Chocolate crinkle cookies are usually associated with Christmas and Christmas cookies. But my chocolate cravings don’t pay attention to seasons. These chocolate crinkles are perfect any time of year and they’re so easy to make. It’s a one-bowl, no-mixer recipe, and you don’t even need a stick of butter. That’s right, cookies without butter! One-quarter cup of oil for the entire batch keeps the cookies super soft and moist. They’re slightly chewy around the edges with a very fudgy interior and you just want to break them apart at the crinkly seams and start nibbling. I find that chocolate cookies dry out easily and often that’s because of the drying effects of cocoa powder, but these cookies rely solely on melted chocolate. Plan ahead, chill your dough, and you’ll be so glad you made ‘Christmas cookies’ this time of year. My family went nuts over these.

Ingredients in Chocolate Crinkle Cookies

To make these Christmas chocolate crinkles, you’ll need: 

Unsweetened chocolate Granulated sugar Vegetable oil Vanilla extract Eggs Instant espresso granules  All-purpose flour Baking powder Salt Confectioners’ sugar

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Chocolate Crinkle Cookies

This is a quick and easy recipe for cocoa crinkle cookies that anyone can follow. Just be sure to allow time for the dough to chill (you can NOT skip this step!).

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