The BEST Chocolate Crinkle Cookies Dessert Recipe

I finally perfected what I now call the Best Chocolate Crinkle Cookies after a surprising pantry swap produced a batch I now make every holiday.

I call these the Best Chocolate Crinkle Cookies because they always disappear faster than I can stack them. Crisp on the outside with a soft, chewy center and a deep chocolate hit from unsweetened cocoa powder, every bite somehow feels both decadent and impossible to resist.

I love the dramatic cracked surface dusted in powdered sugar that makes them look like little snowy planets, but then you bite in and theyre gooey and warm inside, almost like a chocolate surprise. If you think you know crinkles, try these once and you might change your mind for real this holiday.

Ingredients

• All purpose flour: Gives structure, carbs and some protein, little fiber, makes tender crumb
• Unsweetened cocoa powder: Adds deep chocolate flavor, antioxidants, slight bitterness, intensifies chocolate taste
• Baking powder: Lightens dough and helps crack the tops, gives rise and airiness
• Salt: Boosts chocolate, balances sweetness, small pinch goes a long way trust me
• Granulated sugar: Main sweetener, gives chew and crisp edges, contributes to browning
• Vegetable oil: Keeps cookies moist and tender, neutral taste, adds calories though
• Eggs: Bind ingredients, add protein and richness, help structure and shine
• Powdered sugar: Creates that snowy crinkle look, adds quick sweet surface, youll love it
• Vanilla extract: Warms overall flavor, smooths bitterness, small amount goes far

Ingredient Quantities

• 1 3/4 cups all purpose flour (about 220 g)
• 1/2 cup unsweetened cocoa powder (about 50 g)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder optional
• 1 cup powdered sugar for rolling

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.

2. In a medium bowl whisk together 1 3/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly mixed.

3. In a large bowl beat 1 cup granulated sugar with 1/2 cup vegetable oil, then add 2 large eggs (room temperature) one at a time, mixing until smooth. Stir in 2 teaspoons vanilla extract and 1 teaspoon instant espresso powder if you want a deeper chocolate flavor.

4. Add the dry ingredients to the wet mixture and stir gently until just combined. Don’t overmix, you want the dough uniform but not tough.

5. Cover the dough and chill in the fridge for at least 30 minutes. Chilling firms the dough so the cookies crack nicely, if it’s too soft you’ll get flat cookies.

6. Put 1 cup powdered sugar in a shallow bowl. Using a spoon or cookie scoop make roughly 1 inch balls of dough, roll each first in your hands to smooth then roll thoroughly in powdered sugar so they’re well coated.

7. Place the sugared balls on the prepared baking sheet about 2 inches apart, they will spread a bit. If the powdered sugar melts into the dough during rolling, just re-roll them before baking.

8. Bake for 10 to 12 minutes until the edges are set and the centers look slightly underbaked, that’s when they’re chewy inside. Ovens vary so start checking at 10 minutes.

9. Let cookies cool on the baking sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 4 days.

Equipment Needed

1. Baking sheet lined with parchment paper or lightly greased
2. Medium mixing bowl for the dry stuff
3. Large mixing bowl for the wet ingredients
4. Measuring cups and measuring spoons (accurate is important)
5. Whisk and a rubber spatula for folding and scraping
6. Hand mixer or a sturdy wooden spoon if you dont have one
7. Cookie scoop or tablespoon and a spoon to form balls
8. Shallow bowl for the powdered sugar roll
9. Wire cooling rack to let the cookies finish setting

FAQ

The BEST Chocolate Crinkle Cookies Dessert Recipe Substitutions and Variations

• All-purpose flour: swap to whole wheat pastry flour 1:1, makes the cookies a touch denser and nuttier, or use a gluten-free 1:1 all-purpose blend cup-for-cup if you need them GF.
• Unsweetened cocoa powder: replace with about 3 oz (85 g) unsweetened baking chocolate, melted, and cut the oil by ~2 tbsp for similar chocolate intensity, or use carob powder 1:1 for a caffeine-free option.
• Vegetable oil: use melted coconut oil 1:1 for a neutral swap, or melted butter 1:1 for more flavor and slightly firmer edges, or unsweetened applesauce 1:1 to cut fat — cookies will be softer and a bit cakier.
• Eggs: per egg use 1 tbsp ground flax + 3 tbsp water (let rest 5 min) for a vegan binder, or 1/4 cup mashed banana or applesauce per egg, or follow a commercial egg replacer package; expect a slightly cakier texture and less spread.

Pro Tips

– Weigh the flour if you can, or at least spoon it into the cup and level it off instead of scooping. Too much packed flour makes the cookies dry, and too little makes them spread more than you want, so its worth the extra minute.

– Sift the cocoa and the powdered sugar. Cocoa especially clumps, and if you dont sift you can end up with dark streaks or lumpy coating. Sifting also makes the powdered sugar stick more evenly.

– Chill the dough until it feels firm enough to roll, especially on warm days. If your kitchen is hot chill longer, if it gets rock hard just let it warm up briefly so it doesnt crack into pieces when you roll.

– Roll the balls gently and coat them well, then re-coat right before baking if the sugar has melted into the dough. Quick hands help, and don’t pack the dough too tight or the cracks wont form the pretty way you want.

– Watch for set edges and a slightly soft center, rotate the pan halfway for even browning, let them sit on the baking sheet a bit before moving, and store in an airtight container to keep them chewy. You can also freeze shaped dough balls on a tray then bag them for fresh baking later.