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Homemade chocolate crinkle cookies are quick to make with no chill time. A rich and fudgy chocolate crinkle is rolled in powdered sugar for a perfect crackle cookie finish. This recipe will be a holiday or any time crowd pleaser!

Hi hi! I am just popping in to share the recipe for these chocolate crinkle cookies! I am slowly adding to my collection of holiday cookie recipes , although these chocolate crinkles definitely don't just have to be christmas cookies - they are an amazing year-round crinkle cookie recipe.

This chocolate crinkle cookie recipe is super easy to make. Unlike a lot of other crinkle cookie recipes, this is a no-chill cookie recipe, and comes together in the time that it takes to preheat the oven. It also happens to be a dairy free cookie recipe if that is important to you!

I love making chocolate recipes , and I love making cookie recipes , so this chocolate crinkle recipe is truly the best of both worlds - I hope that you enjoy!

What are Chocolate Crinkle Cookies?

This chocolate crinkle cookie recipe is based off of my dairy free chocolate cookie recipe . It is rich and fudgy, and comes together super quickly as there is no need to soften butter - it just all whisks together!

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Ingredients in crinkle cookies

The ingredient list for these homemade chocolate crinkle cookies is pretty simple - they are a cocoa and oil based recipe, which gives them an amazing fudgy texture.

• Neutral oil . This is anything neutral tasting - use extra light olive oil, or something like canola, grapeseed, vegetable oil or rice bran oil.
• Brown sugar. You can use either dark brown or light brown - the brown sugar gives texture and taste to the crinkle cookies.
• Granulated sugar. Helps with chew and texture.
• Egg. Just one, to bind everything together! I haven't tried making these egg free sorry!
• Vanilla and salt. Both are important here - make sure you properly salt your baking, as it makes a huge difference. I use vanilla bean paste but vanilla extract works well too.
• Cocoa powder. I use dutch process cocoa powder, which gives an amazing richness to the chocolate crackle cookie, especially as it doesn't contain melted chocolate. Dutch process cocoa powder has been alkalised, so won't react with the baking soda in the recipe. I haven't tried this recipe with regular unsweetened cocoa powder but it *should* be ok.
• Flour. I use all-purpose (plain flour) to make these chocolate crinkle cookies!
• Baking soda. Just a little to help the cookies have spread and a nice thickness.
• Granulated sugar and powdered sugar. This is a wee trick for the optimum powdered sugar coating - more on this in a sec!

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I had a few issues with testing this recipe - my first tests I used a dough based on my chocolate sprinkle sugar cookies , which is a butter based dough. When I rolled the dough in the powdered sugar, it would dissolve in the oven, giving a super gummy, pasty texture on the outside of the cookies, which wasn't super pleasant.

After a lot of internet digging around other recipes and several google rabbit holes, I found almost all of the recipes for chocolate crinkle cookies online use oil, and that there must be a good reason for this.

I switched up my recipe to an oil based one (which I love), and sure enough, the chocolate crinkle cookies came out of the oven looking like a true dream. My theory is that with the butter based recipe, water is released as the cookie bakes, which dissolves the powdered sugar on the outside. Because the oil is straight fat and no water is released, the oil based recipe doesn't dissolve the sugar on the outside. That's my theory anyway!

Why are chocolate crinkle cookies baked at a lower temperature?

You will notice that I bake these cookies at a lower temperature. Oven temperature is one of the things that I play around with when baking cookies (along with a bunch of other things such as the ratio of brown to white sugar, chill time etc). These cookies benefitted from a lower oven temperature because it gives the dough time to properly spread and become the most perfect chocolate crackle.

This is why it is super important to make sure that your oven temperature is accurate! A different temperature can make a huge change in the outcome of your cookies.

You can read all about the things that I tweak when recipe developing to create the perfect cookie in my post: How to make perfect chocolate chip cookies (lots of the notes apply to non chocolate chip cookie recipes too!

Rolling in sugar and powdered sugar

The secret to a well coated crinkle cookie - the double sugar roll! I roll my cookies in granulated sugar first before powdered sugar - this helps it to stick, and means still get a lovely sugary coating without the powdered sugar being toooo overpowering.

Because this is a soft no chill dough, I also find that scooping the dough directly into the granulated sugar means that it is much easier to handle and shape so that it doesn't stick to your hands too much.

Can I freeze crinkle cookies?

Honestly, I wouldn't. The dough for these gets a bit weird in the freezer, and if you froze the baked cookies the powdered sugar on the outside might soak up any freezer smells. I haven't tested it but I think these cookies are one of the recipes which would be best baked from fresh.

For notes on recipes and cookies which are best for freezing check out my post: How to freeze cookie dough

Frequently Asked Questions

What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page

Can chocolate crinkle cookies be made ahead of time?
These are best made when you want them - if you move them around too much the powdered sugar tends to get a bit messy. They are so quick, that you might as well just bake them when needed!

How do you store chocolate crinkle cookies?
Store crinkle cookies in an airtight container at room temperature. They will keep for up to five days.

Can I add chocolate chips?
Go for it! I haven't tried it but I am sure it would be delicious!

What is light or dark brown sugar?
In the US you can get both light or dark brown, which is why I specified! If you're in a place that only has one kind, 'regular' brown sugar is fine.

For more holiday cookie recipes, check out:

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

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It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator !

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here .

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

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