Small Batch Chocolate Crinkle Cookies
These small batch chocolate crinkle cookies deliver double-chocolate decadence you can whip up in just 10 minutes (plus a chill) for 8 perfect cookies. Dutch cocoa and chocolate chips provide rich chocolate flavor, while a brown sugar and oil combo ensures a chewy, fudgy texture. Then a generous double-roll in powdered sugar creates the striking crinkle finish.
FEATURED REVIEW
“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.” ★★★★★ Susan
The Nostalgic Crinkle Cookies I Bake Every Holiday
These chocolate crinkle cookies are another adaptation from my beloved Betty Crocker Cooky Book. I still flip through that book every December like a kid paging through the department store toy inserts.
The crinkles were a constant on our holiday cookie trays growing up, and they still are now (the snowy powdered sugar crackle never gets old). When I started Butter and Bliss, I knew the fudgy cookies needed a spot on the blog, scaled down, of course. I bake them every Christmas season, ussually more than once, along with my small batch molasses crinkles when I need a spiced cookie fix.
My version keeps all the nostalgia but tweaks the method just enough: a mix of oil and brown sugar for a fudgier texture, and Dutch-process cocoa for a smoother, deeper chocolate flavor. I’ve tested butter too — equally delicious, just quicker to lose moisture.
Even the year I went gluten free, I developed the gluten free + small batch chocolate crinkle cookies so I could keep the tradition flowing.
These crinkle cookies hold a special place in my holiday heart, and you can bet I’ll be dusted in powdered sugar all the way to New Year’s.
My Tested Crinkle Cookie Tips
A few little details make all the difference with these classic crinkles — here’s what I’ve learned after plenty of batches (and powdered-sugar clean-ups).
- Chill the dough — no shortcuts. The dough needs time in the fridge to firm up and hydrate. Skipping the chill means the cookies will spread too much, and the powdered sugar will melt right into the dough instead of creating those pretty cracks.
- Double-roll in powdered sugar. One roll is ok, but two rolls makes all the difference. It ensures the pretty crackle finish and prevents the “yellowed” look that happens when the sugar melts during baking.
- Don’t overbake. Pull the cookies from the oven when the tops are cracked and the edges look set — the centers will finish setting as they cool, keeping that soft middle.
- Bonus: They travel well. Once cooled, the sugar sets nicely. And because the small batch cookies are so soft, they can withstand a few days in transit without drying out.
- How about a seasonal spin? If you love this style of cookie, I’ve given it a few seasonal spins — red velvet small batch crinkles for Valentine’s Day, and small batch almond flour lemon crinkles, which fit spring and Christmas.
Did You Make It? Let’s Hear About It!
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Baked these crinkles? I’d love to hear how they turned out — leave a review below and tell me if you’re team fudgy or extra powdered sugar. 🙂
Small Batch Chocolate Crinkle Cookies
by Erin Cernich
This recipe may contain affiliate links. See my disclosure policy.Ingredients
- ¼ cup granulated sugar
- 3 tablespoons dark brown sugar
- 2 tablespoons canola oil (or any neutral oil)
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder, Dutch process
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (for rolling the cookies)
Instructions
- In a medium mixing bowl, add the sugar, brown sugar, and canola oil. Mix until combined. Add the egg and vanilla and mix until combined and smooth.1/4 cup granulated sugar, 3 tablespoons dark brown sugar, 2 tablespoons canola oil, 1 large egg, 1/2 teaspoon vanilla extract
- 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.1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- 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.1/4 cup semi-sweet chocolate chips
- 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.2 tablespoons 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 will still be tacky). Roll each cookie dough ball liberally through the powdered sugar – twice. Place the cookies at least 2 inches apart on the prepared baking sheet. Note – Wipe your hands if the dough is sticking to them – it will act like glue and make rolling the next cookie too sticky.
- Bake the cookies for 10 to 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. Tip – To get perfectly round cookies: as soon as the cookies come out of the oven, use a round cookie cutter or biscuit cutter larger than the cookie, and scoot the cookie around the inside of the cutter.
Notes
- Serving Size – This is a small batch recipe that can be doubled.
- Yield – As written, the recipe will yield 8 cookies. The number of cookies depends on the size of the cookie scoop.
- Cocoa Powder – My preference is Dutch for the flavor, but you can use natural cocoa if that’s all you have.
- Chill the Dough – The dough needs to be chilled for at least an hour. Otherwise, it will be too sticky to scoop and roll. Plus, the powdered sugar will likely evaporate into the dough.
- Storage – Cover and keep at room temperature for up to 5 days.
- Freezing the Cookie Dough – Chill the dough first. Scoop into cookie balls and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for 15 to 30 minutes before rolling through powdered sugar and baking.
- Freezing Baked Cookies – Baked and cooled cookies can be frozen for up to 3 months. Either in a Tupperware or gently placed in a freezer bag. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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Just try this recipe right now, i loved it. It’s my first time trying chocolate crinkles and i’m glad it’s your recipe i tried🥰 thanks😊
♥️ From the philipppines💌
Thank you so much Anne and welcome to the blog! The crinkles are so fudgy and good – love to hear you enjoyed them!
the flavour was very good but the cookies were more of a brownie consistency, i double checked the measurements i did everything was correct, but cookies werent right.
Sorry the cookies didn’t work quite right for you Tay. They are supposed to be pretty fudgy, but if you try the recipe again, you can try baking them for another minute or two.
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!