Chocolate Crinkle Cookies

Chocolate dough is rolled into balls and then generously coated with powdered sugar before baking. As the cookies spread and rise in the oven, the powdered sugar coating cracks, creating a beautiful crinkled appearance. These rich and fudgy cookies are a classic favorite during the holiday season but are equally enjoyable year-round.

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Here’s What You’ll Need

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

Ingredients & Substitutions

DAIRY:

• 200 grams whole eggs (weight is without shell) / 4 large eggs, at room temperature

PANTRY:

• 50 grams natural cocoa powder
• 50 grams Dutch processed/ alkalized cocoa powder
• 300 grams white granulated sugar
• 100 grams vegetable oil
• 2 teaspoons pure vanilla extract
• 250 grams all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 100 grams confectioner’s sugar/ powdered sugar for coating cookies

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Recommended Tools To Make This Recipe

• digital food scale
• medium cookie scoop
• parchment paper
• stand mixer fitted with paddle attachment or a hand mixer

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How To Make Chocolate Crinkle Cookies Step-by-Step

Step 1. In a medium bowl, sift together the flour, baking powder, and fine sea salt. Set aside.

Step 2. Combine natural and Dutch processed cocoa powder, sugar, and vegetable oil in a mixer bowl. Using the paddle attachment, beat mixture on low speed for 1 minute. Scrape down the bowl. You could also do this using a hand mixer.

Step 3. While on low speed, add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Add the vanilla extract.

Step 4. Add the sifted flour mixture. Beat on low speed until the dry ingredients are incorporated.

Step 5. Transfer dough into a large bowl. Cover dough with cling wrap, placing it directly against the surface to prevent a skin from forming. Refrigerate the dough for at least 4 hours, better if overnight.

Step 6. When ready to bake, preheat oven to 350F / 180C. Line a sheet pan with parchment paper.

Step 7. Portion out the dough 40 grams each and roll into balls. You can also use a medium cookie scoop ( 1.5 tablespoon scoop). Roll the dough balls in confectioner’s sugar and place them on prepared sheet pans about 2 inches apart. Scoop only the dough that you’re going to bake. Return the remaining dough to the fridge and scoop them just before baking.

Step 8. Bake for 11-12 minutes, or until edges are slightly firm but centers are still soft. Do not overbake.

Step 9. Remove sheet pan from oven and allow cookies to cool completely. Store in an air tight container.

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Baker’s Notes

• I tested this recipe with 2 different kinds of cocoa powder: natural and Dutch processed. Ultimately my recipe testers and I chose the blend of of Dutch processed and natural cocoa to be the best. The chocolate crinkle cookies made with a mix of these two cocoas have the bright flavor of natural cocoa and the the rich notes of the Dutch process cocoa.
• The secret to a soft and fudgy crinkle cookies is not to overbake them. Take them out of the oven while the centers are still soft. Cookies solidify more as it cools.
• To quickly bring eggs to room temperature, soak the eggs in a bowl of hot tap water for about 10 minutes.
• To make chocolate crinkle cookies, a rich chocolate dough is rolled into balls and then generously coated with powdered sugar before baking. As the cookies spread and rise in the oven, the powdered sugar coating cracks, creating a beautiful crinkled appearance.
• Looking for more holiday cookies? Check out these bright and cheery pinwheel cookies!

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