Why You’ll Love This Recipe

I love these cookies because they’re as fun to make as they are to eat. The dough comes together easily, chills overnight, and transforms in the oven into crackled, chocolatey bites of goodness. They pair wonderfully with milk or coffee and look gorgeous on a holiday cookie platter. Plus, they’re versatile—I can change up the flavor with a few small tweaks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsweetened cocoa powder
2 cups granulated sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup powdered sugar (for rolling)

Directions

I start by mixing the cocoa powder, granulated sugar, and vegetable oil in a large bowl until well blended.
I beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, I whisk the flour, baking powder, and salt.
I gradually add the dry ingredients to the wet mixture until a thick dough forms.
I cover the dough and refrigerate it for at least 4 hours, or overnight for best results.
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
I scoop tablespoon-sized portions of dough, roll them into balls, and coat them generously in powdered sugar.
I place them 2 inches apart on the prepared baking sheet.
I bake for 10–12 minutes, until the cookies spread and the tops crack beautifully.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Prep Time: 15 minutes (plus 4 hours chill time)
Cook Time: 12 minutes
Total Time: 4 hours 27 minutes

Variations

For a mocha twist, I add a teaspoon of espresso powder to the dough. Sometimes I fold in chocolate chips or chopped nuts for extra richness. For a spiced version, I roll the dough in powdered sugar mixed with cinnamon. And for the holidays, I swap vanilla for peppermint extract and sprinkle crushed candy canes on top before baking.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—both the dough and baked cookies. To freeze dough, I roll the balls, coat them in powdered sugar, and freeze on a tray before transferring to a bag. When ready to bake, I pop them straight into the oven from frozen, adding a couple of extra minutes to the bake time.

FAQs

Why do I need to chill the dough?

Chilling prevents the dough from spreading too much in the oven and ensures those iconic crackled tops form properly.

Can I use butter instead of oil?

Yes, melted butter works, but it will give the cookies a slightly different texture—less chewy and a bit more cake-like.

How do I keep the powdered sugar from melting into the cookies?

I coat the dough balls generously, almost like double-dipping, to keep the sugar layer thick enough to stay visible after baking.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and the cookies still come out chewy and delicious.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough a day or two in advance and keep it chilled until I’m ready to bake.

Conclusion

These chocolate crinkle cookies are a classic for good reason—they’re easy to make, visually stunning, and absolutely delicious. With their fudgy centers and crackled sugar tops, they bring a little magic to any table. Whether I serve them at a holiday gathering or bake them just because, they always disappear fast.