These chocolate crinkle cookies are everything you want in a holiday treat — soft, fudgy centers, snowy powdered sugar tops, and rich chocolate flavor in every bite.
Honestly, I don’t care what you call it — because once you take a bite of these Ultimate Fudgy Chocolate Crinkle Cookies, your tastebuds will only care about one thing: getting more.
These are the cookies you bake once and then bake again the same week because your family devours them before they’ve cooled.
They’re soft. They’re chewy. They have crackly, dramatic tops that make them look like they’ve just stepped off a professional bakery tray.
And best of all? They’re ridiculously easy.
Whether it’s the holidays, a bake sale, or a Thursday that just needs chocolate, this is the kind of recipe that becomes your go-to.
Table of Contents
Why You’ll Love These Cookies
- Fudgy like a brownie, but with crisp, crinkly edges
- Deep, intense chocolate flavor
- No fancy ingredients — just pantry staples
- Stunning crackled powdered sugar tops
- Freeze well and stay soft for days
Key Ingredients That Make the Magic Happen
🍫 Cocoa Powder
Use unsweetened natural cocoa powder for the best chocolate punch. The darker the better.
🍚Vegetable Oil
Keeps the cookies extra moist and chewy. No need to cream butter!
◽Granulated Sugar
Sweetens the cookies and helps create those crispy edges.
🥚Eggs
You’ll use four — this gives the batter a rich, brownie-like texture.
Baking Powder
This is what makes them puff and crackle.
🧂Salt
Balances out the sweetness and enhances the cocoa flavor.
🍚Powdered Sugar
The signature snow-like topping that crackles in the oven.
The Secret to That Perfect Crinkle Top
The dough needs to be chilled for at least 4 hours, ideally overnight. Skipping this step will result in cookies that spread too much and lose that beautiful texture.
Chilling firms the dough, locks in the moisture, and gives the sugar coating time to bind.
Step-by-Step Instructions (Walkthrough)
Step 1: Mix the Wet Ingredients
In a large bowl, combine the cocoa powder, sugar, and oil. Stir into a gritty paste. Add the eggs one at a time, then mix in the vanilla. – Paragraph
Step 2: Mix the Dry Ingredients
Whisk flour, baking powder, and salt. Gradually stir into the wet mix.
Step 3: Chill the Dough
Cover and refrigerate for 4 hours minimum or overnight.
Step 4: Roll and Coat
Scoop dough into balls and roll them generously in powdered sugar.
Step 5: Bake
Bake at 350°F for 10–12 minutes. They should be crinkled on top but soft in the center.
Step 6: Cool
Let cookies rest 5 minutes on the tray, then transfer to a wire rack.
Tips for Success
- Chill the dough thoroughly
- Use a cookie scoop for consistent size
- Double coat in powdered sugar
- Don’t overbake – they finish setting as they cool
- Use parchment for perfect bottoms
Frequently Asked Questions
Can I freeze the dough?
Yes! Roll into balls and freeze. Bake from frozen with +1–2 minutes.
Can I use butter instead of oil?
You can, but they’ll be more cakey than fudgy.
Why didn’t my chocolate crinkle cookies crack?
Likely under-chilled dough or undercoated in sugar.
Can I use Dutch-process cocoa?
Yes! It’ll give them a richer, darker flavor.
Can I reduce the sugar?
Not recommended — it affects crackle and texture.
How to Store and Freeze These chocolate crinkle cookies
Store at room temp for 5–7 days in an airtight container.
Freeze dough balls or baked cookies for up to 3 months.
When to Make These Cookies
- Christmas trays
- Bake sales
- Cold-weather treats
- Chocolate cravings
- Gifts for neighbors or coworkers
Related Recipes to Try Next
- Soft-Batch Double Chocolate Cookies
- Salted Dark Chocolate Chunk Cookies
- Classic Chocolate Chip Cookies
Ready to Bake?
You’ve got the know-how and the craving — time to get those cookies in the oven! 🍪
Ultimate Fudgy Chocolate Crinkle Cookies
Equipment
- 2 Baking Sheets Lined with parchment paper
- 1 Mixing Bowl Large
- 1 Hand Mixer or Whisk For mixing wet ingredients
- 1 Spatula or Spoon For combining ingredients
- 1 Wire Rack For cooling the cookies
Ingredients
Dry Ingredients:
• 1 cup (100g) unsweetened cocoa powder
• 1 ½ cups (300g) granulated sugar
• ½ cup (120ml) vegetable oil
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
For Rolling:
• ½ cup (60g) confectioners' sugar
Instructions
• In a large mixing bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Beat until the mixture becomes a shiny, gritty paste.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In another bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry mixture to the wet ingredients and stir just until combined.
• Cover and chill the dough for at least 4 hours or overnight.
• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• Roll chilled dough into 1-inch balls and coat generously in confectioners' sugar.
• Place on baking sheets, spacing 2 inches apart.
• Bake for 10–12 minutes until crinkled and set on the outside but still soft inside.
• Cool on baking sheets for a few minutes before transferring to wire racks.
Notes
- Chilling the dough is crucial to prevent spreading.
- Coat the cookie balls well in powdered sugar to achieve a bold crinkle look.
- Store in an airtight container for up to 7 days.
💬 Let me know in the comments if you baked these chocolate crinkle cookies and how they turned out!
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