Name: Chocolate Crinkle Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: Granulated Sugar; Neutral Oil (avocado, canola, or vegetable); Unsweetened Chocolate (4 oz); Pure Vanilla Extract (2 tsp); Large Eggs (4); All-Purpose Flour (2 cups); Baking Powder (2 tsp); Fine Sea Salt (½ tsp); Powdered Sugar

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The moment you take a bite of a Chocolate Crinkle Cookie, you’re hit with the aroma of rich cocoa and warm vanilla. The outside is beautifully crackled, dusted with powdered sugar that looks like freshly fallen snow, while the inside is a gooey, fudgy delight that feels like a warm hug. As you chew, each texture unfolds—slightly crisp on the edges and melt-in-your-mouth soft at the center. These cookies are more than a treat; they’re reminiscent of childhood baking days when my mom would whip up batches of brownie-like cookies to share with friends and family. Just thinking about it brings a smile to my face! Whether you’re cozying up during the cooler months or sharing a plate during gatherings, Chocolate Crinkle Cookies are bound to bring joy. I can practically hear the joyful exclamations of “Just one more!” inviting you to join in on the fun of making them.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Crinkle Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Crinkle Cookies

So, are you ready to bake? Let’s dive into these Chocolate Crinkle Cookies that will have everyone asking for seconds!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 20 minutes, you’ll have delicious cookies in no time!
Irresistible Flavor: Rich chocolatey goodness with a fudgy center is what makes these cookies every chocolate lover’s dream.
Eye-Catching Appeal: Their snow-dusted, crinkly tops make these cookies stunning on any dessert table.
Flexible Serving: Perfect for snacking, holiday parties, or just because—you’ll want these delicious little bites anytime!
Diet-Friendly Options: Feel free to play with gluten-free flour or avocado oil for a healthier twist!

Ingredients You’ll Need

Granulated Sugar: This is the base for sweetness and helps create that tender texture. You can substitute it with coconut sugar, but this may alter the flavor slightly.
Neutral Oil: I recommend avocado oil for its light flavor, but canola or vegetable oil works just as well. It’ll keep the cookie moist and rich.
Unsweetened Chocolate: 4 oz of melted chocolate gives these cookies that deep cocoa flavor. If you don’t have unsweetened chocolate, you can substitute it with 2/3 cup unsweetened cocoa powder and increase the fat by adding 2 tablespoons of oil or butter.
Pure Vanilla Extract: The key to enhancing all those silky chocolate flavors. Always go for pure vanilla extract to get the best taste!
Large Eggs: Four room-temperature eggs give lift and moisture to our cookies—be sure to take them out of the fridge ahead of time.
All-Purpose Flour: The foundation for any cookie! If you’re looking for a gluten-free option, try a 1-to-1 gluten-free flour blend.
Baking Powder: This helps the cookies rise slightly, making the texture more cake-like.
Fine Sea Salt: Just a pinch of salt elevates the overall flavor, balancing the sweetness.
Powdered Sugar: To coat the cookies and create those beautiful, sugary cracks that everyone loves.

How to Make Chocolate Crinkle Cookies

Melting Chocolate: Start by melting the unsweetened chocolate in a bowl set over simmering water. Stir occasionally until it’s completely smooth. This gentle heat ensures the chocolate doesn’t burn. Once melted, allow it to cool slightly before mixing it into the batter. This is crucial for keeping the structure of your cookies just right.

Mix Wet Ingredients: In a large mixing bowl, combine 2 cups of granulated sugar, ½ cup of neutral oil, the cooled melted chocolate, and 2 teaspoons of pure vanilla extract. Beat this mixture together until it’s fully combined and smooth—this step is vital for the texture of our cookies.

Add Eggs One at a Time: Crack in 4 large eggs, one at a time, mixing thoroughly after each addition. You want each egg to be well incorporated, producing a thick and glossy batter. This gives structure and moisture to your cookie dough.

Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of fine sea salt. Add this mixture into the chocolate batter in two parts. Gently fold it together until just combined; you want to avoid overmixing for a tender cookie.

Chill the Dough: Cover the bowl tightly and refrigerate the dough for at least 3 hours, preferably overnight. Chilling is essential as it firms up the dough and helps with the lovely crinkle pattern when baked—you’ll thank me later!

Prepare for Baking: When you’re ready to bake, preheat your oven to 350℉ and line baking sheets with parchment paper. Set up two bowls—one filled with granulated sugar and the other with powdered sugar for coating.

Shape Dough Balls: Scoop heaping teaspoons—about 1 tablespoon—of the chilled dough and roll between your palms to form smooth balls. First, roll them generously in the granulated sugar, then give them a thick coating of the powdered sugar. The more powdered sugar, the more dramatic the crinkle. Trust me, it’s worth it!

Bake Until Perfect: Arrange the rolled cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until their tops crackle and the centers look just set. They should feel soft. Remember, they’ll continue to firm up as they cool!

Let Them Rest: Allow the cookies to rest on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely. This step is essential! It helps to maintain that dreamy, soft interior while the outside settles perfectly.

Storing & Reheating

Keep your Chocolate Crinkle Cookies fresh by storing them in an airtight container at room temperature for up to a week. For longer storage, refrigerate them in an airtight container; they’ll stay fresh for about two weeks. If you’re looking to save them for longer, you can freeze them for up to three months. Just make sure to place parchment paper between layers to prevent them from sticking together! When ready to enjoy again, simply reheat in a 300℉ oven for about 5 minutes. Keep in mind that the texture may slightly change after freezing, but a quick warm-up brings them back to life!

Chef’s Helpful Tips

Make sure to let the chocolate cool before mixing to avoid cooking your eggs!
Room temperature eggs mix in better and lend a more even texture to your cookies.
Avoid overmixing the dough; it should be slightly lumpy and thick for the best crumb.
If your cookies are spreading too much, try chilling the dough longer or increase the flour by a tablespoon.
For even more flavor, consider adding chocolate chips or walnuts into the dough before chilling.
Make a double batch and freeze them for a treat whenever you or guests are hankering for something sweet!

Indulging in these rich and gooey Chocolate Crinkle Cookies isn’t just about satisfying a sweet tooth; it’s about creating sweet memories. These cookies are a hit at any gathering and sure to bring back heartwarming memories for everyone involved. I invite you to unleash your inner baker and enjoy the process—each bite is a delicious step back to simpler times. So grab your ingredients, put on your favorite baking playlist, and let’s get started!

Recipe FAQs

Can I use cocoa powder instead of unsweetened chocolate?

Absolutely! If you’re out of unsweetened chocolate, you can substitute with 2/3 cup of unsweetened cocoa powder and add an extra 2 tablespoons of oil or butter to keep the texture rich and fudgy.

Why are my cookies not crinkling?

If your cookies aren’t crinkling, it might be due to under-chilling the dough. Allow it to chill longer, as this helps create those beautiful cracks. Additionally, ensure you’re rolling them generously in powdered sugar; a thick coating is key!

How should I store the cookies for optimal freshness?

For the best storage, keep your cookies in an airtight container at room temperature for up to a week. If you want to store them longer, refrigerate them for up to two weeks or freeze them for up to three months.

Can I make these cookies vegan?

Yes! You can replace each egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or 1/4 cup of unsweetened applesauce. Just be aware that the texture might vary slightly but they will still be delicious!