I never made chocolate crinkle cookies…until I discovered how easy it is to make this fudgy treat that feels special without being intimidating.
I’ve always been intimidated by recipes outside my comfort zone, and chocolate crinkle cookies were near the top of that list. In school I avoided making them and left it to classmates. Even after I got married, I didn’t prioritize them—delicious, but not essential for my baking rotation. (Chocolate chip cookies are another story entirely.)
Recently I decided to learn how to make chocolate crinkle cookies for myself. I called a friend for tips, worked through the recipe with them on the phone, and practiced until I got consistent results.
Once I got the hang of it, these quickly became a go-to. They’re classic but a touch elevated, and they look lovely on a cookie platter. I also developed an easier “log” version—no scooping required—that delivers the same fudgy flavor with less fuss. I’ve adapted the recipe for a gluten-free Pesach-friendly version as well, but the basic method here is simple and adaptable.
A few practical tips I learned:
- Chill the dough: Refrigerating the shaped dough is essential. It firms up the batter so the cookies keep their shape and don’t spread too flat during baking.
- Use a scoop: If shaping by hand isn’t your strength, a cookie scoop keeps portions uniform. I start small and the balls tend to grow as I roll, so a scoop saves time and yields even cookies.
- Freezing and finishing: These cookies freeze very well. When thawing, the powdered sugar coating can sometimes dissolve; simply dust with a fresh sprinkle of confectioners’ sugar to restore the signature crinkle look.
Perfect (and Not Intimidating!) Chocolate Crinkle Cookies
Ingredients
- 1 cup cocoa
- 2 cups flour
- 1½ tsp baking powder
- ⅓ cup oil
- 1 cup sugar
- 1 tsp vanilla
- 4 eggs
- Confectioners’ sugar, for rolling
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together the cocoa, flour and baking powder. Set aside.
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In a large bowl, mix the oil, sugar and vanilla until well combined. Add the eggs one at a time, mixing after each addition.
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Add the dry ingredients to the wet ingredients and stir until a uniform dough forms. Cover and chill the dough for a few hours or overnight to firm it up.
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Once chilled, roll the dough into small balls. Coat each ball evenly in confectioners’ sugar and arrange them on the prepared baking sheet, leaving space for spreading.
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Bake for about 10 minutes, until the tops have developed the signature crinkled look and the centers are set but still soft. Allow cookies to cool slightly on the sheet before transferring to a wire rack.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/perfect-and-not-intimidating-chocolate-crinkle-cookies/