This easy Chocolate Crinkle Cookies recipe yields soft and chewy cookies with that classic crackled look. Cocoa powder, chocolate chips, and espresso powder give these cookies an intense double chocolate flavor, and a powdered sugar coating gives them a beautiful finish.
- Why We Love This Chocolate Crinkle Cookie Recipe
- Variations on Crinkle Chocolate Cookies
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- More Chocolate Cookie Recipes To Try
- Chocolate Crinkle Cookies Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make Chocolate Crinkle Cookies Step by Step
Why We Love This Chocolate Crinkle Cookie Recipe
We love a chocolate-y cookie around here, and these classic crinkle cookies are so easy to make!
- Fudgy. The combination of cocoa powder, granulated and brown sugar, and vegetable oil results in a wonderfully rich texture reminiscent of brownies.
- Moist. The brown sugar, vegetable oil, and eggs keep these cookies extra soft.
- Crinkly. As balls of cookie dough bake and spread in the oven, the powdered sugar coating cracks apart, creating the “crinkled” texture.
Variations on Crinkle Chocolate Cookies
There are so many ways to change up these chocolate crinkles. For a festive twist, add a teaspoon of peppermint or orange extract to the dough. You can also swirl ½ cup of peanut butter into the dough, or some chopped nuts for a nutty twist. For a warming spice, add a teaspoon of ground cinnamon and a pinch of cayenne pepper to the dough. Yum!
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How to Store and Reheat
Store leftover chocolate crinkle cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy at room temperature.
How to Freeze
Freeze crinkle cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before enjoying.
These chewy chocolate crinkle cookies are great dipped in a warming cup of malted hot chocolate or a chocolate coffee. For a bit of extra sweetness, slather them with some vanilla frosting or chocolate buttercream.
The powdered sugar coating the cookies helps them to dry out the surface and create that crinkly texture.
If the dough is too wet, then the sugar will fully dissolve, and the crinkles will lose their definition. It’s important for the surface of the dough to be dry in order for the crinkles to properly form.
Although the surface of these cookies needs to be dry, the interiors should turn out moist and fudgy. Ensuring there is enough sugar in the dough helps keep them moist.
If your cookies turn out flat, either the dough wasn’t chilled enough or there wasn’t enough flour in the dough. Measure the flour using the spoon-and-level method to ensure you use the correct amount, and be sure to chill the dough for at least 2 hours.
More Chocolate Cookie Recipes To Try
- Hot Chocolate Cookies
- Chocolate Gooey Butter Cookies
- Chocolate Sugar Cookies
- Brownie Cookies
- Chocolate Thumbprint Cookies
- Chocolate Vanilla Pinwheel Cookies
- Chocolate Cake Mix Cookies
How to Make Chocolate Crinkle Cookies Step by Step
Whisk the Dry Ingredients: In a medium bowl, whisk 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and ¼ teaspoon of kosher salt together.
Mix the Wet Ingredients: In a separate large bowl, whisk ½ cup of granulated sugar, ¼ cup of brown sugar, ¼ cup of vegetable oil, 2 large eggs, 1 teaspoon of pure vanilla extract, and ½ teaspoon of espresso powder together.
Chill the Dough: Add the dry ingredients to the wet and stir until just combined. Add in ½ cup of mini chocolate chips and mix until they are evenly distributed. Try not to overmix the dough. Cover and chill for at least 2 hours.
Form the Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll the cookie dough into 1-inch round balls. Coat the cookies in 1 cup of powdered sugar and place them 2 inches apart on the prepared baking sheets.
Bake the Cookies: Bake for 8-10 minutes until the edges of the cookies are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.