Chocolate Crinkle Cookies

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These Chocolate Crinkle Cookies are chewy & fudgy with a deep chocolate flavor. Chocolate Crinkles are an easy-to-make, classic Christmas cookie recipe for chocolate lovers! 

front view of a Chocolate Crinkle Cookie with a bite taken out of it

Chocolate crinkle cookies are crispy on the outside, fudgy on the inside and coated in layer of powdered sugar reminiscent of freshly fallen snow – the perfect Christmas cookie for chocolate lovers.

This chocolate crinkles recipe is easy to make and turns out perfectly every time! They are always quick to disappear from holiday cookie trays because of their deep chocolate flavor and brownie-like texture. 

overhead view of 10 Chocolate Crinkle Cookies

Chocolate Crinkle Cookies: Ingredients & Substitutions

Before we jump in and discuss how to make these crinkle cookies, let’s chat about the ingredients.  As always, I recommend making this chocolate cookie recipe as written for the best results. 

Overhead view of the labeled ingredients in this Chocolate Crinkle Cookies recipe
  • Salted Butter. Unsalted butter or vegan butter can be used in these crinkle cookies. 
  • Canola oil. The oil is important to the spreading/cracking of these crinkle cookies. You can substitute vegetable oil or avocado oil. 
  • White Sugar.  organic cane sugar is a good substitute.
  • Brown sugar. I recommend using light brown sugar in this recipe for the best results.
  • All-purpose flour. Use an unbleached, all-purpose flour to make these chocolate crinkle cookies. I don’t recommend making any substitutions. 
  • Cocoa powder. feel free to use a special dark cocoa powder for an even deeper chocolate flavor. 
  • Fine Sea Salt. If you use regular table salt (iodized) cut the amount in half. 
  • Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark). 
7 Chocolate Crinkle Cookies on a white surface

How to Make Crinkles

This chocolate crinkles recipe is easy to make! As always, we’ll walk through the steps and don’t forget to watch the video. 

Begin by combining flour, baking soda, sea salt, baking powder, and cocoa powder in a medium bowl, then set aside.

two overhead photos showing how to make Chocolate Crinkle Cookies

Then, either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, canola oil, brown sugar and granulated sugar until combined. Then, beat in eggs and vanilla until fluffy.

two overhead photos showing how to make Chocolate Crinkle Cookies

Next, add the dry ingredients to the wet ingredients and beat until combined.

Once the mixture is mixed, stir in the chocolate chips on low speed until they are evenly distributed in the dough.

two overhead photos showing how to make Chocolate Crinkle Cookies

Chill the Dough

Once the dough is finished, transfer it to an airtight container and chill for at least 3 hours, or overnight. After dough has chilled, preheat oven to 375 degrees F and line 2 baking sheets with parchment paper, then set them aside.

Portion, Bake & Cool

Use a 1 ½ tablespoon cookie scoop to measure out dough and roll it into balls, then form each ball into a flat disc. It’s important to form the balls into discs (instead of leaving them spherical) so the crinkle cookies spread and crack. 

two overhead photos showing how to make Chocolate Crinkle Cookies

Next, take each disc of chocolate crinkles dough and coat it with a thick coating of powered sugar on all sides. Transfer them to the prepared baking sheets.

crinkles coated in powdered sugar on a baking sheet before baking

Bake the chocolate crinkle cookies in the preheated oven for approximately 8 minutes. Take them out when they are just set, and crackled – do not over-bake. 

crinkles coated in powdered sugar on a baking sheet after baking

Serve

Once they have finished baking, let the chocolate crinkle cookies cool on the baking sheet for 5-10 minutes before transferring them to wire cooling rack to cool completely.

Eat these chocolate crinkles slightly warm or at room temperature. If you are including them on a holiday cookie platter, wait to add them to the tray until they are completely cooled. 

18 chocolate crinkles on a wire cooling rack

Store

Store these chocolate crinkle cookies in an airtight container at room temperature for 3-5 days. 

Freeze

  1. Freeze the dough. Roll the dough into balls, shape them into discs and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then roll in powdered sugar and bake according to the recipe interactions. 
  2. Freeze baked cookies. Transfer baked and cooled crinkles cookies to an airtight container and freeze for up to 1 month. 
overhead photo of 7 Chocolate Crinkle Cookies

Crinkles Recipe FAQS

What makes a cookie crinkle?

Adding a small amount of oil to these crinkle cookies makes them spread slightly during baking which results in beautiful chocolate crinkles.

How do you make crinkles not hard?

This recipe yields crinkles with chewy, fudgy centers and crisp exteriors. The only way they could become hard is if they are over-baked or over-mixed.

Why are my chocolate crinkle cookies flat?

These crinkles don’t spread very much (which is why the instructions call for pressing them into flat discs). So if you use this recipe you should not have flat cookies unless you don’t add the correct amount of flour or your leavening agents are expired.

Can I double this recipe?

Absolutely, this recipe doubles very well. You can click on the “2X” button in the recipe card for ingredient measurements of a double recipe.!

up close front view of a Chocolate Crinkle Cookie with a bite taken out of it

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Chocolate Crinkle Cookies

Laura
These Chocolate Crinkle Cookies are chewy & fudgy with a deep chocolate flavor. Chocolate Crinkles are an easy-to-make, classic Christmas cookie recipe for chocolate lovers! 
5 from 5 votes
Course cookies, Dessert
Cuisine American
Servings 18 Cookies
Calories 233
Prep Time10 minutes
Cook Time10 minutes
Chilling3 hours
Total Time3 hours 30 minutes

Ingredients 
 

Instructions 

  • In a medium bowl combine flour, baking soda, sea salt, baking powder, and cocoa powder. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, canola oil, brown sugar and granulated sugar until combined.
  • Beat in eggs and vanilla until fluffy.
  • Add the dry ingredients and beat until combined.
  • Add chocolate chips and stir them in on low speed until evenly distributed.
  • Transfer dough to an airtight container and chill for at least 3 hours, or overnight.
  • After dough has chilled, preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper, and set aside.
  • Put powdered sugar into a small bowl.
  • Use a 1½ Tablespoon cookie scoop to measure out dough and roll it into balls, then form each ball into a flat disc.
  • Coat each cookie dough disc in powdered sugar. Place on prepared cookie sheets evenly spaced, with at least 2” between the cookies.
  • Bake in preheated oven for approximately 8 minutes. Take them out when they are just set, and crackled.
  • Let cookies cool on the baking sheet for 5-10 minutes before transferring them to cooling rack to cool completely.
  • Enjoy!

Video

Notes

Ingredients & Substitutions
  • Salted Butter. Unsalted butter or vegan butter can be used in these crinkle cookies. 
  • Canola oil. The oil is important to the spreading/cracking of these crinkle cookies. You can substitute vegetable oil or avocado oil. 
  • White Sugar.  organic cane sugar is a godo substitute.
  • Brown sugar. I recommend using light brown sugar in this recipe for the best results.
  • All-purpose flour. Use an unbleached, all-purpose flour to make these crinkles! I don’t recommend making any substitutions. 
  • Cocoa powder. feel free to use a special dark cocoa powder for an even deeper chocolate flavor. 
  • Fine Sea Salt. If you use regular table salt (iodized) cut the amount in half. 
  • Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark). 
Store
Store these chocolate crinkle cookies in an airtight container at room temperature for 3-5 days. 
How to Freeze Crinkles
  1. Freeze the dough. Roll the dough into balls, shape them into discs and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then roll in powdered sugar and bake according to the recipe interactions. 
  2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. 

Nutrition

Serving: 1cookie | Calories: 233kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 161mg | Potassium: 64mg | Fiber: 1g | Sugar: 24g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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