My old fashioned chocolate crinkle cookies are soft, fudgy chocolate cookies made with melted unsweetened chocolate and oil, rolled in powdered sugar so the tops crack into that snowy pattern as they bake.
I make them the original way, with real baking chocolate instead of cocoa, so the centers come out rich and brownie-like. One batch makes 50 cookies, and the dough chills in the fridge while you get on with your day.
The History of Chocolate Crinkles
Chocolate crinkles go back to the early 1950s. Helen Fredell of St. Paul, Minnesota, is usually credited with them, and Betty Crocker printed her recipe in a cookbook that named her.
Some food historians say her first crinkles were spiced molasses cookies, and the chocolate version came later. Either way, seventy years later they're still one of the cookies people bake most at Christmas.
This is a family recipe, and I love that a cookie this pretty takes nothing fancy. It's pantry baking at its best, the kind of recipe you'd find in a church cookbook or on a stained recipe card. They're one of my favorite old-fashioned Christmas cookies, and they look right at home with my vintage cookie recipes and a plate of vintage candy.
What to Know About Old Fashioned Chocolate Crinkle Cookies
- The original method - melted unsweetened chocolate and vegetable oil give these a moist, chewy, brownie-like center that cocoa versions don't quite match.
- Make the dough ahead: it needs at least 3 hours in the fridge, so mix it in the morning or the night before and bake later.
- Bakes at 350°F - 9 to 11 minutes, until the tops crinkle and the edges are set.
- Makes 50 cookies: small, teaspoon-sized balls stretch one batch across a big cookie tray.
- The snowy finish - a generous roll in powdered sugar is what makes the crackled white tops.
Ingredients for Easy Chocolate Crinkle Cookies
- Unsweetened baking chocolate - melt it and let it cool before mixing, so it doesn't scramble the eggs. This is the original recipe's chocolate, not cocoa powder.
- Vegetable oil: keeps the cookies moist and chewy. Canola oil works the same way.
- Granulated sugar - 2 cups sounds like a lot, but it balances the bitter baking chocolate.
- Eggs and vanilla: add the eggs one at a time so the dough stays smooth.
- Flour, baking powder and salt - baking powder helps the cookies spread and crack.
- Powdered sugar - for rolling. Be generous so the white tops stay bright after baking.
Full amounts are in the recipe card below.
How to Make Chocolate Crinkle Cookies
Step 1: Mix the chocolate mixture
Stir the oil, melted and cooled chocolate, sugar and vanilla together in a large bowl until combined.
Step 2: Add the eggs
Add the eggs one at a time, mixing well after each one.
Step 3: Add the dry ingredients and chill
Stir in the flour, baking powder and salt until there are no dry streaks. Cover the bowl and refrigerate the dough for at least 3 hours.
Step 4: Roll in powdered sugar
Preheat your oven to 350°F and grease your baking sheets or line them with parchment. Roll teaspoon-sized scoops of the cold dough into balls, coat them well in powdered sugar and set them 2 inches apart.
Step 5: Bake
Bake for 9 to 11 minutes, until the cookies have spread, the tops have crinkled and the edges are set. Move them to a wire rack right away to cool.
Grandma's Tips for the Best Chocolate Crinkle Cookies
- Don't skip the chill. The dough is very soft, and 3 hours in the fridge makes it easy to roll.
- Work in batches. Keep the bowl of dough in the fridge between pans so it stays cold.
- Roll them twice for extra snow. A second roll in powdered sugar keeps the tops white after baking.
- Pull them with soft centers. The edges should be set, but the middles will still look soft. That's how they stay fudgy.
How to Make Ahead and Store Chocolate Crinkle Cookies
- Make ahead: the dough can chill overnight, so you can mix it one day and bake the next.
- Storing - keep the cooled cookies in an airtight container at room temperature. Layer them between sheets of wax paper so the sugar doesn't smudge.
- Freezing: freeze baked cookies in a single layer, then move them to a freezer bag. A fresh dusting of powdered sugar brightens them up after thawing.
Modern Updates
- Peppermint crinkles - swap half the vanilla for peppermint extract.
- Espresso crinkles: stir a teaspoon of instant espresso powder into the chocolate mixture for a deeper chocolate flavor.
- Orange crinkles - add a little grated orange zest with the vanilla.
What to Serve With Chocolate Crinkle Cookies
The white-and-chocolate look makes these the prettiest cookies on a Christmas tray. I like them next to a bowl of vintage holiday punch, or as a little something sweet after an old-fashioned Christmas dinner. They're also lovely on a dessert table with a red velvet bundt cake and a few retro holiday desserts.
FAQs
Can I make chocolate crinkle cookies with cocoa powder?
Yes. Replace each ounce of unsweetened chocolate with 3 tablespoons of cocoa powder plus 1 tablespoon of oil, so 4 ounces becomes ¾ cup cocoa and ¼ cup more oil. The cookies will be a little less fudgy than the original.
Why didn't my crinkle cookies crack?
The dough was probably too warm or the powdered sugar coat was too thin. Roll the balls straight from the fridge and coat them heavily.
Why did my powdered sugar melt?
The sugar soaks up moisture from the dough. Roll the balls twice, or roll them in granulated sugar first and then in powdered sugar.
Who invented chocolate crinkle cookies?
Helen Fredell of St. Paul, Minnesota, is usually credited with creating them in the early 1950s.
More Holiday Recipes
- Chocolate Loaf Cake
- Chocolate Dump Cake
- Vintage Cakes
- Classic Trifle and Layered Desserts
- Old-Fashioned Pecan Pie
Easy Chocolate Crinkle Cookies
Ingredients
Method
- In a large mixing bowl, combine the vegetable oil, melted and cooled chocolate, granulated sugar and vanilla extract. Mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the flour, baking powder and salt until fully incorporated. Cover the bowl and refrigerate the dough for at least 3 hours.
- Preheat the oven to 350°F. Lightly grease baking sheets or line them with parchment paper.
- Scoop the chilled dough into small, approximately teaspoon-sized portions. Roll each portion into a ball, then generously coat it with powdered sugar. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9 to 11 minutes, until the cookies have spread, developed their signature crinkled tops, and the edges are set. Transfer the cookies to a wire rack immediately to cool.
Notes
- Bake 9 to 11 minutes. Ovens vary, so start checking at 9.
- The original recipe uses unsweetened baking chocolate rather than cocoa powder.
- Vegetable oil helps create a moist, chewy texture.
- Refrigerating for at least 3 hours makes the soft dough easier to roll.
- These should have crackled tops, set edges, and soft, brownie-like centers.
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