These chocolate crinkle cookies have been my go-to holiday cookie since I first made them for a Christmas cookie exchange years ago. The rich, fudgy chocolate flavor combined with that stunning crackled powdered sugar coating creates a cookie that tastes as impressive as it looks. After baking hundreds of these chewy chocolate crinkle cookies for parties and gift boxes, I've perfected the technique that creates those dramatic cracks and that perfect soft, chewy texture. liam calls them "snowball cookies" because of their white coating, and he loves watching them crack open in the oven.
What to Serve With Chocolate Crinkle Cookies
For Coffee and Tea Time These chocolate crinkle cookies pair beautifully with hot coffee or espresso - the bitter notes balance the sweet powdered sugar coating. liam and I love them with cold milk, especially after school when we need a chocolate fix. Hot chocolate works great too, though it makes things pretty sweet. For adults, try them with a cappuccino or latte where the foam catches some of that powdered sugar for a fun presentation.
At Holiday Gatherings Serve these festive chocolate cookies on a platter alongside lighter options like sugar cookies or snickerdoodles for color and flavor contrast. They work great as part of a Christmas cookie exchange box - the dramatic black and white look stands out among other treats. Set out small cups of hot cider or mulled wine for dipping if you're feeling fancy. We've also stacked them in clear jars tied with ribbon for edible holiday gifts that look store-bought but taste homemade.
Jump to:
- What to Serve With Chocolate Crinkle Cookies
- Ingredients For Chocolate Crinkle Cookies
- How To Make Chocolate Crinkle Cookies Step By Step
- Equipment For Chocolate Crinkle Cookies
- Chocolate Crinkle Cookies Variations
- Substitutions
- Storage Tips
- Top Tip
- Why This Chocolate Crinkle Cookie Recipe Works
- FAQ
- Holiday Baking Made Easy!
- Related
- Pairing
- Chocolate Crinkle Cookies
Ingredients For Chocolate Crinkle Cookies
Cookie Dough:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- Semi-sweet chocolate
For Coating:
- Powdered sugar
- Extra for generous coating
See recipe card for quantities.
How To Make Chocolate Crinkle Cookies Step By Step
Step 1: Make the Chocolate Dough
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter with both sugars until fluffy - about 2 minutes. Add eggs one at a time, beating after each addition, then mix in vanilla extract and melted chocolate. The mixture should look smooth and glossy. Add the dry ingredients and mix on low just until combined. The dough will be thick, sticky, and very soft at this point.
Step 2: Chill the Dough
Cover your bowl tightly with plastic wrap and refrigerate for at least 3 hours, or overnight if you can. This chilling step is crucial - it firms up the dough so you can roll it into balls, and it prevents the cookies from spreading too much in the oven. Skipping this step leads to flat cookies without those signature cracks. I know waiting is hard, but this is what separates good crinkle cookies from great ones.
Step 3: Shape and Coat
Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop chilled dough (about 2 tablespoons per cookie) and roll into balls with your hands. Pour powdered sugar into a shallow bowl. Roll each dough ball generously in the powdered sugar, making sure it's completely coated. liam's job is the sugar rolling, and he's learned that coating them twice creates even more dramatic cracks.
Step 4: Arrange and Bake
Place the sugar-coated balls on your prepared baking sheet about 2 inches apart - they'll spread slightly. Don't flatten them or press them down. Bake for 10-12 minutes. The cookies are done when the edges are set but the centers still look slightly soft and underdone. They'll continue cooking on the hot pan after you remove them.
Step 5: Cool and Admire
Let the cookies cool on the baking sheet for 5 minutes - they're too soft to move right away. Then transfer to a wire rack to cool completely. As they cool, you'll see those beautiful cracks become more defined. The white powdered sugar coating against the dark chocolate creates that stunning contrast that makes these chocolate crinkle cookies from scratch so impressive.
Equipment For Chocolate Crinkle Cookies
- Cookie scoop (2 tablespoon size)
- Baking sheets
- Parchment paper
- Shallow bowl for powdered sugar
- Wire cooling rack
- Mixing bowls
Chocolate Crinkle Cookies Variations
Double Chocolate Crinkle Cookies
- Fold chocolate chips into dough
- Use both cocoa and melted chocolate
- Extra fudgy and intense
- Chocolate lover's dream
Peppermint Chocolate Crinkles
- Add ½ teaspoon peppermint extract
- Crush candy canes over top
- Perfect Christmas cookies
- Festive holiday flavor
Red Velvet Crinkles
- Reduce cocoa, add red food coloring
- Use cream cheese in dough
- Creates red and white effect
- Beautiful color contrast
Espresso Chocolate Crinkles
- Add 2 tablespoons instant espresso powder
- Enhances chocolate flavor
- Adult cookie platter option
- No coffee taste, just deeper chocolate
Substitutions
Dietary Options:
- All-purpose flour → Gluten-free flour blend (chocolate crinkle cookies gluten free)
- Butter → Coconut oil (dairy-free)
- Eggs → Flax eggs (vegan version)
- Regular sugar → Coconut sugar
No-Chill Version:
- Add ¼ cup more flour to dough
- Freeze shaped balls 15 minutes
- Not quite as dramatic cracks
- Works for chocolate crinkle cookies no chill needs
Flavor Variations:
- Add espresso powder to batter
- Mix in peppermint extract (chocolate peppermint crinkle cookies)
- Use white chocolate instead
- Add orange zest
Storage Tips
Room Temperature (5-7 days)
- Store in airtight container
- Layer with parchment between
- Keep away from moisture
- Stay soft and chewy
Refrigerator Storage
- Not recommended
- Makes cookies hard and dry
- Room temperature is better
- Powdered sugar can absorb odors
Freezer Storage (3 months)
- Freeze baked cookies
- Wrap well in plastic
- Store in freezer bag
- Thaw at room temperature
Freeze Cookie Dough
- Shape into balls before freezing
- Freeze on baking sheet
- Transfer to freezer bag
- Roll in sugar and bake from frozen, add 2 minutes
Top Tip
- The first time liam and I made these chocolate crinkle cookies together, we had a disaster. I let him roll the dough balls, and he made some huge and some tiny. When they came out of the oven, the small ones were hard as rocks and the big ones were still raw in the middle. I was frustrated, but liam suggested we just eat the good-sized ones and turn the messed-up ones into ice cream topping.
- That's when we learned that crumbled chocolate crinkle cookies over vanilla ice cream are incredible. Now when we have any that overbake or don't turn out perfectly, we crumble them up and keep them in a jar for sundae nights. The powdered sugar adds extra sweetness, and the chocolate cookie pieces create this cookies-and-cream effect that everyone loves.
- We also figured out that if you roll the dough balls in powdered sugar twice - once right after shaping, then again right before baking - you get even more dramatic white cracks. That double coating creates thicker sugar layers that crack more spectacularly in the oven. It's liam's favorite step because he gets to be extra generous with the sugar.
Why This Chocolate Crinkle Cookie Recipe Works
Unlike flat, disappointing versions, these classic chocolate crinkles stay thick and fudgy with deep cracks that show off the dark chocolate underneath. The secret lies in the right ratio of cocoa to flour and proper chilling time that prevents spreading. This homemade chocolate crinkle cookies recipe uses simple pantry ingredients but delivers bakery-quality results. The dough comes together easily in one bowl, and while it does need chilling, the wait is worth it for those picture-perfect crackles.
FAQ
How to know when chocolate crinkle cookies are done?
The edges should be set and cracked while the centers still look slightly soft and glossy. They keep cooking on the hot pan after you pull them out. Overbaking creates hard cookies instead of that fudgy chocolate crinkle cookies texture. Bake for 10-12 minutes at 350°F.
How many minutes to bake crinkles?
Bake chocolate crinkle cookies for 10-12 minutes at 350°F. Small cookies need 10 minutes, larger ones closer to 12. The cookies should have cracked edges but centers that look slightly underdone. They firm up while cooling to get that chewy texture.
What is the secret to crinkle cookies?
The secrets are: chill the dough for at least 3 hours, roll generously in powdered sugar, don't press down before baking, and pull them slightly early. These steps create dramatic cracks and fudgy centers. Using good quality unsweetened cocoa powder makes a big difference in flavor and color.
Do you have to chill crinkle cookies?
Yes, chilling matters for best results. The dough needs at least 3 hours (or overnight) in the fridge to firm up. This stops spreading and creates those cracks. For chocolate crinkle cookies no chill, add extra flour and freeze shaped balls briefly, but they won't crack as much.
Holiday Baking Made Easy!
Now you have everything to make these stunning chocolate crinkle cookies - from proper chilling to our double-coating trick. These chewy chocolate crinkle cookies prove that impressive holiday treats don't need complicated techniques.
Craving more festive cookies? Try our Healthy Apple Pie Cookies Recipe for classic holiday spice. Want another chocolate treat? Our Easy Black Forest Cupcakes Recipe combines two winter favorites. Need variety? Our Easy Pumpkin Fritters Recipe ready in 30 minutes! gives you six cookies in one!
Share your Chocolate Crinkle Cookies success! We love seeing your crackled creations!
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Pairing
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Chocolate Crinkle Cookies
Equipment
- 1 Cookie scoop (For even portions)
- 2 Baking sheets (Line with parchment paper)
- 1 Parchment paper roll (Prevents sticking)
- 1 Shallow bowl (For powdered sugar coating)
- 1 Wire cooling rack (To cool cookies evenly)
- 2-3 Mixing bowls (For wet and dry ingredients)
Ingredients
- 1 ¼ cups All-purpose flour - Spoon and level
- ½ cup Unsweetened cocoa powder - Use good quality
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Unsalted butter - Softened
- ½ cup Granulated sugar
- ½ cup Brown sugar - Packed
- 2 large Eggs - Room temperature
- 1 teaspoon Vanilla extract
- 4 oz Semi-sweet chocolate - Melted and cooled
- ¾ cup Powdered sugar - For coating, plus extra
Instructions
- Whisk flour, cocoa powder, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter with both sugars until fluffy (about 2 minutes). Add eggs one at a time, then mix in vanilla extract and melted chocolate. Combine dry ingredients on low speed until a thick, sticky dough forms.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours or overnight. This step firms the dough and ensures the cookies don't spread too much, creating the signature cracks.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 2 tablespoons of chilled dough and roll into balls.
- Roll each dough ball generously in powdered sugar until completely covered. For extra dramatic cracks, roll each ball twice - once after shaping, and again right before baking.
- Arrange dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until edges are set but centers remain soft and glossy. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. As they cool, the cracks become more defined and the contrast deepens.
- Enjoy your chewy, fudgy chocolate crinkle cookies with milk, coffee, or cocoa - or package them for holiday gifting.
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