I’m excited to share my Chocolate Crinkle Cookies and the one simple trick I use to make them the standout of my Christmas baking.

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I stumbled on this Chewy Chocolate Crinkle Cookies idea last year and I swear they fooled everyone at the party. If you love that cracked, snowy surface and a fudgy center you’ll want to try my Chocolate Crinkle Cookies Recipe.

I use unsweetened cocoa powder and a splash of vanilla extract so they taste insanely chocolatey without tasting like a cake. It’s an easy one to drop on a baking sheet and watch the cracks form, and it keeps secrets well so guests keep asking for more.

Perfect for Christmas Baking Recipes, but honestly I make them all winter long.

Ingredients

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All purpose flour: gives structure and carbs, little fiber unless whole wheat, provides chewiness.
Unsweetened cocoa powder: rich in antioxidants, bitter chocolate flavor, low fat, adds depth.
Granulated sugar: simple carbs, adds sweetness and crunch, no real nutrients, fuels the bake.
Vegetable oil: fat that makes cookies tender and moist, high in calories though.
Eggs: provide protein, help bind ingredients, add moisture and a bit of richness.
Vanilla extract: concentrates flavor, makes chocolate taste rounder, tiny calories, big aroma.
Powdered sugar: superfine sugar for coating, adds a sweet visual crackled finish, no nutrition.

Ingredient Quantities

1 cup (125 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (200 g) granulated sugar

1/2 cup (120 ml) vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup (60 g) powdered sugar for rolling

1/2 teaspoon instant espresso powder (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment or silicone, set aside.

2. In a bowl whisk together 1 cup (125 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 teaspoon instant espresso powder if using.

3. In a larger bowl whisk 1 cup (200 g) granulated sugar with 1/2 cup (120 ml) vegetable oil until glossy, then beat in 2 large eggs one at a time, mixing each until combined; stir in 1 teaspoon vanilla extract.

4. Fold the dry mix into the wet just until combined, dont overmix or the cookies get tough. The dough will be thick and a bit sticky.

5. Chill the dough in the fridge about 30 to 60 minutes so it firms up and spreads less in the oven. Short on time? Freeze 10 to 15 minutes instead.

6. Put 1/2 cup (60 g) powdered sugar in a shallow bowl. Scoop dough (about 1 to
1.5 tablespoons or use a small cookie scoop), roll into balls, then roll each ball generously in the powdered sugar so theyre well coated. If dough sticks, wet your hands slightly or chill the scoop.

7. Place balls on the prepared sheet about 2 inches apart and bake 9 to 12 minutes until edges look set and tops are crackled but centers still soft. Dont overbake, theyll firm as they cool.

8. Let cookies rest on the baking sheet 4 to 5 minutes then transfer to a wire rack to cool. Store in an airtight container once cooled, or freeze baked or unbaked dough balls for later.

Equipment Needed

1. Oven and a baking sheet lined with parchment or a silicone mat (preheat to 350F)
2. Two mixing bowls, one large for wet ingredients and one medium for the dry
3. Whisk for the dry mix and for the sugar + oil stage
4. Rubber spatula for folding and scraping the bowl
5. Measuring cups and spoons for flour, sugar, oil, eggs, vanilla
6. Digital kitchen scale (optional but makes results more consistent)
7. Cookie scoop (~1 to 1.5 tbsp) or two spoons for forming dough balls
8. Shallow bowl for the powdered sugar coating
9. Wire cooling rack so the cookies dont get soggy as they cool

FAQ

Why didn’t my cookies crack on top?

Usually the dough was too warm or not chilled long enough, or the powdered sugar coat was thin. Chill the dough 30 to 60 minutes, roll into small even balls and roll well in powdered sugar before baking. Also make sure you measured the flour right, too much flour makes them dense and less likely to crack.

How do I keep these chewy and not cakey?

Use the oil as written, dont overmix, and pull them out when the tops are set but still soft in the center. They firm up as they cool so err on the side of slightly underbaked. Too much flour or overbaking makes them cakey.

Can I swap vegetable oil for butter?

Yes but expect a different texture. Butter gives more flavor but makes cookies a bit more cakey and less tender. If you use melted butter, use about the same volume, cool it before mixing and watch bake time cause they may brown faster.

Do I really need to chill the dough?

Its recommended. Chilling firms the dough so you get better cracks and less spreading. If you’re rushed you can pop balls in the freezer for 15 minutes, but the results are best with a longer chill.

What does the instant espresso powder do?

It boosts the chocolate flavor, makes it deeper and richer, it wont make them taste like coffee. Use the optional 1/2 teaspoon, mix into the dry ingredients so it disperses evenly.

How should I store or freeze them?

Store baked cookies in an airtight container at room temp for 4 to 5 days. Freeze baked cookies in a single layer then bag for up to 3 months. You can also freeze shaped dough balls (already rolled in powdered sugar) on a tray then transfer to a bag and bake from frozen, add a minute or two to the bake time.

Chewy Chocolate Crinkle Cookies Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1, itll be a bit more nutty and dense; or use a 1:1 gluten free all purpose blend that includes xanthan gum for gluten free cookies.
Vegetable oil: replace with melted unsalted butter 1:1 for richer flavor and a slightly firmer edge, or use light olive oil if you want a mild fruity note.
Granulated sugar: use packed light brown sugar 1:1 to get extra chew and a caramel like taste, the cookies will be darker and softer in the center.
Eggs: make flax “eggs” for a vegan swap, mix 1 tbsp ground flaxseed with 3 tbsp water per egg, wait 5 minutes till gelled then use, gives chew but a tad denser texture.

Pro Tips

1. Chill the dough longer if your kitchen is warm, an hour or two will give taller, less spread-out cookies, and they get nicer crackles on top, dont skip this if you want thickness.

2. Dissolve the instant espresso in a teaspoon of hot water first and stir it into the wet ingredients, it blends better that way and really lifts the chocolate without tasting like coffee.

3. Roll the balls twice in powdered sugar: roll once, put them back in the fridge 10 minutes, then roll again just before baking for a thicker, whiter crackle. If the sugar cakes up, sift it or stir in a tiny pinch of cornstarch to keep it dry.

4. Use a small cookie scoop or weigh the dough so every cookie is the same size, theyll bake evenly and youre less likely to overbake some while others are underdone.

Chewy Chocolate Crinkle Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I'm excited to share my Chocolate Crinkle Cookies and the one simple trick I use to make them the standout of my Christmas baking.

Servings

servings

Calories

238

kcal

Equipment: 1. Oven and a baking sheet lined with parchment or a silicone mat (preheat to 350F)
2. Two mixing bowls, one large for wet ingredients and one medium for the dry
3. Whisk for the dry mix and for the sugar + oil stage
4. Rubber spatula for folding and scraping the bowl
5. Measuring cups and spoons for flour, sugar, oil, eggs, vanilla
6. Digital kitchen scale (optional but makes results more consistent)
7. Cookie scoop (~1 to 1.5 tbsp) or two spoons for forming dough balls
8. Shallow bowl for the powdered sugar coating
9. Wire cooling rack so the cookies dont get soggy as they cool

Ingredients

1 cup (125 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (120 ml) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup (60 g) powdered sugar for rolling
1/2 teaspoon instant espresso powder (optional)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment or silicone, set aside.
In a bowl whisk together 1 cup (125 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 teaspoon instant espresso powder if using.
In a larger bowl whisk 1 cup (200 g) granulated sugar with 1/2 cup (120 ml) vegetable oil until glossy, then beat in 2 large eggs one at a time, mixing each until combined; stir in 1 teaspoon vanilla extract.
Fold the dry mix into the wet just until combined, dont overmix or the cookies get tough. The dough will be thick and a bit sticky.
Chill the dough in the fridge about 30 to 60 minutes so it firms up and spreads less in the oven. Short on time? Freeze 10 to 15 minutes instead.
Put 1/2 cup (60 g) powdered sugar in a shallow bowl. Scoop dough (about 1 to
5 tablespoons or use a small cookie scoop), roll into balls, then roll each ball generously in the powdered sugar so theyre well coated. If dough sticks, wet your hands slightly or chill the scoop.
Place balls on the prepared sheet about 2 inches apart and bake 9 to 12 minutes until edges look set and tops are crackled but centers still soft. Dont overbake, theyll firm as they cool.
Let cookies rest on the baking sheet 4 to 5 minutes then transfer to a wire rack to cool. Store in an airtight container once cooled, or freeze baked or unbaked dough balls for later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.