The BEST Chocolate Crinkle Cookies Dessert Recipe

I perfected my Chewy Crinkle Cookies with one pantry swap and a surprising timing trick that keeps the recipe simple while delivering reliably impressive results.

I swear these are the Best Chocolate Crinkle Cookies Ive ever made. They look like powdered sugar snowballs on the outside but inside is chewy and intense chocolate thanks to rich cocoa powder, and yes the crackled top is addictive.

I cant tell you every secret but there’s a tiny trick that flips them from good to unforgettable, and it makes these Chewy Crinkle Cookies stand out at any table. You might think youve had a cookie like this before, but trust me, one bite will make you rethink holiday cookies.

I mess up sometimes, but this recipe? never.

Ingredients

• Vegetable oil: Adds moisture and tender crumb, mostly calories not nutrients, no noticeable flavor.
• Granulated sugar: Main sweetener, it’s quick energy, raises carbs and makes crackly crinkle tops.
• Eggs: Binders that add protein, structure and some fat, help cookies rise and set.
• Vanilla extract: Tiny bit of flavor magic, enhances chocolate, makes cookies taste rounded, not sharp.
• Cocoa powder: Gives deep chocolate flavor, provides antioxidants, but can be bitter without sugar.
• All purpose flour: Main structure, it’s mostly carbs and some protein, overmixing makes tough cookies.
• Powdered sugar: Dusty sweet coat that makes crinkle look, extra sweetness, melts into slight crust.

Ingredient Quantities

• 1 cup vegetable oil
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetend cocoa powder
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar
• 1/2 cup chopped nuts or chocolate chips (optional)

How to Make this

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or lightly grease them.

2. In a medium bowl sift together 1 cup unsweetened cocoa powder, 2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt, set aside.

3. In a large bowl whisk 1 cup vegetable oil with 2 cups granulated sugar until combined, then beat in 4 large eggs one at a time and stir in 2 teaspoons vanilla extract, mix until smooth.

4. Gradually fold the dry mixture into the wet mixture until just combined, scraping the bowl so there are no streaks.

5. Fold in 1/2 cup chopped nuts or chocolate chips if using, then cover the dough and chill in the fridge for at least 1 hour (or 20 to 30 minutes in the freezer if you’re in a rush) so it’s firm enough to roll.

6. Put 1/2 cup powdered sugar in a small bowl. Using a tablespoon or cookie scoop, portion dough into about 1 to
1.5 tablespoon balls, roll each ball between your palms then roll generously in the powdered sugar so they’re well coated.

7. Place the coated balls on the prepared sheets about 2 inches apart; you can gently flatten each ball slightly if you want flatter cookies but leaving them domed gives better cracks.

8. Bake for 10 to 12 minutes, until the tops are set and cracked and the edges look slightly firm, but the centers still feel soft, don’t overbake or they will lose chewiness.

9. Let cookies cool on the baking sheet for about 5 minutes then transfer to a wire rack to cool completely, they crisp up at the edges as they cool. Store in an airtight container.

Equipment Needed

1. Oven preheated to 350 F
2. Two baking sheets, lined with parchment paper or lightly greased
3. Parchment paper or nonstick spray for the sheets
4. Large mixing bowl for the wet ingredients
5. Medium mixing bowl for the dry ingredients and sifting
6. Fine mesh sieve or hand sifter for the cocoa and flour
7. Whisk for mixing and a rubber spatula for folding and scraping
8. Tablespoon or cookie scoop and a small bowl for the powdered sugar you’ll roll the dough in
9. Wire cooling rack to let the cookies crisp up as they cool

FAQ

The BEST Chocolate Crinkle Cookies Dessert Recipe Substitutions and Variations

The BEST Chocolate Crinkle Cookies Dessert Recipe

• 1 cup vegetable oil
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetend cocoa powder
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar
• 1/2 cup chopped nuts or chocolate chips (optional)

Substitutions you can try, quick and easy, with notes

• Vegetable oil: swap with 1 cup melted unsalted butter for richer flavor and slightly chewier cookies, or use 1 cup melted coconut oil (adds a light coconut note).
• Granulated sugar: swap 1 for 1 with packed brown sugar for deeper caramel flavor and more chew, or use coconut sugar 1 for 1 for a milder, less sweet profile.
• Eggs (4 large): for egg free use 4 flax eggs (4 tablespoons ground flax mixed with 12 tablespoons water, let sit 5 minutes) for a fudgier, denser cookie; or use 1 cup applesauce (1/4 cup per egg) for moist but slightly cakier cookies.
• All purpose flour: use a cup for cup gluten free flour blend (make sure it has xanthan gum) to make them gluten free; if you want whole wheat, swap up to half the flour with whole wheat flour and expect a nuttier, denser cookie.

Pro Tips

– Chill the dough longer than the recipe says if you can, overnight is great, it firms up so the cookies crack better and stay chewy in the middle so they wont spread too much.

– Use room temp eggs and mix as little as possible once the flour goes in, overmixing makes them tough so fold gently until just combined, scrape the bowl so no streaks but dont beat it.

– Sift the powdered sugar and roll twice if you want that snowy look, and if the sugar melts a bit after baking roll them again while still warm for a stronger contrast.

– Keep an oven thermometer nearby and pull the cookies when the centers still feel soft, they set as they cool; also rotate the sheet halfway through baking if your oven has hot spots.