Chocolate Crinkle cookies
Chocolate Crinkle Cookies – Deeply chocolate cookies peeking through a powdered sugar coating. This childhood favorite is loved by kids + grown-ups!
Spoiler alert: These cookies are amazing. Like, AMAZING.
I hope I don’t sound like the boy who cried wolf, but these chocolate crinkle cookies really are change-your-life fantastic. TRY THEM.
They’re gloriously chocolaty, the powdered sugar crinkle effect is so elegant, and I just can’t help but love them.
Notes on the Recipe:
- Gluten Free Notes – I have made these with 1-to-1 flour (like Bob’s Red Mill or Cup4Cup), and find that I need to had a few tablespoons LESS flour. Simply remove about 3 Tbsp flour from your measuring cup and go from there.
- High Altitude Notes: I have found that when I live at a higher altitude that I need to add an extra 3-4Tbsp flour to the recipe to achieve the proper crackle effect when baking the cookies. If you find you’re having a hard time getting the right effect, try adding a few tablespoons of flour to the batter and see how it goes.
- When to Take Them Out of the Oven – Also, don’t be afraid if when you take the cookies out they still look a little wet in the middle when you take them out of the oven. They finish setting as they cool and will be soft and delicious if you bake them this way.
CRAVING MORE COOKIES? TRY:
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Chocolate Crinkle Cookies
- Total Time: 3 hours
- Yield: 4-5 dozen cookies 1x
Description
Deeply chocolate cookies peeking through a powdered sugar coating. This childhood favorite is loved by kids + grown-ups!
Ingredients
Scale
- 3/4c oil
- 3/4c cocoa
- 2 c sugar
- 4 eggs
- 2 tsp vanilla
- 1/2 tsp salt
- 2 tsp baking powder
- 2c flour
- about 1 c powdered sugar
Instructions
- Mix oil, cocoa, and sugar until it’s about the texture of wet sand. Stir in one egg at a time, making sure to incorporate each egg. Stir in vanilla, salt, and baking powder. Sift in flour and stir to combine.
- Refrigerate 2-3 hours or overnight. Form into 1″ balls. Roll each in powdered sugar to coat well. Place on a cookie sheet sprayed with cooking spray, covered with parchment, or lined with a silicone baking mat.
- Bake at 350 degrees for 8-10 minutes.
- Cookies will still look slightly dough-y. Don’t overbake them! Leave them on the warm pan 1-2 minutes and the heat will continue to set the cookies. When cookies are set enough to move, transfer to a cooling rack.
- Makes about 4.5-5 dozen cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking, Oven
- Cuisine: American
Keywords: chocolate crinkle cookies
Love these! I bake them every year for my Christmas cookie assortment and they are always a huge hit! Beautiful photos 🙂
I LOVE these cookies! I made them last year for our neighbors and everyone was asking for the recipe. I learned to take them out before you think they are done and they set up and are perfectly soft and chewy.
Ah, they look delicious! I like your warning about inhaling the powdered sugar. 😀
These look fantastic! I’m definitely bookmarking these to try them. 😀
I made these and gave them to a friend, he seriously thought I bought them from a store. I don’t know if that’s because I don’t look like the baker-type, or because they were just so amazingly delicious. Prolly the latter.
I found your website after googling for a recipe for banana cream pie………i love your site! I am making these cookies today, cant wait to taste them!
PERFECTION!! Love this recipe, it is the best one I have tried!
I just realised that I have never commented on this recipe which seemed ridiculous as I adore these cookies, so here I am to let you know! This is most likely the fourth hundredth time I’ve stopped by for this recipe, I should really print it out! I have been asked for make these for both my Emma’s birthday tea party this week and again for our boxing day family get together the following week!
Love you and your recipes! xxx
I am trying to understand…. Do I need to add 3-4 tablespoons to the 2 cups of flour… Or just 2 cups of flour for high elevation? Wasn’t sure
Lanette- you’ll want to add 3-4 extra tablespoons of flour for high elevation. Best of luck!
Hi Emily,
Can’t wait to try this for Xmas gifts this season! One question though- what kind of oil do I use? Thanks!
You can use canola, vegetable, or coconut oil for these cookies. Hope you enjoy them!
Sweet! Thank you!
They came out perfect, very easy to follow recipe! Thank you for sharing this. I found that a cookie scooper was useful as the dough was sticking to my fingers.
I’m going to bake them as Christmas gifts this year. Thanks again!
★★★★★
I’m so glad they turned out well for you! They were one of my favorites.
Hi I’m wondering if I can use coconut sugar for this recipe?
Leanne – You *can* but they usually don’t crinkle quite the same way and have a softer texture.
Hi just wondering is this dough meant to be very runny before it’s refrigerated? I used coconut oil and the batter was very much like brownies , hope I didn’t do something wrong . I weighed my flour
Hi Kristine! It’s usually MUCH thinner before being refrigerated! (In general, I prefer a neutral-tasting oil for this recipe)