These chocolate crinkle cookies are everything you want in a holiday treat - crackly, fudgy, and rich with deep chocolate flavor. They look gorgeous, taste even better, and instantly bring that cozy Christmas feeling to your kitchen!
Chocolate crinkle cookies are super simple to make and are an absolute delight for all chocoholics! These pretty crackly top cookies are crisp on the outside and like a moist fudgy brownie on the inside. They are rich, full-flavored, have soft baked centers, and have a crispy powdered sugar outer layer. There's something so festive about these cookies that they are always a part of our Christmas cookie tray!
✨ Foolproof and easy - A simple, fuss-free chocolate crinkle cookie recipe that gives perfectly crackly cookies every single time.
✨ Great for make-ahead - The dough chills beautifully and can be made days in advance. It even freezes well for up to a month!
✨ Stay fresh for weeks - These crackle cookies stay well for up to 2 weeks, making them ideal for gifting and holiday prep!
✨ Egg-free! These cookies are a wonderful option for those avoiding eggs, and you won't miss them!
✨Festive and beautiful- That signature brown and white crackle top makes them look instantly holiday-ready and festive with no effort!
Reader Love ❤️
These turned out soo good, kids and everyone loved them! Going to make them again soon, adding more coffee powder! - Sara
Peeped at the previous review and being an avid coffee drinker added one additional tsp of coffee granules to the mixture. I also subbed the 3/4 of the ap flour with sesame flour just for the fun of it and the recipe still worked out no problem. Its perfect, no notes, these are some of the most delicious chocolate cookies ive ever tried! Thanks and Happy Holidays to you, Natasha! - Alice
Recipe Ingredients
Flour: All-purpose works the best here. You may use cake flour; it will give you a crumblier cookie.
Baking soda: Helps the cookies puff up and crack beautifully.
Sugar: Use dark or light brown sugar for a deep caramel flavor. You can use coconut sugar, too. Powdered sugar/ icing sugar is used to roll the cookie dough balls.
Oil: I used melted coconut oil. It has a subtle sweet flavor and aroma that I love. You can use any other vegetable oil you prefer.
Yogurt: since this recipe is egg-free, we are using thick, full-fat plain Greek yogurt instead. It adds richness and moisture to the cookies.
Cocoa powder: Use any natural, unsweetened cocoa powder you like. It adds an intense chocolate-y flavor to these crinkle cookies!
Coffee powder: To enhance the deep chocolate flavor- I highly recommend not skipping this.
Please see the recipe card below for full information about the ingredients and quantities.
Variations
Peppermint Chocolate Crinkle Cookies - Add 1 teaspoon of pure peppermint extract to the wet ingredients and top with some crushed candy canes, just like I did for my chocolate peppermint fudge!
Double Chocolate Crinkle Cookies - Add chocolate chips to the batter, as I did for my double chocolate chip cookies.
Vegan - You can replace yogurt with plant-based yogurt.
How To Make Chocolate Crinkle Cookies
Step 1: Whisk coconut oil and brown sugar in a bowl. Mix in Greek yogurt and vanilla extract, and keep it aside.
Step 2: In another bowl, sift together cocoa powder, flour, baking soda, and salt. Add instant coffee powder to this mixture.
Step 3: Now add the wet mixture to the dry contents and mix well.
Step 4: This dough will be a little soft. Refrigerate for 30 - 60 minutes until the dough is firm enough to handle.
Step 5: Preheat the oven and line the baking tray with Silpat or parchment paper.
Step 6: Roll the dough into 1" balls.
Step 7: Pour icing sugar into a shallow bowl. Roll the dough balls in icing sugar.
Step 8: Place the dough balls on the prepared baking tray.
Step 9: Bake for 10-12 minutes till the top is firm to the touch. Do not overbake.
Step 10:Cool on a wire rack. Store in an airtight container.
Pro Tips
I make this eggless version of the crinkle brownie cookies, but if using eggs, replace the yogurt with 2 eggs.
Coconut oil can be replaced by any neutral oil.
I love adding coffee to make a mocha crinkle cookie version. The coffee makes the chocolate flavor more intense and delicious. But you may skip it if you wish.
Don't overbake the cookies. Bake for 10-12 minutes or until the tops are just slightly firm to the touch. These chocolate crinkle cookies harden as they cool.
How To Store Chocolate Crinkle Cookies
Store the cookies in an airtight container for up to 2 weeks.
You can also store the cookie dough for up to 3 days in the refrigerator or freeze the dough balls for a month. Let them thaw for 30 minutes before rolling them in icing sugar and baking.
Half the joy of cooking is sharing it with others.That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these chocolate crinkle cookies as much as we do!
Chocolate crinkle cookies are super simple to make and are an absolute delight for all chocoholics! These pretty crackly top cookies are crisp on the outside and like a moist fudgy brownie on the inside.
In a large bowl, whisk together the brown sugar and coconut oil.1 cup Brown sugar, 1/2 cup Coconut oil
Add the Greek yogurt and vanilla extract to the sugar mixture and mix well. Keep aside.1/2 cup Greek yogurt, plain, 1 tsp Vanilla extract
In another bowl, sift together the flour, cocoa powder, baking soda, and salt.1 3/4 cup All-purpose flour, 1/2 cup Cocoa powder, 1 tsp Baking soda, 1/4 tsp Salt
Whisk in the coffee powder.2 tsp Instant coffee powder
Pour the wet ingredients into the dry ingredients and mix well, until a soft dough is formed.
Refrigerate the dough until firm, 30 - 60 minutes. You can refrigerate the dough for up to 3 days at this point or freeze the dough balls for a month. Let the frozen cookie dough thaw for 30 minutes before rolling them in icing sugar and baking.
When you're ready to bake, preheat the oven to 180 C / 350 F and line a baking tray with Silpat or parchment paper.
Pour the icing sugar in a shallow bowl. Roll the dough into 1-inch balls and roll the balls in the powdered sugar.1/2 cup Powdered sugar
Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake at 180 C / 350 F for 10-12 minutes or until the tops of cookies are slightly firm to the touch. The cookies will harden as they cool, so please don't overbake.
Cool completely on a wire rack before transferring to an air-tight container. Enjoy!
Video
Notes
I make this eggless version of the crinkle brownie cookies, but if using eggs, replace the yogurt with 2 eggs.
Coconut oil can be replaced by any neutral oil.
I love adding coffee to make a mocha crinkle cookie version. The coffee makes the chocolate flavor more intense and delicious. But you may skip it if you wish.
Don't overbake the cookies. Bake for 10-12 minutes or until the tops are just slightly firm to the touch. These chocolate crinkle cookies harden as they cool.
Peeped at the previous review and being an avid coffee drinker added one additional tsp of coffee granules to the mixture. I also subbed the 3/4 of the ap flour with sesame flour just for the fun of it and the recipe still worked out no problem. Its perfect, no notes, these are some of the most delicious chocolate cookies ive ever tried! Thanks and Happy Holidays to you, Natasha!
alice says
Peeped at the previous review and being an avid coffee drinker added one additional tsp of coffee granules to the mixture. I also subbed the 3/4 of the ap flour with sesame flour just for the fun of it and the recipe still worked out no problem. Its perfect, no notes, these are some of the most delicious chocolate cookies ive ever tried! Thanks and Happy Holidays to you, Natasha!
Natasha Minocha says
So thrilled to hear this Alice! Thank you very much for your support and for following along. I really appreciate it! Happy Holidays to you too!
mj says
Should I use large or extra large eggs (as I want to make these dairy free) as a substitute for yogurt?
Natasha Minocha says
Hi Michelle, large eggs would be fine for this recipe. Hope this helps:)
sara says
These turned out soo good, kids and everyone loved them! Going to make them again soon, adding more coffee powder
Natasha Minocha says
Awesome! Thank you very much for trying these out and for your wonderful feedback. Happy Holidays!