Chocolate Crinkle Cookies

What We're Cooking

*warning: may induce chocolate coma*

Chocolate Crinkle Cookies

The Ultimate Fudgy, Make-Ahead Cookie

Chocolate Crinkle Cookies are a classic for a reason — crackly on the outside, rich and fudgy on the inside, and dusted generously in powdered sugar for that signature snowy finish. But what truly sets this recipe apart is the oil-and-sugar–based dough, making it incredibly easy to mix and absolutely perfect for prepping ahead.

This dough doesn’t fully set until it’s chilled, which means better texture, deeper flavor, and cookies that bake up with a soft, brownie-like center every single time.

What Makes These Chocolate Crinkle Cookies Special

  • Oil + sugar base for ultra-fudgy texture

  • No creaming butter required

  • Crackly powdered sugar exterior

  • Soft, brownie-like centers

  • Must chill dough (2–24 hours) — ideal for planning ahead

If you love cookies that feel like brownies in disguise, this one’s for you.

The Perfect Make-Ahead Cookie

Because the dough can chill for up to 24 hours, Chocolate Crinkle Cookies are ideal for:

  • Holiday baking schedules

  • Party prep

  • Baking in stages

  • Fresh-from-the-oven cookies without last-minute stress

Simply mix the dough the day before, then roll and bake when ready.

The Ingredients:

by weight

  • 315 grams Granulated Sugar
  • 4 oz. Vegetable Oil
  • 4 Eggs
  • 10 ML Vanilla Extract
  • 300 grams Flour
  • 75 grams Cocoa Powder
  • 10 grams Baking Powder
  • 2 grams Salt
  • 240 grams Powdered Sugar

The Ingredients:

by measuring

  • 1 1/2 cups Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 2 cups Flour
  • 1 cup Cocoa Powder
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 cups Powdered Sugar

Instructions

  • 1. Preheat oven to 350° and line a baking sheet with parchment paper.
  • 2. Mix oil and sugar until creamy.
  • 3. Add eggs and vanilla extract and beat until smooth.
  • 4. Add flour, cocoa, baking soda and salt and mix until incorporated.
  • 5. Chill the dough in the fridge for 2-24 hours.
  • 6. Scoop dough using the b&p “small Cookie Scoop” or 2 oz. balls and roll in powdered sugar.
  • 7. Bake for 6 minutes, rotate and bake for an additional 4, then cool on the sheet until ready to transfer.

Why chilling is essential

  • Minimum chill time: 2 hours
  • Maximum chill time: Up to 24 hours
  • Helps the dough set and firm up for easy rolling
  • Prevents cookies from spreading too much
  • Enhances the rich chocolate flavor
  • Creates that signature crinkle as the cookies bake

final thoughts

Chocolate Crinkle Cookies are proof that simple techniques create unforgettable results. With a chill-friendly dough and a fudgy center that melts in your mouth, these cookies are as practical as they are irresistible.

If you’re looking for a chocolate cookie that’s easy to prep, stunning to serve, and impossible to stop eating — this is the one.

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