Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (2024)

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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!

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (2)

Table of Contents

  • Easy Chocolate Crinkle Cookies
  • Ingredients Needed
  • How to make Chocolate Crinkle Cookies
  • Chocolate Crinkle Cookies Recipe Recipe

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.

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (3)

Ingredients Needed

  • 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!

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Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (5)
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How to make Chocolate Crinkle Cookies

  1. Combine dry ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl, then set aside.
  2. 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.
  3. Mix wet and dry ingredients. Chill your dough for at least 30 minutes.
  4. Preheat oven: Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  5. 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.
  6. Bake: Bake the cookies for about 10 minutes, rotating pans halfway through baking for an even bake. Serve and enjoy!
Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (8)

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (9)

Expert Tip

  • 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.

FAQs

Why are my chocolate crinkle cookies flat?

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.

How long do chocolate crinkle cookies last?

They will last about 5 days when stored properly.

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (10)

Chocolate Crinkle Cookies Recipe

4.92 from 24 votes

Chocolate crinkle cookies are a classic chocolate cookie and always a holiday favorite! No cookie platter is complete without a few of these crackle-topped cookies coated in powdered sugar.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Yield 30 1 tablespoon size cookies

Serving Size 1 serving

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Ingredients

  • 1 ½ cups (186g) all purpose flour
  • ¾ cup (60g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (118ml) vegetable oil
  • 1 cup (200g) packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (57g) powdered sugar for coating

Instructions

  • Whisk together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

  • Using a hand mixer, mix oil, brown sugar, eggs and vanilla. Slowly mix in dry ingredients. The dough is very wet.

  • Chill the bowl of cookie dough at least 30-45 minutes, or until you're able to scoop and roll the dough without it falling apart.

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.

  • Place powdered sugar in a small bowl. Scoop 1 or 2 tablespoon balls of dough. Roll the cookies in the powdered sugar then evenly space them cookie sheets lined with parchment paper or silicone baking mats.

  • Bake for about 7-10 minutes depending on size, rotating pans halfway through baking.

Recipe Notes

  • Normally I scoop cookie dough before chilling but for this recipe it’s important to chill it first, otherwise the dough is too wet to roll in powdered sugar.
  • I recommend making 1 tablespoon size cookies – these will spread just a bit and they’re rich, so 2 tablespoon cookies might be a bit large.

Recipe Nutrition

Serving: 1serving | Calories: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 40mg | Potassium: 63mg | Fiber: 1g | Sugar: 8g | Vitamin A: 20IU | Calcium: 17mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Last Updated on November 19, 2023

Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (15)

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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20 Comments

  1. On another note, the dough is super sticky if you rub your hands in some powdered sugar and then pick up the dough, and roll a couple, and do the same again it helps tremendously!

    Reply
  2. Perfect cookie. I did substitute half a cup of oil for half a cup of melted butter because I had no oil and they came out just fine! Thanks!!

    Reply
  3. Yes, the dough is gooey & messy but a great tasting cookie, I topped mine with Hershey’s Peppermint Kisses for the holidays…deep chocolate flavor cookie, not too sweet with the peppermint topping yum!

    Reply
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Classic Chocolate Crinkle Cookie Recipe - Crazy for Crust (2024)

FAQs

Why are my crinkle cookies not crinkling? ›

Why are my crinkle cookies not crinkling? If the dough is too wet, then it will dissolve the sugar and the crinkle will get lost. In order for a defined crinkle to form, the surface of the dough needs to be dry. If your cookies are not crinkling then there is too much free water in the dough.

Why didn't my crinkles crack? ›

The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder!

What makes crinkle cookies crinkle? ›

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Why is my chocolate crinkles hard? ›

Don't overbake or they will be hard – they'll be soft like pudding when you take them out of the oven, but they'll firm up as they cool! If you overbake, they will be tough AND they will not sink back down to reveal their beautiful crinkle pattern.

How do you make cookies soft instead of crunchy? ›

If you don't have cornstarch on hand, there are a few alternative steps you can take to produce the cookie of your dreams. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. Unsurprisingly, more liquid retention guarantees a softer bite.

Why are my cookies never crunchy? ›

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

How do you make cookie dough not crack? ›

The most obvious and easiest fix is to add more liquid. Very slowly, teaspoon by teaspoon, add a liquid that you've already included to your dough. Mix after each teaspoon—you don't want to over-saturate it and risk gooey dough. Don't overmix, because this might lead to the problem you're trying to fix!

Why aren't my cookies cracking on top? ›

Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.

Can I bake crinkles without parchment paper? ›

Can you bake crinkles without parchment? Yes, you can bake Chocolate Crinkle Cookies without parchment paper. Grease the baking sheet with cooking spray, oil, or butter. Don't overdo it because it can cause the cookies to spread out too much.

Why is my crinkle cookie dough dry? ›

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

What makes cookies chewy vs crunchy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

How do you keep cookies crunchy? ›

Summer, though welcomed for the sun and fun, also brings humidity that makes your cookies limp -- not so fun. Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture.

Why are my crinkle cookies not flat? ›

Why are crinkle cookies not flat? This is down to the ratio of ingredients in the dough, mainly. There is a high proportion of dry ingredients (i.e. flour, cocoa powder, ground almonds) to liquid ingredients (eggs, butter). This results in a drier dough which stops the cookies from spreading when baked.

Why don't my cookies crackle? ›

Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.

Why are my cookies not puffing up? ›

If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise. Moreover, butter that's warmer than room temperature melts in an instant in the oven, encouraging the dough to spread quickly with it.

What can cause a cookie to be too chewy or not chewing enough? ›

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

What makes a cookie crackle on top? ›

Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.

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