Chocolate Crinkle Cookies (Small Batch)

These Chocolate Crinkle Cookies are chewy, fudgy, and filled with double chocolate.  This is a cookie must for your Christmas baking, and a delicious cookie to include in your festive cookie swap!  And the small batch recipe makes eight perfect Chocolate Crinkles.

A small batch of chocolate holiday cookies

Chocolate Crinkle Cookies

Is it just me, or when I see the Chocolate Crinkle Cookie, I immediately think Christmas cookie?  These cookies always seem to grace the cookie box I receive from family.  And this year – I am excited to be the one baking and sending the delicious gifts!

So, what is the big deal with these cookies?  Well – I couldn’t really find where the cookies originated from.  I know they are in the Betty Crocker Cooky Book’.  And I’ve seen they are popular outside of the U.S.  Aside from that, there is not much else documented about the history of this chocolate yummy.

What I can say is I’m sure their popularity comes from the fact that they are soft, fudgy, and pretty easy to make.  And it may be obvious that they get their name from the ‘crinkles’ that are created on the top of the cookie.  

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Cookies For The Holidays

All the not-so-helpful history lesson aside, I highly recommend the Chocolate Crinkle as part of your Christmas cookie repertoire – if it isn’t already.  These cookies are definitely a holiday favorite, and for good reason.  

  • Double chocolate – We are using cocoa powder and chocolate chips in this recipe.  Great flavor AND texture.
  • Fudgy – For the reasons above.  There is a lot of chocolate in these cookies.
  • Perfectly chewy – I’m a sucker for a soft and chewy cookie.
  • Easy to make – Yes – you do need to chill the dough.  But the cookies are worth it.
  • They stay soft – Which makes them great for shipping and including in a cookie exchange!
  • They’re not a sugar cookie – I love sugar cookies, but sometimes you want some chocolate at Christmas too!
A chocolate crinkle cookie with bite

What You Need To Make Chocolate Crinkles

Two good things (in my opinion) about these cookies – you may already have all of the ingredients and equipment needed to make them.  

Ingredients

  • Granulated sugar – good old white table sugar
  • Dark brown sugar – we are using this to keep the cookies soft and moist, and dark brown sugar will add a little more flavor.
  • Canola oil – oil instead of butter in this recipe.  I’ve tried both and prefer oil.  It keeps the cookies soft and chewy.  And, my preference is canola oil vs. vegetable oil.  I have found vegetable oil leaves a flavor.  This could just be my palate though.  So if all you have is vegetable oil, try it.
  • Egg – for binder and texture.
  • Vanilla – flavor, flavor, flavor!
  • All-purpose flour – I have only tested the recipe with AP flour. 
  • Unsweetened cocoa powder – I use Dutch process cocoa for these cookies.
  • Baking powder – to give the cookies lift.
  • Salt – flavor enhancer.
  • Chocolate chips – more flavor, flavor, flavor.  And a little texture.
  • Powdered sugar – these cookies wouldn’t be the classic crinkle cookie without it.

Baking Equipment

  • Baking sheet 
  • Parchment paper – I have tried a silicone baking mat and parchment for these cookies.  Parchment paper works great and you don’t have to wash it when you’re done.
  • Cookie scoop – my go-to cookie scoop is a medium #40.  I highly recommend a cookie scoop.  Gives you the same size cookie so they bake evenly.  Plus, it’s just easier to scoop cookie dough.

Let’s bake … 

A stack of double chocolate crinkles

Tips For Making Chocolate Crinkle Cookies 

  • Use dark brown sugar – It will impart extra flavor into the cookie.
  • Cookie count – The number of cookies you are able to get out this recipe depends on your cookie scoop.  Which leads me to …
  • Use a cookie scoop – I use a #40 scoop and got 8 cookies.  And (most importantly), a cookie scoop just makes portioning and scooping cookies easier.
  • Chill the dough – This is a must.  This dough is sticky and next to impossible to scoop and roll into balls if it isn’t chilled.  I recommend at least an hour in the refrigerator.
  • Lots of powdered sugar – I coat my cookies pretty liberally with the powdered sugar.  Sure, some may fall off when you got to eat them, but the flavor is awesome with the chocolate cookie!
  • To make a larger batch – This is one recipe that I have made a larger batch of – here you goNote – the ingredients in the large batch are slightly different than this small batch.  The large batch is all brown sugar.  Which yields a slightly chewier and slightly sweeter cookie.  I wanted to test a variation with this small batch with brown sugar and granulated sugar.  Which yields a cookie that has a slightly crispier edge and perhaps not as sweet.  Both cookies are still fudgy and delicious.

Let the Holiday baking begin!

More Small Batch Cookie Recipes

Single chocolate crinkle
Holiday chocolate cookie stack
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Chocolate Crinkle Cookies (Small Batch)

These Chocolate Crinkle Cookies are chewy, fudgy, and filled with double chocolate.  This is a cookie must for your Christmas baking, and a delicious cookie to include in your festive cookie swap!  And the small batch recipe makes eight perfect Chocolate Crinkles.
Prep10 mins
Cook10 mins
Chill1 hr
Total1 hr 20 mins
Servings: 8 Cookies
Author: Erin | Butter and Bliss

Ingredients

  • 1/4 cup granulated sugar
  • 3 tablespoons dark brown sugar
  • 2 tablespoons canola oil - or any neutral oil
  • 1 large egg - room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, Dutch process
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup semi-sweet chocolate chips
  • 2 tablespoons powdered sugar - for rolling the cookies

Instructions

  • In a medium mixing bowl, add the granulate sugar, brown sugar, and canola oil. Mix until combined. Add the egg and vanilla and mix until combined and smooth.
  • Sift the flour, cocoa powder, baking powder, and salt over the wet ingredients. Stir just until no dry streaks remain. Note – I recommend sifting the dry ingredients over the wet ingredients to make sure there are no lumps – especially in the cocoa powder.
  • Stir in the chocolate chips until just combined. The dough will be sticky. Cover the bowl and place in the refrigerator to chill for at least an hour.
  • Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
  • In a shallow dish, add the powdered sugar.
  • Using a medium cookie scoop (I use a #40), scoop even portions of the chilled cookie dough and gently roll the cookie dough into a ball with your hands (the dough may still be tacky). Then, roll each cookie dough ball liberally through the powdered sugar. Place the cookies at least 2 inches apart on the prepared baking sheet. Note – the number of cookies you get will depend on the size of the cookie scoop you use.
  • Bake the cookies for 10-12 minutes – or until the edges are firm and the middle still looks 'un-done'. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely. Enjoy!

Notes

  • Chill the Dough – The dough needs to be chilled for at least an hour.  Otherwise, it is too sticky to try to scoop and roll into a ball.
  • Servings – The number of cookies you get will depend on the size of the cookie scoop you use.
Course: Dessert
Cuisine: American
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2 thoughts on “Chocolate Crinkle Cookies (Small Batch)”

  • I made the crinkles according to the recipe and they were very good. Then I made them a second time using melted unsalted butter instead of oil and they were even better. I’m going to try adding a little espresso powder next time.

    • Thank you Susan – I’m so happy to hear you enjoyed the cookies! I’m going to have to try them with melted butter and espresso powder – sounds delicious!

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