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With their signature crinkled tops, rich chocolate flavor, and soft brownie-like centers, these Chocolate Crackles cookies feel both nostalgic and irresistible. They’re the kind of treat you remember from childhood cookie trays, school bake sales, and holiday dessert tables — only better when made fresh at home. They probably first appeared in an old Betty Crocker holiday recipe pamphlet!
Classic chocolate crinkle cookies are easy, budget-friendly, and made with simple pantry staples. The dough is quick to mix, then chilled so it’s easy to scoop and roll. As they bake, the powdered sugar coating cracks to reveal dramatic chocolate fissures underneath, giving you that gorgeous bakery-style look with minimal effort.
They’re perfect for holiday cookie exchanges, everyday chocolate cravings, or anytime you need a no-fuss, crowd-pleasing dessert.
Why You’ll Love These Chocolate Crackles
- They’re great for holidays, cookie trays, and gifting.
- They are soft and fudgy inside with a slightly crisp exterior.
- That beautiful crinkle-top appearance is made with minimal effort.
- They are made with basic pantry ingredients.
- It’s an easy recipe that’s perfect for bakers of all levels.
Chocolate Crackles Ingredients
- granulated white sugar
- canola or vegetable oil
- eggs
- unsweetened chocolate
- vanilla extract
- all purpose flour
- baking powder
- salt
- powdered sugar (for coating)
How to make Chocolate Crackles:
The complete, printable recipe is in the recipe card at the end of this post.
- Make the dough, and the cover the bowl and refrigerate the dough for at least one hour.
- Preheat the oven, and line baking sheets with parchment paper.
- Roll the dough into balls, and roll each ball into powdered sugar. Place the sugar-coated balls on the baking sheet (2-inches apart).
- Bake for about 8 minutes- until the cookies are set. Move the cookies to a rack to cool.
Tips for Perfect Chocolate Crackles
- Chill the dough: This step is essential. Without chilling, the dough will be too sticky to handle and your cookies will spread too much.
- Use sugared hands: Lightly coating your hands in granulated sugar before rolling helps prevent sticking and keeps the dough balls smooth.
- Roll generously in powdered sugar: Don’t skimp! A thick coating of powdered sugar gives you the boldest crackle effect after baking.
- Don’t overbake: These cookies should stay soft inside. Pull them when they’re just set and slightly soft in the center.
How to Store Chocolate Crackles
Store baked cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully! Freeze baked cookies in a sealed container or freezer bag for up to 2 months. To serve, let frozen cookies thaw at room temperature for about 30 minutes.
What to Serve with Chocolate Crackles
These cookies pair beautifully with:
- A cold glass of milk
- Hot chocolate or coffee
- Vanilla ice cream or coffee ice cream
- A holiday dessert platter with shortbread cookies and peanut butter blossom bars.
They’re also perfect for cookie exchanges, bake sales, or as an edible holiday gift.
Author’s Note
“Chocolate Crackles are one of those timeless cookies that never get old. It’s one of our favorite holiday cookies to bake because they’re always a hit — whether you’re baking for the holidays or just satisfying a chocolate craving on a random weeknight. Sometimes the classics end up being the best!” -RecipeGirl
Chocolate Crackles
Equipment
- Parchment Paper (to line the baking sheets)
- Wire Racks (for cooling)
Ingredients
- 1 cup granulated white sugar
- ¼ cup canola or vegetable oil
- 2 large eggs
- 2 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup powdered sugar
Instructions
- In a large bowl, use an electric mixer to combine the sugar and oil. Beat in the eggs, chocolate and vanilla. In a separate bowl, whisk together the flour baking powder and salt. Gradually add the dry ingredients to the sugar mixture until incorporated. Cover the bowl and refrigerate the dough for at least one hour.
- Preheat the oven to 350℉, and line a couple of baking sheets with parchment paper.
- With sugared hands, roll the cookie dough into small balls. Roll each ball in powdered sugar, and then place on the prepared baking sheets (2-inch apart). Bake 8 to 10 minutes, or until the cookies are set. Let cool on the baking sheets for a few minutes, and then transfer the cookies to a wire rack to cool completely.
Notes
- Use sugared hands: Lightly coating your hands in granulated sugar before rolling helps prevent sticking and keeps the dough balls smooth.
- Roll generously in powdered sugar: Don’t skimp! A thick coating of powdered sugar gives you the boldest crackle effect after baking.
- Don’t overbake: These cookies should stay soft inside. Pull them when they’re just set and slightly soft in the center.
Nutrition
This recipe comes from RecipeBoy.com
