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Home » Cookie Recipes » Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Published: Dec 2, 2021 · Modified: Nov 15, 2023 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Chocolate Crinkle Cookies have crispy crunchie cookie outside with a soft and fudgy brownie center.

These magical tasting cookies are perfect for Christmas or anytime of the year.

A freshly baked batch of chocolate crinkle cookies arranged on a black serving platter.

If you love brownies you are going to fall in love with these fudgy crinkle cookies.

They taste just like the crunchy corner pieces from a tray of brownies.

Crinkle Cookie Ingredients

Chocolate crinkle cookie ingredients are almost identical to homemade brownie ingredients.

Chocolate Crinkle Cookies ingredients in individual bowls.
  • cookie dry ingredients: all purpose flour, baking powder, cocoa powder, granulated sugar, salt.
  • crinkle cookie wet ingredients: vegetable oil, large eggs, pure vanilla extract (I used my homemade vanilla extract).
  • powdered sugar: the cookie dough is rolled in powdered sugar. As the cookie bakes the crinkles appear like magic!

Directions to make chocolate crinkle cookies

  • Step 1: Mix the dry ingredients. In a medium mixing bowl combine the flour, baking powder and salt together. Whisking well until combined.

Set the bowl of dry ingredients aside until needed.

Whisking the crinkle cookie dry ingredients together in a bowl.
  • Step 2: In a large separate mixing bowl use a wooden spoon to blend the sugar and oil together until combined.
Combining the usgar and oil together in a mixing bowl.
  • Step 3: Add the cocoa powder to the bowl with the sugar and oil.
Adding cocoa powder to the mixing bowl.

Use a wooden spoon or other stiff spoon to mix the cocoa powder into the sugar and oil.

Mixing cocoa powder into sugar and oil until combined.

Mix well until all of the cocoa powder is moistened and combined evenly with the sugar.

Four photo collage of beating 2 eggs into the crinkle cookie batter.
  • Step 4: Using a hand mixer beat the eggs two at a time into the cocoa batter mixture. Add the vanilla extract to the bowl with the eggs. Beat until combined.
Beating the flour into the crinkle cookie batter with a hand mixer.
  • Step 5: Add half of the flour mixture to the bowl and beat in with the hand mixer. Add the second half of the flour to the bowl and beat until the mixture becomes too thick for the hand mixer.
A large mixing bowl filled with chocolate crinkle cookie batter.

Switch to a wooden spoon continue mixing until the flour is blended into the cookie batter completely.

  • Step 6: Scrap the sides of the bowl as needed. Cover the bowl and refrigerate for at least 6 hours or overnight.

Baking the crinkle cookies

  • Step 7: Preheat the oven to 350 F. degrees.
Chilled crinkle cookie dough in a bowl.
  • Step 8: Remove the chilled cookie dough from the refrigerator. You will need a one inch dough scoop or a teaspoon to shape one inch balls.
  • Step 9: Roll the cookie balls in a bowl of powdered sugar to heavily coat all sides of the dough ball.
  • Step 10: Place on a greased or parchment lined cookie sheet 2 inches a part.
Four photo collage showing the four steps to forming chocolate crinkle cookie balls.
  • Step 11: Bake 1 inch balls for 10 to 12 minutes or 1 ½ inch cookie balls 12 to 14 minutes.
Small one imch chocolate crinkle cookies on a baking sheet.
One inch Chocolate Crinkle Cookies.

Check for doneness by gently touching the center of a cookie. The center should be slightly soft.

If it leaves a deep indent continue to bake for 1 or 2 more minutes. Do not over bake or the cookie centers will not be soft.

Larger 1 ½ inch chocolate crinkle cookies on a parchment lined  cookie sheet.
One and a half inch Chocolate Crinkle Cookies.
  • Step 12: Remove the crinkle cookies from the oven and cool 5 minutes before transferring to a wire cooling rack.
Cooling chocolate crinkle cookies on a black wire cooling rack.

Recipe FAQS

How do you get crinkle top on cookies?

The famous crackling and crinkles on top of crinkle cookies happen as the powdered sugar coated cookie dough bakes. As the dough expands and the cookie dough spreads slightly crinkles will form in the powdered sugar.

How do you keep powdered sugar from melting on crinkle cookies?

Making one tray of cookies at a time and popping them right in the oven as soon as possible will prevent the moist crinkle cookie dough from getting the powdered sugar damp. If the powdered sugar looks like it is getting wet while you are rolling the dough to make the cookies roll the dough ball in the powdered sugar again before baking.

How do you know when crinkles are done?

Crinkle cookies are done when they are baked through on the outside but still soft and tender on the inside. To check crinkles for doneness gently touch a finger tip to the center of a cookie. The cookie is done when your finger leaves a slight indent in the center. There crinkle cookie dough should be slightly firm but still soft in the thickest part of the center.

Recipe Expert Tips

  • Use the best cocoa powder you can buy for the best chocolate flavor.
  • Chilling the cookie dough: Crinkle cookie batter is very soft. Chilling the dough before baking prevents the dough from spreading. If the dough is too soft it may spread too much and you will end up with thin, flat and crunchy crinkle cookies.
  • Making the cookies: A 1 inch dough scoop will make a 1 ½ inch cookie. A 1 ½ inch dough scoop with make a 2 inch cookie. The smaller cookies with bake with a thicker center.
  • Melting powdered sugar: To prevent the moist crinkle cookie dough from melting the powdered sugar roll and bake one tray of cookies at a time. If the powdered sugar melts before you get the cookies in the oven roll the dough ball in the powdered sugar again before baking.
  • Baking: Do not over bake or the centers will not be soft.
  • Storing: Store the cookies in an airtight container for up to a week.
  • Freezing cookies: Wrap the cookies tightly in plastic wrap then place in a zip topped bag or air tight container. The cookies will last up to 4 months in the freezer.
Serving chocolate crinkle cookies on a black glass serving tray.

More Cookie Recipes

Check out these other Christmas cookie recipes you might enjoy.

  • Mexican Wedding Cookies on a red holiday plate.
    Mexican Wedding Cookies Recipe
  • A holiday plate with a variety of German Christmas cookies made with a German Spritz Cookies recipe
    German Spritz Cookies
  • round chocolate peppermint cookies topped with a white and red Hersey's peppermint kiss
    Chocolate Peppermint Blossom Cookies
  • A plate of decorated Almond Spritz Cookies
    Almond Spritz Cookies Recipe

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

A freshly baked batch of chocolate crinkle cookies arranged on a black serving platter.

Chocolate Crinkle Cookies

Arlene Mobley - Flour On My Face
Chocolate Crinkle Cookies have a crunchie cookie outside with a soft and fudgy brownie center. These magical tasting cookies are perfect for Christmas or anytime of the year.
5 from 4 votes
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Prep Time 10 minutes mins
Cook Time 12 minutes mins
Chilling 6 hours hrs
Total Time 6 hours hrs 22 minutes mins
Course Cookies
Cuisine American
Servings 72 Cookies
Calories 46 kcal

Equipment

  • Whisk
  • Wooden Spoon
  • Mixing Bowls
  • Dough Scoop
  • Large Cookie Sheets
  • Wire Cooling Racks

Ingredients  

  • 2 ⅓ cup unbleached all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups granulated white sugar
  • ¾ cup vegetable oil
  • ¾ cup cocoa powder
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cups Powdered sugar
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Instructions 

Make crinkle cookie dough

  • In a medium mixing bowl whisk the flour, baking powder and salt together until evenly combined and set aside.
  • In large mixing bowl using a wooden spoon blend the sugar and oil together well.
  • Add the cocoa powder and mix until the cocoa powder is mixed in completely with the sugar and oil.
  • Using a hand mixer beat the eggs two at a time into the cocoa batter mixture. Add the vanilla extract to the bowl with the eggs. Beat until combined.
  • Add half of the flour mixture to the bowl and beat in. Add the second half of the flour to the bowl and beat until the mixture becomes too thick for the hand mixer. Switch to a wooden spoon and continue mixing until the flour is blended in completely. Scrap the sides of the bowl as needed.
  • Cover the bowl and refrigerate for at least 6 hours or overnight.

Baking the crinkle cookies

  • Preheat the oven to 350 F. degrees.
  • Remove the chilled cookie dough from the refrigerator. Using a one inch dough scoop or a teaspoon to shape one inch balls.
  • Roll the cookie balls in a bowl of powdered sugar to heavily coat all sides of the dough ball.
  • Place on a greased or parchment lined cookie sheet 2 inches a part.
  • Bake 1 inch balls for 10 to 12 minutes or 1 ½ inch cookie balls 12 to 14 minutes.
  • Check for doneness by gently touching the center of a cookie. The center should be slightly soft. If it leaves a deep indent continue to bake for 1 or 2 more minutes. Do not over bake or the cookie centers will not be soft.
  • Remove the crinkle cookies from the oven and cool 5 minutes before transferring to a wire cooling rack.

Video

Recipe Expert Tips

  • Use the best cocoa powder you can buy for the best chocolate flavor.
  • Chilling the cookie dough: Crinkle cookie batter is very soft. Chilling the dough before baking prevents the dough from spreading. If the dough is too soft it may spread too much and you will end up with thin, flat and crunchy crinkle cookies.
  • Making the cookies: A 1 inch dough scoop will make a 1 ½ inch cookie. A 1 ½ inch dough scoop with make a 2 inch cookie. The smaller cookies with bake with a thicker center.
  • Melting powdered sugar: To prevent the moist crinkle cookie dough from melting the powdered sugar roll and bake one tray of cookies at a time. If the powdered sugar melts before you get the cookies in the oven roll the dough ball in the powdered sugar again before baking.
  • Baking: Do not over bake or the centers will not be soft.
  • Storing: Store the cookies in an airtight container for up to a week.
  • Freezing the cookie dough: The cookie dough can be made in advance and stored in the freezer. Make the dough and wrap tightly in plastic wrap. The frozen dough will last up to 2 months in the freezer.
  • Freezing cookies: Wrap the cookies tightly in plastic wrap then place in a zip topped bag or air tight container. The cookies will last up to 4 months in the freezer.

Nutrition

Serving: 2CookiesCalories: 46kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 32mgPotassium: 22mgFiber: 1gSugar: 6gVitamin A: 15IUCalcium: 10mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Donna @ Modern on Monticello

    December 15, 2021 at 7:15 pm

    5 stars
    I had similar cookies a few years ago and they were amazing! Thanks for sharing a recipe I can try out. Pinned. #HomeMattersParty

    Reply
  2. ColleenB.~TX.

    December 09, 2021 at 2:29 am

    Family Favorite with everyone in our household. Many disappointing faces when I don't have them sitting on dessert table.
    My tip / suggestion. Roll cookie balls first in white granulated sugar before rolling in sifted powdered sugar.

    Reply
    • ColleenB.~TX.

      December 09, 2021 at 2:43 am

      In your very 1st photo; where in the world did you get that darling (bread board looking)baking sheet? That is so cool with the handle.

      Reply
      • Arlene Mobley

        December 11, 2021 at 2:43 pm

        Hi Colleen I bought that black serving board from Pier1. Unfortunately Pier1 went out of business last year.

    • Arlene Mobley

      December 11, 2021 at 2:44 pm

      Great tip Collen thanks for sharing!

      Reply
5 from 4 votes (3 ratings without comment)

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 40 years. I love sharing recipes to help busy families get dinner on the table.

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