Name: Recipe "Chocolate Crinkle Cookies"
Prep time: 135 min
Cook time: 10 min
Total time: 145 min
Ingredients: 2 cup all-purpose flour (sifted); 2 tsp baking powder; 0.5 tsp salt; 4 oz unsweetened chocolate (roughly chopped); 0.25 cup canola or vegetable oil; 2 cup granulated sugar; 4 large eggs (at room temperature); 2 tsp pure vanilla extract; 1 cup confectioners' sugar

A few more worth bookmarking: Flourless Chocolate Cookies and Chocolate Chip Cookie Bark.

Why These Brownie-Like Cookies Are a Holiday Must

I’ve tried plenty of chocolate crinkle recipes, but this one stands out because it starts with melted unsweetened chocolate instead of cocoa powder. The flavor is deeper and richer, more like a brownie batter. The cookies bake up fudgy in the center with a delicate crisp edge, and that snow-like coating of confectioners’ sugar cracks into a beautiful web as they spread. They make a big batch, so they’re great for holiday cookie exchanges or tins.

Why These Chocolate Crinkle Cookies Stand Out

The fudgy, brownie-like texture only gets better as they sit.
Each cookie is coated in a thick layer of confectioners’ sugar that cracks open during baking for a stunning winter effect.
The dough chills beautifully, so you can prep it a day or two ahead and bake fresh when you need them.

Key Ingredients for the Best Chocolate Crinkle Cookies

Unsweetened chocolate: This provides intense chocolate flavor without added sugar. Choose high-quality bars like Baker’s or Ghirardelli. If you must substitute, use 3 tablespoons cocoa powder plus 1 tablespoon oil per ounce of chocolate, but the flavor won’t be as deep.
Confectioners’ sugar: The fine texture coats the dough evenly and creates the snowy crackle. Don’t substitute with granulated sugar; it won’t adhere properly. Sift the sugar if it’s lumpy.
Eggs: Use large eggs at room temperature so they incorporate smoothly into the batter, giving the cookies structure and moisture.

Kitchen Tools for Making Chocolate Crinkle Cookies

Stand mixer with paddle attachment (or a hand mixer)
Large baking sheets
Silpat or parchment paper
Microwave-safe bowl or double boiler for melting chocolate
1-inch cookie scoop for uniform balls

Tips for Soft and Chewy Chocolate Crinkle Cookies

Use melted unsweetened chocolate, not cocoa, for the deepest chocolate flavor. Chill the dough for at least 2 hours or overnight; it’s crucial for handling and for the cookies to keep their shape during baking. Don’t overbake, remove the cookies from the oven when the edges are set but the centers still look soft. They’ll continue to set on the hot sheet. For an even coating, roll the dough balls generously in confectioners’ sugar, pressing gently so it sticks.

How to Get the Perfect Crackle Effect on Cookies

The crackle happens when the sticky dough expands in the oven and the thick sugar coating splits. For the best result, make sure the dough is thoroughly chilled, at least 2 hours or overnight. Roll each ball generously in confectioners’ sugar, pressing the sugar into the surface so it sticks in a thick, even layer. Bake just until the edges are set; overbaking can cause the cracks to seal up. If your cookies don’t crackle, the dough may have been too warm or the sugar coating too thin.

Fold in a cup of semisweet chocolate chips for extra chocolate intensity. For a festive twist, roll the dough in colored sanding sugar instead of confectioners’ sugar, the color will show through the cracks. Add a teaspoon of peppermint extract along with the vanilla for a cool minty version. Or mix in half a cup of chopped toasted walnuts or pecans for crunch.

What to Serve with Chocolate Crinkle Cookies

These cookies are perfect alongside a cold glass of milk, a mug of hot cocoa, or a strong cup of coffee. Arrange them on a holiday cookie platter with shortbread, gingerbread, and peppermint bark for a stunning variety. They also make excellent gifts in decorative tins or boxes.

How to Store Your Christmas Cookies

Store the baked chocolate crinkle cookies in an airtight container at room temperature for up to 5 days. Layer them between wax paper to prevent sticking. Keep the container away from heat or direct sunlight to maintain their soft texture.

Freezing Chocolate Crinkle Cookies for Later

To freeze baked cookies, arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving. You can also freeze the dough balls after chilling: scoop them, place on a sheet, freeze solid, then store in a bag. When ready to bake, roll the frozen dough balls in confectioners’ sugar and add a couple extra minutes to the baking time.

Best Way to Reheat Chocolate Crinkle Cookies

These cookies are delicious at room temperature, but if you want a warm, gooey center, microwave a single cookie for 10 to 15 seconds. For a slightly crisp exterior, warm them in a 300°F oven for about 5 minutes.

Chocolate Crinkle Cookie FAQs

Why do I need to chill the dough?

Chilling firms the sticky dough so you can roll it into balls. It also prevents the cookies from spreading too much in the oven, giving them a thicker, fudgier center. Plus, the resting time develops the flavor.

Can I use cocoa powder instead of unsweetened chocolate?

This recipe is designed for melted unsweetened chocolate, which gives a richer, more complex chocolate flavor. Substituting with cocoa powder would change the texture and taste significantly, so we don’t recommend it.

Why didn’t my cookies crackle?

The signature crackle comes from a thick coating of confectioners’ sugar on a chilled dough ball. If the dough was too warm, the sugar melts into the dough instead of cracking. Ensure the dough is well chilled and roll the balls generously in sugar before baking.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure to chill the dough as directed, as gluten-free dough can be stickier.

Recipe

Chocolate Crinkle Cookies

These soft and chewy, brownie-like cookies covered in confectioners' sugar are a favorite Christmas cookie! A must for every holiday cookie platter!

easyVegetarian

2 hr 15 min

Prep Time

10 min

Cook Time

2 hr 25 min

Total Time

Servings

Dessert

Course

American

Cuisine

113 kcal

Calories

Ingredients

Servings

2 cup all-purpose flour, sifted
2 tsp baking powder
0.5 tsp salt
4 oz unsweetened chocolate, roughly chopped
0.25 cup canola or vegetable oil

2 cup granulated sugar
4 large eggs, at room temperature
2 tsp pure vanilla extract
1 cup confectioners' sugar

Instructions

1
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
2
Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Alternatively, you can use a double broiler to melt the chocolate.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine the melted chocolate, oil, and granulated sugar. Beat on medium speed until combined.
4
With the mixer running on low, add the eggs, one at a time, followed by the vanilla extract. Stop and scrape down the sides of the bowl with a spatula, as necessary.
5
Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated. The dough will be sticky and more like a thick brownie batter and that is why you HAVE to chill it.

6
Chill the dough for at least 2 hours, preferably overnight.
7
When ready to bake, preheat the oven to 350 degrees F. Line large baking sheet with Silpats or parchment paper.
8
Pour the confectioners’ sugar onto a plate or into a shallow bowl. Roll the chilled dough into 1-inch balls. Drop the balls onto the sugar and roll until all sides are completely covered in sugar. Place the cookie balls onto the prepared baking sheet, about 2 inches apart.
9
Bake for 10 minutes or until cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a cooling rack and cool completely.

Nutrition (per serving)

113kcal

Calorie breakdown

Protein4%5 kcal

Fat19%23 kcal

Carbohydrates77%91 kcal

How this was calculated — 9 of 9 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

baking powderLeavening agents, baking powder, low-sodium10 kcal

saltSalt, table0 kcal

unsweetened chocolateBaking chocolate, unsweetened, liquid535 kcal

canola or vegetable oilOil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)530 kcal

granulated sugarSugars, granulated1848 kcal

large eggsEgg, whole, raw, fresh6 kcal

pure vanilla extractVanilla extract29 kcal

confectioners' sugarSugar, turbinado958 kcal

Serving size ≈ 28 g · 50 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Christmas, dairy-free, dairyFree, dessert, nutFree, Oven Baked, vegetarian

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