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!
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.
- 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!
How to make Chocolate Crinkle Cookies
- Combine dry ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl, then set aside.
- 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.
- Mix wet and dry ingredients. Chill your dough for at least 30 minutes.
- Preheat oven: Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- 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.
- Bake: Bake the cookies for about 10 minutes, rotating pans halfway through baking for an even bake. Serve and enjoy!
- 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.
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.
They will last about 5 days when stored properly.
Yes, you can! They will stay good in the freezer for up to a month.
