This Chocolate Crinkle Cookies Recipe is a holiday staple! Crisp on the outside with a soft, chewy center and rich, chocolate flavor, it’s always a favorite and couldn’t be easier to make.
Ingredients⬇️
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup light olive oil or avocado oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup flour
Crinkle Topping
2 Tablespoons granulated sugar
1/3 cup powdered sugar
Instructions⬇️
Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the topping ingredients in two separate shallow bowls. Set aside.
2 Tablespoons granulated sugar, 1/3 cup powdered sugar
In a large bowl, combine the cocoa powder, granulated sugar & oil with a wooden spoon until combined.
1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1/4 cup light olive oil
Add the eggs and vanilla, mixing until just combined.
2 eggs, 1 teaspoon vanilla extract
Sprinkle in the salt, baking powder & flour. Mix until well incorporated and a stiff dough forms.
1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup flour
Using a cookie dough scoop, roll the dough into 1 1/2 inch balls. (If the dough is too sticky to roll (dependent on temperature of kitchen and varying brands of ingredients used), refrigerate for 30 minutes then try again.)
Roll each ball in a thin layer of granulated sugar then roll in a thick layer of confectioners sugar.
2 Tablespoons granulated sugar, 1/3 cup powdered sugar
Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 10 minutes or until the tops of the cookies crinkle and the edges are set. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Store at room temperature in an airtight container for up to 1 week or in the freezer, in a single layer in an airtight container or bag, for up to 3 months (see notes).
Chocolate Crinkle Cookies are a beloved treat during the holidays, and their distinctive cracked surface adds a charming visual appeal to the rich, chocolaty taste. One pro tip to ensure perfect crinkle top cookies is to chill the dough if it's too sticky; this enhances the rolling process and helps retain the cookie shape during baking. The use of unsweetened cocoa powder provides an intense chocolate flavor without added sweetness, which balances the sweetness found in the granulated and powdered sugars. The combination of light olive oil or avocado oil creates a tender crumb and moist texture, making these cookies wonderfully soft on the inside while crisp on the outside. Rolling the dough balls first in granulated sugar then generously in powdered sugar creates the signature crinkle effect. As the cookies bake, the sugary outer layer cracks open, forming the classic snow-dusted look. Baking at 350°F for about 10 minutes is crucial; it allows the edges to set nicely while keeping the center slightly chewy, which many cookie lovers prefer. For storage, these cookies keep well at room temperature in airtight containers for up to a week, ideal for gifting or holiday dessert trays. For longer preservation, freezing them in a single layer prevents sticking and maintains freshness for up to three months. Chocolate Crinkle Cookies also invite creativity. Adding a pinch of cinnamon or espresso powder to the dough can deepen the flavor profile. For a festive twist, incorporating mini chocolate chips or chopped nuts adds texture and extra bursts of flavor. Overall, this recipe offers a simple, approachable way to bake a classic cookie that is sure to impress family and friends with its beautiful appearance and delightful taste. Whether you're an experienced baker or a beginner, these crinkle cookies' ease and reliability make them a perfect holiday baking staple.
