Picture this: it’s a cozy evening, and the smell of rich, fudgy chocolate crinkle cookies is wafting through my kitchen while Henry and the kids gather around, eyes wide with anticipation.
These gorgeous cookies with their signature cracked powdered sugar coating have become an absolute staple in our home, especially during the fall and winter months when we’re all craving something warm and chocolatey.
I discovered this chocolate crinkle cookie recipe during one of those desperate “I need dessert NOW” moments when unexpected guests were coming over.
Trust me, these cookies saved the day and have been my go-to crowd-pleaser ever since! The contrast between the deep chocolate interior and the bright white powdered sugar exterior makes them as beautiful as they are delicious.
Plus, if you’re looking for more indulgent treats, you’ll absolutely love my high protein cheesecake jars that are just as impressive but with a healthier twist.
Why You’ll Love These Chocolate Crinkle Cookies
These easy crinkle cookies are everything you want in a homemade cookie and more. Here’s why they’ll become your new obsession:
- Incredibly fudgy texture The centers stay soft and chewy while the edges get perfectly firm
- Stunning presentation Those gorgeous white cracks against the dark chocolate make them Instagram-worthy
- Simple ingredients Everything you need is probably already in your pantry
- Make-ahead friendly The dough chills overnight, making them perfect for planned baking sessions
- Kid-approved Isabella, Emma, and Noah give these their highest rating every single time
- Perfect for any occasion From casual weeknight treats to holiday cookie exchanges
Ingredients for The Best Chocolate Crinkle Cookies
The beauty of this chocolate crinkle cookie recipe lies in its simplicity. You don’t need any fancy ingredients or special equipment Just good quality basics that work together to create magic:
For the cookie dough:
- 1 cup unsweetened cocoa powder (100g) This is your chocolate powerhouse
- 1¾ cups granulated sugar (350g) Creates that perfect sweet balance
- ½ cup vegetable oil (120mL) Keeps the cookies moist and fudgy
- 4 large eggs, room temperature Adds richness and helps bind everything
- 2 teaspoons vanilla extract – Because everything tastes better with vanilla
- 2 cups all-purpose flour (240g) The foundation that holds it all together
- 2 teaspoons baking powder Creates that perfect lift and crinkle effect
- ¾ teaspoon salt Don’t skip this it brings out all the chocolate flavor
- 1 cup powdered sugar (120g) For that signature white coating
How to Make Fudgy Chocolate Cookies Step by Step
Making these chocolate crinkle cookies is honestly so straightforward that even Noah (my youngest) helps me with the rolling and coating part. Here’s exactly how we do it:
Step 1: Create the chocolate base
In a large mixing bowl, combine the sugar, cocoa powder, and oil. Using a hand mixer or stand mixer with paddle attachment, beat on medium speed until the mixture becomes well combined and shiny.
This usually takes about 2-3 minutes, and you’ll see the texture transform beautifully.
Step 2: Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition. This is important – don’t rush this step!
Then beat in the vanilla extract until everything is perfectly combined.
Step 3: Mix in the dry ingredients
In a separate medium bowl, whisk together the flour, baking powder, and salt. Add this flour mixture to your chocolate mixture and mix on low speed just until combined.
Don’t overmix here – we want tender cookies, not tough ones!
Step 4: The crucial chill time
Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours, but I actually prefer overnight.
This step is absolutely non-negotiable for the best results.
Step 5: Prep for baking
Preheat your oven to 350°F and line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl – this is where the magic happens!
Step 6: Roll and coat
Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls.
Roll each ball generously in powdered sugar until completely coated, then place on the prepared baking sheets about 2 inches apart.
Step 7: Bake to perfection
Bake for 10 to 12 minutes. The cookies are done when the edges are firm and the center is puffed but still appears slightly wet.
Don’t overbake – trust me on this one!
Expert Tips for Perfect Fudgy Chocolate Cookies
After making these cookies countless times (seriously, probably hundreds), I’ve learned a few secrets that make all the difference:
Don’t skip the chilling time! I know it’s tempting to rush, but that sticky dough needs time to firm up.
Warm dough equals flat, sad cookies, and nobody wants that.
The natural deflation is normal. When these chocolate crinkle cookies cool, the centers will naturally deflate slightly.
This isn’t a sign of underbaking – it’s what gives them that perfect fudgy texture we’re after.
Room temperature eggs are key. Cold eggs don’t mix as well and can affect the final texture.
Take them out about 30 minutes before you start baking.
Generous powdered sugar coating is essential. Don’t be shy with the powdered sugar – that’s what creates those gorgeous white cracks that make these cookies so special.
FAQs About Chocolate Crinkle Cookies
Can I Use a Different Type of Oil in This Recipe?
Absolutely! You can substitute vegetable oil with canola oil or melted coconut oil.
Vegetable oil gives the best texture and neutral flavor, but canola works just as well. If using coconut oil, make sure it’s completely melted and cooled slightly before mixing.
Why Do I Need to Refrigerate the Dough Before Baking?
Refrigerating the dough serves two important purposes: it firms up the sticky dough so you can actually roll it into balls, and it helps the cookies maintain their shape during baking.
Warm dough spreads too much and you won’t get those beautiful crinkles.
Can I Add Chocolate Chips to This Recipe?
Yes! Fold in ½ to 1 cup of mini chocolate chips into the dough after mixing in the flour mixture.
Mini chips work better than regular-sized ones because they distribute more evenly and won’t weigh down the delicate cookie structure.
How Do I Know When the Chocolate Crinkle Cookies Are Done Baking?
Look for edges that are set and firm, while the center should be puffed but still appear slightly underbaked and soft.
The cookies will continue cooking from residual heat as they cool, so it’s better to err on the side of slightly underdone for that perfect fudgy texture.
Final Thoughts on These Best Chocolate Crinkle Cookies
These chocolate crinkle cookies have honestly become one of my most requested recipes, and I can see why!
They’re the perfect combination of impressive presentation and simple execution. The rich, fudgy chocolate cookies with their signature powdered sugar coating never fail to make people smile.
Whether you’re baking for a special occasion or just because Tuesday calls for homemade cookies, this chocolate crinkle cookie recipe delivers every single time.
The dough keeps well in the fridge, so you can even make it ahead and bake fresh cookies whenever the craving strikes.
Trust me when I say these will become a staple in your baking repertoire. Save this recipe to Pinterest now so you’ll have it ready for your next chocolate craving and there will definitely be a next time!
Happy baking, and don’t forget to tag me on Instagram when you make these beauties
Recipes You May Like
If you’re obsessed with these chocolate crinkle cookies like my family is, you’ll definitely want to try these other crowd-pleasers:
- High protein Oreo fluff recipe For when you want chocolate goodness with a protein boost
- Blueberry cheesecake cookies recipes Another cookie favorite that disappears just as quickly
- Easy protein pudding recipe Perfect chocolate fix when you want something creamy instead
The Best Chocolate Crinkle Cookies Recipe You’ll Ever Make
- Total Time: 32 minutes
- Yield: 36 cookies
Description
Picture this: it’s a cozy evening, and the smell of rich, fudgy chocolate crinkle cookies is wafting through my kitchen while Henry and the kids gather around, eyes wide with anticipation. These gorgeous cookies with their signature cracked powdered sugar coating have become an absolute staple in our home, especially during the fall and winter months when we’re all craving something warm and chocolatey.
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) – for coating
Instructions
- In a large mixing bowl, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined and shiny, about 2-3 minutes
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract until perfectly combined
- In a separate bowl, whisk together flour, baking powder, and salt. Add to chocolate mixture and mix on low speed just until combined
- Cover dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight
- Preheat oven to 350°F and line two baking sheets with parchment paper. Place powdered sugar in a small bowl
- Scoop chilled dough and roll into one-inch balls. Roll each ball generously in powdered sugar until completely coated
- Place on prepared baking sheets about 2 inches apart
- Bake for 10-12 minutes until edges are firm and center is puffed but still appears slightly wet
- Cool on baking sheets for 5 minutes before transferring to wire rack
Notes
Don’t skip the chilling time – warm dough equals flat cookies! The centers will naturally deflate slightly when cooling, which gives them that perfect fudgy texture. Room temperature eggs mix better. Be generous with the powdered sugar coating for those gorgeous white cracks.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 45mg
- Fat: 2.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 20mg
