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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.
Prep Time10 mins
Cook Time10 mins
Chill1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Crinkles, Double Chocolate, Holiday Cookie, Small Batch
Servings: 8 Cookies
Author: Erin | Butter and Bliss


  • 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


  • 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!


  • 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.