Chocolate Crinkle Cookie Recipe: An easy recipe that makes an incredibly rich and decadent, chocolate cookie with a powdered sugar exterior. Perfect for a chocolate lover who doesn’t mind sugar-y hands. This easy cookie recipe is great for beginner bakers who are craving something chocolate-ly.

QUESTIONS ON HOW TO MAKE CHOCOLATE CRINKLE COOKIES

This recipe calls for oil. Can I use melted butter?

No. Oil makes the cookie a bit cake-ish, chewy and incredibly moist. Butter still does that. I find oil-based cookies are great for crinkles because they need a moist cookie to hold onto the powdered sugar.

Want to use butter instead? Here is a butter Crinkle Cookie recipe from Savory Nothings

How long do I chill the dough?

Chill for 1-2 hours. The longer the chill, the thicker and more cake-like cookie it will turn out. If needed, you can chill overnight

How do I prevent the powdered sugar from melting off?

I recommend double-dipping the cookie in powdered sugar. I roll all the cookies once, then do it again.

Craving more chocolate? Make my extra chocolate brownies and thick and chewy chocolate chip cookies.

Pro tips when making chocolate crinkle cookies:

• The dough will not be soft. It will be quite sticky. Warning: you will have to scrape your hands often
• Want bigger cookies? Scoop ’em bigger or use two small balls into one
• After scooping into a ball, slightly flatten into a round disk.
• Instant espresso powder is my secret: coffee + chocolate = bigger chocolate cookie flavor! Find it online or in the coffee aisle in your grocery store.

Freezing and storing chocolate crinkle cookies

• Store baked cookies in an airtight container, on your kitchen counter, for up to 3 days
• Freeze in an airtight container. Eat within one month
• Yup, you can freeze the dough itself (don’t coat it in powdered sugar!). Scoop, place in an airtight container, and freeze. To defrost, remove dough from the container, place on a plate or wire rack, and let it thaw. Coat in powdered sugar and bake.