Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are crackly on the outside, fudgy in the middle and packed with that nostalgic, brownie-meets-cookie magic everyone loves. They bake up deeply chocolatey, lightly crisp on the edges and perfectly soft inside. Chill the dough and you’ll get those gorgeous powdered-sugar cracks and melt-in-your-mouth texture that keeps everyone reaching for just one more.
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What Makes These Chocolate Crinkle Cookies Turn Out Perfect Every Time
Chocolate Crinkle Cookies seem simple, but achieving that crackled exterior and soft, brownie-like center comes down to a few key techniques. This recipe works so well because each step does important work behind the scenes.
- Oil keeps the centers soft, melted chocolate adds deep fudginess and chilling the dough gives the cookies a tender, brownie-like texture.
- Whisking the eggs in one at a time builds structure gently, creating a thick, glossy batter that holds a strong crinkle pattern.
- Mixing the dry ingredients together first ensures the baking powder is spread evenly through the dough. If it isn’t mixed well, some cookies won’t rise or crack properly. Stirring the dry ingredients into the wet just until the flour disappears also keeps the dough soft, ensuring the cookies stay tender.
- Chilling the dough is the key to cookies that bake with those classic cracks. Cold dough is firmer, easier to roll and keeps its shape in the oven instead of spreading flat.
- Rolling the dough in granulated sugar first creates a light barrier so the powdered sugar doesn’t melt into the dough. Adding a thick layer of powdered sugar after, gives the cookies their bold, bakery-style cracks.
Ingredients Needed (and Why Each One Matters)
- Granulated Sugar– This sweetens the dough, helps create the crinkled top and keeps the centers soft and chewy like a brownie.
- Neutral Oil– Oil creates a softer, chewier center because it doesn’t firm up the way butter does as the cookies cool.
- Unsweetened Chocolate– Melted chocolate add richness, structure and a deeper chocolate flavor than cocoa powder alone. It’s the key to that fudgy, brownie-style texture.
- Vanilla Extract– A small amount rounds out the chocolate flavor and gives the cookies a warm, bakery-style aroma.
- Eggs– Eggs bind the dough, add moisture and help the cookies puff and crack instead of spreading flat. Adding them one at a time also helps create a thick, glossy base.
- All-Purpose Flour– Flour gives the cookies their structure. Too much flour makes them dry; just the right amount keeps them soft with the perfect crinkle. Pro Tip: Spoon the flour into your measuring cup and level it off. This prevents packing in extra flour, which is what can make the cookies dry.
- Baking Powder– This is what lifts the cookies and helps form the dramatic cracks. Even distribution is key, which is why it’s mixed into the dry ingredients first.
- Fine Sea Salt– Salt sharpens the chocolate flavor and balances the sweetness. A little goes a long way. Pro Tip: If your sea salt is coarse, crush it in a mortar and pestle first so it blends evenly into the dough.
- Powdered Sugar– Rolling the dough in powdered sugar creates the bright white coating. It stays snowy and visible as the cookies spread and crack in the oven. Pro Tip: Roll the dough balls in granulated sugar first, then coat them generously in powdered sugar for the best crinkle.
How To Make Chocolate Crinkle Cookies Step-by-Step
- Melt chocolate gently over steam until smooth and glossy. This prevents scorching and gives the cookies their deep chocolate flavor. Let it cool slightly before adding it to the batter so it blends in evenly without affecting the eggs.
- Mix the wet base by beating the sugar, oil and vanilla together. Using oil keeps the cookies soft in the center for days.
- Blend the melted chocolate into the sugar mixture until thick and uniform.
- Add eggs one at a time. Beating them in individually creates structure without making the dough tough. The mixture should look thick, almost like brownie batter.
- Add the flour mixture in two additions, mixing just until the streaks disappear.
- Cover and refrigerate at least 3 hours. Chilled dough holds its shape better, cracks beautifully and helps to keep the powdered sugar bright white.
- Scoop and roll the dough into balls quickly between your palms.
- Roll the cookie dough balls first in granulated sugar and then generously in powdered sugar. This double coating is what gives you that dramatic, snow-covered crinkle. Place them on a parchment-lined baking sheet, leaving at least 2 inches between each one so they have room to spread. Bake for 10 to 12 minutes, just until the tops crack and the centers look barely set.
How to Tell When Chocolate Crinkle Cookies Are Done
Look for cracked tops and edges that look set. The centers will still look soft, and that’s exactly right because they firm up as they cool. Start checking at 10 minutes since these cookies can go from fudgy to dry quickly.
Troubleshooting
If your cookies didn’t crack:
The dough was too warm. Chill longer or chill the dough again between batches.
If the powdered sugar melted into the cookie:
Roll in granulated sugar first, then coat heavily in powdered sugar.
If your cookies turned out dry:
They were over-baked. Pull them when the tops crack and the centers still look soft.
If your cookies spread flat:
Too little chilling or too much flour. Chill fully and measure flour using the spoon-and-level method.
Flavor Variations
Expresso Crinkles
Add one teaspoon of instant espresso powder to the dry ingredients for a deeper, more intense chocolate flavor.
Peppermint Crinkles
Stir in half a teaspoon of peppermint extract with the vanilla for a festive chocolate-mint twist.
Orange Chocolate Crinkles
Add one tablespoon of fresh orange zest to the dough for a bright, citrus flavorful that pairs beautifully with the rich chocolate.
Double Chocolate Crinkles
Fold in half a cup of mini chocolate chips after adding the dry ingredients for melty bursts of extra chocolate.
Cinnamon Mocha Crinkles
Add half a teaspoon of ground cinnamon plus one teaspoon of instant espresso powder for a warm, cozy mocha flavor.
Raspberry Chocolate Crinkles
Gently fold in a quarter cup of crushed freeze-dried raspberries for a tart pop of flavor and color.
Frequently Asked Questions
Why didn’t my crinkle cookies crack?
Crinkle cookies won’t crack if the dough is too warm. The cookies spread before they have time to lift and break open. Make sure the dough is fully chilled, and chill the dough again between batches if it starts to soften.
Do I really need to chill the dough?
Yes. Chilling keeps the dough firm so the cookies crack instead of spreading flat. Warm dough bakes too quickly and loses the crinkle. A full chill is the key to getting that fudgy center and bold, crackled top.
Why are my Chocolate Crinkle Cookies flat?
Flat crinkle cookies usually mean the dough wasn’t cold enough. Warm dough spreads before it has time to lift and crack. Make sure the dough is fully chilled and keep it cold between batches. If they still spread, double-check that the flour was measured correctly and that the baking powder is fresh.
Can I use butter instead of oil?
You can but the cookies will turn out differently. Butter firms up as it cools, which makes the cookies thicker and drier. Oil keeps the center soft, fudgy and helps the cookies spread enough to create those classic cracks. For the best crinkle texture, oil is the better choice.
How long should I chill Crinkle Cookie dough?
At least 3 hours, but overnight is even better. The dough needs to be firm all the way through so the cookies lift and crack instead of spreading flat. If the dough still feels soft when scooping, chill it longer.
Can I freeze the dough or freeze the baked cookies?
Yes to both.
You can freeze the dough after chilling by scooping it into balls and freezing them on a tray until solid. Store in an airtight container for up to 3 months. When ready to bake, roll the frozen dough balls in granulated sugar and powdered sugar, then bake straight from the freezer. They may need an extra minute of bake time.
Baked cookies also freeze well. Let them cool completely, place in a single layer until frozen, then store in a freezer-safe container. Thaw at room temperature.
Chocolate Crinkle Cookies
Ingredients
Cookie Dough
- 2 cups granulated sugar
- 1/2 cup neutral oil *I used avocado oil, See Note #1 below
- 4 ounces unsweetened chocolate *melted and cooled slightly
- 2 teaspoons pure vanilla extract
- 4 large eggs *room temperature
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt *See Note #2 below
Rolling the Cookies
- 1 cup granulated sugar
- 1 cup powdered sugar *See Note #3 below
Instructions
Melting the Chocolate
- Place the chopped unsweetened chocolate in a heatproof bowl set over a small saucepan with about 1 inch of gently simmering water (the bowl should not touch the water). Stir occasionally until the chocolate is completely melted and smooth. Remove from the heat and let it cool slightly before adding it to the batter. See Note #4 below.
Wet Base
- In a large mixing bowl, beat together the sugar, oil, melted chocolate and vanilla until well combined.
- Beat in the eggs one at a time, fully incorporating each before adding the next. The mixture should look thick and smooth.
Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder and salt. Add to the chocolate mixture in two additions, stirring gently with a spatula just until no dry streaks remain. (Do Not Overmix. You want a tender, brownie-like crumb.)
Chill the Dough
- Cover the bowl tightly and refrigerate at least 3 hours, preferably overnight. (Chilling allows the chocolate to firm and the flour to hydrate, which helps in creating that signature crinkle pattern and soft center.)
Shape and Bake
- When ready to bake, preheat oven to 350℉ and line baking sheets with parchment paper. Place the sugars for rolling into small bowls.
- Scoop chilled dough by heaping teaspoon (about 1 tablespoon). Roll quickly between your palms into smooth balls. Roll first in granulated sugar and then generously in the powdered sugar. The thicker the coating of powdered sugar, the more dramatic the crinkle.
- Arrange cookies 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until the tops are crackled and the centers look just set. (The cookies should feel soft, they'll firm up as they cool.)
- Let cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
