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Chocolate Crinkle Cookies
5 from 18 votes

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are dense, fudgy treats made by folding melted unsweetened chocolate into a batter enriched with sugar, oil, eggs, and a touch of vanilla. The dough is chilled thoroughly to firm up before baking, resulting in distinctive cracked surfaces dusted with confectioners' sugar. An optional hint of espresso granules enhances the chocolate flavor. These cookies offer a soft interior with a slightly crisp exterior and can be enjoyed as a rich, cocoa-forward dessert or snack.

Prep Time
10 mins
Cook Time
10 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 15 cookies
Calories: 154 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 2 ounces unsweetened chocolate melted and cooled
  • 1 cup granulated sugar
  • ¼ cup vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • 2 egg large
  • ½ teaspoon instant espresso granules optional
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • confectioners’ sugar for dredging, about 1 cup

Instructions

    Cup of Yum
  1. To a large microwave-safe bowl, add the chocolate and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 10-second increments until chocolate can be stirred smooth. Set aside to cool, about 10 to 15 minutes.
  2. Add the granulated sugar, oil, vanilla, and whisk to combine.
  3. Add the eggs, optional espresso granules (enhances the chocolate flavor), and whisk to combine.
  4. Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
  5. Cover bowl with plasticwrap and place in the fridge to chill for at least 4 hours, overnight is better. The dough is more like brownie batter than cookie dough and baking with unchilled dough absolutely will not work.
  6. After dough has chilled, preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough; don’t flatten.
  8. Add confectioners’ sugar to a small bowl and dredge mounds very well thorough sugar before placing on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  9. Bake for about 10 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked and soft-looking in the center; don’t overbake. Cookies firm up as they cool.
  10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Store baked cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
  • Unbaked dough can be refrigerated for up to 5 days or frozen for up to 4 months to bake later.
  • Chilling the dough thoroughly is crucial for proper cookie texture and crinkle formation.

Nutrition Information

Serving 1 Calories 154kcal (8%) Carbohydrates 28g (9%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Cholesterol 25mg (8%) Sodium 79mg (3%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 15 cookies

Amount Per Serving

Calories 154

% Daily Value*

Serving 1
Calories 154kcal 8%
Carbohydrates 28g 9%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Cholesterol 25mg 8%
Sodium 79mg 3%
Fiber 1g 4%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.