Chocolate Crinkle Cookies Recipe Laura Vitale

Homemade chocolate crinkle cookies are quick to make with no chill time. A rich and fudgy chocolate crinkle is rolled in powdered sugar for a perfect crackle cookie finish. This recipe will be a holiday or any time crowd pleaser!

Hi hi! I am just popping in to share the recipe for these chocolate crinkle cookies! I am slowly adding to my collection of holiday cookie recipes, although these chocolate crinkles definitely don't just have to be christmas cookies - they are an amazing year-round crinkle cookie recipe.

This chocolate crinkle cookie recipe is super easy to make. Unlike a lot of other crinkle cookie recipes, this is a no-chill cookie recipe, and comes together in the time that it takes to preheat the oven. It also happens to be a dairy free cookie recipe if that is important to you!

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I love making chocolate recipes, and I love making cookie recipes, so this chocolate crinkle recipe is truly the best of both worlds - I hope that you enjoy!

This chocolate crinkle cookie recipe is based off of my dairy free chocolate cookie recipe. It is rich and fudgy, and comes together super quickly as there is no need to soften butter - it just all whisks together!

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

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The ingredient list for these homemade chocolate crinkle cookies is pretty simple - they are a cocoa and oil based recipe, which gives them an amazing fudgy texture.

I had a few issues with testing this recipe - my first tests I used a dough based on my chocolate sprinkle sugar cookies, which is a butter based dough. When I rolled the dough in the powdered sugar, it would dissolve in the oven, giving a super gummy, pasty texture on the outside of the cookies, which wasn't super pleasant.

After a lot of internet digging around other recipes and several google rabbit holes, I found almost all of the recipes for chocolate crinkle cookies online use oil, and that there must be a good reason for this.

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I switched up my recipe to an oil based one (which I love), and sure enough, the chocolate crinkle cookies came out of the oven looking like a true dream. My theory is that with the butter based recipe, water is released as the cookie bakes, which dissolves the powdered sugar on the outside. Because the oil is straight fat and no water is released, the oil based recipe doesn't dissolve the sugar on the outside. That's my theory anyway!

You will notice that I bake these cookies at a lower temperature. Oven temperature is one of the things that I play around with when baking cookies (along with a bunch of other things such as the ratio of brown to white sugar, chill time etc). These cookies benefitted from a lower oven temperature because it gives the dough time to properly spread and become the most perfect chocolate crackle.

This is why it is super important to make sure that your oven temperature is accurate! A different temperature can make a huge change in the outcome of your cookies.

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You can read all about the things that I tweak when recipe developing to create the perfect cookie in my post: How to make perfect chocolate chip cookies (lots of the notes apply to non chocolate chip cookie recipes too!

The secret to a well coated crinkle cookie - the double sugar roll! I roll my cookies in granulated sugar first before powdered sugar - this helps it to stick, and means still get a lovely sugary coating without the powdered sugar being toooo overpowering.

Because this is a soft no chill dough, I also find that scooping the dough directly into the granulated sugar means that it is much easier to handle and shape so that it doesn't stick to your hands too much.

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Honestly, I wouldn't. The dough for these gets a bit weird in the freezer, and if you froze the baked cookies the powdered sugar on the outside might soak up any freezer smells. I haven't tested it but I think these cookies are one of the recipes which would be best baked from fresh.

These are best made when you want them - if you move them around too much the powdered sugar tends to get a bit messy. They are so quick, that you might as well just bake them when needed!

In the US you can get both light or dark brown, which is why I specified! If you're in a place that only has one kind, 'regular' brown sugar is fine.

Resep ] Chocolate Crinkle Cookies

I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!