These Chocolate Crinkle Cookies are one of the most delightful, fudgy treats and so easy to make! They have a soft, gooey texture and rich chocolate flavor, almost like brownies in cookie form. They make an amazing weekend baking project and are often made as an edible gift during the holiday season, especially at Christmas.

Four baked chocolate crinkle cookies are arranged on a white ceramic plate. On the left side, a few small off-white flowers are placed for decoration.

This is such a fun recipe to make, and the cookies come together with ease. Rolling the dough into balls, coating them in powdered sugar, and watching them crinkle is truly impressive. The result is a strikingly gorgeous cookie that tastes as good as it looks, making it a fantastic addition to any holiday cookie tray.

They’re fun to make, require simple ingredients, and will look beautiful displayed on your Christmas table. Their texture is amazing—chewy with a slightly crispy outside. This easy chocolate crinkle cookie recipe makes delicious cookies with a rich cocoa flavor, making them an irresistible treat for any chocolate lover!

If you’re looking for more amazing holiday cookies, check out my Raspberry Coconut Linzer Cookies, Kolaczki Polish Cookies, or my Orange Sugar Cookies. I’ll leave a longer list at the bottom of this post for you to explore.

Four cookies are stacked on top of each other and placed on a white porcelain serving plate. In the background, on the right side, another stack of four cookies is visible. On the top left, there is a glass container filled with sugar and small off-white flowers used for decoration.

WHY YOU WILL LOVE THIS CHOCOLATE CRINKLE COOKIE RECIPE

No mixer- These cookies are so easy to make they don’t even require a mixer. You can use a whisk or spatula to make the dough.
Better than chocolate chip cookies- They’re super soft and have a brownie-like texture.
Simple Ingredients- Made with just a handful of kitchen staples you probably already have on hand.

INGREDIENTS YOU NEED TO MAKE CHOCOLATE CRINKLE COOKIES

Note: Here are some notes on the ingredients. For the full recipe with measurements and instructions, be sure to use the recipe card at the bottom of the post.

All-purpose flour
Brown Sugar: I used light brown sugar.
Unsalted Butter: I always use unsalted butter, I can control the salt.
Powdered Sugar: Or also know as icing sugar or confectioners’ sugar. The powdered sugar helps sweeten the cookies and also gives them the crinkle look after baking.
Eggs + Egg Yolk: You will need two large eggs and one large egg yolks.
Vanilla Extract: Pure vanilla extract is best, but you can definitely use imitation vanilla. For this recipe I used 1 teaspoon of pure vanilla extract.
Unsweetened Cocoa Powder: It’s important to use a good quality cocoa powder for the best flavor.
Baking powder: Is a leavening agent that promotes tenderness and helps add lift, making the cookies “crack”. Make sure your baking powder is fresh so it works.
Salt: Salt is used to bring out the intense chocolate flavor of a crinkle cookie. I used fine salt.

HOW TO MAKE CHOCOLATE CRINKLE COOKIES

Making these cookies isn’t difficult, but because of the required resting time for the dough, they can take a long time:

Cream butter, eggs, powdered sugar and vanilla: In a mixing bowl, combine powdered sugar, brown sugar, melted butter, eggs and vanilla extract. Whisk until the mixture is smooth.

Combine the dry ingredients: Sift the flour, salt, baking powder, and cocoa powder into a large bowl and whisk together.

Mix wet and dry ingredients: Add the flour mixture to the eggs-sugar-butter mixture and mix until combined. Scrape the bowl down and fold in any remaining pockets of flour. The cookie dough will be thick and very sticky.

Wet Ingredients with dry Ingredients in glass bowl

Chill: Cover up the bowl tightly with plastic wrap and let it sit in a refrigerator for at least 4 hours, you can even leave it overnight. Chilling is mandatory for this sticky cookie dough.

When Ready to Bake: Remove cookie dough from the refrigerator and allow to sit at room temperature for 5 minutes. This makes the chilled cookie dough easier to scoop and roll. Preheat oven to 350° F and line large baking sheet with parchment paper. Place the powdered sugar in a small bowl.

Shape Cookies: Scoop and roll balls of dough, about 1 Tablespoon (20 g) of dough each, into balls. Make sure to work quickly with cold dough, otherwise, it will become sticky and you will need to put it back into the fridge. Roll each ball generously in the powdered sugar and place 2 inches apart on the baking sheet. Repeat with any remaining bater.

holding ball of cookie cover in powdered sugar

Bake: Bake them at 350° F degrees for 10 minutes, until surface crack but the inside still feels soft, all depending on the size of the cookies. I would suggest checking them after 12 minutes. (Don’t overbake the cookies or they will come out dry).

Cool & Serve: Cookies will come out soft but will harden as they cool down. Cool cookies for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely and enjoy!

TIPS AND TRICKS FOR RECIPE SUCCESS!

Measure out using kitchen scale: Measuring ingredients out by weight and not cups is the best way to get consistent results every time.
Room Temperature Ingredients: You want your butter and eggs to be at room temperature before baking. I recommend removing them from the refrigerator 1 hour before you want to bake.
Powdered Sugar: Add a heavy layer of powdered sugar to achieve the stark contrast between the white sugar and the brown chocolate cookie.
Unsweetened Cocoa Powder: There are a few different brands of unsweetened cocoa powder that you can use for chocolate crinkle cookies. Using a premium brand like Hershey’s, Dutch-processed cocoa powder and Ghirardelli Majestic Premium Cocoa delivers best flavor, colour and texture.
Make sure not to overbake the cookies. Once they’ve puffed up and cracked on top (about 10 minutes), remove them from the oven. You want them to be slightly gooey in the center so they don’t dry out, but they will firm up a bit as they cool.

EQUIPMENT

Kitchen Scale- I use this for accuracy in measuring and it’s a life saver when it comes to consistent baking. This is my favourite Kitchen Scale.
Mixing Bowls- A large mixing bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
Few Additional Supplies- Measuring Cups, Measuring Spoons, Silicone Spatula.
Storage container- An Airtight container to store cookies.

STORAGE AND FREEZING INSTRUCTIONS

To Store on the Counter: Cookies can be stored between layers of parchment paper in airtight containers at room temperature for up to 4 days.
Dough can be refrigerated for up to 2 days or rolled into balls and frozen for up to 2 weeks. Roll in powdered sugar just before baking.
To Freeze: These cookies are great for freezing. You can store them in a freezer-safe container and will last up to 3 months.

Four cookies are stacked on top of each other and placed on a white porcelain serving plate. The top cookie has a bite taken out of it, revealing the inside. In the background, on the right side, another stack of four cookies is visible. On the top left, there is a glass container filled with sugar and small off-white flowers used for decoration.

FREQUENTLY ASKED QUESTIONS ABOUT CHOCOLATE CRINKLE COOKIES

What Do Chocolate Crinkle Cookies Taste Like?

They taste like a thick and chewy brownie that has both chocolate and vanilla flavors mixed throughout.

Why are my crinkle cookies not crinkling?

If the cookie dough isn’t properly chilled, it’ll spread too quickly in the hot oven and you’ll lose your crinkles. Also, if the oven isn’t at the right temperature; whether too hot or too cold.

What causes cookies to dry out?

The most common reason cookies are dry is too much flour. Over-measuring flour is a very common reason for most any baking recipe to fail.

MORE HOLIDAY COOKIE IDEAS!

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Happy Baking! -A

*Nutritional information is automatically generated and should be considered as an estimate.

CHOCOLATE CRINKLE COOKIES

These Chocolate Crinkle Cookies are soft, chewy, and bursting with rich chocolate flavor. Made with cocoa powder and dusted in powdered sugar, they’re perfect for satisfying a chocolate craving and a rich holiday treat!

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings cookies

Calories 53 kcal

Ingredients

2 large eggs room temperature
1 large egg yolk room temperature
60 g unsalted butter melted (room temperature)
180 g powdered sugar
50 g brown sugar packed light brown sugar
1 1/2 teaspoon pure vanilla extract
160 g all-purpose flour sifted
40 g unsweetened natural cocoa powder sifted
1 teaspoon baking powder
⅛ teaspoon salt

To Decorate:

⅓ cup powdered sugar (to coat the cookies, use more if needed)

Instructions

Combine dry ingredients – Sift the flour, salt, baking powder, and cocoa powder into a medium sized bowl and mix using a whisk to combine.
Combine powdered sugar, brown sugar, melted butter, eggs, vanilla extract in a large mixing bowl and whisk until the mixture is smooth.
Add the flour mixture to the eggs-sugar-butter mixture and mix until combined. Scrape the bowl down and fold in any remaining pockets of flour. The cookie dough will be thick and very sticky.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling is essential for this sticky cookie dough.
Preheat oven to 350° F and line large baking sheet with parchment paper. Place the powdered sugar in a small bowl.
Form cookies – Remove cookie dough from the refrigerator and allow to sit at room temperature for 5 minutes. This makes the chilled cookie dough easier to scoop and roll. Scoop and roll balls of dough, about 1 Tablespoon (20 g) of dough each, into balls. Roll each ball generously in the powdered sugar and place 2 inches apart on the baking sheet.
Form cookies – Remove cookie dough from the refrigerator and allow to sit at room temperature for 5 minutes. This makes the chilled cookie dough easier to scoop and roll.
Scoop about 1 tablespoon (20 g) of dough, lightly coat it in powdered sugar, and roll it into a ball in the palm of your hands. Generously coat each ball in powdered sugar again, then place them on the baking tray, spacing them 2 inches apart.
Bake at 350°F for 10 minutes, or until the surface cracks but the inside still feels soft. The exact time may vary depending on the size of the cookies, so check them after 10 minutes. (Don’t overbake the cookies or they will come out dry.) Repeat with any remaining batter. Cookies will come out soft but will harden as they cool down.
Allow the cookies to cool completely before removing them from the baking tray. Store in an airtight container in a cool spot for up to 2 weeks.

Notes

- Don’t Over Mix: It’s important to avoid over mixing the dough after you add the flour. Over mixing can result in a tough, bread-like texture.

- Don’t Skip the Chill: It’s important to chill the dough. Otherwise, it will be sticky and hard to roll. Also, the chilling process helps the cookies bake correctly.
- Parchment Paper: Using a parchment-lined baking sheet helps to prevent sticking and allows for easy clean up.

- When baking: Be sure to place cookies 2-inches apart on baking sheet as they double in size while baking.

For a variation: To make spiced crinkle cookies, add a 1/2 teaspoon of cinnamon and a dash of cayenne.

Nutrition

Calories: 53kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 10mgPotassium: 32mgFiber: 1gSugar: 2gVitamin A: 86IUCalcium: 13mgIron: 1mg

Keyword Chocolate Crinkle Cookies, Cocoa powder, Cookies, Crinkle Cookies

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