
Chocolate crinkle cookies that are soft and chewy in the middle with a crunchy edge. These cookies taste like a rich fudgy brownie with a crackly, crinkle crust, and coated in powdered sugar. Classic holiday favorite recipe that never goes old!
Chocolate Crinkle Cookies Ingredients
- vegetable oil
- granulated sugar
- eggs
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- salt
- powdered sugar

How To Make The Best Fudgy Chocolate Crinkle Cookies
1 Step Combine dry ingredients
Start by whisking the flour, cocoa powder, baking powder and salt together in a bowl. Set aside until needed.
Step 2 Wet ingredients
In a large bowl whisk together oil and sugar. Then add eggs, one at a time, and beat until combined.
Step 3 Combine wet ingredients with dry ingredients
Gradually add the dry ingredients into the wet ingredients and stir until the dough comes together.
Step 4 Chill the dough
Cover the bowl tightly with plactic wrap and chill in refrigerator for at least 40 minutes up to overnight.
Step 5 Shape and roll
Remove cookie dough from the refrigerator. Scoop out tablespoon of cookie dough and roll into a bowl. Roll the cookie dough into a plate with powdered sugar and coat it completely. Place the cookie balls 2 inches apart onto a baking sheet lined with parchment paper or silicone mat. You may have to bake these in 2 batches.
Step 6 Bake
Bake at 350 ° F ( 180° C ) for 9-12 minutes. Allow to cool on the pan for 2 minutes, then transfer to a cooling rack.

How To Store And Freeze
Store in an airtight container up to 5 days at a room temperature.
Freeze in a freezer-safe container up to 3 months. To thaw, just leave them out at a room temperature for at least 30 minutes.
PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!

Check My Other Recipes
- Chocolate Thumbprint Cookies
- Christmas Reindeer Cookies
- Chocolate Crinkle Cookies
- Coffee Cake With Cappuccino Frosting
- Blueberry Swirl Cheesecake
Chocolate Crinkle Cookies
Equipment
- Electric mixer
Materials
- ½ cup vegetable oil
- 1 ⅓ cup granulated sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup powdered sugar
Instructions
- Start by whisking the flour, cocoa powder, baking powder and salt together in a bowl. Set aside until needed.
- In a large bowl whisk together oil and sugar. Then add eggs, one at a time, and beat until combined.
- Gradually add the dry ingredients into the wet ingredients and stir until the dough comes together.
- Cover the bowl tightly with plactic wrap and chill in refrigerator for at least 40 minutes up to overnight.
- Remove cookie dough from the refrigerator. Scoop out tablespoon of cookie dough and roll into a bowl. Roll the cookie dough into a plate with powdered sugar and coat it completely.
- Place the cookie balls 2 inches apart onto a baking sheet lined with parchment paper or silicone mat. You may have to bake these in 2 batches.
- Bake at 350 ° F ( 180° C ) for 9-12 minutes. Allow to cool on the pan for 2 minutes, then transfer to a cooling rack.