Last updated on October 13, 2026
There’s a special kind of magic in a cookie that cracks open as it bakes. Chocolate crinkle cookies look like they came from a fancy bakery — all snowy white with deep chocolate fissures — but they’re one of the easiest cookies you’ll ever make. The secret isn’t complicated: it’s all in how you roll them.
I’ve tested this chocolate crinkle cookies recipe more times than I can count, and the single biggest difference between “nice” crinkles and “wow” crinkles comes down to one technique: the double roll. Most recipes have you roll the dough balls in powdered sugar once. I roll them in granulated sugar first, then in powdered sugar. That first layer of granulated sugar creates a base that the powdered sugar clings to, giving you thicker, whiter coating — and dramatically deeper cracks.
Why This Recipe Works
The dough itself is a simple cocoa-based cookie dough enriched with oil instead of butter. Oil keeps these cookies fudgy for days (butter-based crinkles tend to dry out faster). The dough needs a good chill — at least 3 hours, though overnight is even better. Cold dough + hot oven is what creates the crackle: the outside sets quickly while the inside keeps expanding, splitting that sugary shell into the signature crinkle pattern.
Ingredients You’ll Need
For the dough:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (65g) unsweetened cocoa powder
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For rolling:
- 1/2 cup (100g) granulated sugar
- 1 cup (120g) powdered sugar
How to Make Chocolate Crinkle Cookies
1. Mix the wet base. In a large bowl, whisk together the granulated sugar, oil, and cocoa powder until smooth and glossy.
2. Add eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla.
3. Add the dry ingredients. Whisk flour, baking powder, and salt in a separate bowl, then fold into the chocolate mixture until just combined.
4. Chill the dough. Cover tightly and refrigerate at least 3 hours or overnight. This step is non-negotiable.
5. Preheat and prep. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Place sugars in separate shallow bowls.
6. Double-roll. Scoop 1.5 tablespoons cold dough, roll into balls. Roll first in granulated sugar, then generously in powdered sugar.
7. Bake. Place 2 inches apart. Bake 10-12 minutes until puffed and deeply cracked.
8. Cool. Cool on baking sheet 5 minutes, then transfer to wire rack.
Tips for Perfect Crinkles
- Don’t skip the chill. Cold dough = deep cracks; warm dough = flat cookies.
- Be generous with powdered sugar. You want the balls looking almost white.
- Work in batches. Keep dough in fridge between batches.
- Underbake slightly. Centers should look soft when you pull them.
Storage
Store in an airtight container at room temperature up to 1 week. Freeze baked cookies up to 3 months.
More Chocolate Cookies You’ll Love
Try my Best Eggless Chocolate Chip Cookies next, or my Cookie Pizza for a crowd.
Chocolate Crinkle Cookies
Ingredients
Method
- In a large bowl, whisk together 1 cup granulated sugar, oil, and cocoa powder until smooth and glossy, about 1 minute.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt. Fold into chocolate mixture until just combined.
- Cover tightly and refrigerate at least 3 hours or overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Place 1/2 cup granulated sugar and 1 cup powdered sugar in separate shallow bowls.
- Scoop 1.5 tablespoons cold dough, roll into smooth balls. Roll first in granulated sugar, then generously in powdered sugar.
- Place 2 inches apart on prepared sheets. Bake 10-12 minutes until puffed and deeply cracked with set edges.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
