Chocolate crinkle cookies are one of those treats that always look impressive. The bold white cracks on top make them stand out on any plate.
The best part is that these are completely eggless, so anyone who avoids eggs or simply ran out can still enjoy them.
They have a rich chocolate flavor with a soft center and slightly crisp edges. The texture is a little like a brownie in cookie form.
The secret to those clean white crackles is a double coating of sugar before baking. I will show you exactly how to do it.
Let me walk you through the steps so you can make a batch of these at home.
Why You’ll Love It
Deep Chocolate Flavor – Cocoa powder creates a rich, satisfying chocolate taste without making the cookies overly sweet.
Soft, Fudgy Centers – The cookies stay wonderfully soft inside while their edges become lightly firm as they cool.
Beautiful Crackled Tops – Double-rolling the dough creates striking white crackles that stay bright after baking.
Easy Pantry Ingredients – This recipe uses simple staples, making it easy to prepare without searching for unusual ingredients.
Ingredient List
- 1 cup All Purpose Flour
- 1/2 cup Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Sugar
- 1/4 cup Vegetable Oil
- 1/4 cup Milk
- 3 tbsp Plain Yogurt
- 1 tsp Vanilla Extract
- 1/4 cup Sugar (for rolling)
- 1/2 cup Powdered Sugar (for rolling)
Directions
Step 1
In a large bowl, whisk the oil, milk, yogurt, vanilla, and sugar for 1 minute until well combined.
Step 2
Sift in the flour, cocoa powder, baking powder, baking soda, and salt, and mix into a soft, sticky dough.
Step 3
Cover and chill the dough for 1 hour, until firm enough to scoop.
Step 4
Preheat your oven to 350°F and line two baking sheets. Scoop 1 1/2 tablespoon balls of dough, roll each first in granulated sugar, then roll heavily in powdered sugar.
The double coating is the secret to bold white crackles that do not melt away in the oven.
Step 5
Bake for 10-12 minutes, until the cookies are puffed and cracked with set edges and soft centers.
Step 6
Cool on the sheet for 5 minutes, then move to a rack. They firm up perfectly as they cool.
Tips
Measure The Dry Ingredients Carefully
Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make the dough stiff and reduce the cookies’ soft centers.
Sift the flour and cocoa powder together with the baking powder, baking soda, and salt. This removes cocoa lumps and spreads the leavening evenly through the dough.
Mix Only Until Combined
Whisk the oil, milk, yogurt, vanilla, and sugar for about 1 minute so the mixture is smooth before adding the dry ingredients.
Once the dry ingredients are added, stir just until no dry patches remain. Overmixing can make the cookies denser instead of soft and fudgy.
Chill Until The Dough Is Firm
Chill the dough for the full hour, since the oil-based dough needs time to become firm enough to scoop and roll.
If the dough still feels too sticky after chilling, refrigerate it for another 15 to 20 minutes. Avoid adding extra flour, which can make the baked cookies dry.
Try These Next
- Eggless Bakery Chocolate Chip Cookies
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Soft & Chewy Sugar Cookies
Questions You Might Have
Why does the dough need to chill for 1 hour?
Chilling makes the soft, sticky dough firm enough to scoop and roll. It also helps the cookies keep their shape instead of spreading too much in the oven.
Eggless Chocolate Crinkle Cookies
Ingredients
Method
- In a large bowl, whisk the oil, milk, yogurt, vanilla, and sugar for 1 minute until well combined.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt, and mix into a soft, sticky dough.
- Cover and chill the dough for 1 hour, until firm enough to scoop.
- Preheat your oven to 350°F and line two baking sheets. Scoop 1 1/2 tablespoon balls of dough, roll each first in granulated sugar, then roll heavily in powdered sugar. The double coating is the secret to bold white crackles that do not melt away in the oven.
- Bake for 10-12 minutes, until the cookies are puffed and cracked with set edges and soft centers.
- Cool on the sheet for 5 minutes, then move to a rack. They firm up perfectly as they cool.