Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (2024)

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Chocolate Crinkle Cookies are one of those classic recipes that I remember from my childhood. They’re rich and chocolatey, soft, and are so pretty with the crackled powdered sugar tops. Your family will love these as much as mine does!

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (2)

Easy Chocolate Crinkle Cookies

I remember making these cookies as a kid during our Christmas cookie baking sessions – I always loved how chocolatey they were! I’ve perfected the recipe so that they’re perfectly soft. Plus they’re so pretty – and I’ve tested them a few different ways so you know they’ll work perfectly.

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (3)

Ingredients Needed

  • All-purpose flour – be sure to measure it correctly.
  • Cocoa powder – Use unsweetened cocoa powder
  • Baking powder – makes them nice and soft – normally cookies use baking soda, but we want a soft cake-like cookie for these.
  • Vegetable oil – makes these mix up easy.
  • Brown sugar- I love the softness that brown sugar brings to the cookies.
  • Powdered sugar – For coating; the confectioners’ sugar gives tehm that crinkley look.

Be sure to see the recipe card below for full ingredients & instructions!

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (4)
Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (5)
Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (6)
Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (7)

How to make Chocolate Crinkle Cookies

  1. Combine dry ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl, then set aside.
  2. Combine wet ingredients: Using a hand mixer, mix oil, brown sugar, eggs, and vanilla extract together. Slowly mix in the previous dry ingredients until you have a dough.
  3. Mix wet and dry ingredients. Chill your dough for at least 30 minutes.
  4. Preheat oven: Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  5. Coat the cookies in powdered sugar: Place the powdered sugar in a small bowl. Scoop cookie dough balls and roll them in the powdered sugar until they are coated. Then, evenly space them on the cookie sheet.
  6. Bake: Bake the cookies for about 10 minutes, rotating pans halfway through baking for an even bake. Serve and enjoy!
Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (8)

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (9)

Expert Tip

  • Don’t over bake these – they’ll get dry if they cook too long.
  • Normally I chill cookie dough after scooping but these are too soft to roll right away. Chill the dough at least 30 minutes before scooping.
  • I recommend using a 1 tablespoon cookie scoop for these. They’ll spread a little bit and 2-tablespoon size cookies might get too big.
  • You can freeze these cookies for up to a month.

FAQs

Why are my chocolate crinkle cookies flat?

There are generally two reasons why cookies go flat, one is that the butter you used was too soft or downright melted even. The other is that not enough flour was used.

How long do chocolate crinkle cookies last?

They will last about 5 days when stored properly.

Can you freeze crinkle cookies?

Yes, you can! They will stay good in the freezer for up to a month.

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (10)

Chocolate Crinkle Cookies Recipe

4.92 from 24 votes

Chocolate crinkle cookies are a classic chocolate cookie and always a holiday favorite! No cookie platter is complete without a few of these crackle-topped cookies coated in powdered sugar.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Yield 30 1 tablespoon size cookies

Serving Size 1 serving

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Ingredients

  • 1 ½ cups (186g) all purpose flour
  • ¾ cup (60g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (118ml) vegetable oil
  • 1 cup (200g) packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (57g) powdered sugar for coating

Instructions

  • Whisk together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

  • Using a hand mixer, mix oil, brown sugar, eggs and vanilla. Slowly mix in dry ingredients. The dough is very wet.

  • Chill the bowl of cookie dough at least 30-45 minutes, or until you're able to scoop and roll the dough without it falling apart.

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.

  • Place powdered sugar in a small bowl. Scoop 1 or 2 tablespoon balls of dough. Roll the cookies in the powdered sugar then evenly space them cookie sheets lined with parchment paper or silicone baking mats.

  • Bake for about 7-10 minutes depending on size, rotating pans halfway through baking.

Recipe Video

Recipe Notes

  • Normally I scoop cookie dough before chilling but for this recipe it’s important to chill it first, otherwise the dough is too wet to roll in powdered sugar.
  • I recommend making 1 tablespoon size cookies – these will spread just a bit and they’re rich, so 2 tablespoon cookies might be a bit large.

Recipe Nutrition

Serving: 1serving | Calories: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 40mg | Potassium: 63mg | Fiber: 1g | Sugar: 8g | Vitamin A: 20IU | Calcium: 17mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Last Updated on November 19, 2023

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (15)

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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20 Comments

  1. On another note, the dough is super sticky if you rub your hands in some powdered sugar and then pick up the dough, and roll a couple, and do the same again it helps tremendously!

    Reply
  2. Perfect cookie. I did substitute half a cup of oil for half a cup of melted butter because I had no oil and they came out just fine! Thanks!!

    Reply
  3. Yes, the dough is gooey & messy but a great tasting cookie, I topped mine with Hershey’s Peppermint Kisses for the holidays…deep chocolate flavor cookie, not too sweet with the peppermint topping yum!

    Reply
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Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (2024)

FAQs

Why don't my crinkle cookies crinkle? ›

Chocolate Crinkle Cookies can come out flat if the dough wasn't chilled long enough before rolling or the rolled dough balls sat at room temperature too long after being popped into the oven. The dough should be chilled at least for 3 hours and the cookies baked as soon as they are rolled.

Why didn't my crinkle cookies crack? ›

Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired.

What makes crinkle cookies crinkle? ›

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Why is my chocolate crinkles hard? ›

Don't overbake or they will be hard – they'll be soft like pudding when you take them out of the oven, but they'll firm up as they cool! If you overbake, they will be tough AND they will not sink back down to reveal their beautiful crinkle pattern.

What makes cookies crunchy instead of soft? ›

While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product.

Why don't my cookies come out crispy? ›

To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie. But if you want a thoroughly crispy cookie – not those just charred on the outside – decrease the temperature to 140C and bake for 30min.

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

The Secret to a Good Sugar Top

The tip that sent me into the kitchen was to give the chilled dough a double coating of sugar. First roll the cookies in granulated sugar and then roll them in powdered (confectioners') sugar.

How do you know when crinkle cookies are done? ›

Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to 12 minutes.

Why are my crinkles not spreading? ›

This is down to the ratio of ingredients in the dough, mainly. There is a high proportion of dry ingredients (i.e. flour, cocoa powder, ground almonds) to liquid ingredients (eggs, butter). This results in a drier dough which stops the cookies from spreading when baked.

What makes cookies wrinkled? ›

Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.

How do you soften crinkle cookies? ›

The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel. Both of these methods work well to rehydrate cookies without the risk of making them too soft.

Why do we need to chill crinkle dough? ›

Chill the cookie dough in the refrigerator.

The cookie dough is sticky and unmanageable, so chilling is necessary. Sometimes I chill it overnight, but 3 hours is perfect. Chilled cookie dough is not only easy to handle and roll into balls, it also bakes thicker cookies.

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