Chocolate Crinkle Cookies are so moist and fudgy, just like a brownie! Chocolate Crinkles make a beautiful and delicious addition to any occasion and are just so festive and fun for cookie plates and dessert tables! A must make for your holiday festivities!
These Chocolate Crinkle Cookies are so easy to make and are an absolute must make for the holidays and any time you’re craving chocolate! Fudgy, moist centers with a powdered sugar crinkle finish make these cookies absolutely irresistible!
I love that these cookies are so unique and each one comes out a little different. We often double or triple the recipe (see the recipe card below) when we’re making them for Christmas. These cookies are always a favorite and go fast!
What Are Chocolate Crinkle Cookies?
Chocolate Crinkle Cookies are a classic Christmas cookie that is rich and fudgy with flavor and texture that resembles a brownie. The cookies are made with oil and butter which gives them that amazing moisture. After the dough chills (a step that cannot be skipped), the dough is scooped and then rolled in the powdered sugar. When the cookies bake, the tops “crinkle” or crack giving the cookies a fun, festive look that is the perfect addition to Christmas cookie plates.
While these cookies are perfect for Christmas they are one of our favorite chocolate cookies to make year round. They make an appearance every Valentine’s Day and any time I’m having a serious chocolate craving.
More Christmas Cookies To Try
This Chocolate Crinkles recipe is so delicious – but don’t stop there! Here are even more Christmas cookies you’ll love:
- Cookie Empanadas
- Reindeer Cookie Bars
- Almond Joy Cookies
- Mint Chocolate Chip Snowball Cookies
- Holiday Dipped Peppermint Oreos
- Peppermint Shortbread Cookies
What You’ll Need
This Chocolate Crinkle Cookies recipe is a breeze to make! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- all-purpose flour – the structure of the cookies.
- baking powder – this is the leavener for the cookies.
- salt – for balance and flavor.
- granulated sugar – adds the sweetness to the cookies.
- canola oil – canola oil can be substituted with any neutral oil such as vegetable oil.
- unsweetened cocoa powder – I used ⅓ cup Ghirardelli unsweetened dutch process cocoa powder and ⅓ cup unsweetened cocoa powder in my cookies. You can use whatever you like or have on hand. Just make sure it’s unsweetened.
- espresso powder – this is an optional ingredient that I throw in if I think about it. It definitely makes the chocolate flavor richer.
- eggs – you’ll need to two large eggs, room temperature for easier incorporation.
- vanilla extract – use the good stuff!
- powdered sugar – this is for rolling the cookies before baking and gives these chocolate crinkle cookies their classic crinkled appearance.
How To Make Chocolate Crinkle Cookies
This crinkles recipe is a breeze to make but make sure remember to plan ahead for the extended chilling time the dough requires before baking.
Making the Cookie Dough
- Whisk together the flour, baking powder and salt in a medium bowl.
- Add the granulated sugar and canola oil to a mixing bowl and beat until combined.
- Mix in the unsweetened cocoa powder and espresso powder (if using).
- Next, add in the vanilla extract and eggs.
- Mix in the flour mixture gradually, in two or three batches on low speed just until combined.
- Chill for at least four hours or until firm enough to handle.
The dough will look more like brownie batter than cookie dough – this is normal!
Baking the Cookies
Now that the dough has chilled, it’s time to bake the cookies.
- Scoop the cookie dough and use your hands to roll into balls.
- Gently roll the balls in powdered sugar until completely coated and place on the prepared baking sheet about 2 inches apart.
- Bake cookies for 10 to 12 minutes. Do not over bake!
Keep in mind, the dough is sticky so don’t handle it too much. Scoop, roll into a ball with cool hands and then straight into the powdered sugar it goes.
This Chocolate Crinkle Cookies recipe can easily be doubled or tripled!
Store leftover Chocolate Crinkles in an airtight container at room temperature for up to 4 days.
To Freeze: To freeze cookie dough, simple store in a freezer safe container for up to 3 months. Let thaw in refrigerator over night before baking cookies.
To freeze baked cookies, let cookies cool completely and then transfer to a freezer safe, air tight ziploc bag. Thaw cookies at room temperature for a few hours before serving.
Chocolate Crinkle Cookies FAQs
I used a medium sized scoop which is equal to about 1.5 Tablespoons. Feel free to make these Chocolate Crinkles bigger or smaller according to your preferences but note that if you change the size of the cookies the recipe will yield a different amount of cookies and the bake time will fluctuate slightly
At least four hours in the fridge and preferable overnight. The chilling process can be expedited by placing the dough in the fridge for a minimum of one hour. This allows the dough to firm up enough to be rolled in the powdered sugar and also allows the flavors to develop.
Variations To Try
- Christmas time is one of our favorite times to make these cookies. Add some peppermint extract – about half a teaspoon – for festive Peppermint Chocolate Crinkles!
- Add half a cup of mini chocolate chips to the cookie dough for even more chocolate flavor!
Favorite Christmas Cookies
- Grinch Cookies
- Kolaczki (Polish Cookies)
- Peppermint Snowball Cookies
- Coconut Macaroons
- Ginger Molasses Cookies
- Peanut Butter Blossoms
- Almond Joy Cookies – Just 4 Ingredients!
- Cranberry Orange Shortbread Cookies
- Mint Chocolate Chip Snowball Cookies
- Coconut Macaroon Blossoms
Chocolate Crinkle Cookies
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup canola oil
- ⅔ cup unsweetened cocoa powder I used ⅓ cup dutch process cocoa and ⅓ cup unsweetened cocoa
- ½ teaspoon espresso powder optional
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup powdered sugar for rolling the cookies in
- Whisk together the flour, baking powder and salt in a medium bowl. Set aside.1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In the bowl of a stand mixer or large mixing bowl, add the granulated sugar and canola oil and beat at medium to medium high speed until combined and smooth.1 cup granulated sugar, ⅓ cup canola oil
- Add in the unsweetened cocoa powder and espresso powder (if using). Mix until completely combined, scraping down the sides of the bowl as needed.⅔ cup unsweetened cocoa powder, ½ teaspoon espresso powder
- Next, add in the vanilla extract and the eggs, one at a time, beating until the mixture is smooth and combined.2 large eggs, 1 teaspoon vanilla extract
- Mix in the flour mixture gradually, in two or three batches on low speed just until combined. Make sure to scrape down the sides of the bowl between each addition.
- Transfer the dough to an airtight container or cover the bowl with plastic wrap and chill for at least four hours or until firm enough to handle. Dough can also be chilled in the freezer for an hour or more.
- Preheat the oven to 350℉. Line a large baking sheets with parchment paper or silicone baking met and set aside.
- Place the powdered sugar in a small, shallow bowl.½ cup powdered sugar
- Scoop 1 ½ tablespoons of the cookie dough and use your hands to roll into balls. Gently roll the balls in the powdered sugar until completely coated and place on the prepared baking sheet about 2 inches apart.
- Bake the cookies for 10 to 12 minutes. Do not over bake! Let the cookies sit on the baking sheet for two to three minutes before transferring to a wire rack to cool.
- Let cookies cool completely before stacking and storing.