Chocolate crinkle cookies are soft, fudgy, and coated in a snowy dusting of powdered sugar that cracks beautifully as you bite into them. Their rich chocolate flavor and slightly chewy texture make them a favorite for cookie lovers everywhere. They’re simple to make, but look impressively festive with their signature crackled tops.
I love making these cookies during the holidays or any time I want to share some sweetness with friends. The best part is watching the dough spread and crack in the oven—it’s like little chocolate surprises popping open. I always sneak a warm one right out of the oven because they’re just that delicious.
These cookies go perfectly with a glass of milk or a warm cup of coffee, and they’re great for gifting too. If you’re bringing a treat to a party, I like to arrange them on a pretty plate or tin—they disappear fast, so you know they’re a hit! Plus, kids love helping roll them in sugar, making baking them a fun activity for the whole family.
Key Ingredients & Substitutions
Unsweetened Cocoa Powder: This gives the cookies a deep chocolate flavor. You can swap it with Dutch-processed cocoa for a milder taste that’s less acidic.
Sugar: Granulated sugar adds sweetness and helps create a slightly crisp edge. If you want a softer cookie, try half white and half brown sugar.
Vegetable Oil: Keeps the cookies moist and tender. You can replace it with melted butter for a richer flavor, but the texture might be a bit different.
Vanilla Extract: Enhances the overall flavor. Pure vanilla extract works best, but imitation vanilla will do in a pinch.
Powdered Sugar: Coating the dough in powdered sugar before baking creates the signature crackled look. Be sure to roll the dough generously for the best effect.
How Do I Get Those Perfect Cracks on Top?
The crackled tops are the hallmark of these cookies, and here’s how to nail them every time:
- Chill the dough: Refrigerate the dough for at least 4 hours or overnight. This firms it up and slows spreading.
- Fully coat the dough balls: Roll each ball generously in powdered sugar so it covers all sides. This contrast helps the sugar crack visibly.
- Bake at the right temperature: Bake at 350°F (175°C). Hot enough for expansion, but not so hot that the cookies burn before cracking.
- Don’t overbake: Remove when edges are set but centers still look soft. The cookies will firm up while cooling and stay fudgy inside.
Equipment You’ll Need
- Mixing bowls – You’ll want at least two for mixing wet and dry ingredients separately.
- Electric mixer or sturdy whisk – Makes beating eggs and mixing dough easier and smooth.
- Measuring cups and spoons – Essential for accuracy in baking ingredients like cocoa and flour.
- Baking sheets – Flat and sturdy so cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mat – Keeps cookies from sticking and makes cleanup simple.
- Cooling rack – Lets cookies cool evenly and keeps them from getting soggy on the bottom.
Flavor Variations & Add-Ins
- Stir in 1 cup chopped walnuts or pecans for a crunchy texture that contrasts the soft cookies.
- Add 1/2 teaspoon cinnamon to the dry ingredients for a warm, spicy twist that pairs well with chocolate.
- Mix in 1 cup mini chocolate chips to amp up the chocolate goodness and add little bursts of gooeyness.
- Swap half the cocoa powder with espresso powder for a subtle coffee flavor that enhances the chocolate depth.
How to Make Chocolate Crinkle Cookies
Ingredients You’ll Need:
For The Dough:
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For The Coating:
- 1 cup powdered sugar
How Much Time Will You Need?
The total time is about 15 minutes of active prep plus a minimum of 4 hours (or overnight) chilling time to firm the dough. Baking takes 10–12 minutes per batch, and cookies should cool for several minutes before serving.
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Stir until everything is well mixed. Beat in the eggs one at a time, then add the vanilla extract. Keep mixing until the mixture is smooth and shiny.
2. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This helps the ingredients blend evenly in the dough.
3. Make the Dough:
Add the dry ingredients gradually to the cocoa mixture, stirring until a thick dough forms. Cover the dough with plastic wrap and chill it in the fridge for at least 4 hours or overnight. This step is important to help the dough firm up and create the classic crackled effect while baking.
4. Prepare to Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Pour the powdered sugar into a shallow bowl.
5. Shape and Coat The Cookies:
Scoop out tablespoon-sized dough portions and roll them into balls with your hands. Then roll each ball in the powdered sugar until fully coated. This thick sugar layer creates the beautiful crackled tops after baking.
6. Bake:
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. You’ll know they’re done when the cookies have spread and the tops have cracked, showing the delightful crinkle look.
7. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. These cookies are perfect with a glass of milk or your favorite warm drink!
Can I Use Butter Instead of Vegetable Oil?
Yes! You can substitute melted butter for vegetable oil for a richer flavor. Just make sure the butter is cooled before mixing it in, and expect a slightly different texture—usually a bit denser and more buttery.
How Long Can I Store Chocolate Crinkle Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! In fact, chilling the dough overnight is ideal to help the cookies hold their shape and create those signature cracks. Just keep the dough tightly wrapped in the fridge until you’re ready to bake.
What If My Cookies Don’t Crack?
Make sure the dough is well chilled and the cookies are thoroughly coated in powdered sugar before baking. Also, avoid overmixing the dough and bake at the correct temperature (350°F) for the best crackle effect.
