So you’re craving something chocolatey but too lazy to whip up a triple-layer cake, huh? Same. Enter the Chocolate Crinkle Cookie—the cookie that looks like it just rolled around in powdered sugar during a snowstorm. These bad boys are chewy, fudgy, and so good they might make you forget your problems for a whole 12 seconds (give or take). Oh, and the best part? They look super fancy even though they’re ridiculously easy. Win-win.
Why This Recipe is Awesome
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First of all, they’re basically brownies in disguise. Chewy middle, slightly crisp edges, and full-on chocolate goodness.
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They make you look like a professional baker when, in reality, you just followed some steps and covered everything in sugar.
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The powdered sugar coating makes them festive AF (yes, they’re holiday cookies, but also “Tuesday night Netflix binge” cookies).
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It’s idiot-proof. I mean, I didn’t even mess it up—and that says a lot.
Ingredients You’ll Need
Grab your mixing bowls and your stretchy pants. Here’s the lineup:
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1 cup unsweetened cocoa powder (aka the reason these taste like chocolate heaven)
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2 cups granulated sugar (sweetness overload, but in the best way)
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½ cup vegetable oil (don’t panic, it works)
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4 large eggs (the glue that holds your cookie life together)
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2 teaspoons vanilla extract (aka “liquid magic”)
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2 cups all-purpose flour (the boring base that makes everything happen)
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2 teaspoons baking powder (so they don’t come out looking like hockey pucks)
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½ teaspoon salt (balances out the sugar—science, people)
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1 cup powdered sugar (for that signature “snowy mountain” look)
Step-by-Step Instructions
Alright, let’s do this thing:
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Mix the wet stuff. In a bowl, whisk cocoa powder, sugar, and oil. Add eggs one at a time, then vanilla. It should look like thick brownie batter—don’t eat it (yet).
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Mix the dry stuff. In another bowl, stir flour, baking powder, and salt. Classic dry mix moment.
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Combine forces. Add dry ingredients to the wet mix. Stir until a soft dough forms. Warning: It’ll be sticky. Very sticky. (No, you didn’t mess up.)
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Chill out. Cover the dough and toss it in the fridge for at least 3–4 hours. Overnight is even better. This keeps them from turning into flat pancakes.
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Preheat your oven. 350°F (175°C)—because warm cookies beat cold ones.
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Roll ’em. Scoop spoonfuls of dough, roll into balls, then dunk them in powdered sugar until they look like tiny snowballs. Don’t be stingy—the more sugar, the better the crackle.
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Bake. Place dough balls on a lined baking sheet (leave some space; they spread a bit) and bake for 10–12 minutes. Don’t overbake unless you enjoy crunchy sadness.
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Cool (slightly) and devour. They’ll be soft right out of the oven but firm up as they cool. Try not to burn your mouth.
Common Mistakes to Avoid
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Skipping the chill time. If you do, congrats—you’ve just made chocolate frisbees.
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Not rolling enough powdered sugar. A light dusting? Amateur hour. Dunk those bad boys like you mean it.
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Overbaking. These are supposed to be fudgy, not charcoal briquettes.
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Forgetting to preheat. Rookie mistake. Don’t do it.
Alternatives & Substitutions
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No vegetable oil? Swap with melted butter. Adds a richer flavor, but hey, either works.
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Gluten-free crowd? Use a 1:1 gluten-free flour blend. Your cookies will still look and taste bomb.
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Want extra oomph? Toss in chocolate chips or chunks for double chocolate chaos.
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No powdered sugar? Ugh, fine. Roll in granulated sugar for sparkle, but just know—you’re missing the iconic look.
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Feeling fancy? Add a pinch of espresso powder. It’ll make the chocolate flavor pop.
FAQ (Frequently Asked Questions)
Q1: Can I freeze the dough?
Yes! Roll into balls, freeze on a tray, then stash in a bag. Bake straight from frozen (add 1–2 extra minutes).
Q2: Can I make these ahead of time?
Totally. Dough lasts in the fridge for up to 3 days. Baked cookies stay fresh for about a week in an airtight container (if you have that kind of self-control).
Q3: Do I really need to chill the dough?
Yes. Yes. YES. Unless you like sad, flat cookies.
Q4: Can I use margarine instead of butter/oil?
Technically, yes. But why hurt your soul like that?
Q5: Why didn’t my cookies crack?
Probably didn’t coat them with enough powdered sugar, or you skipped the chilling step. Don’t cut corners—it’s cookie law.
Q6: Can I make them less sweet?
Sure, but then why are you making cookies? Go eat celery.
Q7: Are these holiday-only cookies?
Absolutely not. They’re “holiday, rainy day, birthday, breakup day, or literally any day” cookies.
Final Thoughts
And there you have it—the Best-Ever Chocolate Crinkle Cookies. Gooey, chocolatey, snowy little bites of joy that’ll make you forget every bad decision you’ve ever made (well… at least the ones related to dessert). Now go whip up a batch, snap some pictures, and impress someone—or just hoard them all for yourself.
Pro tip: Hide them if you live with other people. These disappear faster than free Wi-Fi.
Related Recipes To Explore:–
- Mouthwatering Pecan Pie Brownies Recipe
- Cinnamon Sugar Pumpkin Donut Holes Recipe
- Strawberry Heaven on Earth Cake Recipe
- The Ultimate Baked Creamy Mushroom Dip Recipe
- Savory Ground Beef Crepes Recipe
Chocolate Crinkle Cookie Recipe
Ingredients
- 1 cup all-purpose flour spooned and leveled
- ½ cup unsweetened cocoa powder preferably Dutch-processed
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips melted
- 1 cup powdered sugar for coating, sifted
Instructions
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in melted chocolate chips.
- Form dough: Gradually add dry ingredients to wet, stirring until just combined. The dough will be soft and sticky.
- Chill dough: Cover and refrigerate for at least 2 hours (or up to 24 hours).
- Preheat oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
- Shape cookies: Scoop tablespoon-sized dough portions and roll into balls. Roll each ball generously in powdered sugar to coat.
- Bake: Place dough balls 2 inches apart on baking sheets. Bake for 10-12 minutes, until edges are set but centers are soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Gluten-free: Use a 1:1 gluten-free baking flour blend.
- Flavor twist: Add ½ tsp peppermint extract for a holiday variation.
- Powdered sugar tip: If sugar dissolves during storage, dust with more before serving.
- Chilling is key: Don’t skip the chill time to ensure proper shape and cracks.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-)
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