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8 chocolate crinkle cookies (AKA crackle cookies) on a wire rack next to reindeer napkins with antlers.

Chocolate Crinkle cookies

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5 from 13 reviews

  • Author: Denay DeGuzman
  • Total Time: 20 Active Minutes
  • Yield: 36 Cookies 1x


Chocolate crinkle cookies are like fudgy moist brownies, crunchy around the edges and soft in the center. Rolled in powdered sugar, these Christmas cookies are super delicious and fun to make!


Units Scale


  • 1/2 cup Dutch-process cocoa (Hershey’s Cocoa Special Dark)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup mini chocolate chips


  • 1/2 cup granulated sugar
  • 1 cup powdered sugar


Make the Cookie Dough

  1. In a medium bowl, mix together cocoa powder, light-brown sugar, granulated sugar and oil. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Set the bowl aside.
  2. In a small bowl, combine flour, baking powder and salt. Gradually, adding 1/3 of the mixture at a time, incorporate dry ingredients into the wet ingredients. Mix until combined with no streaks of flour. But don’t over-mix! Scrape bottom and sides of the bowl as needed.
  3. Fold in the mini chocolate chips.
  4. IMPORTANT: Cover bowl and refrigerate at least 4 hours, or overnight. For recipe success, the dough must be chilled all the way through. 

Bake the Cookies

RECIPE PREP: Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Add granulated sugar to a small bowl. Add powdered sugar to a second bowl. 

  1. The cold dough will be thick and a little sticky. If the dough gets too hard to handle, put it in the freezer for 10 minutes. With a small metal scoop, portion dough into roughly-shaped 1-inch pucks.
  2. Drop each puck directly from the metal scoop into the granulated sugar. Roll to coat. This step makes the dough easier to handle and shape. With your fingertips, pat the puck into a ball. Work with 5 to 6 pucks at a time in the granulated sugar. Then roll the balls in the powdered sugar, coating generously. 
  3. Place the coated balls on a prepared baking tray.  Leave 2 1/2 inches of space between each cookie. Wipe your hands clean with a damp cloth, and continue. (Between batches, return the bowl of dough to the refrigerator to keep it chilled.)
  4. Bake 10 to 12 minutes. Remove from oven. Allow the treats to cool on the baking tray for 1 minute. Transfer crackle cookies to a wire rack to finish cooling.


Tips for mixing the cookie dough: Mix until just blended. How do you know when to stop? When there are no more streaks of flour in the mixing bowl and the dough looks uniform. Over-mixing is damaging. It adds air to the dough which can make crackle cookies rise and then fall. They’ll be crispy and flat instead of round and slightly puffy.

Make ahead directions: Place uncoated, unbaked cookie balls on a parchment-lined baking tray leaving space between the pieces. Freeze 45 minutes or until solid. Transfer the hard balls to a zip-top freezer bag. Freeze up to 3 months. When ready to bake, thaw on the counter for 30 minutes. Roll in granulated sugar and powdered sugar. Bake for 12 minutes at 350°F.

How to store the cookies: Store completely cooled cookies in a tightly-sealed container. They’ll stay fresh (in room temperature) on the counter for up to 5 days. Or freeze for up to 1 month.

  • Prep Time: 10 Minutes + 4 Hours Chill Time
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Oven
  • Cuisine: American