Chocolate Crinkle Cookies

Prep Time 10 minutes
Total Time 1 hour 25 minutes
Servings 12 cookies

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These Chocolate Crinkle Cookies are a chocolate lover’s dream come true. They’re soft, gooey, fudgy, and take just 10 minutes to prep!

stack of chocolate crinkle cookies with more in the background.

These Chocolate Crinkle Cookies are one of my all time favorites! They are fun and festive for the holidays but not so festive that you can’t enjoy them year round.

This Chocolate Crinkle Cookie recipe is special because they’re not like the other crinkle cookie recipes. They actually start with a base of melted chocolate and oil. Why, you ask? Because it creates the absolute richest, fudgiest cookie you could ever ask for.

Is your mouth watering yet?

If you love chocolatey cookies, then try out my 4 Ingredient Double Chocolate Cookies, Mom’s Double Chocolate Cookies, or Double Chocolate Oatmeal Cookies!

Ingredients Needed:

ingredients needed for chocolate crinkle cookies on white background.
  • Chocolate: use your favorite chopped chocolate or chocolate chips.
  • Oil: mixed with the melted chocolate for a silky smooth texture and super fudgy cookies.
  • Brown Sugar: using brown sugar takes care of the sweetness and makes the cookies super soft and chewy.
  • Eggs: help the cookies hold their shape.
  • Vanilla Extract: adds flavor depth.
  • All-Purpose Flour: gives the cookies structure. Make sure you spoon and level or weigh the flour!
  • Powdered Sugar: we’re putting powdered sugar in the cookie dough and using it to roll the dough in before baking.
  • Unsweetened Cocoa Powder: for extra chocolatey flavor.
  • Baking Powder: helps the cookies rise a bit in the oven.
  • Salt: cuts the sweetness.
chocolate crinkle cookies on a baking sheet with parchment paper.
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How to Make Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are so simple to put together. Full instructions can be found in the recipe card below.

  1. Melt chocolate with oil: Combine chocolate and oil in a bowl, then microwave until melted. Set aside.
  2. Combine the wet ingredients: In a large bowl, combine sugar, eggs, and vanilla. Add the melted chocolate mixture and stir to combine.
  3. Add the dry ingredients: Add in flour, powdered sugar, cocoa powder, baking powder, and salt, then mix until combined.
  4. Chill the dough: Cover the bowl with plastic wrap and chill in the fridge or freezer.
  5. Roll into balls and coat in powdered sugar.
  6. Bake: Bake until puffed and nicely spread — it’s okay if they look slightly undone in the center because they will set as they cool.
Why are my Crinkle Cookies not crinkling?

The secret to crinkling is the leavening agent. You want the dough to rise up enough as the cookies bake that it puffs up in the oven. When the cookies cool off, they’ll sink in the middle which is what causes that “crinkling” effect. So, make sure you use baking powder that isn’t expired!

Why are my Chocolate Crinkle Cookies flat?

Okay, if your crinkle cookies came out flat, ask yourself these two questions: 1) Did I chill the dough? and 2) Did I weigh my flour? Chilling the dough is super important to make it easy to handle and so the dough can maintain it’s shape better in the oven. Do not skip this step! Weighing the flour will ensure that the cookies are perfectly thick and fudgy.

Why are my Crinkle Cookies dry?

There could be a couple of reasons you ended up with dry cookies. Here are some steps you can take to prevent that from happening! First, measure the flour accurately. Either spoon and level the flour off so it doesn’t get too packed in OR weigh it for the most accurate measurement. You’ll need 130 grams.

How to store:

Chocolate Crinkle Cookies will last in an airtight container at room temperature for up to 5 days, in the fridge for a couple of weeks, or in the freezer for up to 3 months. To serve again, thaw in the fridge if frozen or warm in the microwave.

one half eaten chocolate crinkle cookie stacked on another.

Tips and Notes

  • Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
  • Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
  • Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don’t run into each other.
  • Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
  • If you prefer flatter cookies, scoop the dough, then flatten the dough balls slightly before coating them in sugar.

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Chocolate Crinkle Cookies

5 from 19 votes
These Chocolate Crinkle Cookies are a chocolate lover's dream come true. They're soft, gooey, fudgy, and take just 10 minutes to prep!
Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 1 hour 25 minutes
Cuisine American
Course Dessert
Servings 12 cookies
Calories 220cal

Ingredients

  • ½ cup chopped chocolate or chocolate chips (3 oz or 90 grams)
  • ¼ cup canola oil (50 grams or 11.8 oz)
  • ½ cup brown sugar, lightly packed (80 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour (130 grams)
  • ¾ cup powdered sugar (80 grams)
  • ½ cup unsweetened cocoa powder (40 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup powdered sugar (for rolling)

Instructions

  • In a small bowl, combine chocolate and oil. Microwave on high for 40 seconds and stir until melted (pop it back in the microwave for a short time if necessary). Set aside to cool slightly.
  • In a large bowl, combine brown sugar, eggs and vanilla.
  • Add melted, slightly cooled chocolate and mix until combined.
  • Add flour, powdered sugar, cocoa powder, baking powder and salt and mix until combined.
  • The dough will be very sticky, like a very thick brownie batter so it does need to chill. Cover with plastic wrap and chill just until workable (you don't want it too firm), about 1 hour in the fridge or 10-15 minutes in the freezer.
  • Preheat the oven to 350 degrees F.
  • Scoop cookies with a 2-3 tablespoon cookie scoop, roll in powdered sugar, and place on parchment lined baking sheets at least 2 inches apart (I like to bake 6-9 per pan).
  • Bake for 8-10 minutes, depending on how large your cookies are. They may be slightly puffed in the centers but will deflate slightly as they cool. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.
  • Allow to cool for 5 minutes before removing from the pans to cool completely.

Notes

Notes:
  • Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
  • Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
  • Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don’t run into each other.
  • Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
  • Prefer thinner cookies? These cookies are thick, rich and fudgy. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.
 
Storing:
Chocolate Crinkle Cookies will last in an airtight container at room temperature for up to 5 days, in the fridge for a couple of weeks, or in the freezer for up to 3 months. To serve again, thaw in the fridge if frozen or warm in the microwave.

Nutrition Information

Calories: 220cal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 122mg | Fiber: 2g | Sugar: 26g | Vitamin A: 56IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 1mg
Keywords chocolate crinkle cookies

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Victoria Ryder says

    This is sort of like if a brownie and fudge had a baby. I thought I had underbaked the cookies until I looked at the photo on line and saw the gooey middle. They taste fantastic. I do think I’ll make them a tat bit smaller. I had 16 cookie and I’m sure I could make them small enough to make 20 or more. Thanks for sharing.

  2. Pam says

    I make this all the time, not just for Xmas
    I make up the mixture n leave it in the fridge overnight, that’s what the recipe I use says to do!! The longer in fridge the better!!!
    Everyone loves them !!!

  3. Rebecca says

    Made these today and they were divine! My family really enjoyed them as well. Rolling them in the powdered sugar was the perfect touch! They almost look too perfect to eat! Thank you so much for sharing.

    • Chris says

      I made this right after Thanksgiving and they were soook good. I made them exactly as directed and they turned out very fudgy which surprised me a bit. They were very rich. Next time, I would probably bake them for 12-14 minutes to have more of a traditional cookie texture.

  4. Beverly says

    These cookies are the absolute best chocolate cookies. So easy to make and look so pretty. Im so happy I made them for Christmas. I will bake them frequently since many chocolate lovers are in the family.

  5. Cheryl Burden says

    These are really delicious as well as pretty! Using a small scoop, these were still messy to make even after refrigerating the dough for recommended time. Maybe I’ll try longer next time. I did roll them in granulated sugar before the powdered sugar, which did make them very pretty when they crinkled!

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