Chocolate Crinkle Cookies

Soft fudgy chocolate crinkle cookies are as good as they are gorgeous! These decedent snowy cookies are the thing to satisfy your sweet tooth.

We make a lot of cookies at Christmas time and these chocolate crinkle cookies are definitely the fan favorite when it comes to both taste and appearance. Imagine a brownie – but beautiful. These cookies have a fudgy chocolate flavor and are rolled in powdered sugar before baking which gives them a delicate distinct cracking appearance. Our kids ask for these all year round and we never have any to take back home after a potluck.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Chocolate Brownie Cookies

It has taken us a few years to solid this particular recipe. A lot of our Christmas time recipes require specific amounts of chill time and shaping but when making chocolate crinkle cookies speed is paramount. The trick to solid cookies is letting the dough chill as long as you can – ideally overnight – before handling it. You will know when the cookies are done because they will be totally puffed up in the oven. They will be soft to the touch but will harden a bit when they are cooled. We hope you enjoy these snowball chocolate crinkle cookies as much as we do!

Chocolate Crinkle Cookie Ingredients

First assemble the following ingredients:

• Unsweetened Cocoa Powder (1/2 cup) – The unsweetened cocoa powder gives chocolate crinkle cookies their deep, rich chocolate flavor.
• Granulated sugar (1 cup) – Granulated sugar sweetens the cookies and contributes to their chewy texture.
• Vegetable oil (1/4 cup) – Vegetable oil keeps the cookies moist and gives them a tender crumb.
• Eggs (2) – Eggs bind the ingredients together and add structure to the cookies.
• Vanilla extract (1 tsp) – Vanilla extract enhances the chocolate flavor with a subtle sweetness.
• All-purpose flour (1 cup) – All-purpose flour provides the base and structure for the cookie dough.
• Baking powder (1 tsp) – Baking powder helps the cookies rise and achieve their signature crackled surface.
• Sea salt (1/4 tsp) – A pinch of salt balances the sweetness and enhances the overall flavor.
• Confectioners sugar (1/2 cup) – Confectioners' sugar creates the snowy coating and highlights the cracks in the cookies.

Steps to Make Chocolate Crinkle Cookies

Use this method after gathering ingredients:

Mix Dough

In a mixing bowl, combine granulated sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth. In a separate bowl, combine flour together, baking powder and salt. Add the flour mixture to the cocoa mixture and stir to combine.

Chill

Cover the dough with plastic wrap and refrigerate for at least 3 hours ideally overnight.

Assemble and Roll

Preheat the oven to 350F. Scoop dough with a mini ice cream scoop for even portioning into 20 cookies then roll cookie dough into even-sized balls (it's easier to roll with wet hands) and generously roll each into powdered sugar.

Bake

Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.

Cool and Enjoy

Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.

Our Pro Tip

Multiple Batch Tip

This recipe makes a dozen cookies that will all bake at the same time. If you are doubling or tripling the recipe roll out and coat 12 in sugar and place them in the oven. Immediately roll the rest into balls and place them on parchment paper with space between them in the fridge or freezer till you are ready to coat them in sugar and bake them. If you leave the unbaked cookie balls out, they will absorb the sugar and not have a good, cracked appearance.

Kitchen notes

Chill the Dough: Refrigerate the dough for at least 2-3 hours or overnight to make it easier to handle and to ensure the cookies retain their shape while baking.

Use a Cookie Scoop: Use a cookie scoop to portion out even-sized dough balls for uniform baking.

Generously Coat in Confectioners' Sugar: Roll the dough balls heavily in powdered sugar to achieve the classic crackled effect; don't skimp on the coating!

Preheat the Oven: Make sure the oven is fully preheated to ensure consistent baking and proper cracking.

Line the Baking Sheet: Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Space Cookies Evenly: Leave enough space between dough balls (about 2 inches) as they will spread while baking.

Don't Overbake: Bake until the edges are set, but the centers remain slightly soft for a fudgy texture—about 10-12 minutes.

Test Dough Temperature: If the dough becomes too soft while handling, place it back in the fridge to chill before rolling and baking.

Use High-Quality Cocoa: Opt for a good-quality unsweetened cocoa powder for the best chocolate flavor.

Mix Dry and Wet Ingredients Separately: Combine the dry ingredients and wet ingredients separately before mixing them together to ensure even distribution.

Avoid Overmixing: Once the flour is added, mix until combined to prevent tough cookies.

Add Extra Flavor: Experiment with additions like a pinch of espresso powder to enhance the chocolate flavor or orange zest for a festive twist.

Store Properly: Keep cookies in an airtight container to maintain freshness, or freeze them for longer storage.

Test Bake Time: Bake a small test batch first to determine the best baking time for your oven and desired cookie texture.

Double-Coating Tip: Roll the dough balls in granulated sugar before powdered sugar for an extra crackled look and crisp edges.

Bake One Tray at a Time: Bake one sheet in the center of the oven at a time for the most consistent results.

A few answers

Why does the dough need to be chilled?

Chilling the dough solidifies the fat, making it easier to handle and ensuring the cookies don't spread too much while baking. This helps maintain their crackled appearance.

Can we skip chilling the dough?

No, chilling is essential for achieving the signature cracks and preventing the cookies from flattening out.

Why didn't our cookies crack?

Cookies may not crack if the dough wasn't chilled enough, if the oven temperature was too low, or if there wasn't enough leavening agent (baking powder) to create expansion.

Can we use butter instead of vegetable oil?

Yes, melted butter can be used, but it may slightly alter the texture, making the cookies richer and a bit denser.

How do we ensure the cookies stay soft and fudgy?

Avoid overbaking. Bake until the edges are set and the centers are still soft. They will continue to cook slightly as they cool on the baking sheet.

Why is our dough too sticky to roll?

If the dough is sticky, it may need more chilling time. Place it back in the fridge for 30 minutes and try again.

Can we make the dough ahead of time?

Yes, the dough can be made and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw frozen dough in the fridge before using.

Can we add mix-ins like chocolate chips or nuts?

Yes, you can fold in chocolate chips, chopped nuts, or even dried fruit for added texture and flavor, but it may affect the appearance of the cracks.

Can we use gluten-free flour?

Yes, a 1:1 gluten-free flour substitute typically works well, though the texture might differ slightly.

How do we store chocolate crinkle cookies?

Store them in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for up to 3 months.

Can we bake multiple trays at once?

It's best to bake one tray at a time in the center of the oven for even results. If baking multiple trays, rotate them halfway through for even baking.

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Ingredients

• ½ cup cocoa powder, unsweetened
• 1 cup granulated sugar
• ¼ cup vegetable oil, or canola, or light olive oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• ½ cup confectioners sugar

Method

1. In a mixing bowl, combine granulated sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth.
2. In a separate bowl, combine flour together, baking powder and salt.
3. Add the flour mixture to the cocoa mixture and stir to combine.
4. Cover the dough with plastic wrap and refrigerate for at least 3 hours, ideally overnight.
5. Preheat the oven to 350F. Scoop dough with a mini-ice cream scoop for even portioning into 20 cookies then roll cookie dough into even-sized balls (it's easier to roll with wet hands) and generously roll each into powdered sugar. Its critical to keep dough cold and coat well with powdered sugar to get a solid result.
6. Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
7. Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.