Last Updated on 20 September, 2026 by Elby | The Tasteful Pantry
These chocolate crinkle cookies (also known as chocolate crackle cookies) are everything you could want in a homemade biscuit. The outside is crisp with a gorgeous crackled coating of icing sugar, while the centre stays rich, soft and just a little fudgy – almost like biting into a brownie.
They’re as impressive to look at as they are to eat, making them perfect for Christmas cookie platters, afternoon tea or whenever a serious chocolate craving strikes. If you’re torn between baking brownies or biscuits, these cookies are the best of both worlds.
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What Makes Chocolate Crinkle Cookies So Good?
Chocolate crinkle cookies are instantly recognisable by their crackled tops. As they bake, the dough spreads and the icing sugar splits apart, revealing rich chocolate underneath and creating that classic crinkled finish.
The contrast in texture is just as good as the look. The outside has a delicate crispness, while the centre stays soft, fudgy and full of chocolate flavour. They’re equally at home on a Christmas biscuit platter, alongside an afternoon cup of tea, or tucked into a lunchbox when you’re in the mood for a chocolate treat.
How to Make Crinkle Cookies
- In a large mixing bowl, whisk together the vegetable oil and eggs until well combined. Add the sifted cocoa powder and stir until smooth.
- Stir in the sugar and vanilla extract until everything is evenly mixed.
- Add the flour, baking powder and salt, then mix until no dry streaks remain. The dough will be very soft and sticky.
- Line two baking trays or large plates with baking paper. Using two spoons, scoop heaped spoons of dough onto the trays, leaving a little space between each one. There’s no need to shape them yet.
- Refrigerate the dough for 30 minutes. Chilling makes the dough much easier to handle and helps the cookies keep their shape in the oven. While the dough chills, preheat the oven to 180°C (160°C fan-forced) and place the icing sugar into a shallow bowl.
- Working with one tray at a time, quickly roll the dough into rough balls, then coat generously in icing sugar until completely covered. Leave the second tray in the fridge until the first is finished.
- Arrange the coated dough balls on the prepared baking trays, leaving enough room for them to spread.
- Bake for 10-12 minutes, or until the cookies have spread and developed their signature crackled tops. The centres should still feel slightly soft.
Tips for Perfect Chocolate Crinkle Cookies
Chill the dough: Don’t skip the chilling time. The dough is quite sticky, making it much easier to roll, and chilled dough spreads less in the oven, giving you those classic crinkled tops.
Be generous with the icing sugar: A thick coating creates the best contrast between the dark chocolate cookie and the snowy white cracks once baked.
Storing leftovers: Keep the cookies in an airtight container at room temperature for up to a week (not that they ever last that long in my house). They’ll stay soft and fudgy, making them just as good with tomorrow’s cup of tea.
Crackle Cookies FAQ
Why didn’t my chocolate crinkle cookies crack?
The most common reason is that the dough wasn’t chilled for long enough. Chilling helps the outside of the cookie set first, creating those beautiful cracks as the centre expands in the oven. Also make sure each ball is generously coated in icing sugar, with no chocolate dough showing through.
Why is my dough so sticky?
Chocolate crinkle cookie dough is naturally very sticky because it contains oil rather than butter. Don’t be tempted to add more flour. Chilling the dough makes it much easier to handle and helps create the perfect texture once baked.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before rolling and baking. You can also roll the cookies in icing sugar, place them on the trays, cover loosely and refrigerate until you’re ready to bake.
Can I freeze chocolate crinkle cookies?
Absolutely. Once completely cool, store the cookies in an airtight container or freezer bag and freeze for up to three months. Thaw at room temperature before serving – when defrosted the icing may ‘melt’ a little and the crinkle effect will not be as vivid.
Can I make smaller chocolate crinkle cookies?
Yes. Simply use a smaller scoop of dough and reduce the baking time by a minute or two. You may also need a little extra icing sugar, as more cookies means more coating.
Why do I need to coat the cookies so heavily in icing sugar?
A thick coating of icing sugar creates the classic white crackled finish. If the coating is too light, much of the sugar melts into the dough during baking and the cracks won’t stand out as clearly.
Feedback and More: Did you try the chocolate crinkle cookies recipe? I’d love to know what you thought. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know. Cheers, Elby!
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Chocolate Crinkle Cookies
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 120 ml vegetable oil - mild flavour
- 4 eggs
- 1 cup cocoa powder - unsweetened
- 1 cup white sugar
- 2 tsp vanilla extract
- 2 cups flour - plain, all purpose
- 2 tsp baking powder
- ½ tsp salt
- ½ cup icing sugar - extra if you made smaller biscuits
Instructions
- Place the cooled butter and eggs into a large mixing bowl and whisk until combined. Stir in the sifted cocoa powder.
- Add the granulated sugar and vanilla and stir with a wooden spoon until well combined.
- Stir in the flour, baking powder and salt.
- Line two large baking trays with baking paper – make sure the tray fits in your fridge!
- The mixture will be quite sticky so use two spoons, one to scoop the mix (approximately two tablespoons worth) and the second to scrape the mix from the first spoon straight onto the prepared trays. There is no need to shape the cookies at this stage. Place the trays in the fridge for 30 minutes.
- Place the icing sugar into a pasta bowl, ready for rolling the cookies in. For this next part you need to work quickly.Remove one tray from the fridge and working in batches (two batches per tray), roll the cookies between your hands to form balls and drop the balls into the icing sugar. Roll the balls around in the icing sugar to completely coat them. I mean completely – they should be white all over with no brown showing. Place the balls back on the tray, approximately 4cm apart. Repeat with the remaining biscuits and return the tray to the fridge. Repeat the process with the other tray and leave the rolled cookies in the fridge for at least 30 minutes. If you're going to leave them in the fridge for hours/overnight, cover the trays loosely with plastic wrap.
- Heat the oven to 190°C | 170°C fan forced. Bake the cookies for 10-12 minutes. The biscuits will flatten slightly and crack on top. Leave to cool on the tray for 5 minutes before transferring to a cooling rack.
Nutrition
*Nutrition and calorie figures are estimates only.
I didn’t realise crinkle cookies were so easy, or this recipe at least