These chocolate crinkle cookies are one of my favorite chocolate treats to bake because they are rich, fudgy, and incredibly simple to prepare. I love the contrast between the crisp, crackled exterior and the soft, chewy center. Every time I make them, they disappear fast, whether it’s during the holidays or just a regular week when I want something sweet and comforting.
Why You’ll Love This Recipe
I love this recipe because it uses basic pantry ingredients and comes together in less than half an hour. There’s no chilling required, which makes it perfect when I want cookies quickly. The dough is easy to handle, the cookies bake evenly, and the chocolate flavor is deep without being overpowering. I also like how festive and bakery-worthy they look with almost no effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup light olive oil or avocado oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
2 tablespoons granulated sugar for rolling
1/3 cup powdered sugar for rolling
Directions
I begin by preheating the oven to 350°F and lining a baking sheet with parchment paper. I place the extra granulated sugar and powdered sugar for rolling into two separate shallow bowls and set them aside.
In a large mixing bowl, I stir together the cocoa powder, 3/4 cup granulated sugar, and oil until the mixture is smooth. I add the eggs and vanilla extract and mix until just combined.
Next, I add the baking powder, salt, and flour, mixing until a thick and slightly sticky dough forms. Using a cookie scoop, I portion the dough into about 1 1/2-inch balls.
I roll each dough ball lightly in granulated sugar, then generously in powdered sugar, making sure they are fully coated. I place the dough balls on the prepared baking sheet, leaving about two inches of space between each one.
I bake the cookies for 8–10 minutes, until the tops crack and the edges are set. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings And Timing
This recipe makes about 15 cookies.
I usually spend around 20 minutes preparing the dough and 8–10 minutes baking, so the total time is approximately 30 minutes.
Variations
When I want a stronger chocolate flavor, I add a tablespoon of espresso powder to the dough. Sometimes I mix in chocolate chips for extra richness. For a seasonal twist, I like adding a pinch of cinnamon or rolling the cookies in flavored powdered sugar.
Storage/Reheating
I store the baked cookies in an airtight container at room temperature for up to one week. If I want to keep them longer, I freeze them in a single layer in an airtight container for up to three months. I let frozen cookies thaw at room temperature before serving, and I don’t reheat them since they taste best once fully cooled.
FAQs
Why Didn’t My Cookies Crinkle Properly?
I’ve found that coating the dough generously in powdered sugar and baking at the correct temperature helps create the signature cracks.
Can I Make The Dough Ahead Of Time?
I often prepare the dough up to three days in advance and store it covered in the refrigerator, letting it come to room temperature before baking.
Are These Cookies Soft Or Crispy?
These cookies are soft and fudgy in the center with lightly crisp edges, which is exactly how I prefer them.
Can I Freeze The Dough?
I freeze uncoated dough balls for up to three months and roll them in sugar just before baking.
Why Do The Cookies Feel Soft Right Out Of The Oven?
They continue to firm up as they cool, so I always allow them to rest before serving.
Conclusion
These chocolate crinkle cookies are a recipe I return to again and again because they are easy, reliable, and full of rich chocolate flavor. I love how simple ingredients turn into something that looks special and tastes even better. Every batch reminds me why these cookies are a classic in my kitchen.
These Chocolate Crinkle Cookies are rich, fudgy, and irresistibly soft on the inside with a crisp, crackled sugar coating on the outside—perfect for the holidays or any chocolate craving!
Total Time:30 minutes
Yield:15 cookies
Ingredients
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup light olive oil or avocado oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
2 tablespoons granulated sugar (for rolling)
1/3 cup powdered sugar (for rolling)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside shallow bowls of granulated and powdered sugar for rolling.
In a mixing bowl, combine cocoa powder, 3/4 cup granulated sugar, and oil. Mix until smooth.
Add eggs and vanilla extract, mixing until well combined.
Stir in baking powder, salt, and flour until a thick dough forms.
Using a cookie scoop, form 1 1/2-inch dough balls. Roll each ball lightly in granulated sugar, then generously in powdered sugar.
Place coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8–10 minutes until tops are cracked and edges are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
To boost chocolate flavor, add 1 tablespoon espresso powder to the dough.
Chilling the dough is not required, making this a quick cookie recipe.
Roll in granulated sugar before powdered sugar for an extra-defined crinkle.
Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
