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These easy chocolate crinkle cookies are my go-to treat for any occasion! I love their chewy, fudgy centers and crackled powdered sugar coating, and they’re so simple to make, they’re always a hit. Follow this easy recipe with a step-by-step video and bake your own crinkle chocolate cookies at home.
Table of Contents
Easy Chocolate Crinkle Cookies Recipe
Chocolate crinkle cookies are a holiday favorite, right alongside Butter Cookies, Spritz Cookies and Melting Moments Cookies. They’re easy to make, beginner-friendly, and always turn out perfectly.
I love their cracked tops and the contrast of the powdery white sugar against the rich, dark cocoa. The texture is what makes them stand out—soft, moist, and chewy, just like a brownie.
These cookies aren’t just delicious; they’re also a beautiful addition to any holiday cookie platter and make thoughtful homemade gifts for friends, family, and neighbors. If you’re looking for an easy, fail-proof recipe that delivers the best chocolate crinkle cookies, this is it! Don’t forget to check out the tips below to make these cookies the best they can be!
Why This Recipe Is The Best
My old-fashioned chocolate crinkle cookies are the best because:
- Chewy and fudgy texture. These crinkle chocolate cookies have that perfect brownie-like chewiness that makes every bite totally satisfying.
- Made with butter. My crinkle cookies are made with butter, giving them that rich, chocolate-y flavor that’s just irresistible.
- Signature cracked look. The powdered sugar coating adds a gorgeous contrast against the dark cocoa, creating those signature cracks everyone loves.
- Newbie-friendly. This recipe is super easy to follow and guarantees delicious results every time. The recipe video and tips below are here to help you achieve the best results!
Ingredients You’ll Need
- Unsweetened cocoa powder – For the best results, it’s important to use a good quality cocoa powder—brands like Valrhona, Ghirardelli, or Guittard are known for their rich, fudgy flavor.
- Granulated sugar
- Unsalted butter – Use room temperature butter.
- Eggs – Use room temperature eggs for the best results. If you forget to take them out ahead of time, no worries! Just pop them in a bowl of warm water for about 10 minutes before using.
- Vanilla extract – I wouldn’t recommend using vanilla essence—it just doesn’t have the same rich, natural flavor as pure vanilla extract. To make the cookies extra festive, substitute the vanilla extract with peppermint extract to make chocolate peppermint crinkle cookies.
- Salt
- Baking powder
- All-purpose flour
- Powdered sugar
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How to Make Chocolate Crinkle Cookies
Step 1: In the bowl of a stand mixer, beat the cocoa, granulated sugar, and butter (or oil) on medium speed. Reduce the speed to low and add the eggs one at a time, mixing until combined.
Step 2: Mix in the remaining ingredients in the order listed, except for the powdered sugar. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours.
Step 3: Preheat the oven to 350°F (176°C). Line cookie sheets with parchment paper. Roll the dough into 1-inch balls and coat them with powdered sugar. Place the cookies on the prepared baking sheets, at least 2 inches apart.
Step 4: Bake for 10 minutes. Allow the cookies to rest on the hot cookie sheet for 1 minute before transferring them to a wire rack to cool completely.
Secrets To The Best Chocolate Crinkle Cookies
- I use high-quality cocoa powder, like Valrhona, Ghirardelli, or Guittard, for a rich, fudgy flavor. Avoid Dutch-process cocoa, as it may alter the taste.
- To get the cookies extra white with powdered sugar, I coat each dough ball generously before baking. This thick layer ensures the powdered sugar won’t absorb during bake time, keeping the cookies bright and giving them that perfect cracked appearance.
- Chilling the dough in the refrigerator for at least 4 hours helps firm it up, making it easier to roll into balls and ensures a better crack in the cookies.
- I let them cool on the baking sheet for 1 minute before transferring to a wire rack. This prevents them from breaking apart and helps them set properly.
Frequently Asked Questions
No, margarine is not recommended for this recipe. It doesn’t provide the same rich, buttery flavor as butter, and the cookies may spread more when baking.
You can certainly make the cookies with a store-bought cake mix and brownie mix, but this recipe is so easy that you don’t really have to buy packaged cake mix.
Yes, you can use unsweetened chocolate to replace cocoa powder in the recipe. If you use real chocolate, just melt the chocolate in a microwave, for about 1 minute. Stir the melted chocolate after 1 minute. If the chocolate hasn’t melted smoothly, heat in the microwave for another 10 seconds.
I don’t recommend freezing these cookies, especially after they are dusted with powdered sugar. If you have to freeze them, do not dust powdered sugar before baking in the oven. To serve frozen cookies, heat them up in a toaster oven and then dust with powdered sugar. I recommend storing the cookies in an air-tight container, at room temperature for up to a week.
This recipe is only 48 calories per cookie.
What To Serve With This Recipe
Serve the cookies with other festive desserts and cookies. I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Cookie Recipes You Might Like
Chocolate Crinkle Cookies
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup unsalted butter , preferred or oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
Instructions
- In the bowl of a stand mixer, beat the cocoa, granulated sugar, and butter (or oil) on medium speed. Reduce the speed to low and add the eggs one at a time, mixing until combined.
- Mix in the remaining ingredients in the order listed, except for the powdered sugar. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours.
- Preheat the oven to 350°F (176°C). Line cookie sheets with parchment paper. Roll the dough into 1-inch balls and coat them with powdered sugar. Place the cookies on the prepared baking sheets, at least 2 inches apart.
- Bake for 10 minutes. Allow the cookies to rest on the hot cookie sheet for 1 minute before transferring them to a wire rack to cool completely.
Video
Notes
- I use high-quality cocoa powder, like Valrhona, Ghirardelli, or Guittard, for a rich, fudgy flavor. Avoid Dutch-process cocoa, as it may alter the taste.
- To get the cookies extra white with powdered sugar, I coat each dough ball generously before baking. This thick layer ensures the powdered sugar won’t absorb during bake time, keeping the cookies bright and giving them that perfect cracked appearance.
- Chilling the dough in the refrigerator for at least 4 hours helps firm it up, making it easier to roll into balls and ensures a better crack in the cookies.
- I let them cool on the baking sheet for 1 minute before transferring to a wire rack. This prevents them from breaking apart and helps them set properly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What do I do without a stand mixer?
Use hand, or hand mixer.
Good
Tried these out as part of my yearly baking for family presents, came out perfect. Very easy recipe and the bikkies look great. I’m surprised at how light they are, very airy and delicious whilst being soft inside and crisp outside.
Highly recommend, great recipe.
Thanks!
This is first crinkle cookie recipe I’ve ever made, and it will be the only one I stick with. This is the 5th year I’ve made them for my Christmas cookies batches. I use a mix of unsweetened and dark cocoa powder, but other than that I follow the recipe as is. I make the dough at night, chill it in the fridge and make it first thing the next morning. Ten minutes in my oven is perfect. It smells like a chocolate cake is baking and they taste like fudgey brownies. So glad I stumbled upon your recipe! Thank you!
Thanks for your support!
Can i use vanilla essence instead?
Yes.
10/10
I tried making this 2 years ago and made it again this Christmas. It was a hit then and a hit now. It tastes so good! It can be handled better refrigerated 2-4 hours before rolling it in powdered sugar. I made this version in sweet taro by replacing cocoa powder for taro powder and ube extract.
Awesome!
THE BEST CRINKLE COOKIES EVER !!
Can I use dark chocolate cocoa (special dark 100% cacao)?
Yes you can!
I made them with the dark chocolate and they were delicious and a big hit with all the family.
I used 2 spoons to scoop them out, rolled them in the granulated sugar first (Thanks for the suggestion!), then rolled them into a ball, and finally rolled them in the powdered sugar. Much less mess and they turned out perfectly. Thanks!
Awesome!
This recipe is a winner. A tad sweet for my taste so I will reduce the sugar by 1/3 cup next time, but I knew this was “the one” when I saw that it called for so many eggs, and cocoa powder instead of melted baking chocolate. In my experience the best brownie recipes are this way and I was right that these cookies would have that fudgy brownie texture I crave. A tip I picked up from another blog: roll the cookies in granulated sugar first, THEN powdered sugar, and you will get the desired effect without all the powdered sugar melting into the dough. A+++++
Awesome!
Hi, quick question, can I put this overnight in the fridge then bake it the next day?
It’s best to bake it the same day.