Classic Chocolate Crinkles Recipe – Crackled, Fudgy Cookies with a Snowy Finish

A chocolate-lover’s dream with a snowy, crackled top.

These classic cookies are beloved for their rich chocolate flavor and striking light-and-dark contrast. Perfect for holiday trays, homeschool baking lessons, or just a cozy afternoon treat.

Ingredients

1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted
2 cups granulated sugar
4 large eggs
2 tablespoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioner's sugar (for rolling)

Instructions

In a large bowl, mix oil, melted chocolate, and granulated sugar until well blended.
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir into the chocolate mixture.
Cover dough and refrigerate for at least 3 hours.
Preheat oven to 350°F (180°C). Grease cookie sheets or line with parchment paper.
Shape dough into 1-inch balls. Roll each ball in confectioner's sugar to coat. For extra snowy tops, roll them twice!
Place cookies about 2 inches apart on prepared sheets.
Bake for 10–12 minutes, or until tops are crackled and cookies are set (they should spring back lightly when touched).