The BEST Chocolate Crinkle Cookies Recipe

There’s something truly magical about biting into a warm, soft chocolate crinkle cookie—chewy, fudgy, and coated in a dazzling layer of powdered sugar. These cookies are not just a treat; they’re a moment of pure joy, perfect for any occasion. Whether you’re celebrating a birthday, hosting a holiday gathering, or just craving something sweet for a cozy night in, these cookies are a delightful choice that everyone will adore.

What makes this recipe special is the perfect balance of rich cocoa flavor and a texture that is both chewy and soft on the inside, with a slight crispiness outside. Each bite is a heavenly blend of sweet chocolate and buttery bliss, making them irresistible to anyone with a sweet tooth. With simple ingredients and easy-to-follow steps, you’ll find yourself baking these cookies again and again.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/4 cup light olive oil (or avocado oil)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup flour
• 2 Tablespoons granulated sugar
• 1/3 cup powdered sugar

Gather all your ingredients for an effortless baking experience.

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In two separate shallow bowls, place the granulated sugar and powdered sugar for coating the cookies. Set aside.
3. In a large bowl, combine the cocoa powder, granulated sugar, and oil using a wooden spoon until well mixed.
4. Add in the eggs and vanilla extract, mixing until just combined.
5. Sprinkle the salt, baking powder, and flour into the mixture. Stir until well incorporated, forming a stiff dough.
6. Using a cookie dough scoop, roll the dough into 1 1/2 inch balls. If the dough is too sticky, chill it in the refrigerator for about 30 minutes to make it easier to handle.
7. Roll each ball first in the granulated sugar, then generously coat them in powdered sugar.
8. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10 minutes or until the cookie tops are crinkled and the edges are set. The cookies will firm up as they cool.
10. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
11. Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them in a single layer in an airtight container for up to 3 months.

Tips & Variations

• Ingredient Substitutions: You can replace light olive oil with melted coconut oil if you prefer a different flavor. For a gluten-free option, use a 1:1 gluten-free flour blend.
• Optional Variations: Add chocolate chips or nuts for extra texture and flavor. You can also drizzle melted chocolate on top after baking for an added treat.
• Storage or Reheating Tips: Keep cookies in an airtight container to maintain their softness. If frozen, allow them to thaw at room temperature or warm briefly in the oven before serving.

Recipe Information

• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes
• Servings: Approximately 24 cookies
• Difficulty level: Easy

Chocolate Crinkle Cookies

100kcal

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Prep 15 minutes mins

Cook 10 minutes mins

Total 25 minutes mins

Delightful chocolate crinkle cookies that are chewy on the inside and slightly crispy on the outside, coated with powdered sugar for a sweet treat perfect for any occasion.

Servings 24 cookies

Course Dessert, Snack

Cuisine American

Ingredients

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Dry ingredients

• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 3/4 cup granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1 cup flour

Wet ingredients

• ▢ 1/4 cup light olive oil (or avocado oil) Can be substituted with melted coconut oil.
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract

Coating

• ▢ 2 tablespoons granulated sugar For rolling the dough balls.
• ▢ 1/3 cup powdered sugar For coating the cookies.

Method

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Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In two separate shallow bowls, place the granulated sugar and powdered sugar for coating the cookies. Set aside.
3. In a large bowl, combine the cocoa powder, granulated sugar, and oil using a wooden spoon until well mixed.
4. Add in the eggs and vanilla extract, mixing until just combined.
5. Sprinkle the salt, baking powder, and flour into the mixture. Stir until well incorporated, forming a stiff dough.
6. Using a cookie dough scoop, roll the dough into 1 1/2 inch balls. If the dough is too sticky, chill it in the refrigerator for about 30 minutes to make it easier to handle.

Baking

1. Roll each ball first in the granulated sugar, then generously coat them in powdered sugar.
2. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
3. Bake in the preheated oven for 10 minutes or until the cookie tops are crinkled and the edges are set. The cookies will firm up as they cool.
4. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving1gCalories100kcalCarbohydrates15gProtein1gFat4.5gSaturated Fat0.5gSodium50mgFiber0.5gSugar7g

Notes

Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them in a single layer in an airtight container for up to 3 months. Optional variations include adding chocolate chips or nuts for extra texture and flavor.

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