Nothing captures the spirit of festive baking quite like a batch of Chocolate Crinkle Cookies. This holiday favorite, rolled in snowy powdered sugar, bakes up with a perfect crackled top hiding a soft, brownie-like center. Our version balances rich cocoa and deep vanilla notes for an unforgettable treat that’s as beautiful as it is delicious. Gather the family for a weekend of holiday cookie magic you’ll want to repeat every year.
This post may contain affiliate links. Please read my disclosure policy .
Ingredients for Chocolate Crinkle Cookies
These pantry staples come together to create the most magical, fudgy chocolate crinkle cookies. I love how a simple list creates such a stunning result.
For the Cookies
- Vegetable Oil – Keeps these cookies wonderfully moist and tender.
- Unsweetened Chocolate – Chopped fine so it melts evenly for that deep, rich chocolate flavor.
- Granulated Sugar – Sweetens the dough and helps create that perfect crackly top.
- Eggs – Room temperature blends better into the batter for a smooth texture.
- Vanilla Extract – Pure vanilla adds warmth and depth—don’t skip it!
- All-Purpose Flour – The trusty base for these chewy, fudgy cookies.
- Baking Powder – Gives them just the right lift.
- Kosher Salt – Balances the sweetness and enhances the chocolate flavor.
- Powdered Sugar – For rolling! This creates that iconic snowy crinkle effect.
Cook Time for Easy Chocolate Crinkle Cookies
When I’m planning my holiday baking, timing is everything. These easy chocolate crinkle cookies do require a good chill, so I often make the dough the night before. You’ll be rewarded with the most beautiful, crackled tops that are just irresistible.
| Step | Time |
|---|---|
| Prep Time | 25 minutes |
| Chill Time | 4 hours (minimum) |
| Cook Time | 12 minutes per batch |
| Total Time | 4 hours 37 minutes |
If you love a classic holiday baking cookie, you’ll also adore my Christmas snickerdoodles for your cookie platter.
How to Make Fudgy Chocolate Crinkle Cookies
I love how simple it is to learn how to make chewy chocolate cookies with that signature crackle. This no-bake chocolate cookie dough preparation is perfect for getting the kids involved—just leave the rolling in powdered sugar to them!
Step 1: Melt the Chocolate
Place the chopped unsweetened chocolate and vegetable oil in a medium, microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Allow the mixture to cool slightly for 5 minutes.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, combine the granulated sugar, eggs, and vanilla extract. Use an electric mixer on medium speed to beat the mixture until it becomes pale, thickened, and slightly frothy, about 2-3 minutes.
Step 3: Combine and Chill
Pour the slightly cooled chocolate mixture into the egg and sugar mixture. Use a rubber spatula to gently stir until just combined. In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. The dough should be soft, sticky, and uniform in texture.
Step 4: Roll and Coat
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 4 hours, or until it becomes very firm and easy to handle. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl. Scoop out about 1 1/2 tablespoons of dough, roll it into a smooth ball between your palms, and then roll it heavily in the powdered sugar until fully and thickly coated.
Step 5: Bake to Perfection
Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the cookies have spread, the tops are crackled, and the edges are set while the centers remain soft.
Step 6: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. These easy baked fudgy cookies with powdered sugar are pure bliss with a glass of cold milk.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks to ensure your chocolate crinkle cookies turn out perfectly every single time. Here are my favorite ways to customize and perfect this beloved recipe.
- Flavor Swap: For a festive holiday cookie with vanilla, try adding a teaspoon of peppermint extract alongside the vanilla. It gives them such a refreshing, wintry twist that everyone adores.
- Diet Tweak: To make these a bit lighter, you can replace half the granulated sugar with a monk fruit or erythritol blend. The texture remains wonderfully fudgy, and they’re just as delightful.
- Texture Fix: If your dough is too sticky after chilling, dust your hands lightly with powdered sugar instead of flour when rolling. This prevents any white streaks and keeps the flavor perfect. Chilling is the secret to getting those gorgeous cracks!
- Storage Tip: Keep your baked cookies in an airtight container at room temperature for up to a week. For longer storage, I freeze the dough balls before rolling in sugar—they bake up fresh anytime a cookie craving hits! Find more great keepers in my collection of favorite cookie recipes, or explore another classic like these chewy peanut butter cookies.
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup vegetable oil
- 4 ounces unsweetened chocolate chopped
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup powdered sugar for rolling
Equipment
- microwave
- electric mixer
- baking sheet
- spatula
Method
- Place the chopped unsweetened chocolate and vegetable oil in a medium, microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside to cool slightly.
- In a large mixing bowl, combine the granulated sugar, eggs, and vanilla extract. Use an electric mixer on medium speed to beat the mixture until it becomes pale and thick, about 2-3 minutes.
- Pour the slightly cooled chocolate mixture into the egg and sugar mixture and stir with a spatula until just combined. In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. The dough will be soft and sticky.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 4 hours, or until it is very firm and easy to handle.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl. Scoop out about 1 1/2 tablespoons of dough, roll it into a ball between your palms, then roll it heavily in the powdered sugar until fully and thickly coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the cookies have spread and the tops are crackled. The edges should feel set while the centers remain soft.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While these indulgent chocolate crinkle cookies are definitely a treat, it’s always good to know what you’re enjoying. I believe understanding our food helps us appreciate it even more while making balanced choices throughout our day.
These rich cocoa cookies with kosher salt provide more than just incredible flavor. The eggs offer quality protein, while the unsweetened chocolate brings natural antioxidants.
Dark chocolate, in moderation, can be part of a varied diet. For more wholesome baking inspiration, discover my collection of vegan cookies or these protein-packed peanut butter cookies. Learn more about balanced holiday treats in BHG’s Best Cookie Recipes guide.
A Lighter Version of Fudgy Chocolate Crinkle Cookies
I love creating recipes that everyone can enjoy, and these chocolate crinkle cookies adapt beautifully to lighter preferences. Sometimes I make these adjustments when I want that chocolate fix without the guilt.
For a lower-fat version, replace the vegetable oil with unsweetened applesauce. The cookies stay wonderfully moist while cutting down on oil content. You can also reduce the granulated sugar by a quarter cup without sacrificing texture.
For more healthy twists on classics, try my oatmeal chocolate chip cookies or these delightful Danish oatmeal cookies. The fudgy chocolate crinkle cookies transform beautifully with these simple changes.
Thoughtful Tips for Special Diets
I’ve learned over years of sharing recipes with friends and family that dietary needs vary greatly. Whether you’re sugar conscious or managing specific health considerations, these chocolate crinkle cookies can often be adapted to suit your needs while still delivering that wonderful flavor we all love.
For a diabetic-friendly version, I sometimes replace the granulated sugar with a natural sweetener blend like monk fruit or stevia. Just be sure to use a 1:1 replacement ratio for best results. You can also reduce the overall sugar by about 25% without compromising too much on texture.
Another approach I love is making smaller portion sizes. Creating mini chocolate crinkle cookies allows for better portion control while still satisfying that sweet tooth. For those watching their glycemic intake, pairing a cookie with a protein source like a glass of milk or handful of nuts can help moderate blood sugar response.
How to Serve Chocolate Crinkle Cookies
I’ll never forget the first time I brought a plate of these chocolate crinkle cookies to our neighborhood holiday party. The way they disappeared within minutes told me I’d found a true crowd-pleaser. Now, they’re my go-to for every festive gathering from Christmas cookie exchanges to casual weekend get-togethers.
These holiday baking cookies pair wonderfully with so many beverages. I love serving them with cold milk for the kids or strong coffee for the adults. For a special treat, try them alongside a mug of hot chocolate – it’s chocolate heaven!
When building a cookie platter, I often include these alongside my Christmas snickerdoodles and these festive M&M cookies. The variety of textures and flavors makes for a stunning presentation that always earns compliments.
For casual gatherings, I simply pile these easy chocolate crinkle cookies into a rustic basket lined with a checkered napkin. The powdered sugar dusting makes them look professionally made, even when they’re just from my home kitchen. However you choose to serve them, these cookies bring joy to any occasion.
Mistakes to Avoid
Over the years, I’ve made nearly every mistake possible with these chocolate crinkle cookies. Learning from errors has taught me how to achieve that perfect fudgy center and signature crackled top every time. Here are the common pitfalls I help friends avoid with this holiday baking favorite.
One crucial mistake is overmixing the dough. When you work it too much, the gluten develops and makes cookies tough instead of tender. I gently fold ingredients until just combined for the best easy chocolate crinkle cookies texture.
Another error is skipping the chilling time. I know it’s tempting to bake immediately, but refrigeration firms the dough and prevents overspreading. This step ensures your powdered sugar cookies maintain their beautiful shape and crackled pattern.
Using warm dough when rolling balls also causes issues. Cold dough helps the powdered sugar adhere properly rather than melting into the surface. For perfect fudgy chocolate crinkle cookies, I always chill the dough thoroughly before shaping.
Finally, baking at the wrong temperature affects the crackle pattern. Too hot, and the outside sets too quickly; too cool, and they spread without cracking. My oven thermometer ensures consistent results for these rich cocoa cookies with kosher salt.
For more baking guidance, I recommend America’s Test Kitchen Recipe Analysis of technique details. Also explore my soft sugar cookies for another classic that teaches valuable baking lessons. Remember, even imperfect cookies taste wonderful – I’ve certainly served my share of less-than-perfect batches that still disappeared quickly!
How to Store Chocolate Crinkle Cookies
I’ll never forget the Christmas when my husband secretly finished an entire batch I’d tucked away for our party. Now I’ve learned proper storage keeps these treats fresh and prevents sneaky snack attacks! Proper storage maintains that just-baked texture for days.
For short-term storage, I place completely cooled chocolate crinkle cookies in an airtight container with a piece of bread. The bread absorbs excess moisture while keeping the cookies soft. They stay perfect for up to five days at room temperature this way.
For longer storage, these holiday baking cookies freeze beautifully. I arrange them in a single layer on a baking sheet until frozen solid, then transfer to freezer bags. They keep for three months this way – though they’ve never lasted that long in my freezer!
If cookies lose their crispness, I briefly warm them in a 300°F oven for 3-4 minutes. This restores that fresh-baked quality that makes these easy baked fudgy cookies with powdered sugar so special. For more storage tips, check out my Christmas cookie collection and these pumpkin cookies that use similar storage methods.
Try This Chocolate Crinkle Cookies Yourself
I hope this recipe brings as much joy to your kitchen as it has to mine over the years. There’s something magical about pulling these crackled beauties from the oven that never fails to make me smile. The aroma alone transports me back to childhood Christmases and happy baking moments with loved ones.
Whether you’re making these for a special occasion or just because, I encourage you to embrace the process. Even if your first batch isn’t perfect, the delicious result will still earn compliments. These chocolate crinkle cookies have become part of our family traditions, and I hope they find a place in yours too.
For more baking inspiration, explore my other favorite treats like these oatmeal chocolate chip cookies, these delightful Danish oatmeal cookies, or these festive Halloween cookies. You might also enjoy our simplified snickerdoodles or these small batch oatmeal cookies for when you want just a few treats. However you choose to bake, I wish you many happy moments creating memories around food that feeds both body and soul.
Frequently Asked Questions
What is the secret to crinkle cookies?
The secret lies in properly chilling the dough and rolling balls in powdered sugar just before baking. The temperature difference creates that beautiful crackled pattern as the cookies expand in the oven while the sugar coating cracks.
What makes crinkles moist?
The combination of oil and eggs creates a fudgy, moist texture in the center. Using melted chocolate instead of cocoa powder also contributes to the rich, tender crumb that makes these cookies so delightful.
Are chocolate crinkles Filipino?
No, chocolate crinkle cookies originated in America and became popular in the mid-20th century. They’re now enjoyed worldwide and have become a holiday tradition in many cultures, including some Filipino households that adapted them with local ingredients.
Why do my crinkles not crack?
If your cookies aren’t cracking, the dough might be too warm or not chilled long enough. Also check your oven temperature – if it’s too low, the cookies spread instead of cracking. For more troubleshooting tips, see my cookie baking guide.
More Irresistible Cookie Recipes You’ll Love
If you enjoyed these chocolate crinkle cookies, here are more crowd-pleasing recipes that always disappear from my cookie jar.
Cinnamon Sugar Snickerdoodles – Soft, pillowy cookies rolled in cinnamon sugar that melt in your mouth with warm spice flavor.
Classic Peanut Butter Cookies – Rich, nutty cookies with signature criss-cross tops that deliver pure comfort in every bite.
Celebration M&M Cookies – Chewy butter cookies packed with colorful candy pieces that make every day feel festive.
Decadent Vegan Chocolate Cookies – Rich, fudgy cookies that prove plant-based treats can be just as indulgent as traditional ones.
