These Chocolate Crinkle Cookies are a chocolate lover’s dream come true. They’re soft, gooey, fudgy, and take just 10 minutes to prep!
Table of Contents
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:
- 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.
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.
- Melt chocolate with oil: Combine chocolate and oil in a bowl, then microwave until melted. Set aside.
- Combine the wet ingredients: In a large bowl, combine sugar, eggs, and vanilla. Add the melted chocolate mixture and stir to combine.
- Add the dry ingredients: Add in flour, powdered sugar, cocoa powder, baking powder, and salt, then mix until combined.
- Chill the dough: Cover the bowl with plastic wrap and chill in the fridge or freezer.
- Roll into balls and coat in powdered sugar.
- 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.
Crinkle Cookie FAQs
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!
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.
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.
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.
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.
More Chocolate Cookies You’ll Love
Chocolate Crinkle Cookies
written by Ashley Fehr
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
- 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.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
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.
Susie says
Great recipe. Thanks
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 !!!
The Recipe Rebel says
Great to hear Pam!
Pamela Bayly says
Crinkle
Phil Douglas says
Where did the moms chocolate chip go? I would love to have the recipe! <3
The Recipe Rebel says
Here you go Phil! https://www.thereciperebel.com/moms-chocolate-chip-cookies/
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.
The Recipe Rebel says
Hi Rebecca! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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.
The Recipe Rebel says
Hi Beverly! So glad you enjoyed it! Thank you for this kind review!
Kelly says
How many cookies does this make?
Dolly says
My cookies weren’t sticky. I measured the flour should I use less. They are good just not like yours
The Recipe Rebel says
Hi Dolly! I’m not sure why it wouldn’t be sticky. The amount that is used in the recipe is correct.
Olga says
Great recipe! I make them with gluten-free flour and they turn out fine.
The Recipe Rebel says
Hi Olga! So glad you enjoyed the recipe! Thank you for this kind review!
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!
The Recipe Rebel says
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!
Karen weblin says
Can I freeze the dough prior to baking? What would work best in your opinion
The Recipe Rebel says
Hi Karen! I haven’t tried it before myself, but I believe you can.