Oh my gosh, you guys – these chocolate crinkle cookies are my absolute weakness! Every December, my kitchen transforms into a snowy wonderland of powdered sugar explosions (just ask my poor black cat who always ends up looking like a powdered doughnut). There’s something magical about how these fudgy little clouds of chocolate crack open to reveal their soft centers while baking. I first fell in love with them at my aunt’s holiday party when I was eight – I may have stolen three when no one was looking. Now they’re my go-to cookie for gifting, potlucks, and sneaky midnight snacks (don’t judge!). What makes them special? Just wait until you bite into that perfect contrast of crunchy sugar coating and melt-in-your-mouth chocolate center.
Why You’ll Love These Chocolate Crinkle Cookies
Listen, I know we all have our favorite holiday cookies, but these chocolate crinkle cookies? They’re absolute showstoppers for so many reasons:
- That fudgy, melt-in-your-mouth center – they’re like little brownies in cookie form
- The powdered sugar crackle makes them look like winter snowballs (so festive!)
- Only 8 simple ingredients – no fancy equipment needed
- They come together in under an hour, chilling time included – perfect for last-minute baking emergencies
- Kids LOVE rolling them in powdered sugar (messy? Yes. Absolutely.)
Seriously, one bite and you’ll be hooked – just like I was all those years ago at my aunt’s party.
Ingredients for Chocolate Crinkle Cookies
Here’s what you’ll need to make these little chocolate miracles – I promise it’s all simple stuff you probably already have in your pantry:
- 1 cup all-purpose flour (spooned and leveled – no packing!)
½ cup unsweetened cocoa powder (I like Hershey’s, but use your favorite)
1 teaspoon baking powder (make sure it’s fresh!)
¼ teaspoon salt (just a pinch to balance the sweetness)
½ cup granulated sugar (regular white sugar works perfectly)
¼ cup vegetable oil (canola works too)
2 large eggs (room temperature if you remember to take them out)
1 teaspoon vanilla extract (the real stuff, please!)
½ cup powdered sugar (for that snowy coating we all love)
See? Nothing fancy – just good, honest ingredients that turn into magic when mixed together.
Equipment Needed for Chocolate Crinkle Cookies
Grab these basics from your kitchen – I bet you’ve got most of them already:
- 2 mixing bowls (one for dry, one for wet ingredients)
- Whisk and wooden spoon
- Baking sheets (no need to grease them if you use parchment paper!)
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon (for perfect little dough balls)
- Small bowl for powdered sugar coating
That’s it! No fancy gadgets required – just simple tools for seriously delicious cookies.
How to Make Chocolate Crinkle Cookies
Alright, let’s get baking! These chocolate crinkle cookies come together so easily, but I’ll walk you through each step to make sure they turn out perfect. Trust me – that heavenly smell filling your kitchen will make all the effort worthwhile. You’re about 30 minutes of active time away from cookie bliss!
Preparing the Dough
First things first – preheat that oven to 350°F (175°C). Now, grab two bowls. In the first, whisk together your dry ingredients: flour, cocoa powder (sift it if it’s lumpy!), baking powder, and salt. In the second bowl, mix the wet team – sugar, oil, eggs, and vanilla – until they’re smooth and happy. Slowly add the dry ingredients to the wet, mixing just until combined. The dough will be thick and fudgy – that’s perfect! Now the hard part: cover and chill for 30 minutes. I know, waiting is tough, but this prevents cookie pancakes!
Shaping and Baking Chocolate Crinkle Cookies
Okay, time for the fun part! Line your baking sheets with parchment paper. Pour powdered sugar into a shallow bowl. Scoop out tablespoon-sized portions of dough (a cookie scoop works wonders here) and roll them into balls between your palms. Roll each ball in powdered sugar until completely coated – don’t be shy! Place them 2 inches apart on the baking sheets. Bake for 10-12 minutes until the cookies are crackled and set around the edges but still soft in the center. Let them cool on the sheets for 5 minutes before moving them – they’re fragile when hot!
Tips for Perfect Chocolate Crinkle Cookies
After making dozens (okay, maybe hundreds) of batches, here are my hard-won secrets for chocolate crinkle cookie perfection:
- Chill that dough! I know it’s tempting to skip this step, but 30 minutes in the fridge prevents sad, flat cookies.
- Roll them twice – coat the balls in powdered sugar, let them sit 5 minutes, then roll again for maximum snowy coverage.
- Underbake slightly – pull them out when cracks form but centers still look soft. They’ll firm up as they cool.
- Use a cookie scoop – uniform dough balls mean even baking and prettier cookies.
- Wipe hands often when rolling to prevent sticky dough buildup (my apron always looks like a sugar bomb went off!).
Follow these, and you’ll have bakery-worthy crinkles every time!
Variations for Chocolate Crinkle Cookies
Once you’ve mastered the classic version, try these fun twists – my family argues over which variation is best!
- Peppermint: Add ½ teaspoon peppermint extract with the vanilla for festive mint-chocolate flavor
- Espresso: Mix in 1 tablespoon instant coffee granules with the dry ingredients for grown-up depth
- Orange: Swap vanilla for orange extract and add zest – the citrus brightens the rich chocolate
- Double chocolate: Fold in ½ cup mini chocolate chips before chilling for extra indulgence
Pro tip: Roll citrus or mint versions in colored sugar instead of powdered sugar for holiday pizzazz!
Storing and Reheating Chocolate Crinkle Cookies
These little chocolate gems stay perfect in an airtight container at room temperature for up to 5 days (if they last that long!). For that fresh-baked warmth, pop them in the microwave for 10 seconds – just enough to make the centers gooey again. Freeze unbaked dough balls or cooled cookies for up to 3 months – no one needs to know you’ve got emergency cookies stashed in your freezer!
Nutritional Information for Chocolate Crinkle Cookies
Okay, let’s be real – we’re not eating these for their health benefits! But for those curious (or counting), each cookie contains about:
- 90 calories
- 8g sugar (that powdered sugar coating adds up!)
- 4g fat
- 1g protein
Values are estimates – your mileage may vary based on exact ingredients and cookie size. Now go enjoy your little chocolate snowballs guilt-free!
FAQs About Chocolate Crinkle Cookies
After years of baking these (and fielding texts from panicked friends), here are answers to the questions I get asked most:
Can I Use Dutch-Process Cocoa?
You can, but you’ll need to adjust! Dutch-process cocoa (the darker kind) reacts differently with baking powder. If using it, swap the baking powder for ½ teaspoon baking soda to help them rise properly. The flavor will be more intense – which some people love!
How Do I Prevent Cookies from Sticking?
Parchment paper is your best friend here! Silicone mats work too, but I find parchment gives the prettiest crackle pattern. If you’re stuck without either, a very light grease-and-flour combo on the pan will do in a pinch (but expect some sugar coating to stick).
Why Did My Cookies Spread Too Much?
Three likely culprits: dough wasn’t chilled enough, oven wasn’t hot enough when you started baking, or your baking powder might be old. That 30-minute chill time is non-negotiable – it firms up the fat so cookies hold their shape!
Can I Freeze the Dough?
Absolutely! Roll the dough balls first, freeze them on a tray, then transfer to a bag. When ready to bake, let them thaw slightly while oven preheats, roll in powdered sugar, and bake as usual – adding 1-2 extra minutes.
Why Aren’t My Cookies Crackling?
The powdered sugar coating needs to be thick enough to “crack” as the cookie expands. Try rolling twice – once before chilling and once right before baking. Also make sure your oven is fully preheated!
Share Your Chocolate Crinkle Cookies
I’d love to see your snowy creations! Tag me on Instagram or leave a comment below – let’s swap crinkle cookie stories and tips!
Print
Decadent Chocolate Crinkle Cookies in Just 8 Ingredients
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chocolate crinkle cookies are soft, fudgy cookies coated in powdered sugar for a festive look.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In another bowl, mix sugar, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Chill dough for 30 minutes for easier handling.
- Roll dough into 1-inch balls, then coat each in powdered sugar.
- Place balls on baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until cookies crack on top.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough prevents spreading.
- Use a cookie scoop for even-sized cookies.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: chocolate crinkle cookies, holiday cookies, easy dessert
