There’s something magical about that first whiff of chocolate dough hitting the oven on a December afternoon. These chocolate crinkle cookies dessert are pure winter comfortall fudgy centers and snowy powdered sugar cracks. They’ve become the cookie everyone asks for at holiday parties, and I totally get why.
Think brownie meets cookie in the most perfect way. The dough starts rich and chocolatey, gets rolled in powdered sugar, then cracks into beautiful patterns as it bakes. You need just one bowl, basic pantry ingredients, and about 20 minutes. They’re soft, chewy, and freeze beautifully for unexpected guests.
Started making these back in 2015 when my neighbor brought over a tin from her grandmother’s recipe box. My daughters declared them “snow cookies” because of those gorgeous white cracks. The secret I discovered? Chilling the dough for at least an hour makes all the difference in getting those perfect crinkles. Been my go-to ever since.
PrintChocolate Crinkle Cookies Dessert Perfect for Any Occasion
Discover an easy and delicious Chocolate Crinkle Cookies Dessert with the best crinkle cookies recipe. These chewy chocolate crinkle cookies offer a soft texture and a perfect treat for any occasion featuring the best chocolate crinkle cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: All American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil or avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour
- 2 Tablespoons granulated sugar
- 1/3 cup powdered sugar
Instructions
- Heat your oven to 350°F and cover a baking sheet with parchment paper.
- Put the granulated sugar and powdered sugar into two separate shallow bowls and keep them aside.
- In a large bowl, stir together the cocoa powder, granulated sugar, and oil until even.
- Mix in the eggs and vanilla extract until just blended.
- Add the flour, baking powder, and salt, stirring well until a firm dough forms.
- Shape the dough using a scoop into balls about 1 1/2 inch wide. If the dough is sticky, chill it for 30 minutes before rolling.
- Coat each ball first in a thin layer of granulated sugar, then roll in powdered sugar thickly.
- Arrange the coated dough balls 2 inches apart on the baking sheet and bake for 10 minutes until the cookie tops crack and edges set.
- Let cookies cool on the sheet for 5-10 minutes before moving to a rack to cool entirely.
Notes
- Bake until the tops of the cookies crack for a classic crinkle effect
- They may seem slightly underbaked but will firm up while cooling
- To freeze, place cookies in a single layer in an airtight container and keep the lid or wrap from touching the tops to avoid moisture
Nutrition
- Serving Size: 1cookie
- Calories: 122kcal
- Sugar: 13g
- Sodium: 9mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 0g + 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 29mg
Why You’ll Fall in Love with This Recipe
This chocolate crinkle cookies dessert evokes cozy December afternoons when Mom would let us lick the spoon. The beauty lies in their simplicityjust one bowl, pantry staples, and thirty minutes from start to finish.
- Fudgy brownie texture meets classic cookie comfort
- Gorgeous cracked tops that look bakery-perfect every time
- No chilling required (though it helps if your kitchen runs warm)
- Freezer-friendly for those unexpected cookie emergencies
The magic happens when that rich cocoa dough meets the oven heatthe powdered sugar coating cracks into beautiful snowy patterns while the centers stay perfectly chewy.
Your Essential Ingredients and Tools
I love how this recipe uses ingredients you probably already have tucked away in your pantry. You won’t need any fancy chocolate or specialty itemsjust good, honest baking basics that deliver extraordinary results.
The unsweetened cocoa powder gives these cookies their deep chocolate flavor without any fuss. Light olive oil or avocado oil keeps them tender (trust me on this one), while the double sugar coating creates those signature crinkles we’re after.
| Essential Equipment | Why You Need It |
|---|---|
| Large mixing bowl | Room to mix without flour flying everywhere |
| Cookie dough scoop | Consistent sizing = even baking |
| Two shallow bowls | For the granulated and powdered sugar coating |
| Wooden spoon | Perfect for combining without overworking |
How the Magic Happens Step by Step
Start by getting your oven nice and toasty at 350°Fthis recipe moves quickly once you begin. Set up your sugar coating stations first because you’ll want everything ready when the dough comes together.
- Mix the base: Combine cocoa powder, granulated sugar, and oil until it looks like wet sand
- Add moisture: Beat in eggs and vanilla extract until smooth
- Build structure: Fold in salt, baking powder, and flour until a stiff dough forms
- Double coating: Roll balls first in granulated sugar, then generously in powdered sugar
Pro Tip: Don’t skip the double sugar coatingthe granulated sugar helps the powdered sugar stick, which creates those gorgeous cracks as the cookies bake and expand.
Troubleshooting Your Perfect Batch
Sometimes cookie dough has a mind of its own, especially when kitchen temperatures vary or ingredient brands differ slightly. If your dough feels too sticky to roll (mine usually does on humid summer days), just pop it in the fridge for thirty minutes.
The key to getting the best crinkle cookies results is watching for the right doneness cues. Your cookies are ready when the tops crack beautifully and the edges look setthey might seem slightly underdone, but they’ll firm up perfectly as they cool on the baking sheet.
| Common Issue | Quick Fix |
|---|---|
| Dough too sticky to roll | Chill 30 minutes, then try again |
| Cookies spreading too much | Make sure dough balls are well-coated in sugar |
| Not enough crinkles | Check oven temperature; increase by 10°F if needed |
| Cookies too hard | Don’t overbakethey firm up while cooling |
Serving and Storage Made Simple
These chewy chocolate crinkle cookies are perfect straight from the cooling rack with a tall glass of cold milk, but they’re also lovely alongside vanilla ice cream or tucked into lunch boxes for a midday treat.
For storage, I keep them in an airtight container at room temperature where they stay perfectly soft for up to a week. The freezing trick I learned from my neighbor works beautifullyjust make sure to freeze them in a single layer so the powdered sugar coating stays pristine.
- Room temperature: Up to 1 week in airtight container
- Freezer storage: Up to 3 months in single layer
- Thawing tip: Let them come to room temperature naturally to preserve texture
Expert Says
Chocolate crinkle cookies dessert relies on the interaction between cocoa powder and baking soda to rise and develop a tender crumb. The powdered sugar coating not only adds sweetness but also helps create the signature crinkled appearance by drying the dough’s surface, enhancing both texture and visual appeal.
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The Journey to Perfect Chocolate Crinkle Cookies Dessert
This chocolate crinkle cookies dessert took several afternoons of trial and errorone batch was too dry, another too fudgybefore it finally hit that perfect chewy-crackly balance. The recipe I’m sharing today is the result of those sweet experiments, filled with rich cocoa and a dusting of powdered sugar, a treat my family now loves every holiday season.
FAQs ( Chocolate Crinkle Cookies Dessert )
Chilling the dough for at least 4 hours or overnight is key to achieving the signature crackled top. Roll the dough balls generously in powdered sugar before baking to highlight the cracks as they spread and bake. This simple step ensures a striking contrast and the classic crinkle look every time.
You can substitute regular flour with a gluten-free all-purpose blend that includes xanthan gum for structure. Be sure to check that the blend is designed for baking to maintain the chewy texture. Expect minor changes in rise and spread, so monitor baking time closely to avoid dryness.
Store cookies in an airtight container at room temperature for up to 5 days to keep them soft and chewy. Layer parchment paper between cookies to prevent sticking. For longer storage, cookies freeze well for up to 3 monthsjust thaw at room temperature before serving.
Can I use cocoa powder instead of baking chocolate?
This recipe is designed for cocoa powder, which gives a rich chocolate flavor and helps create a chewy texture. Baking chocolate usually contains more fat and requires adjustments to fat in the recipe. Sticking with unsweetened cocoa powder produces the best results in both flavor and consistency.
For softer and chewier cookies, use a combination of brown sugar and granulated sugar for added moisture. Slightly underbake the cookies by 1-2 minutes and allow them to cool on the baking sheet to set. Adding an extra egg yolk can also boost chewiness without affecting shape.
You’ll love how these chocolate crinkle cookies dessert turn outperfectly chewy centers with those gorgeous cracked tops that make everyone think you’re a baking wizard. In just twenty minutes, your kitchen fills with that rich chocolate aroma that instantly feels like home. The double sugar coating creates magic in the oven, and watching those beautiful patterns emerge never gets old.
Try rolling a few in cinnamon sugar instead of powdered sugar for a Mexican hot chocolate twistsomething I learned from my friend Maria’s abuela. These freeze beautifully between parchment layers, so I always make a double batch for unexpected visitors. Serve them slightly warm with vanilla ice cream, or pack them in tins for the sweetest homemade gifts.
I’d love to see your crinkle cookie creations! Share a photo and tell medo these remind you of any special holiday memories from your own kitchen? There’s something so beautiful about cookies that bring families together around the table. Save this recipe for your next gathering, and watch how quickly these disappear into happy hands.
