Easy Chocolate Crinkle Cookies recipe. Perfectly chewy and fudgy, these make a great dessert idea for the holidays or any time of the year.
Have I started on holiday baking already while the weather is still extremely hot?? Why yes, yes I have. But to me, Chocolate Crinkle Cookies can be enjoyed year round.
I found this recipe written on a piece of paper at my mother-in-law’s house. A recipe that SHE was given from her sister.
I am not sure if her sister was the one who wrote the recipe, or if she got it from somewhere else as well, but if it has been passed along so many times you KNOW this recipe is good!
I have made this recipe so many times, and every time I make it I get compliments on it. I really wanted to save this recipe for the holidays, but it turns out that with my trip to Italy, then to Vancouver, then moving to a new country, I didn’t have much time to recipe test these past few months.
So we are having Christmas early! But I strongly encourage you to make these cookies all year round. Why wait for December when you can make these cookies RIGHT NOW?!
Chocolate Crinkle Cookies Ingredients
You basically only need pantry essentials to make this fudgy cookie recipe. All you need is:
- granulated sugar
- oil (vegetable oil or canola oil works great here, or neutral taste olive oil)
- eggs
- vanilla extract
- unsweetened cocoa powder
- all purpose flour
- baking powder
- salt
- confectioners’ sugar
That’s it!
Tips & Tricks
- Storing these cookies: for best results, store these chocolate crinkles at room temperature in an airtight container for up to 5 days. You can also refrigerate these cookies for up to 2 weeks, but I find that the fridge has a bit of a drying effect with these cookies.
- Can you freeze these cookies? You can make these cookies ahead of time and freeze them for up to 2 months. To do this, wait for the cookies to cool before transferring them to a freezer bag. Make sure you write the date you placed it in the freezer on the freezer bag!
- Enhance the chocolate flavor and make these into double chocolate crinkle cookies! For the chocolate lovers out there: add in some chocolate chips (or dark chocolate chips!) to the wet ingredients. You can still have the classic powdered sugar coating that crinkle cookies have, but it may look a tad lumpier than these ones. But may also taste a whole lot better, so it’s really your call.
- Make a double batch! Make the first batch as is. For the second batch, you can freeze the dough in case you have some surprise visitors or last minute holiday parties to attend. They are ready in such a short time that they make the perfect recipe for your Christmas cookie platter.
- Troubleshooting flat cookies: sometimes I hear that when people make these cookies is that they spread out too much. One issue is that you may have used too much white sugar. It could have also been that you were working with a hot and sticky dough. I usually make these during the winter so I don’t have that problem, but if you do you can place the dough in the fridge for a couple of hours. Then form the cookie dough balls with the chilled dough.
More Recipes for classic Christmas cookies
While this chocolate crinkle cookie recipe may be a holiday staple in my kitchen, here are some other recipes to add to your holiday cookie tray:
- Brown Sugar Crinkle Cookies
- Mint Chocolate Chip Cookies
- Two Tone Peppermint Cookies
- Peanut Butter Kiss Cookies
If you make these fudgy chocolate cookies, let me know how you liked it! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Chocolate Crinkle Cookies
Ingredients
- 2 cups granulated sugar
- 3/4 cup oil
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup unsweetened cocoa powder
- 2 1/3 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- powdered sugar
Instructions
- In the bowl of a stand mixer, mix together the sugar and oil. Add in the eggs one at a time, mixing until fully incorporated. Stir in the vanilla.
- In a seperate bowl, mix together the cocoa powder, flour, baking powder, salt. Slowly add into the wet ingredients, mixing until fully combined.
- Cover, and place in the refrigerator for at least 6 hours.
- Preheat the oven to 350˚F. Line 2 cookie sheet with parchment paper. Add around 1/4 cup powdered sugar in a small bowl.
- Using a cookie scoop, scoop the chilled dough and roll in hands. Roll in the powdered sugar and place on the prepared cookie sheet. Repeat with the remaining dough.
- Bake in the preheated oven for 12-14 minutes. Remove from oven and allow to cool on cookie sheet for around 5 minute, then transfer to wire racks to cool completely.
Pin for Later
Made this tonight, but had to sub in buttermilk for baking powder. It was so yummy and I’ll definitely be making it again!
Yay! I am so glad you like it. 🙂