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)

Table of Contents

  • Easy Chocolate Crinkle Cookies
  • Ingredients Needed
  • How to make Chocolate Crinkle Cookies
  • Chocolate Crinkle Cookies Recipe Recipe

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!

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Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (5)
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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.

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 are my crinkle cookies not crinkling? ›

Why are my crinkle cookies not crinkling? If the dough is too wet, then it will dissolve the sugar and the crinkle will get lost. In order for a defined crinkle to form, the surface of the dough needs to be dry. If your cookies are not crinkling then there is too much free water in the dough.

Why didn't my crinkles crack? ›

Chocolate Crinkle Cookies Common Questions

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. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder!

What makes a cookie 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? ›

Baking chocolate crinkle cookies is a process that requires precision. Over-baking will result in dry and hard biscuits, under-baking will result in biscuits that are too sticky. Use a timer and bake them for exactly the time the recipe says.

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 I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

How do you make cookie dough not crack? ›

Consider adding a touch more liquid such as melted butter, egg yolks, or a teaspoon of water. Add a teeny bit and see if that helps. Add more as needed until the dough holds together and is scoop-able.

Why is powdered sugar melting on crinkles? ›

It's also helpful to bake these cookies on dry days. Any humidity in the air will soak into the confectioners' sugar, slightly melting it. Sometimes you can't avoid humidity, but if you're wondering why the sugar melts, it could be the weather. Again, go heavy on that confectioners' sugar layer.

Why are my chocolate chip cookies crinkly? ›

Banging the pan while the cookies are baking causes the cookies to fall which creates the rippled, crinkly edges of these cookies. The centers stay soft and chewy while the edges get slightly crispy.

What is chocolate crinkles made of? ›

They're cake-like cookies made with unsweetened cocoa powder, vegetable oil, and a handful of other pantry staple ingredients. Before baking, the cookies are coated in confectioners' sugar. When they bake up, they end up with a cracked (or "crinkled") effect.

How do you keep chocolate cookies from getting hard? ›

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

Why are my chocolate chip cookies crunchy and not soft? ›

Sugar: Using white sugar or corn syrup in a cookie produces a crisp end product. Corn syrup also browns more readily than some other sugars. Egg: Recipes without egg will yield a flatter, crisper cookie with more spread. Eggs provide moisture for steam which leavens the cookie dough.

Why do my chocolate chip cookies come out flat and hard? ›

Ingredients weren't measured correctly

Incorrectly measured ingredients can be the reason your cookies come out too thin. Too much sugar can cause cookies to come out flat and crispy instead of soft and chewy. This goes for both white sugar and brown sugar. Not enough flour could also be the culprit.

Can you fix crunchy cookies? ›

How to Soften Cookies in the Microwave: Place the stale cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave them in short bursts of 10-15 seconds until they become soft. Be careful not to overdo it, as the cookies can become too soft or lose their texture.

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