Name: Chocolate Crinkle Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 143 min
Ingredients: 60 g unsweetend cocoa powder; 200 g granulated sugar; 60 ml vegetable oil; 2 large eggs (room temp.); 1/2 tsp vanilla extract; coffee concentrate (made with 1/2 tsp hot water and 1/2 tsp coffee); 150 g all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; powdered sugar (for coating the cookies)

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These chocolate crinkle cookies are a chocolate lover’s dream. With their crackly powdered sugar exterior and brownie-like center, they’re as beautiful as they are delicious—and surprisingly easy to make!

About This Recipe

This recipe was originally created by Its.ChloeH.com, and it’s one of those bakes that instantly wins everyone over. These chocolate crinkle cookies are soft, fudgy, and gooey on the inside, with just the right amount of crispness on the outside. They hold their shape perfectly while baking, without spreading too much or going flat—something that’s surprisingly hard to find with crinkle cookies!

They’re rolled in powdered sugar before baking, which creates that iconic crackled surface as the cookies expand in the oven. They look festive and fancy, but are so simple to make. If you’re just starting out in baking, this is the perfect recipe to try. And if you love brownies… this is basically a brownie in cookie form.

If you’re looking for more beginner-friendly cookie recipes that deliver big on flavor, I’ve got you covered! Try my Lemon Crinkle Cookies for a fresh citrusy twist, or bake up a batch of Thick NYC-Style Chocolate Chip Cookies—they’re gooey, chunky, and always a crowd-pleaser. Love a bold color moment? My Red Velvet Cookies are as pretty as they are delicious. And don’t miss my all-time favorite: Brown Butter Chocolate Chip Cookies—they’re rich, nutty, and irresistible.

What You Need To Make This Recipe

Unsweetened cocoa powder
Granulated sugar
Vegetable oil
Eggs (room temperature)
Vanilla extract
Coffee concentrate (made with instant coffee + hot water)
All-purpose flour
Baking powder
Salt
Powdered sugar (for coating)

💡 Substitutes:

You can swap the coffee concentrate for espresso or skip it, but it truly enhances the chocolate flavor!
Use any neutral oil you prefer (canola or sunflower work well too).

How To Make Chocolate Crinkle Cookies

Step 1: In a large bowl, combine cocoa powder, granulated sugar, vegetable oil, eggs, vanilla extract, and coffee concentrate.

Step 2: Add in the dry ingredients and fold until fully combined. Cover and chill the dough for at least 2 hours or up to overnight.

Step 4: Use a cookie scoop or spoon to scoop the chilled cookie dough and roll it into a smooth ball. Roll the cookie dough balls in powdered sugar and arrange on a lined baking sheet. Repeat this process with all of the cookie dough.

Step 5: Bake at 180 °C / 350 °F for 10-13 minutes. Once baked, let the cookies cool on the tray for at least 5 minutes before transferring to a cooling rack to cool completely.

Pro Tips

Chill the dough! This is a must. It helps the cookies hold their shape and makes them easier to roll. Don’t skip it.
Use a cookie scoop to keep the cookies even in size. You can go bigger or smaller, but avoid going over 60g per cookie.
Generously coat in powdered sugar — don’t be shy! This gives you that signature crackled look.
Let them rest after baking so they firm up before you transfer them to a wire rack.

FAQ’s

Why do I need to chill the cookie dough?

It firms up the dough, makes it easier to roll, and prevents the cookies from spreading too much in the oven.

Can I make dough in advance?

Yes! Chill it overnight or for up to 2 days. You can even freeze it (shaped into balls) for longer storage.

Can I skip the coffee?

Yes, but it deepens the chocolate flavor without making the cookies taste like coffee. Highly recommended!

How To Store Chocolate Crinkle Cookies

Chocolate crinkle cookies store beautifully, making them perfect for gifting or prepping ahead! Once the cookies have cooled completely, place them in an airtight container. You can store them at room temperature for up to 5–6 days. To keep them extra soft and fudgy, add a slice of bread to the container—the cookies will absorb the moisture and stay tender.

If you want to freeze the cookies, you have two options:

Freeze baked cookies: Layer them between sheets of parchment paper in an airtight container or freezer bag. They’ll stay fresh for up to 2 months. Let them thaw at room temperature before serving.
Freeze unbaked dough balls: After rolling the dough into balls (but before coating them in powdered sugar), freeze them on a tray until solid, then transfer to a freezer-safe container. When ready to bake, thaw slightly, roll in powdered sugar, and bake as directed, adding 1–2 extra minutes if needed.

These chocolate crinkle cookies are the perfect blend of beauty and indulgence. With their crisp powdered sugar exterior and melt-in-your-mouth brownie center, they’re sure to be a hit at any gathering—or just for a cozy night in. Make a batch and see for yourself why this is one of my favorite chocolate cookie recipes!

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