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Just like Grandma used to make — only now you get to be the one handing them out.
Let me tell you something: there are cookies that get eaten, and then there are cookies that get remembered. Chocolate crinkle cookies? These are the latter.
They remind me of snowy Midwest holidays growing up — my mom dusted in flour, Bing Crosby crooning in the background, and the smell of chocolate filling every corner of the house. We’d sneak spoonfuls of that sticky, dark dough straight from the fridge (you know you’ve done it too), then wait impatiently as they baked into puffy, crackled perfection. We’d burn our fingers grabbing them too soon from the tray, every single year.
Even now, decades later, they’re still a favorite. Something about the rich chocolate, the snowy powdered sugar, and the soft-brownie-like center just hits every comforting note.
Why You’ll Fall in Love With These Crinkles
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That cracked sugar shell is downright charming
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They’re chewy and fudgy like the best corner brownie
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Look bakery-fancy, taste like home
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Crowd-pleasers, cookie-swap winners, Santa-approved
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Make-ahead friendly (hello, chilled dough magic)
Ingredients (aka: what you probably already have)
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1 cup unsweetened cocoa powder
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2 cups granulated sugar
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½ cup vegetable oil
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4 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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1 cup powdered sugar (for rolling — don’t skimp!)
How to Make Chocolate Crinkle Cookies
Or: How to look like a cookie genius without breaking a sweat.
1. Mix up the dough.
Grab a big mixing bowl. Stir together the cocoa, sugar, and oil — it’s gonna look gritty and dark, almost like wet sand. That’s your base.
2. Add the eggs, one at a time.
Beat them in until the mixture looks glossy and smooth. Stir in the vanilla. Smells like something good is coming, doesn’t it?
3. Add the dry ingredients.
In another bowl, whisk together your flour, baking powder, and salt. Slowly add this to the chocolate mixture. It’ll get thick, like really thick — almost brownie batter territory. Totally normal.
4. Chill that dough.
Cover the bowl and pop it in the fridge for at least 4 hours. Overnight is best. This step matters — it makes them easier to roll and helps that signature crackle happen.
5. Preheat the oven to 350°F and line your baking sheets with parchment.
6. Scoop and roll.
Scoop tablespoon-sized amounts of dough, roll into balls, and then coat them generously in powdered sugar. No skimping here — the more sugar, the prettier the crinkle.
7. Bake 10–12 minutes.
They’ll puff up, crack on top, and look slightly soft in the middle — perfect. Let them rest on the baking sheet for 2–3 minutes before moving to a rack.
Little Twists, Big Flavor
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Add espresso powder (1 tsp) for mocha vibes
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Swap vanilla for peppermint extract and sprinkle crushed candy cane on top
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Stir in a handful of chocolate chips or walnuts for extra texture
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Roll in cinnamon-sugar AND powdered sugar for a sweet-spice combo
Storage Tips (if they last that long)
These cookies stay fresh for 4–5 days in an airtight container. For longer storage, freeze the dough balls (not coated in sugar), and roll in powdered sugar just before baking.
Hot tip: they’re divine straight from the freezer with coffee. Not that I’d ever sneak one like that. (Okay. I definitely do.)
Final Thoughts From My Cookie-Loving Heart
Baking these cookies is more than just a recipe. It’s a memory in the making — something warm and chocolatey you can pass down, one crinkly cookie at a time. Whether you’re baking with the grandkids, whipping up a late-night batch for yourself, or bringing a tray to the office, these little beauties never disappoint.
If you try them, I’d love to hear how it goes. Tag me, email me, or just whisper a “yum” into the universe — I’ll feel it.
Chocolate Crinkle Cookies
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar for coating
Instructions
- In a large mixing bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Mix until well blended.
- Beat in the eggs, one at a time, and then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of the chilled dough and roll them into balls.
- Roll each ball in powdered sugar until completely coated.
- Place the coated dough balls onto the prepared baking sheet, about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition