Chocolate Crinkle Cookies

I make a lot of cookies at Christmas time and these chocolate crinkle cookies are definitely the fan favorite when it comes to both taste and appearance. Imagine a brownie – but beautiful. These cookies have a fudgy chocolate flavor and are rolled in powdered sugar just before baking which gives them a delicate distinct cracking appearance. My kids ask for these all year round and I never have any to take back home after a potluck.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Chocolate Brownie Cookies

It has taken me a few years to perfect this particular recipe. A lot of my Christmas time recipes require very specific amounts of chill time and shaping but when making chocolate crinkle cookies speed is paramount. The trick to perfect cookies is letting the dough chill as long as you can – ideally overnight – before handling it. You will know when the cookies are done because they will be totally puffed up in the oven. They will be soft to the touch but will harden a bit when they are cooled. I hope you enjoy these snowball chocolate crinkle cookies as much as we do!

Chocolate Crinkle Cookie Ingredients

First assemble the following ingredients:

• Unsweetened Cocoa Powder (1/2 cup) – The unsweetened cocoa powder gives chocolate crinkle cookies their deep, rich chocolate flavor.
• Granulated sugar (1 cup) – Granulated sugar sweetens the cookies and contributes to their chewy texture.
• Vegetable oil (1/4 cup) – Vegetable oil keeps the cookies moist and gives them a tender crumb.
• Eggs (2) – Eggs bind the ingredients together and add structure to the cookies.
• Vanilla extract (1 tsp) – Vanilla extract enhances the chocolate flavor with a subtle sweetness.
• All-purpose flour (1 cup) – All-purpose flour provides the base and structure for the cookie dough.
• Baking powder (1 tsp) – Baking powder helps the cookies rise and achieve their signature crackled surface.
• Sea salt (1/4 tsp) – A pinch of salt balances the sweetness and enhances the overall flavor.
• Confectioners sugar (1/2 cup) – Confectioners’ sugar creates the snowy coating and highlights the cracks in the cookies.

Steps to Make Chocolate Crinkle Cookies

Use this method after gathering ingredients:

Mix Dough

In a mixing bowl, combine granulated sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth. In a separate bowl, combine flour together, baking powder and salt. Add the flour mixture to the cocoa mixture and stir to combine.

Chill

Cover the dough with plastic wrap and refrigerate for at least 3 hours ideally overnight.

Assemble and Roll

Preheat the oven to 350F. Scoop dough with a mini ice cream scoop for even portioning into 20 cookies then roll cookie dough into even-sized balls (it’s easier to roll with wet hands) and generously roll each into powdered sugar.

Bake

Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.

Cool and Enjoy

Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.

My Pro Tip

Multiple Batch Tip

This recipe makes a dozen cookies that will all bake at the same time. If you are doubling or tripling the recipe roll out and coat 12 in sugar and place them in the oven. Immediately roll the rest into balls and place them on parchment paper with space between them in the fridge or freezer till you are ready to coat them in sugar and bake them. If you leave the unbaked cookie balls out, they will absorb the sugar and not have a good, cracked appearance.

Tips and Tricks for Fudgy Crinkle Cookies

Chill the Dough: Refrigerate the dough for at least 2-3 hours or overnight to make it easier to handle and to ensure the cookies retain their shape while baking.

Use a Cookie Scoop: Use a cookie scoop to portion out even-sized dough balls for uniform baking.

Generously Coat in Confectioners’ Sugar: Roll the dough balls heavily in powdered sugar to achieve the classic crackled effect; don’t skimp on the coating!

Preheat the Oven: Make sure the oven is fully preheated to ensure consistent baking and proper cracking.

Line the Baking Sheet: Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Space Cookies Evenly: Leave enough space between dough balls (about 2 inches) as they will spread while baking.

Don’t Overbake: Bake until the edges are set, but the centers remain slightly soft for a fudgy texture—about 10-12 minutes.

Test Dough Temperature: If the dough becomes too soft while handling, place it back in the fridge to chill before rolling and baking.

Use High-Quality Cocoa: Opt for a good-quality unsweetened cocoa powder for the best chocolate flavor.

Mix Dry and Wet Ingredients Separately: Combine the dry ingredients and wet ingredients separately before mixing them together to ensure even distribution.

Avoid Overmixing: Once the flour is added, mix just until combined to prevent tough cookies.

Add Extra Flavor: Experiment with additions like a pinch of espresso powder to enhance the chocolate flavor or orange zest for a festive twist.

Store Properly: Keep cookies in an airtight container to maintain freshness, or freeze them for longer storage.

Test Bake Time: Bake a small test batch first to determine the best baking time for your oven and desired cookie texture.

Double-Coating Tip: Roll the dough balls in granulated sugar before powdered sugar for an extra crackled look and crisp edges.

Bake One Tray at a Time: Bake one sheet in the center of the oven at a time for the most consistent results.

FAQs

Chilling the dough solidifies the fat, making it easier to handle and ensuring the cookies don’t spread too much while baking. This helps maintain their crackled appearance.

No, chilling is essential for achieving the signature cracks and preventing the cookies from flattening out.

Cookies may not crack if the dough wasn’t chilled enough, if the oven temperature was too low, or if there wasn’t enough leavening agent (baking powder) to create expansion.

Yes, melted butter can be used, but it may slightly alter the texture, making the cookies richer and a bit denser.

Avoid overbaking. Bake just until the edges are set and the centers are still soft. They will continue to cook slightly as they cool on the baking sheet.

If the dough is sticky, it may need more chilling time. Place it back in the fridge for 30 minutes and try again.

Yes, the dough can be made and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw frozen dough in the fridge before using.

Yes, you can fold in chocolate chips, chopped nuts, or even dried fruit for added texture and flavor, but it may affect the appearance of the cracks.

Yes, a 1:1 gluten-free flour substitute typically works well, though the texture might differ slightly.

Store them in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for up to 3 months.

It’s best to bake one tray at a time in the center of the oven for even results. If baking multiple trays, rotate them halfway through for even baking.

What to Enjoy with Christmas Cookies

Hot Chocolate – A double dose of chocolate complements the fudgy flavor of the cookies while adding a creamy, cozy warmth.

Hot Chocolate Cocktail – Try your favorite hot chocolate with a boozy twist, perfect with your chocolate brownie cookies!

Coffee – The bold bitterness of coffee balances the sweetness of the cookies, making for a rich and satisfying pairing.

Chai Latte – The spicy warmth of chai adds a flavorful twist that pairs well with the cookie’s sweetness.

Check out these recipes:

The Best Easy Russian Tea Cakes

Andes Stuffed Cookies

Cranberry Bars

Best Chocolate Truffles

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