Easy Chocolate Crinkle Cookies That Always Crack Perfectly

Chocolate Crinkle Cookies are one of those classic treats that never fail to impress. With their rich chocolate flavor, soft fudgy centers, and beautiful crackled tops, these cookies look bakery-perfect but come together with simple pantry ingredients.

I love how easy Chocolate Crinkle Cookies are to make, even if you’re not a confident baker. The dough mixes in one bowl, the powdered sugar coating creates that signature crinkle, and the result is a cookie that feels festive enough for holidays but cozy enough for everyday baking.

If you’re craving a chocolate dessert that’s soft, chewy, and irresistibly pretty, these Chocolate Crinkle Cookies belong on your baking list.

More Recipes

• Baked Apple Fritters Recipe
• Snowball Donuts
• Blueberry Crumb Bars

INGREDIENTS

Here’s everything you need to make soft, fudgy Chocolate Crinkle Cookies. Simple ingredients, big chocolate payoff.

• 1 cup granulated sugar (200 g)
• ½ cup unsweetened cocoa powder (50 g)
• ¼ cup vegetable oil or neutral oil (60 ml)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract (5 ml)
• 1 cup all-purpose flour (120 g)
• 1 teaspoon baking powder (4 g)
• ¼ teaspoon salt (1.5 g)

For rolling

• ½ cup powdered sugar (60 g), plus more if needed

Optional

• ½ cup chocolate chips (85 g) for extra fudgy centers
• A pinch of espresso powder (optional, enhances chocolate flavor)

INSTRUCTIONS

Follow these simple steps to get perfectly cracked, soft Chocolate Crinkle Cookies every time.

1. Mix the wet ingredients.
   Add the granulated sugar (200 g), cocoa powder (50 g), and oil (60 ml) to a large bowl. Stir until the mixture looks smooth and glossy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract (5 ml).
2. Add the dry ingredients.
   Sprinkle in the flour (120 g), baking powder (4 g), and salt (1.5 g). Mix gently until a thick, sticky dough forms. Fold in chocolate chips if using.
3. Chill the dough.
   Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling helps the cookies hold their shape and creates those beautiful cracks.
4. Preheat the oven.
   Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
5. Shape and coat.
   Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in powdered sugar (60 g) until fully coated.
6. Bake the cookies.
   Place the dough balls on the prepared baking sheet, leaving space between them. Bake for 10–12 minutes at 350°F (180°C) until the tops crack and the centers look just set.
7. Cool slightly.
   Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The centers will stay soft and fudgy as they cool.

TIPS & VARIATIONS

These tips help your Chocolate Crinkle Cookies turn out soft, crackly, and irresistible every single time.

Baking Tips

• Chill the dough fully. Cold dough spreads less and creates deeper cracks.
• Roll the dough balls twice in powdered sugar if you want extra-white, dramatic crinkles.
• Remove the cookies when the centers look slightly underbaked. They finish setting as they cool and stay fudgy.

Easy Variations

• Extra chocolatey: Add chocolate chips or chunks to the dough.
• Mint chocolate: Add ¼ teaspoon peppermint extract (instead of some vanilla).
• Orange chocolate: Stir in ½ teaspoon orange zest for a subtle citrus twist.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.

Storage & Make-Ahead

• Store baked cookies in an airtight container at room temperature for up to 4 days.
• Chill the dough overnight for even deeper flavor.
• Freeze rolled, sugar-coated dough balls and bake straight from frozen, adding 1–2 extra minutes.

SERVING IDEAS

These Chocolate Crinkle Cookies are incredibly versatile and fit almost any occasion.

• Serve warm with a glass of cold milk or a cozy cup of coffee for an easy dessert.
• Add them to a holiday cookie platter with sugar cookies and peanut butter blossoms for a festive spread.
• Pair them with vanilla ice cream for a simple but indulgent dessert.
• Dust with a little extra powdered sugar just before serving for a bakery-style look.
• Wrap a few cookies in parchment and twine for sweet homemade gifts.

These cookies shine at holiday gatherings, cookie exchanges, cozy weekends, or anytime you need a chocolate fix.

FAQs

Here are the most common questions about making Chocolate Crinkle Cookies, answered clearly and simply.

Why didn’t my cookies crinkle?

The dough may have been too warm or not coated enough in powdered sugar. Chill the dough well and roll generously for clear cracks.

Can I make Chocolate Crinkle Cookies ahead of time?

Yes. You can prepare the dough up to 24 hours in advance and keep it refrigerated until ready to bake.

How do I store Chocolate Crinkle Cookies?

Store the baked cookies in an airtight container at room temperature for up to 4 days. They stay soft and fudgy.

Can I freeze Chocolate Crinkle Cookies?

Yes. Freeze baked cookies for up to 2 months or freeze sugar-coated dough balls and bake directly from frozen.

Can I use butter instead of oil?

Oil works best for a fudgy texture, but you can use melted butter (60 g) for a slightly firmer cookie with a richer flavor.

Recipe

Yield: About 24 cookies

Chocolate Crinkle Cookies

Print

These Chocolate Crinkle Cookies are soft, fudgy, and rich with deep chocolate flavor. Each cookie cracks beautifully as it bakes, creating a classic bakery-style look that’s perfect for holidays or everyday treats.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 1 cup granulated sugar (200 g)
• ½ cup unsweetened cocoa powder (50 g)
• ¼ cup vegetable oil or neutral oil (60 ml)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract (5 ml)
• 1 cup all-purpose flour (120 g)
• 1 teaspoon baking powder (4 g)
• ¼ teaspoon salt (1.5 g)

For Rolling

• ½ cup powdered sugar (60 g), plus more as needed

Optional

• ½ cup chocolate chips (85 g)
• A pinch of espresso powder

Instructions

1. Add the granulated sugar, cocoa powder, and oil to a large bowl. Stir until smooth and glossy.
   
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   
3. Add the flour, baking powder, and salt. Mix gently until a thick, sticky dough forms. Fold in chocolate chips if using.
   
4. Cover the dough and refrigerate for at least 30 minutes.
   
5. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
   
6. Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar.
   
7. Place the dough balls on the baking sheet, leaving space between them.
   
8. Bake for 10–12 minutes at 350°F (180°C) until the tops crack and the centers look just set.
   
9. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for deeper cracks and better shape.

Remove the cookies while the centers still look soft for a fudgy texture.

Roll the dough twice in powdered sugar for extra-bold crinkles.

Nutrition Information:

Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 120

Nutrition information is estimated and may vary based on ingredients used.

I hope these Chocolate Crinkle Cookies bring a little extra joy to your kitchen. They’re rich, soft, and beautifully crackled, yet simple enough to make anytime you’re craving a cozy chocolate treat.

If you try this recipe, don’t forget to save it on Pinterest so you can come back to it whenever the craving hits. I’d also love to hear how your Chocolate Crinkle Cookies turn out, so feel free to leave a comment or share your favorite variation.

Happy baking, and enjoy every fudgy bite 🍪✨