Let’s upgrade chocolate crinkle cookies! Here’s a fudgy, ultra-chocolate version with clear tips to achieve the classic crinkled appearance — no advanced baking experience required.
We made these last night and not only do they look pretty but they taste delicious! We added a little peppermint Hershey’s kiss to add a little Christmas twist and they came really cute!!
-Fabi
This Chocolate Crinkle Cookies Recipe is a family favorite!
I avoided chocolate crinkle cookies for years because I assumed they would be dry like tea cakes. After trying this recipe I was wrong — they’re rich, fudgy, and intensely chocolatey.
This recipe produces the FUDGIEST, most chocolate-forward crinkle cookies I’ve had. They’re soft at the edges and gooey in the center — think brownie-like texture in cookie form.
These cookies beg for a cold glass of milk, though I’ll admit I sometimes enjoy them with plain water because I don’t drink much milk.
What is a Chocolate Crinkle Cookie?
Crinkle cookies combine cookie edges with a fudgy, chewy interior similar to a brownie. Rolled in powdered sugar before baking, they develop the distinctive cracked, crinkled surface as they expand.
Why this is the best recipe for Chocolate Crinkle Cookies
- Deep chocolate flavor. Melted unsweetened chocolate plus cocoa powder makes these especially chocolatey.
- Pantry-friendly ingredients. Most items are common staples you likely already have.
- Soft and chewy texture. The result is a cookie with chewy edges and a fudgy center — reminiscent of homemade brownies.
Chocolate Crinkle Cookies Recipe Ingredients
- All-purpose flour (or 1:1 gluten-free all-purpose flour)
- Unsweetened natural cocoa powder
- Baking powder
- Salt
- Unsalted butter
- Unsweetened chocolate bar
- Eggs
- Granulated sugar
- Powdered sugar (for rolling)
How to Make Chocolate Crinkle Cookies
- Combine dry ingredients. In a bowl whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Melt chocolate and butter. In a small pot over medium-low heat, melt the butter with the unsweetened chocolate, stirring until smooth. Remove from heat and cool slightly.
- Mix eggs and sugar. In a large bowl whisk the eggs and granulated sugar until combined. Stir in the melted chocolate mixture.
- Add dry ingredients. Gradually fold the flour mixture into the wet ingredients, mixing just until combined.
- Chill the dough. Cover and refrigerate the dough for at least 2 hours, or up to 48 hours. Chilling firms the dough so you can roll it.
- Scoop and coat. Preheat oven to 350ºF. Line a baking sheet with a silicone mat or parchment. Use a small cookie scoop to portion dough into balls, then roll each ball generously in powdered sugar.
- Bake. Place cookies about 2 inches apart and bake 16–20 minutes. Let cookies cool on the pan before transferring — they will be very fudgy initially.
Refrigerator Cookie
This dough must be chilled before shaping. Chilling makes the dough manageable and helps create the crinkled surface as the cookies spread while baking. Use the chill time to prepare other cookies or relax with a show.
How to Properly Measure Flour
- Whisk the flour first to aerate it.
- Spoon flour into a measuring cup rather than scooping directly with the cup.
- Level with a butter knife for an accurate measure.
Do not pack the flour into the cup or scoop directly from the bag — that adds too much flour and can dry the dough.
Tips for making this Recipe For Chocolate Crinkle Cookies
Chill the dough at least 2 hours; you can refrigerate overnight or up to 48 hours for convenience and better shaping.
Roll the dough generously in powdered sugar for the best crinkle contrast after baking.
Allow cookies to cool fully on the baking sheet before removing to keep the fudgy centers intact.
Time Required
- About 10–15 minutes to assemble the dough
- 2 hours (minimum) to chill the dough
- 16–20 minutes to bake
Storing Chewy Chocolate Crinkle Cookies
Room temperature: Keep baked cookies in an airtight container for up to 5–7 days.
Freeze the dough: Scoop dough into balls, freeze on a baking sheet until solid, then store in a sealed container. Thaw in the fridge overnight, then roll in powdered sugar and bake.
Best Chocolate Crinkle Cookies FAQs
They’re done when they’ve puffed and developed the characteristic cracks on the surface. Centers should still be slightly soft when removed from the oven — they’ll set as they cool.
This dough is intentionally wet because it uses melted chocolate and butter. Refrigeration firms the dough so you can shape and roll it.
Yes. Use a 1:1 gluten-free all-purpose flour blend for best results.
Roll the chilled dough balls generously so the entire surface is coated before baking. That ensures a stark powdered-sugar contrast after they spread and crack.
More Christmas Cookies
- Cut Out Sugar Cookies
- Gingerbread Cookies
- Christmas Sugar Cookies
- Christmas Wreath Cookies
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The Best Chocolate Crinkle Cookies
Equipment
- Mixing bowls
- Small pot
- Cookie scoop
- Baking sheet and silicone mat or parchment
Ingredients
- 1 2/3 cups (200g) all-purpose flour
- 1/3 cup (28g) unsweetened natural cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter (1 stick)
- 4 oz unsweetened chocolate
- 4 large eggs
- 1 1/2 cups (297g) granulated sugar
- Powdered sugar for rolling (about 1 cup)
Video
Instructions
- Combine flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
- In a small pot over medium-low heat, melt butter and unsweetened chocolate, stirring until smooth. Remove from heat.
- Whisk eggs and granulated sugar in a large bowl. Stir in the melted chocolate mixture. Gradually fold in the flour mixture until just combined.
- Cover and refrigerate the dough for at least 2 hours or up to 48 hours.
- Preheat oven to 350ºF. Line a baking sheet with a silicone mat or parchment. Pour powdered sugar into a bowl.
- Scoop dough into small balls, roll each generously in powdered sugar, and place about 2 inches apart on the baking sheet.
- Bake 16–20 minutes. Allow cookies to cool on the pan before removing. Serve and enjoy.
Notes
Gluten-Free: Substitute a 1:1 gluten-free baking flour blend if needed.
To Store: Keep baked cookies airtight at room temperature for up to 5 days.
To Make Ahead: Refrigerate dough up to 48 hours. Roll in powdered sugar just before baking.
To Freeze (unbaked): Scoop dough balls, freeze on a sheet until firm, transfer to a freezer-safe bag for up to 3 months. Thaw slightly, roll in powdered sugar, and bake, adding 1–2 minutes if needed.
Nutrition
Carbohydrates: 21 g |
Protein: 3 g |
Fat: 7 g |
Sugar: 13 g
Nutrition Disclosure
All nutritional values are approximate and provided as an estimate. Altering ingredients or quantities will change the calculations.