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 utterly magical about biting into a soft, fudgy cookie dusted in snowy powdered sugar—that’s exactly what you get with this Chocolate Crinkle Cookies Recipe. They have a beautiful cracked surface and a melt-in-your-mouth texture that never fails to bring smiles around my kitchen.

A white plate filled with several round chocolate cookies covered with a thick layer of white powdered sugar that cracks to reveal dark brown cookie underneath; the cookies are piled closely together creating a textured, cracked surface pattern; the plate sits on a white marbled textured surface with some powdered sugar scattered around; the lighting is bright and natural, showing the contrast between the rich chocolate and the white sugar 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

I’ve made plenty of chocolate cookies, but these chocolate crinkle cookies hold a special place in my heart. The way the powdered sugar cracks open to reveal that rich, chocolatey center makes every effort worth it. Plus, they’re surprisingly simple to make and bring instant joy.

Perfect texture: Soft in the middle with slightly crisp edges—a cookie that feels indulgent but not heavy.
Stunning appearance: The crackled powdered sugar coating makes them look like little snow-dusted gems, perfect for gifting or holidays.
Easy to prepare: Uses straightforward ingredients you probably have on hand, and the dough is forgiving for beginners.
Make ahead friendly: You can chill or freeze the dough ahead of time, making your baking schedule a breeze.

A close-up of a cracked chocolate cookie dusted with white powdered sugar, showing a rough, dark brown texture underneath the white layer. The cookie is held on a golden spatula with a shiny surface, with more cookies blurred out in the background on a white marbled surface. The cookie's top is round with deep cracks creating an uneven pattern, and the powdered sugar covers most of the surface except for the cracks. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Chocolate Crinkle Cookies Recipe brings together rich cocoa and simple pantry staples that complement each other nicely. Each ingredient plays a crucial role, from flavor to texture, so let me give you the inside scoop.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a heap of unsweetened cocoa powder on another white ceramic plate, a small white bowl filled with granulated sugar, a small white bowl filled with light brown sugar, three tablespoons of unsalted butter cut into neat cubes on a white ceramic plate, two whole uncracked brown eggs, two additional whole uncracked egg yolks in a small white bowl, a small white bowl holding smooth vanilla extract, a small white bowl filled with shiny semi-sweet chocolate chips, a small white bowl of granulated sugar for rolling, and a small white bowl of powdered sugar for rolling, all arranged 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 to the cookies but keeps them tender enough to melt in your mouth.
Unsweetened cocoa powder: This is the star ingredient for deep chocolate flavor—don’t skip it or swap for sweetened!
Baking powder: Helps the cookies puff just right so they crack beautifully on top.
Salt: Balances the sweetness and enhances the chocolate’s richness.
Granulated sugar: Adds sweetness and helps create that subtle crunch when rolling the dough balls.
Light brown sugar: Adds moisture and a hint of caramel flavor which keeps these cookies soft and chewy.
Unsalted butter: Makes the dough rich and creamy—softened to room temperature for easy mixing.
Eggs and egg yolks: Provide moisture and richness, plus egg yolks add extra softness.
Vanilla extract: Boosts flavor and rounds out the chocolate’s boldness.
Semi-sweet chocolate chips: Melty chocolate pockets inside every bite—mini chips scatter more evenly throughout.
Granulated sugar (for rolling): This crucial step creates a moisture barrier for the powdered sugar, keeping it nice and white.
Powdered sugar (for rolling): Coats the cookie dough for that iconic crackled, snowy effect once baked.

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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

I often like to personalize my chocolate crinkle cookies depending on the occasion or mood. Trust me, tweaking this recipe is super fun and yields delicious results each time.

Variation: One time I added a pinch of espresso powder to amp up that chocolate intensity—it was a total game-changer and my friends loved it.
Dietary twist: To make them dairy-free, swap the butter with coconut oil—it changes the texture slightly but still tasty.
Seasonal touch: Try mixing in orange zest or a sprinkle of cinnamon for a festive spin during the holidays.

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

Step 1: Whisk your dry ingredients together

I like to mix the flour, cocoa powder, baking powder, and salt in a medium bowl or even a liquid measuring cup for easy pouring later. It keeps things tidy and ensures every cookie has perfect balance in flavor and rise.

Step 2: Cream the butter and sugars

In a stand mixer fitted with a paddle attachment, I beat the softened butter with the granulated and brown sugars on medium-high for about 2 minutes until fluffy and creamy. It’s key to get that fluffiness to trap air that gives you tender cookies.

Step 3: Add the eggs and vanilla

Next, I add room temperature eggs and yolks plus vanilla extract, beating well and scraping down the sides of the bowl so everything is perfectly combined.

Step 4: Mix in dry ingredients and chocolate chips

Switch the mixer to low speed and gradually add your dry ingredient mixture, mixing just until combined. Then fold in the chocolate chips. The dough will be thick and sticky—that’s exactly what you want for those fudgy cookies.

Step 5: Chill the dough

Cover the dough tightly with plastic wrap, pressing it directly on the surface to prevent drying out, and freeze for 45 minutes to 1 hour or refrigerate for at least 3 hours and up to 3 days. This step helps the dough firm up, which makes rolling easier and helps the cookies hold their shape during baking.

Step 6: Roll, coat, and bake

Preheat your oven to 350°F and line baking sheets with parchment or silicone mats. Using a 1½ tablespoon scoop, form dough balls. Roll each ball first in granulated sugar, then rub between your palms, and finally roll in powdered sugar, followed by rubbing again—this two-sugar method is my secret to that perfect white, crackled look. Arrange them about 3 inches apart and bake for about 10-12 minutes. Once edges set and tops crack, pull them out and let cool on the sheet for 5 minutes before transferring to a wire rack.

Top Tip

Through many batches of this Chocolate Crinkle Cookies Recipe, I’ve learned a few tricks that really make a difference in the outcome.

Two-step sugar coating: Always roll the dough balls in granulated sugar before powdered sugar to prevent the powdered sugar from melting into the dough and losing that classic snow-white look.
Chill the dough thoroughly: Don’t rush this step. The firmer dough rolls easier and bakes into cookies that hold their shape and crack perfectly.
Use room temperature eggs and butter: This prevents curdling and helps everything emulsify into a smooth dough.
Keep dough cold between scooping batches: The dough softens quickly making rolling messy—pop it back in the fridge if needed to keep things manageable.

How to Serve Chocolate Crinkle Cookies Recipe

chocolate crinkle cookies - Serving Suggestion

Garnishes

I usually keep it simple by serving these cookies as is—the cracked powdered sugar speaks for itself. But if I want to dress them up a bit, I sprinkle a touch of extra cocoa powder or shave some dark chocolate curls on top for an elegant touch.

Side Dishes

Pairing these with a cold glass of milk is my classic go-to, but they’re also fantastic alongside coffee or hot cocoa. For a special brunch, I’ve served them with fresh berries and whipped cream - a true crowd-pleaser!

Creative Ways to Present

For holidays, I like stacking the crinkle cookies in a clear glass jar layered with ribbon and a handwritten tag—it’s a gift that feels homemade and heartfelt every time. Another idea I tried was dipping half of each cookie in melted white chocolate and letting it harden for a classy look.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover cookies at room temperature in an airtight container. They stay soft and fresh for up to five days, though I warn you, they rarely last that long in my house!

Freezing

The dough freezes wonderfully—roll your dough balls but skip the powdered sugar before freezing. Once frozen solid, transfer to a bag and they keep for up to three months. When baking, just thaw, roll in sugars as usual, and bake fresh. I also freeze baked cookies layered with parchment, but the powdered sugar loses some brightness after thawing, though the taste remains fantastic.

Reheating

To bring back that freshly baked feel, I pop thawed cookies in the microwave for about 10 seconds. They come out soft and gooey inside again, just like from the oven!

Frequently Asked Questions:

What’s the secret to that cracked look on Chocolate Crinkle Cookies?

The secret lies in the two-step rolling process. First roll the dough balls in granulated sugar, then in powdered sugar. The granulated sugar forms a moisture barrier so the powdered sugar doesn’t melt into the dough but cracks beautifully during baking.

Can I make this recipe dairy-free or vegan?

You can easily make this recipe dairy-free by substituting butter with coconut oil. For a vegan version, swap the eggs with flax eggs or other egg replacers, but keep in mind this will alter the texture slightly.

How do I store chocolate crinkle cookies to keep them fresh?

Store baked cookies in an airtight container at room temperature for up to 5 days. Avoid refrigeration as it can dry out the cookies. For longer storage, freeze the cookies in a single layer separated by parchment paper.

Can I prepare the dough ahead of time?

Absolutely! You can make the dough and refrigerate it for up to 3 days before baking. Just allow the dough to come to a slightly soft consistency before rolling into balls. This flexibility makes the recipe perfect for planning ahead.

Final Thoughts

These chocolate crinkle cookies remain one of my all-time favorites to bake and share. Their fudgy centers and snowy crackled tops bring so much joy with both their look and taste. Whether you’re making them for a special occasion or just because, I hope you find as much happiness in rolling and baking these as I do. Give this Chocolate Crinkle Cookies Recipe a try—you’re going to love the magic it brings to your cookie jar!