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- 1 cup granulated sugar - 1/2 cup light brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 2 teaspoons vanilla extract - 1 cup all-purpose flour - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup powdered sugar (for dusting) Granulated sugar adds sweetness and helps the cookies rise. Light brown sugar gives a soft texture and rich flavor. Vegetable oil keeps the dough moist. Eggs bind the ingredients and add richness. Vanilla extract enhances the overall taste. All-purpose flour gives the cookies structure, while cocoa powder provides the chocolatey flavor. Baking powder helps them puff up, and salt balances the sweetness. Finally, powdered sugar creates the signature crinkle effect. You can swap granulated sugar for coconut sugar for a lower glycemic option. Use melted coconut oil instead of vegetable oil for a different flavor. If you want to avoid eggs, try using unsweetened applesauce or flaxseed meal mixed with water. Gluten-free flour works well if you need a gluten-free version. You can use Dutch-processed cocoa powder for a deeper chocolate flavor, but adjust the baking powder since it may react differently. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, mix 1 cup of granulated sugar, 1/2 cup of brown sugar, and 1/2 cup of vegetable oil. Stir well until it looks smooth. Next, crack in 2 large eggs. Add them one at a time, mixing after each egg. Pour in 2 teaspoons of vanilla extract and stir. In another bowl, sift 1 cup of flour, 1/3 cup of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Slowly add this dry mix to the wet mix. Stir until just combined, but don’t overmix. Cover the dough with plastic wrap. Place it in the fridge for about 30 minutes. This step makes the dough easier to handle. After chilling, scoop out about 1 tablespoon of dough. Roll it into a ball with your hands. After rolling the dough into balls, coat each ball in powdered sugar. Make sure to cover them well. This sugar creates the crinkle effect when baked. Place the dough balls on your prepared baking sheet, leaving about 2 inches between each one. Bake them for 10-12 minutes. The edges should look set, but the centers can still be soft. Once baked, let the cookies cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your delightful treats! To make your cookies soft and chewy, focus on mixing. Mix wet ingredients until smooth, but don’t overmix when adding the dry ones. This helps keep the dough light. Chilling the dough is key too. It firms up the dough and creates a better shape. One common mistake is skipping the chilling step. Chilling the dough stops the cookies from spreading too much. Another error is overbaking them. Remove the cookies when the edges are set but the centers look soft. They will firm up as they cool. You can boost the flavor by using high-quality cocoa powder. Adding a pinch of espresso powder can enhance the chocolate taste. A splash of almond extract can also add a nice twist. Experimenting with these flavors makes your cookies unique and fun! Pro Tips Chill the Dough: Refrigerating the dough for at least 30 minutes not only helps in rolling the cookies easily but also enhances the texture and flavor. Use Quality Cocoa: Opt for high-quality unsweetened cocoa powder for a richer chocolate flavor in your cookies. Don’t Overbake: Keep an eye on the cookies as they bake; they should be soft in the center when you take them out to ensure a chewy texture. Experiment with Add-Ins: Feel free to mix in chocolate chips, nuts, or dried fruit for added texture and flavor variations. {{image_2}} You can add fun treats to your cookies! Try mixing in chocolate chips or nuts. About half a cup of each works well. Chopped walnuts or pecans add a nice crunch. You can also use mint chips for a refreshing twist. This will give your cookies a new taste with every bite. Want to make these cookies gluten-free? Swap the all-purpose flour for a gluten-free blend. Look for certified gluten-free options to avoid any cross-contamination. For a vegan version, use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use a plant-based oil. Get creative with flavors! Add a few drops of mint extract for a cool taste. You can also use orange zest for a bright and zesty cookie. Just one tablespoon adds a lovely citrus note. Experiment with almond extract for a unique flavor. Each twist can turn your classic cookies into something special! To keep your chocolate crinkle cookies fresh, store them in an airtight container. Layer parchment paper between cookies to prevent sticking. This method helps to maintain their soft texture. Keep them at room temperature for best results. If you have a lot of cookies, consider dividing them into smaller containers. Freezing your cookies is easy! First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag. Make sure to remove as much air as possible. They can stay fresh for up to three months. When you're ready to eat, thaw them at room temperature. Chocolate crinkle cookies last about a week at room temperature. To extend their life, keep them in the fridge; they can last up to two weeks there. If you notice any change in texture or smell, it's best to discard them. Keeping track of the date baked can help you enjoy them at their best. Chocolate crinkle cookies get their crinkle from the powdered sugar coating. When you roll the dough balls in powdered sugar, it creates a thick layer. As the cookies bake, the sugar melts and the cookie expands. This causes the top to crack, forming those beautiful crinkles. The contrast of dark chocolate and white sugar makes them look amazing! Yes, you can use substitutes like carob powder or Dutch-processed cocoa. These options can change the flavor slightly. Carob is sweeter, while Dutch cocoa has a milder taste. Make sure to use the same amount as the recipe calls for. If you try a new powder, taste your dough to see if it suits your needs. To make chewy cookies, you can tweak a few things. Use less flour, about ¾ cup instead of 1 cup. Also, add an extra egg yolk, which adds moisture. Mixing the dough just until combined helps too. Avoid overmixing, as that can make the texture more cake-like. Chocolate crinkle cookies stay fresh for about one week at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, you can freeze them. They will stay good in the freezer for up to three months. Just thaw them at room temperature before enjoying! In this post, we covered the important ingredients and cooking steps for making chocolate crinkle cookies. We learned how to prepare the dough, chill it, and bake it for the best results. I shared tips to avoid common mistakes and enhance the cookies' flavor. You can also try fun variations or store them properly. Now, you have all the tools to bake great cookies. Enjoy the process and share them with friends!

Classic Chocolate Crinkle Cookies

Deliciously soft and chewy chocolate cookies with a crinkled appearance, dusted with powdered sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well blended.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined; avoid overmixing.
  • Cover the dough with plastic wrap and refrigerate for about 30 minutes to help firm it up.
  • Once chilled, scoop out small portions of dough (about 1 tablespoon each) and roll them into balls.
  • Roll each ball in powdered sugar, coating them thoroughly. This creates the 'crinkle' effect when baked.
  • Place the coated dough balls on the prepared baking sheet, spaced about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Arrange the cookies on a colorful platter, dust with extra powdered sugar, and serve with a side of vanilla ice cream for an indulgent treat!
Keyword chocolate, cookies, dessert