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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!
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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.
- 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.
How to make Chocolate Crinkle Cookies
- Combine dry ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl, then set aside.
- 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.
- Mix wet and dry ingredients. Chill your dough for at least 30 minutes.
- Preheat oven: Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- 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.
- Bake: Bake the cookies for about 10 minutes, rotating pans halfway through baking for an even bake. Serve and enjoy!
- 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.
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.
They will last about 5 days when stored properly.
Yes, you can! They will stay good in the freezer for up to a month.
Chocolate Crinkle Cookies Recipe
- 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
- 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.
- 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.
Last Updated on November 19, 2023