This post may contain affiliate links. Please read our disclosure policy.
Chocolate Crinkle Cookies are one of my favorite Christmas classics. I love how the soft, fudgy centers contrast with the crackly powdered sugar coating. The dough comes together in just a few minutes, which makes it perfect for holiday trays, cookie exchanges, or last-minute baking. I like to freeze extra dough so I can bake a fresh batch whenever the craving hits.
If you love the texture and chocolatey flavor of these crinkle cookies, be sure to try my other favorites like Red Velvet Crinkle Cookies or Brownie Cool Whip Cookies for more crackly-good dessert options.
Ingredients Notes
- Granulated sugar – sweetens the cookies; swap white sugar with brown sugar for a richer taste.
- Vegetable oil – keeps the dough moist; melted butter adds richness. Canola oil or grapeseed oil also work as neutral-flavored swaps.
- Eggs (room temperature) – add structure and chewiness.
- Vanilla extract – balances and warms the chocolate flavor.
- Dutch-process cocoa powder – gives deep chocolate flavor and dark color. Unsweetened cocoa powder can be used instead, but the cookies will be slightly lighter in color and flavor.
- Espresso powder (optional) – enhances the chocolate flavor.
- All-purpose flour – measure by spooning and leveling for accuracy.
- Baking powder – helps the cookies rise.
- Salt – balances sweetness.
- Powdered sugar (also called confectioner’s sugar) – coats the dough balls and creates the signature crinkle look.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
- Peppermint Crinkles – add a splash of peppermint extract and roll in crushed candy canes for a festive twist.
- Cinnamon Sugar Crinkles – swap the powdered sugar for cinnamon sugar for a warm, spiced flavor.
- Double Chocolate Crinkles – fold in chocolate chips for double chocolate crinkle cookies that every chocolate lover will swoon over.
- Cookie Sandwiches – spread marshmallow fluff or chocolate ganache between two cookies for an indulgent treat.
How to Make Chocolate Crinkle Cookies
- Mix the dough: In a medium bowl, beat together sugar and oil using a hand mixer on medium high speed. Reduce to medium low speed, add the eggs one at a time, then beat in the vanilla until fully incorporated.
- Add cocoa and dry ingredients: Mix in cocoa powder and espresso powder until just combined. Stir in flour, baking powder, and salt until the dough comes together.
- Chill: Cover the bowl and chill in the fridge for at least 4 hours or overnight.
- Prep: Preheat the oven to 350°F. Line cookie sheets with parchment paper and fill a shallow bowl with powdered sugar.
- Roll: Scoop chilled dough into balls, roll in powdered sugar until coated, and place 2 inches apart on the prepared cookie sheets.
- Bake: Bake in preheated oven for 10–12 minutes, until the tops are crackled and the centers stay soft. Cool on a wire rack before serving.
Recipe Tips
- Chill well – a long chill gives the prettiest crackle tops.
- Coat thickly – roll cookie dough balls generously in powdered sugar for the best contrast.
- Bake in batches – one baking sheet at a time ensures even baking.
- Make with mix-ins – fold in mini chocolate chips for extra fudgy flavor.
Frequently Asked Questions
Why didn’t my chocolate crinkle cookies crack?
Most often, it’s because the dough wasn’t chilled long enough or the oven wasn’t hot enough. For those signature cracks, make sure the dough is fully chilled and bake at 350°F.
How do I keep chocolate crinkle cookies soft?
Store the cookies in an airtight container with a slice of bread. The bread helps keep them moist and prevents them from drying out.
Can I make chocolate crinkle cookies gluten free?
Yes! Simply replace the all-purpose flour with a 1:1 gluten-free flour blend. The cookies may turn out a bit softer, but they’ll still be delicious.
Make Ahead & Storage Instructions
- Store: Place chocolate cookies in an airtight container in a single layer. If stacking is necessary, separate layers with parchment or wax paper to keep them soft and prevent sticking.
- Freeze baked cookies: Freeze cooled cookies for up to 3 months. Thaw at room temperature before serving (the appearance may change slightly).
- Make ahead dough: Chill cookie dough in the refrigerator for up to 48 hours before baking.
- Freeze dough balls: Roll in powdered sugar, then freeze in a freezer-safe container. Bake frozen cookies straight from the freezer, adding 1–2 extra minutes.
More Holiday Cookie Recipes You’ll Love
- Peanut Butter Blossoms – A holiday staple! Soft peanut butter cookies topped with a chocolate kiss, perfect for cookie trays.
- Christmas Sugar Cookies – Soft, buttery cookies you can cut into festive shapes and decorate with colorful icing and sprinkles.
- Gingerbread Cookies – Spiced, chewy cookies ideal for decorating or gifting.
- Edible Cookie Dough – Safe-to-eat cookie dough that’s rich, sweet, and perfect for snacking or holiday treats.
If you’ve tried this Chocolate Crinkle Cookies Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Chocolate Crinkle Cookies
Serves — 30
These chocolate crinkle cookies are soft, fudgy, and rolled in powdered sugar for a festive crackle finish. Make a double batch-they disappear fast!
Prep Time 15 minutes
Cook Time 10 minutes
Rest time and chill time 4 hours 30 minutes
Total Time 4 hours 55 minutes
Ingredients
- 1¾ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 cup unsweetened dutch cocoa powder
- 1 teaspoon espresso powder
- 2 cups all purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 cup powdered sugar sifted (for rolling dough balls in)
Instructions
- Using either a stand mixer with the paddle attachment, or a medium size mixing bowl and a handheld mixer on medium high speed, beat together the granulated sugar and vegetable oil until well combined.1¾ cups granulated sugar, ½ cup vegetable oil
- Lower the mixer speed to medium low. Add the room temperature eggs, one at a time, and the vanilla until completely combined.4 large eggs, 1 tablespoon pure vanilla extract
- Add in the cocoa powder and espresso powder, and continue to mix just until incorporated. Be sure to scrape the sides of the mixing bowl.1 cup unsweetened dutch cocoa powder, 1 teaspoon espresso powder
- Next add the flour, baking powder and salt. Continue to mix until the dough comes together. Cover tightly with plastic wrap and chill in the refrigerator for 4 hours to overnight.2 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon table salt
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the sifted powdered sugar to a shallow bowl.1 cup powdered sugar
- Use a 1 ½ – tablespoon cookie scoop to scoop the cookie dough and roll into a ball. Roll the dough ball in the powdered sugar until well coated. Space the coated cookie dough balls 2 inches apart.
- Bake for 10 to 12 minutes, or until the crackles appear on the surface of the cookies, the outer edges are set and the center is soft. Allow the cookies to rest on the baking sheet for a few minutes before transferring to a cooling rack. Serve once the cookies are completely cooled.
Jenn’s Notes
Storage :
- Store: Place chocolate cookies in an airtight container in a single layer. If stacking is necessary, separate layers with parchment or wax paper to keep them soft and prevent sticking.
- Freeze: Freeze cooled cookies up to 3 months. Thaw at room temperature before serving (note: appearance may change slightly).
- Make ahead: Chill dough up to 48 hours before baking, or freeze rolled dough balls (already coated in sugar) and bake from frozen, adding 1-2 minutes to the bake time.
- Chill dough thoroughly for the most defined crinkles.
- Roll generously in powdered sugar for bold contrast.
- Bake one tray at a time for even results.
- Fold in mini chocolate chips for extra fudginess.
Nutrition Info
Calories: 139kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 48mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g | Vitamin A: 32IU | Calcium: 20mg | Iron: 1mg
This is by far the best chocolate cookie recipe I have used! They crinkled perfectly! I am new to using expresso powder in my chocolate goodies and I will never make a chocolate cookie or cake without it 😁
Sooooo glad you enjoyed them!! We truly appreciate the feedback!