Name: Chewy Chocolate Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 3 h 27 min
Cuisine: American
Ingredients: 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/4 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup powdered sugar (for rolling)

Soft, fudgy, and deeply chocolatey, these chewy chocolate crinkle cookies are everything I want in a holiday (or anytime) treat. With a tender interior and a classic crackled powdered sugar coating, these cookies look impressive but come together with simple pantry ingredients. They’re also naturally dairy-free, making them a great option for sharing with a variety of dietary preferences.

Why You’ll Love This Recipe

I love how these cookies combine the richness of brownies with the ease of drop cookies. The contrast between the dark chocolate interior and the snowy white exterior makes every batch feel a little magical. I can whip them up with minimal equipment and common ingredients, which makes them perfect for last-minute baking. And since they’re soft and chewy with a slightly crisp edge, they always satisfy my chocolate cravings. Whether I’m prepping a holiday cookie platter or just baking for fun, this recipe never fails me.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/4 cup vegetable oil

1 tsp vanilla extract

1 cup all-purpose flour

2 large eggs

1 tsp baking powder

1/4 tsp salt

1/2 cup powdered sugar (for rolling)

Directions

In a large mixing bowl, I whisk together the cocoa powder, granulated sugar, and oil until well combined.

I beat in the eggs one at a time, then stir in the vanilla extract.

In another bowl, I whisk together the flour, baking powder, and salt.

I slowly add the dry mixture to the wet ingredients, stirring until a thick dough forms.

I cover the bowl and chill the dough in the refrigerator for at least 3 hours or overnight.

When I’m ready to bake, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

I scoop out tablespoon-sized portions of dough, roll them into balls, and coat them generously in powdered sugar.

Next I place the cookie balls on the baking sheet, spacing them about 2 inches apart.

I bake them for 10–12 minutes, until they’ve spread and have that classic crinkled look.

I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 cookies.

Prep time: 15 minutes (plus at least 3 hours of chilling)

Bake time: 10–12 minutes

Total active time: 27 minutes

Calories: Approximately 105 kcal per cookie

Variations

I like to switch things up depending on the occasion. Sometimes I add a pinch of cinnamon or espresso powder to the dough for a deeper flavor. A handful of mini chocolate chips makes them extra fudgy. Around the holidays, I’ve also mixed crushed peppermint candies into the dough or sprinkled some on top after baking for a festive touch.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want them to stay soft longer, I place a slice of bread in the container—it helps keep them moist. For longer storage, I freeze the cookies in a single layer and then transfer to a freezer bag. To reheat, I just let them thaw at room temperature or warm them briefly in the microwave for that fresh-baked softness.

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FAQs

What makes these cookies crackle?

The powdered sugar coating draws out moisture from the surface of the cookie as it bakes, creating those signature crinkles as the dough spreads and sets in the oven.

Can I make the dough ahead of time?

Yes, I often make the dough a day or two in advance and keep it chilled until I’m ready to bake. The longer it chills, the better the texture.

Can I freeze the cookie dough?

Absolutely. I scoop and shape the dough into balls, freeze them on a tray, and store them in a freezer bag. When I’m ready to bake, I roll them in powdered sugar and bake straight from frozen, adding a couple of extra minutes to the baking time.

Do I need to chill the dough?

Yes, chilling is essential. It helps solidify the fat and gives the cookies their chewy texture. Skipping this step will make the dough too sticky to roll and can result in flat cookies.

Are these cookies dairy-free?

Yes, they’re naturally dairy-free since I use oil instead of butter. Just make sure the cocoa powder and other ingredients you use are dairy-free as well.

Conclusion

These chewy chocolate crinkle cookies have become one of my go-to recipes for good reason. They’re easy to make, deeply chocolatey, and always crowd-pleasers. Whether I’m baking for a holiday tray or just satisfying a chocolate craving, this recipe delivers every time. The classic crinkled look and rich flavor make them a treat worth repeating year-round.

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