Chocolate Crinkle Cookies

This classic Chocolate Crinkle Cookies recipe is easy to make, and sooo delicious!  Perfect for the holidays!

Chocolate Crinkle Cookies -- quick and easy to make, and so delicious! | gimmesomeoven.com

One week until Christmas!!  One week until Christmas!!

Man, Santa’s going to be here and hungry for some cookies any day now.  So if you’re looking for a last-minute recipe to bake up for the man in red — or (if like in this song) you feel like a little extra sugar for yourself — I thought I’d share one last cookie recipe for the season that I’m pretty sure everyone will love.  Or at least, it has always been the cookie that seems to disappear the fastest at any cookie exchange I’ve ever attended.  :)

Who wants a Chocolate Crinkle Cookie?

Chocolate Crinkle Cookies -- quick and easy to make, and so delicious! | gimmesomeoven.com

I’ll be the first to say that this is my recipe for classic Chocolate Crinkle Cookies.  It’s not lightened up.  There’s no whole wheat flour in there.  Just a delicious, soft and chewy chocolate cookie…that’s coated in powdered sugar…

Chocolate Crinkle Cookies -- quick and easy to make, and so delicious! | gimmesomeoven.com

…and then baked up to sweet crinkled perfection.Chocolate Crinkle Cookies -- quick and easy to make, and so delicious! | gimmesomeoven.com

Aka — a total treat.  :)

Chocolate Crinkle Cookies -- quick and easy to make, and so delicious! | gimmesomeoven.com

If you’d like to make them extra chocolate-y, you’re welcome to dip them in a mixture of powdered sugar and cocoa powder (use a 1:1 ratio of each).  Or if you can also mix in an extra cup of semisweet chocolate chips to the dough before rolling it up.  Or if you really want to go crazy, you could add in some peanut butter chips and make just about every chocolate-PB-dessert-lover’s dreams come true.

Me?  I’m sticking with the classic this year.  And if Santa’s lucky, I might save one for him too.  ;)

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Chocolate Crinkle Cookies

This Chocolate Crinkle Cookies recipe is a classic for a reason! They’re easy to make, wonderfully sweet and chocolatey, and perfect for the holidays!

Ingredients:

  • 1 cup all-purpose flour or white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar or cane sugar
  • 1/4 cup vegetable (or canola) oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • (optional: 1 cup semisweet chocolate chips)
  • 1 cup powdered sugar, for coating the cookies

Directions:

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined.  Set aside.

In the bowl of a stand mixer, add the oil and granulated sugar. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy.  Add in the eggs one at a time, beating on medium-low speed until combined.  Add in vanilla, beating on medium-low speed until combined.  Then gradually fold in the flour mixture, and beat on medium-low speed until combined.  (If you would like to include chocolate chips, add them in at this point and beat on medium-low speed until combined.)

Form the dough into a large ball, and place it on a large sheet of plastic wrap.  Wrap the plastic around it so that it is sealed tightly.  Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.

When you’re ready to bake the cookies, preheat the oven to 350°F.  Line a large cookie sheet with parchment paper.  Scoop the sugar into a small bowl.

Remove and unwrap the dough.  Then roll the dough into 1-inch balls, dip each ball in the powdered sugar until it is completely covered on all sides, and then place the dough balls at least 2 inches apart on the prepared baking sheet.  Bake for 10 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes.  Transfer the cookies to a wire rack, and let them cool until they reach room temperature.

Serve immediately, or store in a sealed container for up to 5 days.  These cookies (either in dough form, or baked) can also freeze for up to 3 months in a sealed container.

Slightly adapted from AllRecipes.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Chocolate Crinkle Cookies -- quick and easy to make, and so delicious! | gimmesomeoven.com

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113 comments on “Chocolate Crinkle Cookies”

  1. I almost forgot the reason for posting these tonight…I spray cooking spray on my hands and makes these easier to roll and not quite so messy

    Rating: 5
  2. OMG they are the most delicious and best biscuits ever I have made, now twice and they are a biscuit that if you eat one you just don’t stop at that a chocolate delight thank you

    Rating: 5
  3. My 10 year old granddaughter and I made these today … absolutely awesome. The cookies have a brownie consistency. For lack of having canola oil available, we substituted 1/4 cup “I Can’t Believe Its Not Butter” plus a heaping tablespoon! Perfectly fabulous!!!!

    Rating: 5
  4. Very easy to make and tasted great!!

    Rating: 5
  5. What’s the best way to freeze these? CAn I stack in a container or must they be in a single layer- not in top of eachother? They are heaven!!!!!!

    • I just put them loosely in a plastic bag and they freeze perfectly they don’t stick to each other

  6. Just made these this evening. Turned out perfect. Thankyou.

    Rating: 5
  7. Hii!!I tried your Crinkle Cookies recipe…..No doubt… cookies came out really good…. I noticed two things.First,as you mentioned that once you mix all the ingredients you should get a dough like consistency and should form a large ball and then refrigerate but when I combined the ingredients as per instructions in the recipe my mixture didn’t turned out as a dough as it was supposed to be,infact I almost got a thick batter like consistency.I was wondering why that happened….but I still pursued refrigerating overnight and baking them.Even though my dough consistency was not right still the cookies came out really nice and pretty.Second,as mentioned in the recipe I also baked my cookies for 10mins.I saw my cookies getting darker at the bottom once they are baked.I tried changing the baking time but still I got the same result.Is it because I may have coated the cookie ball too much in the powdered sugar???Or there can be some other reason as well?

    Rating: 4
  8. This is the first time I have ever baked these cookies in forty some-odd years of baking! They seem to be the perfect cookie: easy, look wonderful and tasty (really tasty!). I was planning to add some to a Christmas cookie package to send out west but am not sure they will keep thei lovely cracked appearance. Oh well, my husband will have to struggle along eating them up! Thanks for a great recipe.

    Rating: 5
  9. I am guilty of not reading the recipe fully through prior to starting it BUT 20 min prep time when it then says to chill for 2-24 hours seems misleading :( I guess the positive is that I get to eat them all on my own after the party they won’t be ready for?!

    Rating: 5
  10. Haven’t made this yet but will!! Been looking through recipes online and so many of them call for 2 cups of sugar!! and some 2 sticks of butter!! So happy to find your recipe. One suggestion to readers – I would use the best cocoa powder you can find – not Hershey’s. Makes a huge difference.
    Gave 5 stars since familiar with Gimme Some Oven and all recipes I have made are great.

    Rating: 5
  11. I am so happy that I’ve made these and to top that my 8-year old and 2-year old sons loved ‘em.Thank you so much for sharing the recipe. It was easy for someone who’s just starting to bake and delicious. Now, I’ll be making another batch for my son’s birthday.

    Rating: 5
  12. Hi , i would like to know if we can use durch processed cocoa powder in this recipe ….
    Thank you for all these wonderful recipes, my family enjoys them all …
    Nathalie

  13. I have never made Chocolate Crinkle cookies before and these are delicious. Moist and chewy. They are sticky to roll out so I followed a previous recommendation and sprayed my hands lightly with cooking spray. Worked great. I also upgraded to a more pricey Dutch processed baking cocoa.

    Rating: 5
  14. I tried these tonight and subbed eggs for silken tofu to make them vegan and they were INCREDIBLE!! Cooked a little longer to give them more time to flatten but otherwise followed the recipe to a t and they were perfect!

    Rating: 5
  15. O.M.G. These cookies were amazing. We’re making cookie boxes for our children’s teachers and I wanted to give them something more than sugar cookies. I wasn’t sure about the addition of the chips fearing the chocolate taste would be too strong but I am glad i threw them in! They add the perfect melted texture, it’s like biting into a frosted brownie. I packaged them before realizing we hadn’t even tasted them and I panicked because I’ve tried a previous recipe that failed. I am so glad we packaged them first because we would have likely eaten them all. Thank you for sharing your wonderful recipe!

    Rating: 5
  16. This is my second year in a row making them for Christmas, and they’re delicious (and a new family favorite)!

    Rating: 5
  17. Every time i make these I get nothing but compliments. My boyfriend LOVES them and the last time he left them unattended at work, they disappeared!! This is my go to cookie!

    Rating: 5
  18. Cookies were great. My batter also came out looser but after refrigerated for 3 hours it was just fine for forming into balls. I found 10 minutes cooking was a lot, so my second batch cooked for 7 minutes and were much better. I also replaced the vanilla extract for coffee extract in second batch and had a very mild coffee taste. I’ll definitely make them again. Thanks for the recipe.

    Rating: 5