Chocolate Crinkle Cookies are soft and moist with a brownie-like texture and a cracked sugary shell. They are quick and easy to make — no need for a mixer!
Ingredients you'll need
Notes and substitutions
- Unsweetened cocoa powder: Use Dutch-process cocoa powder for darker, fudgier cookies. Hershey's "Special Dark" Cocoa Powder is an example.
- Instant coffee: You won't taste the coffee in the cookies but a more intense chocolate flavor. Half as much espresso powder can be used.
- Oil: Use a neutral or mild-tasting oil like canola, avocado, or other vegetable oils.
How to make this recipe
Prep and organize
- Measure the ingredients accurately with a kitchen scale. If using a measuring cup, don't pack the flour and level the top off with a flat edge.
- Line a baking sheet with parchment paper.
- Bring eggs to room temperature. You can submerge them in warm tap water until no longer cool to the touch.
(1)Sift flour, cocoa powder, baking powder, instant coffee, and salt into a medium bowl using a strainer. (2)Whisk the dry ingredients until combined.
(3)Combine eggs, oil, granulated sugar, and vanilla in a large bowl. (4)Whisk the wet ingredients until well combined.
(5)Add dry ingredients (flour mixture) to the wet ingredients. (6)Mix with a spatula until just combined, and no more flour is visible. The dough will be very moist and sticky.
(7)Cover with plastic wrap and refrigerate it for two to four hours. It has to be firm enough and manageable to roll into balls. You can also freeze it for 30 minutes to an hour and reduce waiting time.
Preheat the oven to 350° F (177° C).
(8)Make 12 to 14 cookie dough balls using a #40 cookie scoop or about 1½ tablespoons (30 to 35 grams). When the dough is firm enough, it keeps its shape when you scoop them — no need to shape them with your hands. (9)Coat them generously with powdered sugar.
(10)Arrange them on the baking sheet about two inches apart. (11)Bake for nine to ten minutes, depending on your oven. They are ready when the tops have cracked and the center looks slightly glossy.
PRO TIP: Chocolate Crinkle Cookies bake in no time, so keep an eye on them. Overbaking can result in dry cookies.
Allow the cookies to cool before serving. Store them in an airtight container for up to five days at room temperature. Refrigerate them for up to two weeks or freeze them for up to two months.
Place the cookie dough balls on a baking sheet and freeze them for about an hour. When no longer sticky, gather them in a resealable bag or an airtight container. You can freeze them for up to three months.
Roll them in powdered sugar right before baking. Let them thaw on the baking sheet while your oven is preheating. You may need to extend the baking time by one or two minutes.
Frequently asked questions
While there are recipes where eggs can make or break a recipe, this isn't one of them. Cold eggs won't make them taste bad. The extra step of bringing them to room temperature will reward you with fluffier cookies. Room temperature eggs will mix evenly with other ingredients and help the dough rise.
Confectioners' sugar, powdered sugar, icing sugar, and 10X sugar are all the same. It is essentially granulated sugar ground up into a fine powder. Commercial products sometimes contain cornstarch to prevent caking or large clumps.
If you measured the ingredients correctly, overmixing the dough or overbaking the cookies could be the problem.
More about chocolate crinkle cookies
If you'd like to know more, here are frequently asked questions about Chocolate Crinkle Cookies, including extra tips, troubleshooting, and more.
Watch how I make it here
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Chocolate Crinkle Cookies
- Mixing bowls
- #40 (1½ tablespoons) cookie scoop (optional)
- Baking Sheet
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder preferably Dutch-process
- 1 teaspoon baking powder
- ½ teaspoon instant coffee sub:¼ teaspoon espresso powder
- ¼ teaspoon kosher salt use half for table salt
- 2 eggs at room temperature
- ¼ cup neutral or mild-tasting oil
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup powdered sugar for coating
- Sift flour, cocoa powder, baking powder, instant coffee, and salt into a medium bowl using a strainer. Whisk them together.
- Combine eggs, oil, granulated sugar, and vanilla in a large bowl. Whisk them together until well combined.
- Add dry ingredients (flour mixture) to the wet ingredients. Mix with a spatula until just combined and no more flour is visible.
- Cover with plastic wrap and refrigerate it for two to four hours. You can also freeze it for 30 minutes to an hour.
- Make 12 to 14 cookie dough balls using a #40 cookie scoop or about 1½ tablespoons (30 to 35 grams).
- Coat them generously with powdered sugar and arrange them on a parchment paper-lined baking sheet about two inches apart.
- Bake in a 350° F (177° C) preheated oven for nine to ten minutes, depending on your oven. They are ready when the tops have cracked and the center looks slightly glossy.
- Allow them to cool before serving.