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 for rolling

There’s something incredibly comforting about biting into tender, fudgy cookies dusted with a snowy coat of sugar—this Chocolate Crinkle Cookies Recipe delivers exactly that. The perfect balance of rich chocolate flavor and that signature crackly, powdered sugar look makes these cookies utterly irresistible.

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

From the moment I made this Chocolate Crinkle Cookies Recipe, I was hooked. They’re incredibly easy to whip up but look like you put in a ton of effort—perfect for sharing or savoring all to yourself. Let me share why these cookies always become a favorite in my kitchen.

Flawless Texture: The cookies come out soft in the center with slightly crisp edges, just the way chocolate cookies should be.
Rich, Deep Chocolate Flavor: The combination of cocoa powder and chocolate chips delivers a perfectly intense chocolate hit.
That Iconic Crinkle Look: Rolling in both granulated and powdered sugar creates a stunning, snowy cracked top that’s so charming and inviting.
Flexible Prep: You can chill the dough for hours or freeze it, so it’s great for planning ahead or baking on a whim.

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 work in harmony to create that gooey texture and rich chocolate flavor we all crave. A few tips on the key players to look out for before you bake!

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: Provides structure without weighing down the cookies, balancing tenderness and chewiness.
Unsweetened Cocoa Powder: Choose a good-quality cocoa for depth—dutch-processed is smoother and less acidic but natural works fine too.
Baking Powder: Gives that gentle lift so your cookies don’t come out flat.
Salt: Balances sweetness and brings out the chocolate’s richness.
Granulated Sugar: Sweetens the dough and plays a key role in the initial sugar coating for that perfect crinkle effect.
Light Brown Sugar: Adds subtle molasses notes and moisture for chewiness.
Unsalted Butter: Softened to room temperature for smooth creaming, which traps air and creates fluffiness.
Eggs & Egg Yolks: Eggs give structure and richness, while extra yolks add silky texture.
Vanilla Extract: Enhances the chocolate without overpowering it.
Semi-Sweet Chocolate Chips: Tiny bursts of melted goodness in every bite.
Granulated Sugar & Powdered Sugar for Rolling: The granulated sugar creates a moisture barrier, so the powdered sugar stays the classic snowy white and cracks beautifully.

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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 the best things about this Chocolate Crinkle Cookies Recipe is how easy it is to make it your own. I’ve tweaked it over time and encourage you to get creative to match your preferences or dietary needs.

Variation: I sometimes swap half the semi-sweet chips for chopped dark chocolate for an extra decadent bite—totally irresistible. You can also try adding a pinch of espresso powder to intensify the chocolate flavor without changing the cookie’s character.
Gluten-Free Option: I’ve had success using a 1:1 gluten-free flour blend instead of all-purpose, just watch the dough’s consistency and chill a bit longer if needed.
Nutty Twist: For a special touch, fold in some chopped toasted walnuts or pecans; they add great crunch and contrast nicely.
Holiday Twist: Add a teaspoon of orange zest or peppermint extract around the holidays for festive flair.

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

Step 1: Mix the Dry Ingredients

I always start by whisking the flour, cocoa powder, baking powder, and salt together in a medium bowl. Sometimes I use a liquid measuring cup, which makes pouring into the wet mix super easy and less messy. This dry mix gives us that perfect chocolate base and light lift.

Step 2: Cream the Butter and Sugars

Using my stand mixer with the paddle attachment, I beat together the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is fluffy—usually about 2 minutes. It’s worth the time; this step helps create that tender crumb and amazing texture.

Step 3: Add Eggs and Vanilla

I beat in the eggs, extra yolks, and vanilla extract one at a time, scraping down the bowl to keep things even. Using room temperature eggs helps keep the batter smooth and ensures even mixing.

Step 4: Combine Dry Ingredients and Add Chocolate Chips

On low speed, I slowly add the dry ingredients just until combined—no overmixing here! The dough will be thick and a bit sticky, which is perfect. Then I fold in the chocolate chips with a spatula for even distribution.

Step 5: Chill the Dough

Cover the dough tightly with plastic wrap, pressing it right onto the surface to avoid drying out. I freeze it for about 45 minutes to an hour, or if I have more time, I chill it in the fridge for at least 3 hours or up to 3 days. Chilling is crucial—it makes the dough easier to handle and helps develop better flavor.

Step 6: Form and Roll the Cookies

Preheat your oven to 350°F and line baking sheets with parchment or silicone mats. Using a 1 ½ tablespoon cookie scoop, I portion the dough, rolling each scoop into a smooth ball. Here’s my trick for the iconic crinkles: roll each ball first in granulated sugar, then in your palms to smooth it, then in powdered sugar, and smooth again. This layering keeps that snowy white look and crackled texture. I always chill the dough between batches because it warms quickly and gets sticky.

Step 7: Bake and Cool

Bake for 10-12 minutes, watching for the edges to set and the tops to crack just slightly while the centers stay soft. After baking, let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time helps them finish baking gently and prevents breakage.

Top Tip

Over time, I learned some little secrets that make a big difference with this Chocolate Crinkle Cookies Recipe. Want your cookies to look and taste perfect every single time? Here’s what I swear by.

Double Sugar Roll: Always roll in granulated sugar first, then powdered sugar. This prevents the powdered sugar from melting and losing its beautiful white coat.
Chill, Chill, Chill: Don’t skip chilling the dough. It tames that sticky batter and boosts flavor depth.
Don’t Overbake: Take them out when the edges are set but the centers are still soft for melt-in-your-mouth goodness. They’ll firm up as they cool.
Bake in Batches: Keep extra dough chilled between scooping to avoid a sticky mess and uneven cookies.

How to Serve Chocolate Crinkle Cookies Recipe

chocolate crinkle cookies - Serving Suggestion

Garnishes

I like keeping it simple with this Chocolate Crinkle Cookies Recipe—sometimes a dusting of extra powdered sugar right before serving adds an extra festive touch. If I’m feeling fancy, a sprinkle of flaky sea salt enhances the chocolate punch beautifully.

Side Dishes

These cookies are the ultimate companion to a cold glass of milk or a hot cup of coffee or tea. I’ve also served them alongside vanilla ice cream for an easy, decadent dessert.

Creative Ways to Present

For holiday gatherings, I arrange these cookies stacked with sprigs of fresh mint or dusted holly leaves for a charming holiday platter. I once wrapped stacks tied with twine as edible gifts—everyone loved that personal touch!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay soft and delicious for up to 5 days—if they last that long! Adding a slice of bread in the container sometimes keeps them extra moist.

Freezing

I’ve had great results freezing both dough balls and baked cookies. For dough, I freeze the scooped balls (without powdered sugar), then thaw them briefly before rolling in sugar and baking. Baked cookies freeze well too, though the powdered sugar coating can soften a bit upon thawing, but the rich chocolate flavor shines through.

Reheating

Leftover cookies taste amazing warmed slightly. I pop them in the microwave for 10–15 seconds to revive that soft, gooey texture. Just be careful not to overheat and dry them out.

Frequently Asked Questions:

Why do the cookies need to be rolled in granulated sugar before powdered sugar?

Rolling the cookie dough balls first in granulated sugar creates a moisture barrier, which helps the powdered sugar coating stay bright white and prevents it from melting too fast during baking. Without the granulated sugar layer, the powdered sugar can dissolve and become translucent.

Can I make this recipe gluten-free?

Yes! You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Keep an eye on the dough’s texture and chill longer if it feels too sticky, as gluten-free doughs often need more time to firm up.

How do I know when the cookies are done baking?

Bake the cookies until the edges are set and the tops have developed their signature cracks but still feel soft to the touch. The centers will look slightly underbaked but will firm up as they cool. Overbaking will dry them out, so timing is key.

Can I prepare the dough ahead of time?

Absolutely! The dough can be made and chilled in the fridge for up to 3 days before baking. It can also be frozen as individual dough balls (without powdered sugar) for up to 3 months, making it super convenient for baking fresh cookies whenever you want.

Final Thoughts

Honestly, this Chocolate Crinkle Cookies Recipe has been one of those “go-to” recipes for me whenever I want a little chocolate pick-me-up or need to impress friends effortlessly. The way the cracked powdered sugar tops pair with the fudgy centers just feels like a hug in cookie form. I hope you’ll try these out and enjoy the process as much as the cookies themselves—the praise and smiles you’ll get are totally worth it.