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Easy Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies offer rich cocoa, tender centers, crisp edges, and those signature snowy crinkles for a crowd-pleasing holiday treat that's easy and nostalgic. This recipe balances simplicity and classic holiday charm with a chewy inside and lightly crisp outside, perfect for gifting or casual baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 0 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/3 cup light brown sugar packed, adds moisture
  • 1/2 cup neutral oil or melted unsalted butter cooled
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cooled brewed coffee optional for chocolate depth
  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder Dutch process gives richer color
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 cup granulated sugar for rolling
  • 1/2 cup powdered sugar for rolling

Equipment

  • Baking sheets
  • Parchment paper
  • - Mixing bowls
  • - Whisk
  • - Spatula

Method
 

  1. Prep: Line two baking sheets with parchment. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk dry: In a medium bowl whisk flour, cocoa, baking powder, baking soda, and salt until no streaks remain.
  3. Mix wet: In a large bowl whisk granulated sugar, brown sugar, and oil until sandy. Whisk in eggs one at a time until glossy. Add vanilla and coffee.
  4. Combine: Add dry mix to wet mix in two additions. Switch to a spatula and fold just until combined. The dough will be sticky.
  5. Chill: Cover and chill 30 minutes to firm. This prevents spreading and intensifies flavor.
  6. Set up coating: Place granulated sugar in one shallow bowl and powdered sugar in another. This two stage roll locks on thick snowy crinkles.
  7. Portion: Scoop dough into tablespoon size balls. Lightly oil your hands if needed.
  8. Roll: Roll each ball first in granulated sugar to create a moisture barrier, then heavily in powdered sugar for a thick coat.
  9. Space: Place on sheets about 2 inches apart to allow spreading and crackling.
  10. Bake: Bake 10 to 12 minutes until puffed with deep cracks. Centers should look set at edges and slightly soft in the middle.
  11. Cool: Rest on the sheet 2 minutes to finish setting, then move to a rack. Cookies will firm as they cool but stay tender.
  12. Repeat: Recoat any thin spots with a dusting of powdered sugar once cool if you want extra snowy contrast.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 3gSugar: 15gVitamin A: 50IUCalcium: 20mgIron: 3mg

Notes

Use room temperature eggs for better emulsification and taller crinkles. Do not skip the granulated sugar undercoat. Chill just until scoopable. Weigh ingredients for consistent results. Bake one sheet at a time on the middle rack for even crack patterns.
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