Best chocolate crinkle cookie recipe
Cookies and Brownies Recipes 0 comments

Best Chocolate Crinkle Cookie Recipe

Difficulty Easy

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.

Best chocolate crinkle cookie recipe


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.

chocolate crinkle cookie recipe
Chocolate Crinkle Cookie Recipe

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.

Best Chocolate Crinkle Cookie Recipe

Recipe by Kimm Moore Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Resting time


Total time






  • 1 cup white sugar

  • 1/3 cup veg oil

  • 1/3 cup unsweetened cocoa powder

  • 2 eggs

  • 1 1/4 cup all purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 tablespoon instant espresso powder (optional)

  • Powdered Sugar Exterior
  • 1 cup powdered sugar


  • In a standing kitchen mixer bowl, add: 1 cup white sugar, 1/3 cup cocoa powder, and 1/3 cup veg oil. Mix on low speed for 3 minutes. Stop and scrape.
  • Add 2 eggs. Mix on low speed for 3 minutes. Stop and scrape.
  • Sift dry ingredients in a separate bowl: 1 1/4 cup all purpose flour, 1 tsp baking powder, 1 tbsp instant espresso powder, and 1/4 tsp salt. Add to mixer bowl. Mix on low speed until just combined 30 seconds – 1 minute.
  • Chill dough (just put it in the fridge!) for 1-2 hours.
  • Pre-heat oven 350 degrees F. Get parchment paper or silpat lined cookie trays ready.
  • In a small bowl, put 1/2 cup powdered sugar.
  • Use a small scoop (I use #50 Wilton) and scoop dough into a ball and flatten into a disk.
  • Roll into powdered sugar, and place on cookie trays. Roll twice in powdered sugar (you may need more sugar) to make sure it sticks to the cookie after baking.
  • Bake for 10 minutes. Cool complete and enjoy ’em


  • Instant espresso powder is not instant coffee. It normally comes in a small jar and found in the coffee aisle in the grocery store or online. It complements the chocolate in the cookie and adds true richness.
  • Add 1 cup chocolate chips if you want even more chocolate flavor

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