These classic Chocolate Crinkles are just as amazing as you remember! Make them for family, friends, co-workers, cookie trays, and everyone will love them
Old-fashioned Chocolate Crinkles are rolled in powdered sugar before baking to give them that distinctive crackle coat appearance.
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Why are Chocolate Crinkles Called Chocolate Crinkles?
Because these cookies are rolled in powdered sugar before baking they have a crinkled appearance. The crinkle effect happens are the cookies expand and settle in the oven. The powdered sugar “breaks” apart as the dough expands to become the cookie giving it the distinctive crackle coat.
What if I don’t have powdered sugar for chocolate crinkles?
You can ALWAYS roll these cookies in regular sugar instead of powdered sugar. They will look different for sure BUT they’ll still taste great. And I’ve found that if you use granulated powdered sugar the cookies are a little more crispy!
So if you want a CRISPY chocolate crinkle use granulated sugar instead of powdered. OR get wild and try both! Granulated and then powdered for a crispy cookie with the classic crinkle effect.
DO I have to roll chocolate crinkles in powdered sugar?
You do need to roll them in some kind of sugar or the crackle coat will be wasted on them. They will still break and spread apart but the look won’t be so well defined.
What do you need to make chocolate crinkles cookies?
- A stand mixer OR hand mixer (nice to have but you can use a bowl and spoon!)
- Baking sheets
- Parchment Paper
- Powdered sugar OR granulated sugar
- Typical cookie ingredients: flour, unsweetened cocoa powder, salt, eggs, vanilla and so on
- espresso powder is OPTIONAL but it always gives any chocolate flavor a certain depth to it, and it can help deepen the cocoa powder color as well
- Cooling racks
- Time for the dough to chill, it’s a sticky dough and it needs to set up before being rolled
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- *optional* 1-2 teaspoons espresso powder
- 1/2 cup vegetable oil
- 4 eggs, room temperature
- 2 tsp vanilla extract (can sub vanilla paste)
- 3/4 cup powdered sugar
- mix the flour, baking powder, and salt together, set aside
- beat the cocoa powder, sugar, espresso powder if using, and oil together, this will look like a gritty mess
- beat in the eggs one at a time
- stir in the vanilla
- mix the flour into the wet ingredients, mix well
- gather the dough in a ball, wrap in plastic wrap, it's going to be a really soft dough so once wrapped place it in a bowl to keep it from spreading, and refrigerate for at least 4-6 hours
- to bake, preheat the oven to 350˚
- line a baking sheet with foil or parchment paper
- roll the dough into small balls and then roll in the powdered sugar, you can use a cookie scoop for this
- place on the prepared cookie sheet 1-2 inches apart
- bake for 10-12 minutes, or until set
- remove from the oven, cool 1-2 minutes on the cookie sheet and then remove to a cooling rack
- repeat with the remaining dough
You can make these bigger just give them more room to spread and bake them a little longer
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Amount Per Serving Calories 87Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 63mgCarbohydrates 14gFiber 0gSugar 9gProtein 1g
This nutrition information was calculated using a computer program, results may vary.
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