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+ servings
Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

These fudgy, delicious holiday cookies are topped with powdered sugar before baking to give them their snow-capped look.
Course Cookies, Dessert
Cuisine American
Keyword chocolate crinkle cookies
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 24 cookies
Calories 180kcal
Author Rebecca Swanner


  • cups all-purpose flour
  • ¼ cup cocoa powder
  • 2 tsp. baking powder
  • ½ tsp. kosher salt
  • 4 large eggs
  • cups + ¼ cup granulated sugar divided
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • 4 oz. baking chocolate roughly chopped, or dark chocolate chips
  • ½ cup confectioners’ sugar sifted


  • Preheat oven to 325°F and line two cookie sheets with parchment paper.
  • Whisk flour, cocoa powder, baking powder, and salt in medium bowl. Set aside.
  • Place eggs, vanilla extract, 1½ cups sugar, and vegetable oil in large bowl. Stir together until fully combined.
  • Heat chocolate in microwave-safe bowl for 2 minutes or until fully melted. Stop to stir every 30 seconds.
  • Add chocolate to egg mixture. Mix for 30 seconds.
  • Add flour mixture to egg mixture. Mix on low until fully combined.
  • Cover and refrigerate for at least 45 minutes.
  • Roll into 1” balls.
  • Roll balls in ¼ cup granulated sugar, then in powdered sugar, and place on cookie sheet.
  • Bake cookies for 12-14 minutes until they are crinkled. Place the pan on a wire rack and let cool.


If you live in the U.K., use the darkest chocolate you can find or use dark chocolate chips. The Chocolate Crinkle Cookies will be a little sweeter. If you find the batter is too sweet, add 1 Tbsp. espresso powder.
* It’s ok if they’re still a little soft in the middle. 


Serving: 1cookie | Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 42mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g