Chocolate Crinkle Cookies Recipe
Soft, fudgy, and rolled in powdered sugar, these classic Chocolate Crinkle Cookies deliver that beloved Betty Crocker–style crackle with every bite.
Servings: 50
Calories: 71kcal
Ingredients
- ½ cup vegetable oil or canola/grapeseed oil
- 4 oz unsweetened chocolate melted and cooled
- 2 cups granulated sugar
- 2 teaspoon vanilla extract
- 4 large eggs room temperature
- 2 cups all-purpose flour or 1:1 gluten-free blend
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered sugar for rolling
Instructions
- Mix Wet Ingredients: In a large bowl, combine vegetable oil, melted chocolate, sugar, and vanilla extract until smooth.
- Add Eggs: Beat in eggs, one at a time, until fully incorporated.
- Add Dry Ingredients: Gradually stir in flour, baking powder, and salt.
- Chill Dough: Cover and refrigerate for 3–4 hours (essential for perfect crinkles).
- Prepare Cookies: Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper or grease lightly.
- Roll in Sugar: Scoop dough by teaspoonfuls, roll in powdered sugar, and place 2 inches apart on cookie sheet.
- Bake: Bake for 10–12 minutes until tops are crackled. Remove and cool 5 minutes before transferring to a wire rack.
- Serve: Enjoy warm or store in an airtight container.
Notes
Tips
- Chill dough thoroughly to prevent flat cookies.
- Roll generously in powdered sugar for signature cracks.
- For fudgier centers, bake 8–9 minutes instead of 10–12.
- Optional: Add 1 teaspoon peppermint extract for festive flavor.
- Freeze baked cookies up to 3 months; freeze unbaked dough balls for easy baking later.
Nutrition
Serving: 1cookie | Calories: 71kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 46mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 19IU | Calcium: 13mg | Iron: 0.4mg
