The Best Fudgy Chocolate Crinkle Cookies Recipe (2024)

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

Add oil, eggs, and vanilla extract. Mix until well combined.

Cover the dough with plastic wrap and refrigerate for at least 4 hours.

Portion out the chilled dough into balls, roll in granulated sugar and then in powdered sugar. Place the cookie dough balls onto the prepared baking sheet.

Bake until the cookies are set but still soft in the center. If the cookies, are too soft, bake for an extra minute.

Let the cookies cool slightly before transferring to a wire rack.

Can I make these cookies smaller?

Yes, you can adjust the size of your chocolate crinkle cookies to your preference. For larger cookies, use about 2 tablespoons of dough per cookie and increase the baking time by a few minutes. For smaller cookies, use about 1-1.5 tablespoon of dough and decrease the baking time slightly.

How do I know when my chocolate crinkle cookies are perfectly baked?

Your cookies are done when you see the characteristic cracks on top and they have a set, yet slightly soft center. The bake time usually ranges from 14-18 minutes. If you prefer a fudgier center, lean towards the shorter baking time. Keep in mind, the cookies will continue to firm up as they cool on the baking sheet.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a healthier option, but it may change the texture of the cookies. Whole wheat flour tends to make baked goods denser. For a lighter texture, consider using half whole wheat and half all-purpose flour.

My dough is too sticky to handle, what should I do?

Sticky dough is common in chocolate crinkle cookie recipes due to the high moisture content. Chilling the dough is crucial for easier handling.

How can I prevent my cookies from going flat?

Flat cookies often result from not chilling the dough long enough or using too little flour. Chilling the dough solidifies the fat, which helps the cookies maintain their shape and texture during baking. Ensure accurate flour measurement by spooning it into your measuring cup and leveling off the top, rather than scooping directly from the bag, which can lead to using less flour than required.

What’s the secret to the perfect sugar coating on crinkle cookies?

For that classic crinkly look, roll the dough balls first in granulated sugar, then in confectioners’ sugar. The granulated sugar creates a barrier that prevents the confectioners’ sugar from being absorbed into the dough. This results in a stark, beautiful contrast with the cookie’s dark chocolate color once baked. Additionally, ensure your oven is properly preheated, as the immediate heat helps create those signature cracks on the cookie surface.

Can I make these cookies for a holiday cookie exchange?

Chocolate crinkle cookies are a classic choice for holiday cookie exchanges. Their festive appearance, rich chocolate flavor, and fudgy texture make them a favorite among both children and adults. They pair wonderfully with other holiday favorites like Christmas sugar cookies or gingerbread men.

If you loved these Chocolate Crinkle Cookies, check out these other great recipes.

• ▢ 2 cups flour
• ▢ 2 cups sugar
• ▢ 1 cup cocoa powder
• ▢ 2 tsp baking powder
• ▢ 2 tsp espresso powder optional
• ▢ 1 tsp salt
• ▢ 1/2 cup vegetable oil
• ▢ 4 eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 1/2 cup granulated sugar for rolling
• ▢ 1/2 cup powdered sugar for rolling

• In a large bowl, whisk flour, cocoa powder, baking powder, espresso powder (if using) and salt.

  2 cups flour, 2 cups sugar, 1 cup cocoa powder, 2 tsp baking powder, 2 tsp espresso powder, 1 tsp salt

• Add oil, eggs, and vanilla extract. Mix until well combined and there are no dry spots.

  1/2 cup vegetable oil, 4 eggs, 2 tsp vanilla extract

• Cover the dough with plastic wrap and refrigerate for at least 4 hours, or overnight.

• Once chilled, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

• Remove chilled dough from refrigerator and use a large cookie scoop to form 3 tablespoon size balls (about 3-oz each). Roll each ball in granulated sugar and then powdered sugar. Arrange onto the prepared cookie sheets, about 3 inches apart.

  1/2 cup granulated sugar, 1/2 cup powdered sugar

• Bake for 15-18 minutes. Remove from oven and let cool for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

How to Store: Proper storage is key to maintaining the delightful texture and texture of yourchocolate crinkle cookies. Once the cookies have cooled completely on a wire rack, transfer them to an airtight container. This will keep the cookies moist and fudgy inside, with their characteristic crisp edges. If you’re stacking the cookies, place a sheet of parchment paper between each layer to prevent them from sticking together. Stored at room temperature, these delightful treats will stay fresh for up to a week, making them perfect for enjoying throughout the holiday season or at cookie swap events.

Freezing Baked Cookies: After your chocolate crinkle cookies have cooled, arrange them in a single layer on a baking sheet and place the sheet in the freezer. Once the cookies are frozen solid, transfer them to a freezer bag or a freezer-safe container, separating layers with parchment paper. This method prevents the cookies from sticking together and maintains their shape and texture. Frozen baked cookies can be stored for up to 3 months. To enjoy, simply thaw them at room temperature or in the refrigerator, and they will be ready to serve, tasting as fresh as the day they were baked.

Gluten-Free: Use a gluten-free flour blend for a gluten-free version.

Freezing Unbaked Cookie Dough: For freshly baked cookies anytime, you can also freeze the unbaked cookie dough. After chilling and shaping the dough into balls, place them on a baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer bag or container, keeping them in a single layer or separated by parchment paper. This way, you can bake a fresh batch of cookies whenever the craving strikes, without starting from scratch. Store the unbaked cookie dough in the freezer for up to 3 months. When you’re ready to bake, let the dough balls thaw for about 30 minutes at room temperature, then roll them in granulated sugar and confectioners’ sugar, and bake as directed.