These chocolate crinkle cookies are fudgy and rich like a brownie in the middle and crisp on the outside. Chocolate lovers will adore this recipe! Rolled in powdered sugar, these cookies are so festive for the holidays.
Chocolate crinkle cookies are so much fun! I love the way the powdered sugar looks like snow. I would say the most popular time of the year to eat these cookies is in December, so you can think of them like a little winter wonderland chocolate cookie.
But before you jump in to make these yummy cookies you have to understand just how important it is to follow instructions. I'm talking about chilling the cookie dough.
Don't even think about leaving me angry comments about how these cookies don't work. To make a successful chocolate crinkle cookie you must chill the cookie dough.
Crinkle cookies are much like a brownie, they taste like one and have a similar texture. The cookie dough also looks just like brownie batter right when you mix it up, which is why you have to chill it. And 30 minutes won't cut it.
These cookies do take a bit of preparing though, they require a 24 hour chill time. So prepare them the day before you need them.
A quick overview of what you will need to make these chocolate crinkle cookies. Make sure to read the recipe card at the bottom of the page for the full list of ingredients with amounts and instructions.
- sunflower oil - or another flavorless oil like canola
- cane sugar - can substitute white sugar
- brown sugar
- vanilla extract
- dutch cocoa powder - this is different than unsweetened natural cocoa powder, dutch cocoa powder has a more intense chocolate flavor and is more neutralized in flavor
- all purpose flour
- baking powder
- powdered sugar
Tips For Best Results
Chocolate crinkle cookie dough is super sticky. Think brownie batter. That sticky!
But if you chill it properly then you won't have any problems.
24 hour chill time. My biggest tip is to chill the cookie dough for 24 hours. I've always had the best luck making these cookies when my cookie dough has chilled in the fridge an entire day.
I know it's tempting to want to make the cookies right away but it's worth it if you follow the instructions.
Sticking while rolling. To keep the cookie dough from sticking to your hands, dust your hands with a bit of powdered sugar. When you go to roll them into balls it will help keep them from sticking too much.
Crinkles. The best looking (and texture) crinkle cookies are the ones that are first rolled in sugar and then rolled in powdered sugar.
Rolling the cookies in sugar first helps to draw out excess moisture which creates the really nice crinkles throughout.
If you skip the sugar and just roll in powdered sugar that's okay, they will still crinkle but your crinkles will be less.
How To Make Chocolate Crinkle Cookies
These cookies need to be chilled 24 hours before baking. This cookie dough looks more like batter before it's had the chance to chill.
Cookie dough. Mix together the oil, brown sugar, eggs and vanilla extract in a bowl. Then in a separate bowl sift together all of the dry ingredients; dutched cocoa powder, flour, baking powder and salt.
Add the dry ingredients in to the wet ingredients and mix together. Keep in mind just how liquidy the dough will look at this point and it's totally normal.
Pictured below: Cookie dough before it has been chilled, it's very loose and shapeless like a brownie batter.
Chilling. The cookie dough needs 24 hours to chill. If you try using the cookie dough right away it won't work because at this point it resembles batter vs. cookie dough.
Pictured below: Cookie dough after it has chilled 24 hours in the fridge, when scooped it will hold it's shape and can be rolled with hands. Remember to work quickly!
Rolling the dough. After the dough has chilled use a 1 ½ tbsp cookie scoop to portion out the cookies. By using a cookie scoop all the cookies will be the same size. Space them out on a baking sheet lined with parchment paper.
During this step, working fast is important so the dough doesn't start warming up.
Roll the scooped cookie dough in your hands (if they get sticky, powder them with a bit of powdered sugar).
Before rolling the cookie dough balls in powdered sugar, roll them in some granulated sugar. The granulated sugar helps to draw moisture out of the cook and creates nicer looking crackles. It's optional though.
Now roll them very generously in powdered sugar. Line up on the cookie sheet leaving 2 inches of space between.
Baking. Bake for 10-12 minutes at 350 degrees Fahrenheit. Carefully transfer the cookies to a wire rack when they are done baking. They will be really soft but with firm up.
You can store your chocolate crinkle cookies on the counter top in a sealed container or ziploc bag. They should be eaten within 3 days for best taste and texture.
Freezing. For best taste, eat your cookies within 3 months of freezing.
This recipe has only been tested with dutched cocoa powder, I wouldn't be able to advise on how the cookies would turn out.
The cookie dough is sticky, which is why it needs to chill in the fridge. If you don't give it enough time it will stick to everything! Put it back in the fridge or the freezer and let it firm up.
Lightly dust your hands with powdered sugar to help prevent sticking. Also make sure your keep your cookie dough in the fridge in between baking batches so it stays chilled.
More Holiday Cookies
- Raspberry Jam Thumbprints
- Triple Chocolate Hot Cocoa Cookie Bars
- Christmas Butter Cookies
- Brown Sugar Rugelach Cookies
- Christmas Peanut Butter Blossom Cookies
- Christmas Snickerdoodles
- ¼ c sunflower oil (56 grams)
- ¾ c cane sugar
- ¼ c brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ c dutched cocoa powder
- 1 c all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ c powdered sugar, for rolling in
- optional: ¼ c granulator sugar for rolling in
- The cookie dough must be chilled 24 hours before baking
- Mix together the oil, sugar, brown sugar, eggs and vanilla extract until combined
- In a separate bowl sift together the dutched cocoa powder, flour, baking powder and salt
- Add the dry ingredients to the wet and stir together
- Cover the bowl and chill in the fridge for 24 hours
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- Using a 1 ½ tbsp cookie scoop (alternatively use a spoon) scoop the cookie dough and drop it on the parchment paper, continue to fill up the cookie sheet leaving a 2” space between each
- Roll the scooped cookie dough in hands to make a ball
- If your hands start to get sticky, dust them with powdered sugar
- Roll each cookie dough ball in granulated sugar followed by generously coating/rolling in powdered sugar (the granulated sugar is an optional step, but it helps create nicer looking crackles)
- Bake for 10-12 minutes, then remove from the oven and transfer cookies carefully to a wire rack
- The cookies will be very soft at this stage but will firm up as they cool
Makes 24 cookies (1 ½ tbsp size)
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 51mgCarbohydrates: 16gFiber: 0gSugar: 11gProtein: 1g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.