Chocolate Crinkle Cookies – Soft, Fudgy, and Perfectly Cracked
Chocolate Crinkle Cookies are one of those classic holiday treats that never go out of style. With their rich chocolate flavor, soft and chewy centers, and signature powdered sugar “snow-cracked” tops, they are just as beautiful as they are delicious. These cookies are perfect for Thanksgiving, Christmas, cookie exchanges, or anytime you want a nostalgic homemade dessert that everyone loves.
This version creates a deep chocolate flavor using real cocoa powder and a simple oil-based dough that stays incredibly moist. Chilling the dough is the secret that gives you those dramatic cracks and keeps the cookies thick and fudgy instead of flat and dry.
Why You’ll Love These Chocolate Crinkle Cookies
- Rich and deeply chocolatey without being bitter
- Soft and chewy inside with a lightly crisp exterior
- Beautiful crackled tops dusted in powdered sugar
- Easy to make ahead and perfect for freezing
- Great for holidays, gift boxes, and bake sales
Ingredients
| Ingredient | Amount |
|---|---|
| Unsweetened cocoa powder | 1 cup |
| Granulated sugar | 2 cups |
| Vegetable oil | 1/2 cup |
| Large eggs | 4 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Powdered sugar (for rolling) | 1 cup |
Step-by-Step Instructions
Step 1: Mix the Cocoa, Sugar, and Oil
In a large mixing bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Stir until the mixture becomes smooth and glossy. This step blooms the cocoa and intensifies the chocolate flavor.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: Form the Dough
Gradually add the dry ingredients into the chocolate mixture, stirring gently until a soft, sticky dough forms. Do not overmix.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This is essential for easy handling and for achieving the classic crinkle effect.
Step 6: Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 7: Shape and Coat
Scoop tablespoon-sized portions of chilled dough and roll into balls. Roll each ball generously in powdered sugar until completely coated.
Step 8: Bake
Place dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the cookies spread and the tops crack.
Step 9: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Crinkle Cookies
- Chill the dough thoroughly — warm dough won’t crinkle properly.
- Roll generously in powdered sugar for bold cracks.
- Do not overbake; the centers should stay soft.
- Use a cookie scoop for even sizing and baking.
Storage & Make-Ahead
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months.
- Dough can be frozen in balls (uncoated) and rolled in sugar before baking.
Final Thoughts
These Chocolate Crinkle Cookies are the perfect balance of indulgent chocolate flavor, tender texture, and festive appearance. Whether you’re baking for the holidays, sharing with friends, or simply treating yourself, these cookies never disappoint. One batch is never enough — so feel free to double it and keep the magic going all season long.