inches apart. (Only coat as many dough balls as you can fit on the baking sheets at one time. Refrigerate the remaining dough balls and roll in powdered sugar just before baking.)
Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed but still appears slightly wet. Let them cool on the baking sheets for a few minutes then transfer to a wire rack to cool completely.
Nutitrion
Serving Size: 1 serving
Calories: 87 kcal
Carbohydrates: 15 g
Protein: 1 g
Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 0.02 g
Cholesterol: 16 mg
Sodium: 61 mg
Sugar: 10 g
Unsaturated Fat: 2 g
Reviews
Lauryn B on 2025-12-19 (5 stars): HI, i have made these before and loved them but this time I want to freeze them. I see in a previous response it says to roll then freeze but do I refrigerate the four house first, then roll, then freeze? thank you
Dee on 2025-12-19 (5 stars): Made these for the annual cookie swap and they were a big hit. Love the fudgy center! Delicious! I enjoyed watching the video as well , it was like we were baking together.
Kelli D on 2025-12-16 (5 stars): I’ve actually added peppermint extract to these & they turned out really good, never thought to use the candy canes but I bet it would be delicious! Panera used to make a chocolate mint crinkle cookie so I was trying to recreate that with these!
Bianca from Michigan on 2025-12-13 (5 stars): Hi!
I was wondering if I added crushed peppermint to these (before rolling in powdered sugar), how much might you add? Half a cup perhaps?
Thanks so much! I look forward to making these cookies this week!
Elena G. on 2025-12-11 (5 stars): A classic in my household! I've been asked to make them for a party - can this easily be doubled or tripled? Thank you!
Shannon on 2025-12-10 (5 stars): Very easy to make thanks to the detailed instructions. The dough is incredibly sticky just an FYI but they turned out perfect!
Lu on 2025-12-09 (5 stars): So chocolate-y, fudgy, and delicious—almost like a brownie! They were super easy to make, and turned out looking perfect and neat.
Denise on 2025-12-04 (5 stars): Great cookie recipe. One of my families favorites.
Juanita H on 2025-12-03 (5 stars): I've made chocolate crinkles for over 49 years. This is, by far, the best chocolate crinkle recipe I've found and the only one I'll make now!
