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.

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Check My Other Recipes

Chocolate Crinkle Cookies

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.
Prep Time30 mins
Total Time1 hr 20 mins
Course: Snack
Yield: 50
Cost: 4 €

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
  • 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.