Chocolate Crinkles Cookies (Soft & Chewy)
Soft, chewy, brownie-like chocolate crinkles with snowy powdered sugar tops—easy, reliable, and perfect for Christmas cookie trays.
Servings: 36 pieces
Calories: 53kcal
Equipment
- 1 ice cream scoop (2 tablespoon size)
Ingredients
- 1 cups All-purpose flour
- 1 teaspoons baking powder
- ¼ teaspoon salt
- 1 cups white sugar
- ½ cup unsweetened cocoa powder
- ¼ cup vegetable oil or avocado oil
- 2 pcs eggs large
- 1 teaspoons Vanilla extract
- ½ cup Confectioners’ sugar/ powdered sugar for coating
Instructions
- In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, mix together the granulated sugar and vegetable oil until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The result should be a thick, fudgy dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the dough firm up and makes it easier to handle.
- Using an ice cream scoop, portion out the chilled dough and roll it into balls. Make sure they are evenly sized.
- Place the rolled dough balls on the prepared baking sheets, leaving enough space between them.
- Pop the baking sheets into the freezer for another 30 minutes. Chilled dough helps the crinkles keep their shape while baking.
- After chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll each dough ball in powdered sugar until generously coated and place them in the baking sheet leaving enough space between them.
- Bake in the preheated oven for 11 minutes, or until the edges are set but the centers are still soft.
- Allow the chocolate crinkles to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the dough at least 30 minutes so the cookies stay thick and develop deep cracks.
- Roll the dough balls heavily in powdered sugar—light coating = fewer crinkles.
- If your cookies spread too much, chill the dough balls an extra 10–15 minutes.
- Don’t overbake; pull them when the edges are set but the centers still look soft.
- For extra chocolate flavor, use a dark cocoa powder or natural cocoa—both work.
- To make peppermint chocolate crinkles, add ½ teaspoon peppermint extract to the dough.
- For a Mexican chocolate twist, mix in ½ teaspoon cinnamon + a pinch of cayenne.
- Freeze unbaked dough balls for up to 3 months. Bake from frozen with 1–2 extra minutes.
- Store baked cookies in an airtight container for 4–5 days; they stay soft longer than most.
- Double or triple the batch—these disappear fast and make great gifts.
Nutrition
Calories: 53kcal | Carbohydrates: 8.4g | Protein: 1.3g | Fat: 1.5g | Saturated Fat: 0.4g | Sodium: 277mg | Potassium: 309mg | Fiber: 0.6g | Sugar: 3.2g | Calcium: 123mg | Iron: 1mg
