Chocolate Crinkle Cookies

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Chocolate Ripple Cookies are soft and fudgy on the inside and deliciously crunchy on the outside. This Christmas cookie is a must for every winter party!

We have fond memories of making Christmas cookies every year as kids. Flour is everywhere, mixers are licked clean, dough is encouraged to eat, and holiday music and laughter are everywhere. As adults, we now enjoy nothing more than reliving these memories and creating new ones with our own families. For the sake of tradition, we keep a list of must-make holiday cookie staples each year, and chocolate crinkle cookies are at the top of that list. The fudgy, brownie-like consistency is so good, you’ll definitely want to make more than one batch!

Vegetable Oil Substitutes:

We know many of you prefer to use butter instead of oil, but unfortunately, oil is necessary to make the ruffle top. You can always use a different neutral flavor oil if you prefer.

Can Chocolate Crinkle Cookies be Doubled?

Yes. Depending on how many cookies you need, the cookie recipe can easily be doubled, or even tripled!

Baking Tips:

These cookies will still be very soft after 12-13 minutes of baking. We promise, they’ll be done by then and will firm up as they cool. If you overbake chocolate crinkle cookies, they will lose that fudgy center.

Freezing Instructions:

You can freeze the cookie dough after it is rolled into balls and bake later, or you can freeze the baked and cooled cookies in a single ziplock bag for up to 3 months.

A hand holds a chocolate chip cookie on top of a glass jar filled with cookies.

Storage Instructions:

Store cookies in an airtight container for up to 1 week, or in the refrigerator for up to 3 months.

If you liked this recipe, you might be interested in these other delicious cookie recipes:

Chocolate crinkle cookies next to a milk jug.

Chocolate Ripple Cookies are soft and fudgy on the inside and deliciously crunchy on the outside. This Christmas cookie is a must for every winter party!

Preparation time 15 minute

cooking time 12 minute

freeze time 30 minute

total time 57 minute

raw material

  • 3/4 cup vegetable oil
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 3 big egg
  • 1 teaspoon vanilla
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon Salt
  • 2 teaspoon baking powder
  • 2 cup all purpose flour
  • 1 cup mini chocolate chips semisweet or milk
  • 1 gallon milk Wash them clean!


  • Preheat oven to 325 degrees. Spray a baking sheet with nonstick spray.

  • In the bowl of a stand mixer, combine vegetable oil and sugar for about 2 minutes.

  • Add the eggs for about 30 seconds, then add the vanilla, cocoa, salt, and baking powder. Blend until smooth, about 1-2 minutes). Scrape the sides and bottom of the bowl to make sure everything is mixed.

  • Using the dough attachment, mix in the flour until combined. Don’t overwork the dough! Stir in the chocolate chips.

  • Freeze the dough for at least 30 minutes. Can be frozen overnight, but be sure to cover if leaving in the freezer for longer than 30 minutes.

  • Form into approximately 12-15 dough balls. Roll the balls in powdered sugar to coat them completely. Bake for 12-13 minutes.

  • Once out of the oven, remove from the baking sheet to a wire rack to cool.

  • Serve hot with plenty of milk.

Serve: 1cookies | Calories: 379kcal | carbohydrate: 50G | protein: 5G | fat: 19G | Saturated fat: 14G | Trans fat: 1G | cholesterol: 43mg | sodium: 80mg | Potassium: 178mg | fiber: 2G | sugar: 31G | Vitamin A: 93unit | Vitamin C: 1mg | calcium: 72mg | iron: 2mg

Chocolate Chip Cookies