Chocolate crinkle cookies: a total classic for the holidays! With a deep, rich chocolate flavor & a soft, fudgy middle. So pretty to look at!

It just wouldn’t be the holidays without these traditional chocolate crinkle cookies! They should make an appearance on every cookie tray, alongside the pizzelles, gingerbread cookies, and pecan tassies. Their deep chocolate flavor and soft, pillowy texture are always a huge hit! Add them to your list of favorite cookie recipes!

Chocolate crinkle cookies with a dish of powdered sugar and a red kitchen towel.

I’m bringing you another great cookie recipe today!

Just like yesterday’s pecan sandies, these are a total classic. I don’t think I’ve ever been to a holiday party where the cookie tray didn’t include chocolate crinkle cookies.

It’s no wonder they’re so popular! Not only are they so rich and chocolatey, but they’re gorgeous to look at and so easy to make!

This recipe happens in just one bowl with just 15 minutes of active time. So get them on your must-make list for Christmas, asap! You won’t be sorry!

Chocolate crinkle cookies on a dish of powdered sugar with a vintage silver spoon and a text overlay above reading "Chocolate Crinkle Cookies."


Chocolate crinkles are a classic cookie recipe that features rich chocolate and lots of it.

If you have a chocoholic in your life, you should definitely make them a batch!

They have a soft, pillowy, almost fudgy consistency, and a really striking look.

The dough gets rolled in powdered sugar, and as the cookies bake, the outside takes on a crackled appearance. You can see the dark chocolate cracks against the snowy white powdered sugar, and it’s really pretty!


To make this easy cookie recipe, start by whisking eggs and sugar together until combined.

Eggs and sugar in a large glass mixing bowl.

Then add cocoa powder, melted chocolate, oil, and vanilla.

Adding chocolate, cocoa, oil, and vanilla to chocolate crinkle cookie dough.

I prefer natural, unsweetened cocoa powder, as opposed to Dutch-processed because it has the truest, chocolatiest flavor.

And I use vegetable oil, but you can use any neutral-flavored oil you have on hand. Canola, grapeseed, avocado, or coconut oil (liquid) would work well too.

Once everything is whisked smooth, stir in the flour, baking powder, and salt.

Adding flour to chocolate crinkle cookie dough.

If your dough seems overly sticky, pop it in the fridge to chill for a bit so the melted chocolate can firm up. (This will probably only take 10 to 20 minutes.)

Chocolate crinkle cookie dough in a glass mixing bowl.

When the dough is firm enough to work with, use a 1.5-tablespoon scoop to portion the dough out into balls.

Shaping chocolate crinkle cookie dough with a cookie scoop.

Roll each ball first in granulated sugar, then in powdered sugar to coat.

Rolling chocolate crinkle cookies in sugar.

Place the unbaked cookies on parchment-lined baking sheets, and into the oven they go!

Unbaked chocolate crinkle cookies on a parchment-lined baking sheet.

It’s kind of magical to watch them crackle and puff as they bake!

Be careful not to overbake them, or they won’t have that soft, pillowy texture that you’re after. You’ll know they’re ready when they’re set around the edges but still quite soft and moist towards the centers. Keep in mind that they’ll continue to cook and firm up as they cool.

Crinkle cookies on a distressed white table with a red kitchen towel and a bottle of milk.


Place these cookies in an airtight container once they’ve cooled. Carefully! You don’t want to mess up the pretty powdered sugar pattern.


This dough freezes very well, which makes these crinkle cookies a great make-ahead treat.

Form it into logs and wrap them well, then slip them into a freezer bag. They will last in the freezer for a month or two.

Thaw them in the fridge, then scoop, coat and bake as usual!


These cookies will keep at room temperature (covered) for about a week, in the fridge for 2 weeks, or in the freezer for a couple of months.

Chocolate crinkle cookies from scratch on a wire cooling rack.

A few more of my favorite holiday treats:

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Chocolate crinkle cookies with a dish of powdered sugar and a red kitchen towel.
5 stars (2 ratings)

Chocolate Crinkle Cookies

Servings: 36 cookies (approx.)
Prep Time: 15 minutes
Cook Time: 9 minutes
Chill Time: 10 minutes
Total Time: 34 minutes
Chocolate crinkle cookies: a total classic for the holidays! With a deep, rich chocolate flavor & a soft, fudgy middle. So pretty to look at!



  • Place the eggs and sugar in a large bowl and whisk to combine.
  • Whisk in the cocoa, melted chocolate, oil, and vanilla until smooth.
  • Stir in the flour, baking powder, and salt until a sticky dough forms.
  • Chill the dough in the refrigerator for about 10 minutes.
  • Preheat the oven to 350 degrees F and line baking sheets with parchment.
  • Using a 1.5-tablespoon scoop, portion out balls of dough and roll them in additional granulated sugar.
  • Roll the balls in powdered sugar to coat, then place them on the prepared baking sheets and bake for 9 to 12 minutes, or until set around the edges but still very soft in the centers.
Calories: 98kcal, Carbohydrates: 12g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 40mg, Potassium: 73mg, Fiber: 1g, Sugar: 5g, Vitamin A: 28IU, Calcium: 17mg, Iron: 1mg
Cuisine: American
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.
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  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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