Chocolate Crinkle Cookies

Chocolate Crinkle Cookies — These chocolate crinkle cookies are slightly chewy around the edges with a very fudgy interior and perfectly crinkly seams! 

Easy Chocolate Crinkle Cookie Recipe

Chocolate crinkle cookies are usually associated with Christmas and Christmas cookies. But my chocolate cravings don’t pay attention to seasons.

These chocolate crinkles are perfect anytime of year and they’re so easy to make. It’s a one-bowl, no-mixer recipe, and you don’t even need a stick of butter. That’s right, cookies without butter.

One-quarter cup of oil for the entire batch keeps the cookies super soft and moist. They’re slightly chewy around the edges with a very fudgy interior and you just want to break them apart at the crinkly seams and start nibbling.

I find that chocolate cookies dry out easily and often that’s because of the drying effects of cocoa powder, but these cookies rely solely on melted chocolate.

Plan ahead, chill your dough, and you’ll be so glad you made ‘Christmas cookies’ this time of year. My family went nuts over these.

What’s in These Chocolate Crinkle Cookies?

To make these chocolate crinkles, you’ll need: 

  • Unsweetened chocolate
  • Granulated sugar
  • Vegetable oil
  • Vanilla extract
  • Eggs
  • Instant espresso granules 
  • All-purpose flour
  • Baking powder
  • Salt
  • Confectioners’ sugar

How to Make Chocolate Crinkle Cookies

To make this chocolate crinkle cookie recipe, first stir together melted chocolate, granulated sugar, oil, and vanilla. Then, whisk in the eggs and espresso granules. Stir in the flour, baking powder, and salt, then cover with plastic wrap and chill for at least 4 hours. 

Once the dough has chilled, roll the dough into balls. Dredge the cookie dough balls in confectioners’ sugar, then place on baking tray. Bake the chocolate crinkle cookies until the edges have set and tops are just set, even if slightly undercooked and soft-looking in the center.

Can I Omit the Espresso Granules? 

Yes, but I recommend adding them in if you have some on hand. The instant espresso just enhances the chocolate flavor, it doesn’t make these chocolate crinkles taste at all like coffee. 

Do I Have to Chill the Dough? 

Between the softening effects of the oil and the melted chocolate, this is a seriously moist dough. You must, no exceptions, chill the dough for at least 4 hours before baking but overnight is better. The dough is more like brownie batter than cookie dough and baking with unchilled dough absolutely will not work.

Tips for Making Chocolate Crinkle Cookies

For many of my cookie recipes, you can add extra mix-ins like chocolate chips or chopped nuts. However, I don’t recommend adding anything to these chocolate crinkle cookies as I can’t guarantee you’ll get the same crinkle effect if you add mix-ins. 

Note that these chocolate crinkles will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Chocolate Crinkle Cookies

These chocolate crinkle cookies are slightly chewy around the edges with a very fudgy interior and perfectly crinkly seams! 

Yield: 15 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes

Ingredients

  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 cup granulated sugar
  • 1/4 cup vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 teaspoon instant espresso granules, optional
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • about 1 cup confectioners’ sugar, for dredging

Instructions

    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

  • Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Recipe adapted from Betty Crocker.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 154 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 25mg Sodium: 79mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 21g Sugar Alcohols: 0g Protein: 2g

More Chocolate Cookie Recipes: 

Quadruple Chocolate Soft Fudgy Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate!

Soft and Chewy Nutella White Chocolate Chip Cookies – Thick, rich, chocolaty cookies that are so soft you won’t be able to resist them!

Quadruple Chocolate Soft Fudgy Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate!

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies — Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar – The best of both worlds in one cookie!

Caramel-Stuffed Quadruple Chocolate Cookies – Soft and chewy cookies with four kinds of chocolate and so much gooey caramel! 

Andes Mint Chip Soft Fudgy Chocolate Cookies – Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies – Rich, soft chocolate cookies with chocolate chunks and peanut butter chips!

Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday cookie recipe!