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 .

Best Chocolate Crinkle Cookies Recipe

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

Scale

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

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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