Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

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READY IN 25mins
COOK TIME 10-15mins
SERVINGS 20 cookies

“There is a crack in everything, that’s how the light gets in.”- Leonard Cohen 

Well, this cookie crack has definitely got a lot more than light in it! It’s sensationally perfect with its imperfections! My son loves to not only devour these but also enjoys baking them with me. Watch the making video here, as we stirred these up for national cocoa day, because we totally believe that.. "Everything is good if it's made of chocolate." - Jo Brand. 

Chocolate crinkle cookies were invented by Helen Fredell in St. Paul, Minnesota in early half of the 20th century. In Betty Crocker’s book, “Cooky Carnival,” Crocker talks about being served these cookies at Mrs. Fredell’s home and begging for the recipe. Aren’t we glad Mrs. Fredell shared it?

It’s chocolaty soft on the inside and has a sweet melt in the mouth crust that make these cookies totally impeccable. We made multiple batches during the holiday season for family and friends. Do give these beauties a try!


  • Cocoa powder (unsweetened)-1/2 cup
  • Granulated sugar-1 cup
  • Vegetable oil-1/2 cup
  • Large eggs-2
  • Vanilla extract-1 tsp
  • All purpose flour-1 cup
  • Baking powder-1 tsp
  • Salt-1/4 tsp
  • For the crinkle
  • Granulated sugar( optional)
  • Icing sugar to roll- 1cup


  • 1In a mixing bowl add sugar, eggs, oil and vanilla essence. Whip it until incorporated.
  • 2To the egg- sugar mixture, sieve and fold in the dry ingredients i.e flour, cocoa, baking powder and salt. At this point you will have a sticky cookie dough ready.
  • 3Cling wrap the bowl and allow the dough to chill for at least 4 hrs, so that it is pliable to roll into cookie balls.
  • 4Once the dough is nicely chilled, preheat the oven, line a baking tray with baking sheets and scoop out 1 tbsp of dough and roll it into a ball on your palms. ( slightly wetting your palms will help)
  • 5Toss these to coat in icing sugar and place the ball in the baking tray.
  • 6Bake these for 10-15 mins at 200 degree C. Allow to cool completely as they are very soft while hot and hardens up as it cools down.
  • Tips
  • 1To get nice prominent crinkles, you can roll the cookie ball lightly in some granulated sugar before rolling it on icing sugar. I tried it and feel the white crinkle tops looked much prominent and pretty.( calorie counters look away) :)