Name: Chocolate Crinkle Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 6 tablespoons unsalted butter, softened to room temperature; 2 large eggs, at room temperature; 2 egg yolks, at room temperature; 1 teaspoon vanilla extract; 1 cup mini or regular size semi-sweet chocolate chips; 3 tablespoons granulated sugar; 2/3 cup powdered sugar

There’s something utterly magical about biting into a cookie that’s soft, fudgy, and covered in a delicate dusting of snow-white powdered sugar. That’s exactly why I’m excited to share this Chocolate Crinkle Cookies Recipe with you—it’s a timeless treat that melts in your mouth and leaves you craving more.

A white plate is filled with many round chocolate cookies covered in a cracked layer of white powdered sugar, revealing dark brown chocolate beneath. Each cookie has a textured surface from the cracks, creating a unique pattern of white and dark brown. The plate sits on a white marbled surface with soft natural light highlighting the contrast on the cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Crinkle Cookies Recipe
Top Tip
How to Serve Chocolate Crinkle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Crinkle Cookies Recipe

Why You'll Love This Recipe

This Chocolate Crinkle Cookies Recipe is my go-to whenever I want a cozy bake that impresses without fuss. It’s got that perfect crackly top with a fudgy interior that feels like comfort food for your soul. Trust me, once you make these, you’ll keep coming back for more.

Rich Chocolate Flavor: Made with cocoa powder and chocolate chips, every bite is intensely chocolaty.
Perfect Texture: Soft in the center but with just enough bite on the edges for the best cookie experience.
Beautiful Crinkle Finish: The powdered sugar coating cracks during baking, giving that signature look everyone loves.
Easy & Make-Ahead: You can prep the dough ahead, making it a convenient treat for any occasion.

A single dark brown chocolate crinkle cookie with a cracked surface revealing its soft interior is held on a gold spatula in the foreground. The top layer of the cookie is generously dusted with white powdered sugar, creating a contrast with the dark chocolate beneath it. In the blurred background, more cookies with the same cracked powdered sugar tops rest on a baking tray covered with light brown parchment paper. The scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Chocolate Crinkle Cookies Recipe complement each other to create that fudgy, tender texture and rich chocolate taste. Using both granulated and brown sugar adds complexity to the sweetness, while the cocoa powder offers deep chocolate flavor without overpowering the cookie.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with unsweetened cocoa powder, a small white ceramic bowl with light brown sugar, another small white ceramic bowl with granulated sugar, a few sticks of unsalted butter at room temperature, two whole uncracked large brown eggs, two whole uncracked egg yolks still in shells, a small white ceramic bowl of semi-sweet chocolate chips, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a small white ceramic bowl with vanilla extract, a small white ceramic bowl filled with powdered sugar placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Gives structure without making the cookies tough.
Unsweetened cocoa powder: Provides intense chocolate flavor; I prefer Dutch-processed for richer taste.
Baking powder: Adds that slight rise to keep cookies from being too dense.
Salt: Balances sweetness and enhances chocolate's depth.
Granulated sugar: Adds sweetness and a slight crispness to the cookie edges.
Light brown sugar: Adds moisture and a subtle caramel note.
Unsalted butter: Softened to room temp for easy creaming and rich flavor.
Eggs & egg yolks: Provide moisture, richness, and help bind the dough.
Vanilla extract: Enhances overall flavor and adds a warm undertone.
Semi-sweet chocolate chips: Melt into gooey pockets of chocolate goodness.
Granulated sugar (for rolling): Creates a moisture barrier so the powdered sugar stays white and pretty.
Powdered sugar (for rolling): The classic snow-like coating that cracks beautifully during baking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chocolate Crinkle Cookies Recipe is how easy it is to personalize. You can switch up the chocolate type, add nuts, or even a hint of orange zest for a grown-up twist. I encourage you to experiment and make these your own!

Variation: I once added a teaspoon of instant espresso powder—it boosted the chocolate flavor in the most delightful way without tasting like coffee at all.
Dietary Mods: Swap butter for coconut oil for a dairy-free version, though it changes the texture slightly.
Seasonal Touches: In winter, a sprinkle of cinnamon or a dash of chili powder adds warmth and surprises guests.

Step-by-Step: How I Make Chocolate Crinkle Cookies Recipe

Step 1: Mix Your Dry Ingredients

I like to whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl first. If you have a liquid measuring cup, use that to make pouring easier later on. This step helps the cocoa powder distribute evenly, so each bite is packed with chocolate.

Step 2: Cream Butter and Sugars until Fluffy

Using a stand mixer with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed. I usually do about 2 minutes until the mixture looks light and fluffy. This part is crucial for texture—don’t rush it! Scrape down the sides of the bowl to make sure all the butter is incorporated evenly.

Step 3: Add Eggs and Vanilla

Beat in the eggs, egg yolks, and vanilla extract. I like to add these one at a time, making sure each is fully blended before the next goes in. This creates a smooth, creamy base that helps the cookies stay tender.

Step 4: Combine Wet and Dry Ingredients

Switch your mixer to low speed and slowly add the dry ingredients. Only mix until just combined—that way, you avoid overworking the dough which can make cookies tough. Then fold in the chocolate chips by hand or on low mixer speed. You’ll want a thick, sticky dough that feels fudgy and rich.

Step 5: Chill the Dough

Cover the dough tightly with plastic wrap so it clings directly to the surface (prevents drying out). I usually freeze my dough for about 45 minutes to an hour or refrigerate for at least 3 hours. This chill time is key—it firms up the dough, making it easier to handle and helping the cookies keep their shape during baking.

Step 6: Scoop, Roll & Sugar-Coat

Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. Use a 1 ½ tablespoon cookie scoop to portion the dough. Then comes the fun part—roll the dough balls first in granulated sugar, then roll between your palms to coat evenly. Follow that with a roll in powdered sugar, again compacting the coating by rubbing the sides gently in your hands. This double coating technique keeps the classic white crinkle look intact. Don’t forget to chill the dough between batches, as it softens fast and becomes tricky to handle.

Step 7: Bake & Cool

Bake the cookies for 10 to 12 minutes. You want to see the edges set and the tops crack slightly while the centers remain soft to the touch. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This rest lets them firm up just enough while staying tender inside.

Top Tip

Through many batches, I’ve learned these little tips make a world of difference for perfect Chocolate Crinkle Cookies every time.

Double Sugar Roll: Rolling first in granulated sugar creates a moisture barrier that prevents the powdered sugar from melting away, keeping that pretty, snowy look.
Chill Smart: Don’t skip chilling the dough—it controls spread and keeps the cookies chewy and thick.
Don’t Overbake: When the edges set but the center is still soft, that’s your cue to pull them out for maximum softness and fudginess.
Handle Dough with Cool Hands: Warm hands melt the butter in the dough too fast, making it sticky and harder to roll; keep them cool with a little ice water nearby if needed.

How to Serve Chocolate Crinkle Cookies Recipe

chocolate crinkle cookies - Serving Suggestion

Garnishes

Honestly, these cookies don’t need much to shine—but I like to add a simple dusting of extra powdered sugar right before serving for a fresh snowfall effect. Occasionally, I’ll sprinkle a few flaky sea salt crystals on top before baking for that sweet-salty twist that makes the flavor pop.

Side Dishes

Pair these with a cold glass of milk or a warm cup of coffee or tea for the perfect snack. During the holidays, I love serving them alongside spiced hot chocolate or a scoop of vanilla bean ice cream for a dessert that feels indulgent and special.

Creative Ways to Present

For festive occasions, arrange the cookies on a pretty platter with some holly sprigs or edible flowers. You can also stack them up like a mini cookie tower tied with a rustic ribbon—my friends always get a kick out of that! Gift boxes lined with parchment and a sprinkle of cocoa powder dust make lovely presents too.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, usually with a slice of bread to keep them soft. They last about five days but honestly, they rarely last that long in my house—they’re too good not to eat fresh!

Freezing

For freezing, I prefer to freeze the dough balls first without the powdered sugar coating. Once frozen, I pop them into a freezer bag, so I can bake fresh cookies anytime. Just thaw for about 30-60 minutes, then roll in sugar coatings and bake. The cookies still taste freshly baked and fudgy like magic.

Reheating

When reheating leftovers, I warm the cookies in the microwave for 5-10 seconds. This brings back that soft, melt-in-your-mouth feeling. Just make sure not to overheat, or they can get too soft or chewy.

Frequently Asked Questions:

Can I use Dutch-process cocoa powder in this recipe?

Yes! Dutch-process cocoa powder works beautifully in this recipe and will give your cookies a slightly richer and smoother chocolate flavor compared to natural cocoa powder.

Why do I roll the dough balls in both granulated and powdered sugar?

Rolling first in granulated sugar helps create a moisture barrier that keeps the powdered sugar from melting and disappearing during baking. This keeps your cookies looking snow-white and crackly on top—the classic crinkle effect.

Can I make this dough ahead of time?

Absolutely! You can make the dough up to three days ahead and keep it tightly wrapped in the refrigerator. Just let it soften a bit before rolling into balls. This is so handy for prepping before parties or holiday baking.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature with a slice of bread, the cookies stay soft and fresh for up to five days. Beyond that, they may start to dry out, but they’re usually eaten long before then!

Final Thoughts

This Chocolate Crinkle Cookies Recipe holds a special place in my heart—it’s the cookie I reach for when I want warmth, comfort, and a little bit of nostalgia all wrapped into one delicious bite. I can’t wait for you to bake them yourself and see how easily this recipe becomes a cherished staple in your kitchen too!