Chocolate Crinkles

On the second day of Christmas, there was an unbelievably fudgy, deep-dark chocolatey, ooey-gooey cookie. Deep Dark Chocolate Crinkles are pretty much the exact opposite of yesterday’s Pecan Snowballs. Where those are hard and crumbly, these are soft and chewy. But hey—it’s #12DaysofChristmas and who says we have to choose? Make both and enjoy the compliments.

Like the snowballs, these need to chill. I actually made the dough in the evening, stashed it still in the mixing bowl in the fridge overnight, and shaped, rolled, and baked them in the morning. The balls of dough can even be frozen for up to three months, so keep a a bag in the freezer to bake up for impromptu gifts. If you’re a chocoholic, it really doesn’t get any better than these cookies.

Deep, Dark Chocolate Crinkle Cookies

Fudgy and impossibly chocolatey, these cookies will please the pickiest of palates.

Servings 24
Author Amanda


  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs at room temp
  • 3 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • powdered sugar for rolling


  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine flour, baking powder and salt in a medium bowl.
  4. In a stand mixer or medium bowl, combine the cocoa, sugar and vegetable oil. Mix with stand or hand mixer for 3 minutes. Add the eggs and vanilla and mix until evenly combined.
  5. Add the flour, baking powder and salt and incorporate all the ingredients. Cover the dough and refrigerate for at least 3 hours.
  6. With a cookie scoop or teaspoon, measure out 1-inch balls of dough.
  7. Roll each ball in powdered sugar before placing onto prepared baking sheets.
  8. Bake for 8-10 minutes. Middles will still look wet when done.
  9. Let cool for two minutes before transferring the cookies to a cooling rack to finish cooling.

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