You don’t need to wait until the holidays to make these deliciously fudgy cookies with their trademark crinkled exterior.
If your children like brownies, they will love these chocolate crinkle cookies! The fudgy centers are similar to a brownie, yet they have deliciously crinkled exteriors rolled in powdered sugar. If a brownie and a chocolate cookie had a baby, this would be it! Although you typically find these cookies on holiday platters, you don’t have to wait until November or December to come back around to make them. These cookies are good any time of year—especially when served with a glass of cold milk.
One of the things I like best about these cookies is how they look. They may start as little balls of chocolate rolled in powdered sugar, but as they bake, they spread out on the baking sheet. Make sure you leave two inches between each cookie, so they have plenty of room. As they spread, the chocolate bursts through the powdered sugar, giving them their trademark crinkled appearance.
I’m going to tell you my secret about making these cookies—I always make a double batch! Seriously, they go so quickly, and since they freeze well, making extra means I can store some away for another time. And don’t forget to let your kids help, especially when it comes time to roll the cookie balls in powdered sugar. That’s always so much fun to do.
While any vegetable oil will work in this recipe, I prefer coconut or avocado oil for baking. I don’t recommend olive oil because it has a distinctive flavor that will change the taste of these cookies.
Ingredient substitutions for different dietary needs
You can make these chocolate crinkle cookies using gluten-free all-purpose flour—make sure your flour contains xanthan gum to help the cookies bake properly. Xanthan gum mimics the binding properties of gluten. I like to use coconut or date sugar when I make these cookies, but I’ve found that using less works just as well. I omit the brown sugar entirely (no replacement needed) and substitute the granulated sugar with an equal amount of my chosen sugar. Both coconut and date sugar offer different flavor profiles that make up for not using brown sugar. You can also mix in one-half cup of mini chocolate chips before scooping and rolling in powdered sugar.
Speaking of powdered sugar, you can make it with granulated, coconut, maple, or date sugar by combining 1 cup of the chosen sugar with 1 tablespoon of tapioca starch, cornstarch, or arrowroot in a food processor or a clean coffee grinder, and processing until powdery. Finally, if you want an egg-free version, combine 4 tablespoons of chia seeds with 12 tablespoons of water and mix well. That will be the equivalent of the 4 eggs in the recipe and can be used to replace the eggs in the recipe instructions.
How do I store leftovers?
Once cooled, store chocolate crinkle cookies in an airtight container at room temperature for up to 5 days. They can also be frozen in a freezer-safe container or zippered bag for up to 3 months. I find that storing them in layers, separated by parchment paper, helps prevent sticking. Defrost in the refrigerator or at room temperature and enjoy. The unbaked dough can also be frozen in logs or balls for up to 3 months and defrosted in the fridge for future baking. Do not roll the cookies in powdered sugar until right before baking.
Serving suggestions
Chocolate crinkle cookies are among the types I like to include on my holiday or special-occasion cookie platters for friends. They go well with an assortment of different treats, including Date Pinwheel Cookies, Mexican Wedding Cookies (more powdered sugar), 3-Ingredient Butter Cookies, and Salted Butterscotch Cookies. Other fun and tasty cookies to include are Iced Oatmeal Cookies, Vegan Gingerbread Cookies, The Best Peppermint Cookies, and, of course, The Best Gluten-Free Chocolate Chip Cookies. Cookie baking is one of the best activities you can do with your children.
Chocolate Crinkle Cookies
Ingredients
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 4 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
Instructions
- In a large bowl, beat granulated sugar, brown sugar, cocoa powder, and vegetable oil until the mixture is smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours, or overnight, to help it firm up for shaping.
- Preheat your oven to 350°F. Line baking sheets with parchment paper. Scoop 1-inch portions of chilled dough using a small ice cream scoop or tablespoon, then roll each ball in powdered sugar until well coated. Place the balls on the baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are firm and the tops crackle. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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