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.
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.
- 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.
Step 2: In a large separate mixing bowl use a wooden spoon to blend the sugar and oil together until combined.
Step 3: Add the cocoa powder to the bowl with the sugar and oil.
Use a wooden spoon or other stiff spoon to mix the cocoa powder into the sugar and oil.
Mix well until all of the cocoa powder is moistened and combined evenly with the sugar.
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.
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.
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.
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.
Step 11: 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.
Step 12: Remove the crinkle cookies from the oven and cool 5 minutes before transferring to a wire cooling rack.
Recipe FAQS
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.
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.
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.
More Cookie Recipes
Check out these other Christmas cookie recipes you might enjoy.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Chocolate Crinkle Cookies
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
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.
ColleenB.~TX.
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.
ColleenB.~TX.
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.
Arlene Mobley
Hi Colleen I bought that black serving board from Pier1. Unfortunately Pier1 went out of business last year.
Arlene Mobley
Great tip Collen thanks for sharing!
Donna @ Modern on Monticello
I had similar cookies a few years ago and they were amazing! Thanks for sharing a recipe I can try out. Pinned. #HomeMattersParty