Chocolate Crinkle Cookies are soft, fudgy treats with a crackly powdered sugar coating that makes each bite a delightful mix of chewy chocolate goodness and a light, sweet crust. These cookies are packed with rich cocoa flavor and have a melt-in-your-mouth texture that chocolate lovers will adore.
I love making these cookies because they’re easy to whip up and always bring a little magic to any day. When you roll the dough in powdered sugar before baking, the cookies spread and crack beautifully, creating that signature look that makes them so fun to eat. Plus, they fill the kitchen with an amazing chocolate scent that’s hard to resist!
My favorite way to enjoy chocolate crinkle cookies is fresh out of the oven with a cold glass of milk or a warm cup of coffee. They’re perfect for sharing during the holidays or whenever you want a sweet treat to brighten your day. Honestly, once you try them, you’ll find yourself baking them over and over because they’re just that good!
Key Ingredients & Substitutions
Unsweetened Cocoa Powder: This is the star for that deep chocolate flavor. If you don’t have it, Dutch-processed cocoa can work but it may change the texture a bit.
Butter: I use unsalted butter to control salt levels. You can swap for margarine or coconut oil if dairy-free, but the flavor will differ slightly.
Granulated Sugar: It adds sweetness and helps with the cookie’s structure. Brown sugar can be used for a more moist, chewy cookie.
Powdered Sugar: This is key for the crinkle effect. Don’t skip it or swap with granulated sugar, it won’t give you the trademark cracked look.
Flour: All-purpose flour works best here. For gluten-free, try a 1:1 wheat-free flour blend, but results may vary.
How Do You Get Those Perfect Cracks on Chocolate Crinkle Cookies?
The magic comes from rolling cold dough balls in powdered sugar before baking. Here’s my simple approach:
- Chill the dough for at least 2 hours. Cold dough helps cookies hold their shape and crack well.
- Use a generous amount of powdered sugar and press the dough balls well into the sugar for a thick coating.
- Bake at 350°F (175°C). As the cookies spread, the outer coating dries and cracks, creating that perfect look.
Keep an eye on baking—cookies should be set at edges but still soft inside. This helps them form cracks without drying out.
Equipment You’ll Need
- Mixing bowls – handy to keep wet and dry ingredients separate for easy mixing.
- Electric mixer or hand whisk – makes creaming butter and sugar quick and smooth.
- Sifter or fine mesh sieve – helps evenly mix cocoa, flour, and baking powder without lumps.
- Baking sheets lined with parchment paper – prevents sticking and ensures even baking.
- Spoon or cookie scoop – helps make uniform cookie balls for consistent baking.
Flavor Variations & Add-Ins
- Add 1/2 cup chocolate chips for extra melty chocolate pockets inside your cookies.
- Mix in 1/4 tsp cinnamon or chili powder to add a warm or spicy twist to the classic flavor.
- Swap half the cocoa powder for espresso powder to deepen the chocolate taste.
- Stir in chopped nuts like walnuts or pecans for crunch and texture contrast.
Chocolate Crinkle Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
For Rolling:
- 1/2 cup (100g) powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and mix the dough, plus at least 2 hours to chill the dough so it firms up well. Baking takes around 10-12 minutes per batch. Overall, expect about 2 hours and 30 minutes from start to finish, including chilling time.
Step-by-Step Instructions:
1. Mix Butter, Sugar, and Eggs:
In a large bowl, beat the softened butter and granulated sugar together with a hand mixer or whisk until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
2. Combine Dry Ingredients and Form Dough:
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring until you get a soft dough.
3. Chill the Dough:
Cover the dough with plastic wrap and chill in the fridge for at least 2 hours. This step helps the dough firm up, so the cookies won’t spread too much when baking and will get the perfect crackled surface.
4. Prep for Baking:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of the chilled dough and roll each into a ball.
5. Roll in Powdered Sugar:
Roll each dough ball generously in powdered sugar, coating each cookie completely. This will give the cookies their signature crinkle look when baked.
6. Bake the Cookies:
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges look set but the centers are still soft. The cookies will continue to firm up as they cool.
7. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your tender, fudgy chocolate crinkle cookies with their delicious crackled tops!
Can I Use Frozen Dough for Chocolate Crinkle Cookies?
Yes! You can freeze the dough balls after shaping them. Just place them on a baking sheet to freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for up to 3 months—just thaw at room temperature before enjoying.
Can I Substitute the Butter with Oil?
Butter gives the cookies their rich flavor and texture, but you can substitute with an equal amount of coconut oil for a dairy-free option. Keep in mind the texture may be slightly different, and coconut oil will add a subtle coconut flavor.
What If I Don’t Have Powdered Sugar for Rolling?
Powdered sugar is essential for that classic crackled look. If you don’t have it, you might try finely ground granulated sugar, but the cracks won’t be as pronounced, and the surface won’t be as soft and delicate.
