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

Imagine biting into a cookie that’s fudgy, soft, and dusted with that perfect snowy crackle — that’s exactly what you get with this Chocolate Crinkle Cookies Recipe. They’re irresistibly chocolatey and one of those classic treats that instantly brings a smile to your face.

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

Honestly, I fell in love with this Chocolate Crinkle Cookies Recipe because it’s foolproof and the texture is just something special. The outside cracks just right while the inside stays delightfully soft, so each bite offers the perfect balance.

Classic Texture: Crackly powdered sugar exterior meets a chewy, fudgy chocolate core every single time.
Simple Ingredients: No fancy or hard-to-find stuff here; just everyday pantry staples you probably already have.
Flexible Prep: You can chill the dough days ahead or freeze the balls—super convenient for making ahead.
Kid-Friendly Activity: Rolling the dough in sugar is fun and perfect for baking with the little ones.

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

Each ingredient in this recipe plays a key role in building that classic crinkle cookie texture and flavor. I always recommend using good quality cocoa powder and chocolate chips to get the deep chocolate richness that makes these cookies irresistible.

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: Provides the sturdy base while keeping the crumb tender.
Unsweetened cocoa powder: Brings bold chocolate flavor and rich color; use natural unsweetened for best taste.
Baking powder: Adds just enough lift to create those signature cracks.
Salt: Balances and enhances the chocolate flavor beautifully.
Granulated sugar: Coats the cookie balls to create a moisture barrier for the powdered sugar coating.
Light brown sugar: Brings a hint of molasses and extra chewiness to the cookies.
Unsalted butter: Use softened, never melted, for creamy richness and structure.
Eggs & egg yolks: Crucial for moisture, structure, and a velvety texture.
Vanilla extract: Adds warmth and depth to balance the chocolate.
Semi-sweet chocolate chips: Scattered in the dough for melty pockets of chocolate yum.
Powdered sugar: Dusts the cookie tops, creating that beautiful crinkle look.

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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

While I love the classic version of this Chocolate Crinkle Cookies Recipe, you can easily mix things up depending on your mood or diet. Customizing these cookies is one of my favorite ways to make the recipe truly your own.

Variation: Once, I swapped half the semi-sweet chips for chopped toasted pecans, which added a delightful crunch and nuttiness—it was a hit with guests!
Diet-Friendly: For a dairy-free version, try coconut oil instead of butter and check your chocolate chips for dairy content.
Spiced Up: Adding a pinch of cinnamon or instant espresso powder can intensify the chocolate flavor and add a cozy twist.

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

Step 1: Start with Dry Ingredients

I always whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl before anything else. This little step ensures the leavening is evenly distributed so the cookies crack beautifully and bake evenly. If you have a liquid measuring cup with a pouring spout, that makes transferring the mix a cinch and less messy.

Step 2: Cream the Butter and Sugars

Using a stand mixer or hand mixer, beat the softened butter with both sugars until it’s light and fluffy—about 2 minutes. This aeration creates a tender crumb and a slightly crisp outside. Don’t rush this part; it’s worth the wait.

Step 3: Add the Eggs and Vanilla

Mix in the eggs, extra yolk, and vanilla extract, scraping down the sides to keep everything well combined. The extra yolk adds richness that makes the cookie texture ultra soft inside.

Step 4: Combine Dry Ingredients and Chocolate Chips

With your mixer on low, slowly add the dry ingredients just until combined—you don’t want to overmix here or the cookies can turn out tough. Then, fold in your chocolate chips for those melty chunks throughout.

Step 5: Chill the Dough for Perfect Texture

This is key: tightly wrap the dough with plastic wrap and chill it in the freezer for 45 minutes to 1 hour, or in the fridge for at least 3 hours. This rest allows the dough to firm up, making it easier to scoop and helps produce those lovely crinkle cracks when baking.

Step 6: Roll and Coat the Dough Balls

Preheat your oven to 350°F and line your baking sheets. Using a 1½ tablespoon scoop, portion out the dough and roll it into balls. Here’s where the magic happens: roll each ball first in granulated sugar, then roll-between-your-palms, followed by powdered sugar, then a final roll between your hands. This sugar layering is what creates the signature crinkles and that pretty snow-white coating.

Step 7: Bake and Cool

Bake for 10 to 12 minutes until the edges are set but the centers remain soft. When you pull them out, allow the cookies to cool on the baking sheet for 5 minutes to finish setting before transferring to a wire rack—we want to keep them tender inside but stable.

Top Tip

Having baked crinkle cookies many times, I know these are the little tricks that really make your cookies shine and save you grief in the kitchen.

Use Granulated Before Powdered Sugar: Coating the dough in granulated sugar first creates a moisture barrier so the powdered sugar doesn’t melt off as quickly and stays bright white.
Chill Dough Well: Don’t skip chilling – it makes the dough less sticky and ensures those perfect cracks when baking.
Don’t Overbake: Cookies look slightly underdone when you take them out, but they’ll firm up while cooling. This keeps them soft and fudgy inside.
Roll with Care: Rolling gently between your palms lets the sugar stick nicely without melting the dough or making it too warm.

How to Serve Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies - Serving Suggestion

Garnishes

I usually keep the garnishes simple because the cookies are gorgeous on their own. Sometimes I dust a tiny bit of extra powdered sugar on top if I’m gifting them. For holidays, a sprinkle of colored sugar or mini festive chocolate chips adds a joyful touch.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a cup of steaming coffee or tea—my go-to combo for cozy afternoons. If you’re serving at a party, adding some fresh fruit or a chocolate fondue for dipping ups the indulgence factor.

Creative Ways to Present

I love arranging a batch on a pretty platter with seasonal napkins for gifting or holiday parties. Another fun idea I tried was stacking them with layers of parchment paper in a cookie tin, tied with twine — a sweet handmade gift that everyone appreciated.

Make Ahead and Storage

Storing Leftovers

After baking, I keep these cookies at room temperature in an airtight container, layered with parchment paper to prevent sticking. They stay fresh and soft for up to five days, though I rarely have any leftovers that long!

Freezing

I like to freeze the cookie dough balls individually on a baking sheet, then transfer them to a zip-top bag for up to three months. When ready to bake, just thaw, roll in sugars, and pop them in the oven. This convenience is a lifesaver for busy days.

Reheating

Leftover baked cookies taste fantastic warmed for a few seconds in the microwave—just enough to renew that soft, fudgy center without losing the crinkly charm.

Frequently Asked Questions:

Can I use Dutch-processed cocoa instead of natural cocoa powder?

Yes! You can use Dutch-processed cocoa powder, which is less acidic and has a smoother flavor. Just note that it might slightly alter the color and flavor profile of the cookies, making them a bit darker and milder. Adjustments to baking powder may be necessary in some recipes, but this one works well as is.

Why do the cookies crack and have that crinkled appearance?

The cracking happens because during baking, the dough expands and the crust sets early around the sugar-coated outside. As the inside continues to rise and spreads, it breaks through the softened surface, creating the signature crinkle look. Chilling the dough first helps control the spread and cracking.

Can I make these cookies gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking blend that measures 1:1 for flour. Make sure it contains xanthan gum or other binding agents to keep the structure. The texture might be a bit different, but still delicious!

How do I prevent the powdered sugar coating from melting off?

This is a common concern! Rolling the dough balls first in granulated sugar before powdered sugar forms a moisture barrier that helps keep the powdered sugar coating intact during baking. Also, baking at the right temperature and chilling the dough thoroughly prevents excess moisture that causes melting.

Final Thoughts

I truly cherish this Chocolate Crinkle Cookies Recipe because it’s like a little piece of chocolate joy wrapped in sugar. Making them always feels like a cozy kitchen moment, and sharing them makes everything better. Give them a try—you'll see how simple ingredients and a little patience can create something really magical.