Some desserts don’t just taste good—they save the day. These Chocolate Crinkle Cookies have been that kind of recipe in my kitchen for years: the one I pull out when I need something that looks bakery-fancy but doesn’t ask a lot from me. They’re the cookies I bring when I want to make a great impression, the kind that disappear first on a cookie tray, and the kind that make people ask, “Wait… you MADE these?”
They’re everything a chocolate lover hopes for: soft, rich, and deeply chocolatey with a gooey, almost brownie-like center. Add in the crackly powdered sugar coating and plenty of chocolate chips, and you’ve got a cookie that feels festive, giftable, and wildly indulgent—without being complicated.
Why You’ll Love These Chocolate Crinkle Cookies
- Ultra fudgy and chocolate-forward with a soft, gooey middle
- Easy to make with simple pantry ingredients
- Perfect for parties, cookie swaps, and holiday gifts (they’re so pretty!)
Ingredients for Chocolate Crinkle Cookies
These crinkle cookies keep it simple, but each ingredient matters.
- Butter – Unsalted is ideal, but salted works if you skip the extra salt.
- Granulated sugar – Keeps the cookies soft while still giving you slightly crisp edges.
- Eggs – Use large eggs, and let them come to room temperature first.
- All-purpose flour – Gives the cookies structure without making them dry.
- Cocoa powder – Dutch-process cocoa makes them extra fudgy. Natural cocoa works too, but the cookies will be a bit more cakey.
- Baking powder – Adds just enough lift without turning them fluffy.
- Vanilla – Rounds out the chocolate flavor beautifully.
- Chocolate chips – Use what you love. Milk chocolate is especially dreamy here.
- Powdered sugar – For that classic crinkle finish.
Tip: Starting with room-temperature butter and eggs makes mixing much easier and helps the dough come together smoothly.
Recommended Equipment
- Stand mixer (optional) – Helpful, but a bowl + hand mixer (or even a wooden spoon) works fine.
- Baking sheet – Use a larger one so the cookies have room to spread.
- Cookie scoop – Makes portioning quick and consistent, but you can absolutely eyeball it.
- Cookie lifter/spatula – These cookies are delicate when warm, so a lifter helps.
How to Make Chocolate Crinkle Cookies
These come together fast—you’ll just need a little chill time so the dough is easier to roll.
1) Sift the dry ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
2) Beat the butter and sugar
In a stand mixer (paddle attachment) or a large bowl, mix the room-temperature butter and granulated sugar until combined. You’re not trying to whip it fluffy—just smooth and evenly mixed.
3) Add eggs and vanilla
Mix in the eggs one at a time, then add the vanilla. Scrape down the sides of the bowl so everything blends evenly.
4) Mix in the dry ingredients
Add the sifted dry mixture to the wet ingredients and mix on low just until the flour disappears.
5) Stir in the chocolate chips
Fold in the chocolate chips until they’re evenly distributed throughout the dough.
6) Chill the dough
The dough will be very soft. Cover the bowl and refrigerate for at least 1 hour so it firms up and becomes easier to handle.
During the last 10 minutes of chilling:
- Preheat the oven to 350°F
- Line a baking sheet with parchment paper
- Set out two small bowls: one with powdered sugar, one with granulated sugar
Rolling and Baking
7) Roll the dough into balls
Scoop the dough and roll into walnut-sized balls (a small cookie scoop helps). Expect a little mess—this dough is soft and fudgy.
8) Coat for that perfect crinkle look
Roll each dough ball first in granulated sugar, then in a generous layer of powdered sugar.
That first sugar coating is optional, but it’s the best trick for keeping the powdered sugar bright and snowy instead of melting into the dough.
9) Bake
Place the cookie balls on the prepared baking sheet with plenty of space between them.
Bake for 10–12 minutes on the middle rack.
They’ll look very soft when they come out. If the tops still look wet, give them an extra minute or two.
10) Cool carefully
Let the cookies sit on the baking sheet for 10 minutes (they’re fragile while hot), then transfer to a wire rack to cool.
Tip for Perfectly Round Cookies
If your cookies spread a little unevenly, you can do the classic “cookie scoot” right after baking:
Use a round cookie cutter slightly larger than the cookie and gently swirl it around the edges while the cookie is still hot to nudge it into a perfect circle.
Chocolate Crinkle Cookie Variations
These are incredible as-is, but here are a few fun ways to switch them up:
- Swap the chips: Use dark chocolate, white chocolate, or a mix.
- Mocha version: Dissolve 1–2 teaspoons instant espresso powder in 2 teaspoons hot water and add it with the vanilla.
- Peppermint twist: Add a little peppermint extract for a holiday feel.
- Decorate: Drizzle with melted chocolate and add festive sprinkles—perfect for Christmas or Valentine’s Day.
Make-Ahead and Freezing Instructions
- Make ahead: Store the dough in an airtight container in the fridge for up to 2 days before rolling and baking.
- Freeze (best method): Roll dough into balls and freeze on a baking sheet for 1–2 hours until firm. Transfer to a zip-top bag and freeze for up to 3 months.
When ready to bake, let the dough balls sit at room temperature for 30 minutes, then roll in sugar/powdered sugar and bake as usual.
Storing Chocolate Crinkle Cookies
Keep baked cookies in an airtight container at room temperature for 5–7 days.
Can you freeze chocolate crinkle cookies?
Yes! Freezing the unbaked dough balls works best so you can bake fresh cookies whenever the craving hits.
Can I make the dough in advance?
Definitely. Make it 1–2 days ahead and refrigerate in an airtight container until you’re ready to roll and bake.
What makes these different from other crinkle cookies?
A lot of crinkle cookies bake up more fluffy and cakey. These are intentionally gooey, fudgy, and intensely chocolatey—almost like a brownie in cookie form.
Why roll in granulated sugar before powdered sugar?
It helps keep the powdered sugar from melting or turning beige in the oven, so you get that bold, bright crinkle contrast.