Chocolate Crinkle Cookies
Rich, fudgy chocolate cookies with soft centers and that classic crackled powdered-sugar coating. The dough chills before baking, giving the cookies their thick texture and dramatic crinkle top.
Jump to RecipeWhy You’ll Love Them
- Rich chocolate flavor
- Soft, fudgy centers
- Classic powdered-sugar crinkle finish
- Dough can chill overnight
- Make them as minis or jumbo cookies
Chaos Notes
- Do not add cornstarch to this recipe.
- Chill the dough for at least 4 hours or overnight.
- Keep unused dough refrigerated while each tray bakes.
- Coat the dough generously in powdered sugar for the strongest crinkle effect.
- Do not overbake. The cookies should still be soft in the centers.
Make It Your Way
Use a stand mixer with the paddle attachment, an electric hand mixer, or mix by hand with a sturdy wooden spoon or silicone spatula. Whichever method you choose, mix the cocoa powder, granulated sugar, and vegetable oil until well combined and glossy before adding the eggs. When the dry ingredients go in, mix on low speed or fold by hand just until combined. Do not overmix.
Sweet Spot
Bake at 350°F for 10–12 minutes. The cookies should look crackled and set around the edges while remaining soft through the center. Let them rest on the baking sheet for 3–5 minutes before transferring to a wire rack.
Save Some for Later
Store completely cooled cookies in an airtight container at room temperature. They can also be frozen after baking once completely cooled.
Chocolate Crinkle Cookies
Course: CookiesAbout 24
mini cookies or 9 jumbo cookies4
minutes10–12
minutesAt least 4 hours
or overnightRich, fudgy chocolate cookies with soft centers and a classic crackled powdered-sugar coating.
Ingredients
1 cup (86 g) unsweetened cocoa powder
1¾ cups (350 g) granulated sugar
½ cup (about 109 g) vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup (120 g) powdered sugar, for coating
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cocoa powder, granulated sugar, and vegetable oil. Mix on medium speed until well combined and glossy. An electric hand mixer may be used, or mix vigorously by hand with a sturdy wooden spoon or silicone spatula until well combined and glossy.
- Add the eggs one at a time, mixing well after each addition with the mixer or by hand.
- Add the vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the chocolate mixture and mix on low speed or fold by hand just until combined. Do not overmix.
- Cover the dough and refrigerate for at least 4 hours or overnight.
- Once chilled, preheat the oven to 350°F and line baking sheets with parchment paper.
- Place the powdered sugar in a small bowl.
- Portion the chilled dough into 1.5 oz mini cookies or 4 oz jumbo cookies and roll into balls.
- Roll each dough ball generously in powdered sugar.
- Arrange about 2 inches apart on the prepared baking sheet.
- Keep the remaining dough refrigerated while each tray bakes.
- Bake for 10–12 minutes.
- Let the cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to finish cooling.
Estimated Nutrition
Mini cookie — 1 of approximately 24:
Calories 174 kcal | Carbohydrates 30 g | Protein 3 g | Fat 6 g | Saturated Fat 1 g | Cholesterol 31 mg | Sodium 126 mg | Potassium 78 mg | Fiber 2 g | Sugar 20 g | Calcium 11 mg
Jumbo cookie — 1 of approximately 9:
Calories 464 kcal | Carbohydrates 79 g | Protein 8 g | Fat 16 g | Saturated Fat 3 g | Cholesterol 83 mg | Sodium 335 mg | Potassium 207 mg | Fiber 4 g | Sugar 53 g | Calcium 29 mg
Nutrition information is an estimate.
