Chocolate Crinkle Cookies have a rich chocolate flavor, a chewy texture, and a confectioners’ sugar coating with a visually appealing cracked appearance. They pair wonderfully with a glass of milk, a cup of coffee, or enjoyed as a dessert! Try adding some vanilla ice cream to a couple of them for a sandwich cookie! Yum! I also have Gingerbread Crinkle Cookies you may want to try.

Tray of Chocolate Crinkle Cookies on a white counter from overhead.
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Ingredients & Substitutions

Cocoa Powder: A full cup of unsweetened cocoa powder is added to the cookie dough. This gives the cookies a rich, chocolate flavor you would expect from a chocolate cookie!

Oil: Vegetable oil is used in the recipe to add moisture to the cookies, giving them their chewy texture.

Eggs: Four large, room-temperature eggs are needed to achieve the best texture, structure, and flavor of the cookies.

Confectioners’ Sugar: Confectioners’ sugar (also known as powdered sugar and icing sugar) is a crucial part of these chocolate crinkle cookies. It is used for coating the cookie dough balls before baking. As the cookies spread and crack during baking, the confectioners’ sugar creates a distinctive crinkled appearance on the surface.

Rolling dough in confectioners sugar to make Chocolate Crinkle Cookies.

Why Chill The Dough?

You will notice you need to chill the dough for at least 4 hours, which does make a difference. When you chill cookie dough, it solidifies the fat. Then, when you are ready to bake the cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less. Chilling dough also gives you more flavorful cookies. The dry ingredients have time to soak up the wet ingredients, allowing them all to come together. Baking will be more even as well.

Chocolate Crinkle Cookies on a rack from overhead.

How To Store Chocolate Crinkle Cookies

To store chocolate crinkle cookies, first, let them cool completely. Then, store them in an airtight container at room temperature. They will last up to 4-5 days. For more cookie tips, check out my Guide to Freezing, Baking, and Storing Cookies!

Stack of Chocolate Crinkle Cookies with top cookie halved showing inside texture.

Freezing Chocolate Crinkle Cookies

Freeze the cookie dough or the cookies after they have been baked.

To Freeze the Dough: Prepare the recipe as directed, then scoop it into the balls. Coat in the confectioners’ sugar, then place on a cookie sheet and place in the freezer for 30 minutes, or until solid. Once frozen, place all of the dough balls into a freezer-safe plastic bag and label it. Store the balls of dough in the freezer for up to 3 months. When ready to bake, thaw dough balls on a cookie sheet in a single layer for about an hour before baking.

To Freeze Baked Cookies: To freeze baked cookies, first, let them cool completely. Then, store them in freezer-safe containers for up to 2-3 months. Let them thaw at room temperature when ready to enjoy.

Chocolate Crinkle Cookies on a rack spaced out from overhead.

Chocolate Crinkle Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Chocolate Crinkle Cookies have a rich chocolate flavor, a chewy texture, and a confectioners' sugar coating with a visually appealing cracked appearance. They pair wonderfully with a glass of milk, a cup of coffee, or enjoyed as a dessert!


  • 2 cups (400 g) granulated sugar
  • 1 cup (118 g) unsweetened cocoa powder
  • ½ cup (109 g) vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup (62.5 g) confectioners' sugar


  • To a large bowl, add sugar, cocoa powder, oil, eggs, and vanilla. Whisk until smooth. Set aside.
  • To a separate bowl, add flour, baking powder, and salt. Whisk to combine.
  • Gradually add the flour mixture to the cocoa mixture stirring until well combined.
  • Cover the dough with plastic wrap and refrigerate for at least 4 hours, up to overnight.
  • When ready, preheat oven to 350°. Line a few baking sheets with parchment paper.
  • To a small bowl, add confectioners' sugar.
  • Using a 2-tablespoon cookie scoop, form dough balls. The dough will be sticky. Roll each in the confectioners' sugar, ensuring they are completely coated. Place on the prepared baking sheets, leaving space between each cookie.
  • Bake for 10-12 minutes, or until the edges are set. The centers may appear slightly undercooked but will firm up as they cool.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy!

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What the Test Kitchen had to say about this recipe:


These cookies need to be a staple on everyone's baking list! Perfect for cookie exchanges, bake sales, or just to enjoy!


I love the slight 'fudginess' of these cookies. And, they are just plain delicious, full of chocolate flavor!


Fudgy delicious little cookies! These are very addicting and I kept wanting to come back to them. They are very quick to throw together, too!


Yummm! A soft, chewy, and chocolaty delight!


These cookies are so good! They're fudgy, a little chewy, and just fun to make!


These are not only pretty but so yummy. I love how easily they come together. They also have such a fudgy consistency that makes me want to keep eating them!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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