I never made chocolate crinkle cookies…until I discovered how easy it is to make this not-so-standard but also not intimidating fudgy baked good!

I always talk about how intimidated I get when it comes to making foods outside my comfort zone. Crinkle cookies were always at the top of that list! When I was in school, I avoided making them and just left it up to my classmates. Even after I got married, I was perfectly fine not having them in my repertoire. I liked them, but they weren’t exactly a “must-have” dessert for me. (Now, chocolate chip cookies, on the other hand… that’s a different story!)

But recently, I decided it was time to learn how to make chocolate crinkle cookies. I called up a friend to pick their brain and had them sit with me through the recipe and troubleshoot while I baked until I finally got it right.

Once I got the hang of it, I started making them all the time. They’re a classic cookie but slightly elevated, and they look beautiful on a platter. I even came up with a “log” version—a.k.a. the lazy woman’s version—which taste just as good but without the scooping. (Here is my Pesachdig, gluten-free version of those cookies, but you can adapt this recipe to make it the same way..)

A few things I learned along the way:

Batter Tip: I am the first person to look for a shortcut, but putting this dough in the fridge after shaping is a must. It firms the dough up so the cookies don’t get totally flat when they bake.
Shaping Tip: I am terrible when it comes to shaping cookies by hand. I always start small, and somehow they just get bigger and bigger as I go! That is why I always use my trusty cookie scoop to keep them uniform.
Freezer Tip: These freeze really well! Just a heads-up: when you’re defrosting them, some of the confectioners’ sugar might melt. If that happens, just re-sprinkle a fresh coating on top and they’ll look like they were just baked!

Perfect (and Not Intimidating!) Chocolate Crinkle Cookies

I never made chocolate crinkle cookies…until I discovered how easy it is to make this not-so-standard but also not intimidating fudgy baked good!

Print Recipe

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

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, combine cocoa, flour and baking powder; set aside
In a large bowl, combine oil, sugar and vanilla; mix well. Add the eggs, mixing after each one.
Add the dry ingredients to the wet ingredients and mix well to combine. Place batter in the fridge for a few hours or even overnight.
Roll the dough into small balls. Roll each ball in confectioners’ sugar and place on the prepared cookie sheet.
Bake for 10 minutes.