The BEST Chocolate Crinkle Cookies Recipe
There’s something magical about the rich, fudgy taste of Chocolate Crinkle Cookies that makes them a favorite for any occasion. With their signature crinkled tops and luxurious, chewy texture, these cookies are not just a treat for the taste buds but also a delight for the eyes. Perfect for holiday gatherings, school bake sales, or just a cozy night in, they come together quickly and are sure to impress family and friends alike. Imagine biting into a soft, chocolatey cookie that is dusted with sweet powdered sugar—each bite is pure bliss!
What makes these Chocolate Crinkle Cookies truly special is their delicate balance of flavors and textures. The deep chocolate flavor, combined with the sweetness of the sugary coating, creates an irresistible contrast that will have everyone coming back for seconds. Whether you’re a seasoned baker or a kitchen newbie, this recipe will make you feel like a pro. Let’s get started and bring a little magic to your kitchen with these incredible cookies!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil (or avocado oil)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour
- 2 Tablespoons granulated sugar
- 1/3 cup powdered sugar
These ingredients come together to create rich, chocolaty goodness.
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In two separate shallow bowls, set aside the granulated sugar and powdered sugar for coating the cookies.
- In a large mixing bowl, combine the cocoa powder, granulated sugar, and olive oil using a wooden spoon until well blended.
- Add in the eggs and vanilla extract, stirring until just combined.
- Gently sprinkle in the salt, baking powder, and flour. Mix until a stiff dough forms.
- If the dough is too sticky to roll into balls, refrigerate it for 30 minutes, then try again.
- Use a cookie dough scoop to roll the dough into 1 1/2 inch balls.
- Roll each ball in the granulated sugar first, then in the powdered sugar to coat thoroughly.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 minutes, or until the tops of the cookies are crinkled and the edges are set. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Store the cookies at room temperature in an airtight container for up to 1 week, or freeze them in a single layer in an airtight container or bag for up to 3 months.
Tips & Variations
- Ingredient substitutions: You could use coconut oil instead of light olive oil for a different flavor, or substitute part of the flour with almond flour for a gluten-free version.
- Optional variations: Add chocolate chips or nuts to the dough for extra texture.
- Storage or reheating tips: To keep these cookies fresh, make sure they are stored in an airtight container. For a warm treat, pop them in the microwave for a few seconds before serving.
Recipe Information
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: About 18 cookies
- Difficulty level: Easy
{image_template}
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil (or avocado oil) Can substitute with coconut oil for a different flavor.
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour Can substitute part of the flour with almond flour for a gluten-free version.
- 2 tablespoons granulated sugar For coating the cookies.
- 1/3 cup powdered sugar For coating the cookies.
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In two separate shallow bowls, set aside the granulated sugar and powdered sugar for coating the cookies.
- In a large mixing bowl, combine the cocoa powder, granulated sugar, and olive oil using a wooden spoon until well blended.
- Add in the eggs and vanilla extract, stirring until just combined.
- Gently sprinkle in the salt, baking powder, and flour. Mix until a stiff dough forms.
- If the dough is too sticky to roll into balls, refrigerate it for 30 minutes, then try again.
- Use a cookie dough scoop to roll the dough into 1 1/2 inch balls.
- Roll each ball in the granulated sugar first, then in the powdered sugar to coat thoroughly.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 minutes, or until the tops of the cookies are crinkled and the edges are set. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.