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 nothing like biting into a fudgy, cracked chocolate cookie dusted in powdered sugar — that unmistakable joy you get from a classic Chocolate Crinkle Cookies Recipe. These cookies are as pretty as they are delicious, with that perfect balance of soft center and slightly crisp edges that will have you coming back for more.

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, these chocolate crinkle cookies have become one of my go-to treats when I want something comforting but a little elegant. The way they crack and reveal their tender, chocolatey centers is just irresistible. Plus, you can make the dough ahead of time, which makes life easier when you want fresh-baked cookies fast.

Easy To Make: The ingredients come together quickly and the dough chills overnight, so the cookie prep fits perfectly into your schedule.
Fantastic Texture: Soft, fudge-like centers with slightly crisp, crackled edges make every bite heavenly.
Beautiful Presentation: The powdered sugar coating creates those signature snowy cracks that look so festive and inviting.
Versatile and Freezable: You can make the dough or cookies ahead, freeze them, and bake or thaw whenever you want fresh treats—super practical!

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

The magic of this Chocolate Crinkle Cookies Recipe comes from how these simple ingredients interact. Cocoa powder provides deep chocolate flavor, butter and sugars create a luscious texture, and rolling the dough in both granulated and powdered sugar delivers that gorgeous crackled finish every time.

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: The base that adds structure, but not too much, so the cookies stay tender.
Unsweetened cocoa powder: Use good quality cocoa for rich chocolate flavor and that bold color.
Baking powder: Helps the cookies rise just enough to crack beautifully on top.
Salt: Balances the sweetness and enhances the chocolate depth.
Granulated sugar: Adds sweetness and pairs with brown sugar for a great texture.
Light brown sugar: Brings moisture and subtle molasses flavor.
Unsalted butter: Softened to room temp for creamy mixing and excellent richness.
Eggs and egg yolks: Provide structure, moisture, and help with the silky texture.
Vanilla extract: Just a touch for warmth and aroma that complements the chocolate.
Semi-sweet chocolate chips: Small bursts of melty chocolate inside each cookie.
Granulated sugar and powdered sugar for rolling: Granulated sugar creates a moisture barrier so the powdered sugar coating stays bright white and crackled.

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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 customize. You can tweak it based on what you have on hand or your personal taste—it’s really forgiving, so don’t be afraid to make it your own.

Variation: I once swapped semi-sweet chocolate chips for chunks of dark chocolate, and the cookies turned out even richer and a little less sweet, perfect for chocolate lovers craving depth.
Dietary tweak: For a dairy-free version, I’ve used a plant-based butter substitute with great success; just keep the room temperature consistency for proper creaming.
Seasonal twist: Adding a pinch of cinnamon or a splash of espresso powder amps up the flavor in a subtle but delightful way, especially in colder months.

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

Step 1: Mix the Dry Ingredients Together

Start by whisking the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a bowl (I like using a liquid measuring cup since it’s easier to pour later). This ensures everything is evenly distributed. Setting this aside before you start creaming the butter really keeps things moving smoothly when you add it later.

Step 2: Cream Butter and Sugars Until Fluffy

Using a stand mixer with a paddle attachment (or a hand mixer and a big bowl if that’s what you’ve got), beat the softened butter with the granulated and brown sugars at medium-high speed. Aim for about 2 minutes until it’s light and fluffy—that’s the key for a tender crumb. You’ll notice the mixture lighten up, and that’s when you know you’re ready for the next step.

Step 3: Beat In Eggs, Yolks, and Vanilla

Add the eggs, egg yolks, and vanilla extract. I like to scrape the sides of the bowl with a spatula to make sure everything gets fully combined. This step adds richness and moisture—a crucial reason the cookies come out perfectly fudgy inside.

Step 4: Combine Dry Ingredients and Chocolate Chips

Switch your mixer to low speed and slowly add the flour mixture just until you see it come together—don’t overmix! Then fold in the chocolate chips. The dough will be thick and sticky, which is exactly what you want here.

Step 5: Chill the Dough

Cover the dough tightly with plastic wrap, clinging it right onto the surface to avoid skin forming. I usually freeze mine for about 45 minutes to an hour, but chilling in the fridge for 3 hours or even up to 3 days works beautifully if you want to bake later. Just remember to let it soften slightly if it’s coming straight from the freezer before scooping.

Step 6: Prepare and Roll Cookie Dough Balls

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats—this helps keep the bottoms from over-browning. Use a 1 ½ tablespoon cookie scoop for consistent size. Roll each dough scoop first in granulated sugar, then between your palms to compact the sugar, followed by a roll in powdered sugar—then another roll in your hands to really get that snowy coating. This double-sugar roll is the secret to that iconic crackled look!

Step 7: Bake and Cool

Bake the cookies for 10-12 minutes. Look for edges that are set and tops beginning to crack but with centers still soft—that’s how you get chewy, fudgy bites. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Trust me, it’s tough to wait, but they firm up nicely during this time.

Top Tip

After baking these Chocolate Crinkle Cookies a dozen times or more, here are my top tips to get that perfect cracked finish and fudgy texture every single time.

Double Sugar Roll: First rolling the dough in granulated sugar creates a moisture barrier that keeps the powdered sugar bright and opaque after baking. Skipping this will cause a somewhat melted, less perfect bloom.
Knead Dough Gently: The dough will be thick and sticky—resist the urge to overmix, which can toughen cookies. Just combine ingredients gently for tender results.
Chill Time is Key: Don’t skip chilling! Chilling firms up the dough and helps develop those signature cracks while baking.
Watch Your Oven: Every oven is different—start checking at 10 minutes to avoid overbaking and maintain soft cookie centers.

How to Serve Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies - Serving Suggestion

Garnishes

I typically enjoy these cookies just as they are—the powdered sugar makes such a lovely natural garnish. But if you’re feeling fancy, a sprinkle of flaky sea salt on top before baking adds a beautiful flavor contrast. For holidays, you could dust with a tiny bit of cinnamon or edible glitter for a festive touch.

Side Dishes

Pair these cookies with a cold glass of milk or a cup of freshly brewed coffee or hot chocolate for the ultimate cozy combo. They also play wonderfully alongside a bowl of fresh berries or a light scoop of vanilla ice cream for dessert.

Creative Ways to Present

One time I arranged the cookies in a snowflake shape on a serving platter, dusted with extra powdered sugar, and placed twinkling fairy lights around it—everyone loved the festive look! You can also stack them tied with twine in little gift bags for thoughtful holiday gifts.

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 you want to keep them crispier longer, inserting a slice of bread in the container can help maintain moisture balance.

Freezing

These cookies freeze perfectly! I usually freeze the dough balls on a baking sheet first, then transfer them to a freezer bag. When I’m ready to bake, I thaw for about 30-60 minutes, roll in the sugars, and bake. You can also freeze baked cookies, but the powdered sugar coating won’t be quite as crisp after thawing.

Reheating

To reheat cookies, I pop them in the microwave for about 10 seconds or warm them gently in a low oven (around 300°F) for 5 minutes. This brings back that freshly-baked warmth and gooey center without drying them out.

Frequently Asked Questions:

How do I get the perfect crackle on Chocolate Crinkle Cookies?

The secret is chilling the dough properly and rolling each dough ball first in granulated sugar before the powdered sugar. The sugars create a moisture barrier that helps the cookies crack beautifully and keeps the powdered sugar bright white.

Can I make the dough ahead of time?

Absolutely! The dough can be made and chilled in the refrigerator for up to 3 days. This actually improves the flavor and texture. Just let it soften a bit before rolling into balls.

What’s the best way to store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to 5 days. Avoid refrigerating as it can dry the cookies out, but you can freeze them for longer storage.

Can I freeze the cookie dough balls?

Yes! After rolling the dough balls in granulated sugar (but before the powdered sugar), freeze them in a single layer on a baking sheet until firm. Then transfer to a freezer bag and freeze for up to 3 months. When ready to bake, thaw and roll in powdered sugar before baking.

Final Thoughts

I’ve made so many batches of this Chocolate Crinkle Cookies Recipe that it almost feels like a family tradition. The deep chocolate flavor combined with the snowy crackled top just never gets old. Whether for holidays, gifts, or a cozy night in with friends, these cookies are a reliable crowd-pleaser that’s as fun to bake as it is to eat. I hope you enjoy making (and eating) them as much as I do — don’t forget to share your cookie joy!