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Recipe: Chocolate Crinkle Cookies

Updated: Apr 14, 2021

It’s the holiday season so what would be more appropriate than some cookie recipes! The smell of freshly baked cookies was a staple in our house when I was growing up and it always made me feel good. From kids to adults who doesn’t love a freshly baked cookie? One cookie in particular that my Mom only made at this time of year was a classic chocolate crinkle cookie. I think this was because they made a bit of a mess in the kitchen but it is totally worth it! Chewy, chocolatey, and covered with powdered sugar, it was always my favorite and I would look forward to them all year. So, below I’m sharing with you my Mom’s chocolate crinkle cookie recipe. I hope it brings you the same happiness its always brought me!

Chocolate Crinkle Cookies Ingredients ½ Cup Vegetable or Canola Oil 4 Ounces Unsweetened Chocolate* *¾ Cup Cocoa Powder mixed with ¼ Cup Veg Oil can be substituted 2 Cups Sugar 4 Eggs 2 Teaspoon Vanilla 2 Cups Flour 2 Teaspoons Baking Powder ½ Teaspoon Salt 1 Cup Powdered Sugar (For rolling)


  1. If using unsweetened chocolate, melt gently in the microwave and mix with the vegetable oil and sugar

  2. Stir in the vanilla and eggs, one at a time until thoroughly combined

  3. In a separate bowl whisk together the flour, baking powder, and salt

  4. Stir the dry ingredients into the wet. Steps 2 and 4 can be done in a mixer if you prefer or by hand

  5. Cover bowl of cookie dough with plastic wrap and place in the refrigerator for a couple of hours or overnight to firm up. This will make shaping the cookies much easier.

  6. Preheat oven to 350F

  7. Remove cookie dough from refrigerator. Using your hands scoop the dough and roll into approximately 1 inch balls.

  8. Roll the balls in the powdered sugar and place on a parchment lined cookie sheet at least 2 inches apart. They will spread out as they bake.

  9. Bake approximately 8-10 minutes until just barely set in the middle. Do not overbake or they won’t be nice and chewy!

  10. Set aside to cool. Once cooled place in a covered container so they stay moist. Will keep about 2-3 days if kept covered but they are best when fresh!

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