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–+ servings
Stack of homemade chocolate crinkle cookies with cracked powdered sugar tops, showing their soft, fudgy centers and rich texture.

Chocolate Crinkle Cookies

5 from 1 vote
Rich, fudgy Chocolate Crinkle Cookies coated in snowy powdered sugar for that signature crackled look. Soft and chewy inside with a dramatic black-and-white contrast that makes them a show-stopping holiday favorite.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. 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.
  3. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 2 tablespoons of chilled dough and roll into balls.
  4. 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.
  5. 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.
  6. 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.
  7. Enjoy your chewy, fudgy chocolate crinkle cookies with milk, coffee, or cocoa — or package them for holiday gifting.

Nutrition

Serving: 1cookie (≈35 g)Calories: 145kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 60mgPotassium: 90mgFiber: 1gSugar: 14gVitamin A: 120IUCalcium: 15mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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