Name: Chocolate Crinkle Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: ½ cup vegetable oil; 4 ounces unsweetened chocolate, melted and cooled; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 cup confectioners’ sugar

These Chocolate Crinkle Cookies are a delightful treat that combines a rich, fudgy chocolate cookie with a delicate crackled exterior. The powdered sugar coating creates a beautiful contrast with the dark chocolate cookie, making them as visually appealing as they are delicious.

Why You’ll Love This Recipe

Rich and Fudgy: These cookies have a wonderfully fudgy texture and a deep chocolate flavor that will satisfy any chocolate lover.
Easy to Make: With simple ingredients and straightforward instructions, these cookies are a breeze to bake.
Beautiful Presentation: The distinctive crackled exterior makes these cookies a stunning addition to any cookie platter or dessert table.

Ingredients

Here’s what you’ll need to bake a batch of these beautiful cookies:

Oil: Use a neutral oil, such as vegetable oil or canola oil, for the best results.
Unsweetened chocolate: Melted, this provides the rich chocolate flavor.
Granulated sugar: Adds sweetness.
Eggs: Bind the ingredients together.
Vanilla extract: Adds a touch of warmth and sweetness.
Flour: Provides structure and texture.
Baking powder: Helps the cookies rise and become light and airy.
Kosher salt: Enhances the overall flavor.
Confectioner’s sugar: Creates the signature crackled coating.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Chocolate Crinkle Cookies

Step 1: Combine Wet Ingredients

In a large mixing bowl, beat together the oil, melted unsweetened chocolate, and granulated sugar until light and fluffy.

Step 2: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.¹

Step 5: Chill

Cover the dough and chill it in the refrigerator for at least a few hours, or preferably overnight. This will make the dough easier to handle and prevent the cookies from spreading too much during baking.

Step 6: Shape, Coat, and Bake

Preheat the oven to 350°F (177°C). Grease baking sheets or line them with parchment paper or a silicone liner. Roll teaspoons of dough into small balls and roll them in confectioner’s sugar until generously coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set and the edges are slightly firm. Do not overbake.

Step 7: Cool and Serve

Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Serve and enjoy!

Pro Tips for Making the Recipe

Use room temperature ingredients: Room temperature eggs will incorporate more easily into the dough.
Don’t overmix the dough: Overmixing can lead to tough cookies. Mix until just combined.
Chill the dough: Chilling the dough is essential for making it easier to handle and preventing the cookies from spreading too much during baking.

How to Serve Chocolate Crinkle Cookies

Holiday Treat: These cookies are perfect for holiday parties, cookie exchanges, or simply enjoying with a cup of coffee or tea.
Gift Idea: Package them up in a cute tin or box for a thoughtful homemade gift.
Afternoon Snack: Enjoy them as a sweet and satisfying afternoon snack.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 3 days.

Freezing

You can freeze the unbaked cookie dough. Simply scoop the dough onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to an airtight container and freeze for up to 3 months. Bake from frozen, adding a few minutes to the baking time.