These chocolate crinkle cookies are fudgy on the inside with a crisp outside edge! So rich and decadent and adored by any and all chocolate lovers.
Perfect Chocolate Cookie
This is one of those classic cookie recipes that is perfect to make during the holidays. The crinkly powdered sugar coating makes them super festive and contrasts beautifully with the dark brown chocolate color. They add the perfect dimension to any Christmas cookie plate or platter!
I’ve been making these chocolate crinkle cookies for several years after getting the recipe from a friend at a cookie exchange. They are so rich and decadent and adored by any and all chocolate lovers. They’re fudgy on the inside with a crisp edge on the outside. Plus, the sweet powdered sugar coating paired with the gooey chocolate batter is a match made in heaven. Seriously, so delicious!
How to make crinkle cookies
- Wet ingredients. In a large bowl, whisk together oil and sugar. Then add eggs and vanilla and whisk until combined.
- Dry ingredients. Add dry ingredients (except confectioners’ sugar) into a separate bowl and whisk. Slowly pour dry mixture into the bowl with the wet ingredients and stir.
- Chill. Chill dough in fridge for 15-30 minutes.
- Shape and roll. Shape dough into balls (about 1 1/2 inches each). Add confectioners’ sugar into a small bowl and roll each cookie in the sugar. Then place cookies on a parchment lined baking sheet
- Bake in oven. Bake at 350°F for 8-10 minutes, until cookies are slightly crisp around the edges and soft in the middle. Cool on the pan for 2 minutes, then move to a cooling rack.
- Coat completely. When forming dough into balls, it’s key to completely cover them in powdered sugar. You shouldn’t be able to see any of the dough (if you want your cookies to get a good crackle).
- Chill the dough. Don’t forget to chill the dough for at least 15 to 30 minutes so that it’s not too sticky to roll in the sugar.
- Consistency. I like my crinkle cookies a bit fudgy inside with a crisp edge, so I cook them closer to 8 minutes. If you’d like the centers more cake-like, cook them closer to 10 minutes and let sit longer on baking sheet.
- Spiced version. To make spiced crinkle cookies, add a 1/2 teaspoon of cinnamon and a dash of cayenne.
Storing + freezing
- To store: They will last for about 5 days if stored at room temperature in an airtight container. To extend the shelf life for a few more days, place in the fridge.
- Freezing baked cookies: Let cool completely and then add to an airtight container or ziptop bag. They will keep in the freezer for a couple of months.
- Freezing the dough: Wait to add the powdered sugar until the day you’re planning on baking. Wrap dough with plastic wrap and then place in an airtight container. To thaw, stick cookie dough in the fridge overnight. When ready to bake, roll into balls and coat with powdered sugar.
More cookie recipes you’ll love:
Chocolate Crinkle Cookies
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup confectioners sugar (more if needed)
- Whisk together the oil and sugar in a large bowl (or use a stand mixer). Add in eggs and vanilla and whisk until well combined.
- Whisk together flour, cocoa powder, baking powder and salt in a separate bowl. Slowly pour the flour mixture into the sugar mixture and stir until well combined.
- Chill the dough in the refrigerator for 15 to 30 minutes.
- Preheat the oven to 350°F. Shape dough into 1 1/2 inch balls (I liked to use a medium cookie scoop). Place confectioners’ sugar in a small bowl and roll each cookie in the sugar.
- Place cookies onto a baking sheet lined with parchment paper. Bake 8 to 10 minutes, or until the cookies are slightly crisp around the edges and soft in the middle. Allow to cool on the pan for 2 minutes, and then transfer to a cooling rack.
Grab a big glass of cold milk and dig in! Enjoy :)