Chocolate Crinkle Cookies are rich, fudgy chocolate cookies with crackled powdered sugar tops. Crinkle cookies is an easy homemade chocolate cookie recipe that’s fun to make as you watch the crinkle tops form.
Chocolate Crinkle Cookies are instantly recognizable with their rich, fudgy centers and signature crackled coating of powdered sugar. Check out my easy homemade recipe with tips, variations, and storage info.
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Classic Chocolate Crinkle Cookies
These fudgy chocolate cookies are the perfect balance between brownie-like decadence and a classic chocolate cookie.
This cookie is everything you could wish for, rich, fudgy, and covered in powdered sugar!
Typically baked for the holidays, a cookie exchange, or when you get a chocolate craving, this chocolate crinkle cookies recipe delivers bold chocolate flavor and soft centers, with the perfect amount of sweetness.
This recipe makes 18 homemade cookies but you can easily double the recipe for a cookie exchange, gift giving or entertaining.
Holiday chocolate crinkle cookies are a classic cookie that all chocolate lovers look forward to!
Rich, fudgy chocolate crinkle cookies with crackled powdered sugar tops are always a favorite cookie of the season.
You have to agree that powdered sugar, deep chocolate flavor, and the perfect crinkle are definitely cookie perfection at its best.
Trust me when I say that these chocolate crinkle cookies never last long. Cracked on top and gooey in the middle, be sure to make a double batch!
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How to make crinkle cookies from scratch
This is a quick overview of how to make this soft fudgy chocolate cookies recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Step 1: Heat butter and chocolate until melted. REmove from heat and stir in cocoa powder until smooth and blended.
- Step 2: In a mixing bowl combine the granulated sugar, eggs and vanilla extract.
- Step 3: Add the chocolate mixture to the mixing bowl and stir until blended.
- Step 4: Stir in the flour, baking powder and salt.
- Step 5: Chill for 30 minutes. Scoop and shape the dough into balls then roll in confectioners' sugar.
- Step 6: Bake until the cookies are set and crinkled, about 11 minutes.
Hint: Chill the dough so that it is easy to handle. The chilled dough may still be a slightly sticky dough. Chilling longer will make it less sticky.
Recipe Tips for Perfect Chocolate Crinkle Cookies
- Chill the dough so that it is easy to handle and chilling will also ensure thick, fudgy cookies without spreading too much.
- The chilled dough may still be a slightly sticky dough. Chilling longer will make it less sticky.
- I used a #40 scooper to form the cookies. If you don't have a scooper you measure about 2 Tablespoons of cookie batter for each cookie.
- Roll the cookie dough balls generously in the confectioners’ sugar to create bold, defined cracks as the cookie bake.
- For the richest flavor be sure to use high-quality chocolate and cocoa powder
- For fudgier cookies, bake for 9 minutes.
- For cakier cookies, bake for 13 minutes.
Substitutions
- Bittersweet Chocolate –For a slightly sweeter cookie you can substitute semisweet chocolate for bittersweet chocolate.
- Granulated Sugar - Coconut sugar can replace granulated sugar, however, it will darken the dough slightly.
Chocolate Crinkle Cookie Variations
- Double Chocolate Crinkle Cookies - Stir mini chocolate chips into the cookie dough batter for added bursts of chocolate.
- Peppermint Crinkle Cookies - Add a small amount of peppermint extract for a festive twist. Be careful not to add too much!
- Mocha Crinkle Cookies - Stir espresso powder into he cookie dough to intensify the chocolate flavor.
Storage
- Room Temperature - Store chocolate crinkle cookies in an airtight container at room temperature for up to 5 days.
- Freeze - You can also freeze baked crinkle cookies in a freezer-safe container for up to 3 months.
- Thawing – You can thaw frozen cookies on your kitchen counter at room temperature.
- Reheating – Indulge in warm cookies and microwave for about 10 seconds until just softened and warm.
- See more guidelines at USDA.gov.
Ingredients
Ingredients for bakery-style chocolate crinkle cookies
- Baking Powder - Baking powder makes the cookies puff slightly in the oven and helps to create the iconic crinkle cracks on top.
- Bittersweet Chocolate - Melted bittersweet chocolate adds a deep, intense chocolate flavor and gives these cookies their signature fudgy centers.
- Butter - Butter adds richness and moisture to the cookie dough and helps to create a tender, brownie-like texture. Butter add to the overall flavor of the cookie.
- Confectioners’ Sugar - Confectioners sugar, also known as powdered sugar, coats the cookie dough before baking. As the cookies bake and spread the sugar melts and cracks creating the classic crinkle look
- Eggs - Eggs provide the structure that holds the cookies together. They also add to the chewy and soft texture that crinkle cookies are known for.
- Flour - All-purpose flour provides structure while keeping the cookies soft and tender.
- Granulated Sugar - Granulated sugar sweetens the cookies and also helps to create cookies with soft centers and slightly crisp edges.
- Salt – Salt makes the flavors pop.
- Unsweetened Cocoa Powder – Unsweetened cocoa powder intensifies the chocolate flavor and dark color that complements the powdered sugar coating.
- Vanilla Extract - Vanilla enhances the chocolate flavor and adds a warmth and depth.ingredient 1
Homemade Cookie Recipes
What to serve with the best chocolate crinkle cookies
When you're baking the best chocolate crinkle cookies, you need a delicious beverage to go with them. Here are my suggestions:
Chocolate Crinkle Cookies Recipe
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Equipment
Ingredients
- 4 Tablespoons butter
- 2 ounces bittersweet chocolate , roughly chopped
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- ½ cup confectioners sugar
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Instructions
- Preheat your oven to 350F. Line a baking sheet with parchment paper.
- In a small saucepot or skillet heat the butter and chocolate, over medium heat, until melted, stirring occasionally.
- Remove the saucepot or skillet from the heat and stir in the cocoa powder, stirring until smooth and blended. Let the chocolate mixture cool for about 15 minutes. The mixture will still be warm but not hot.
- Meanwhile, in a mixing bowl, combine the granulated sugar, eggs and vanilla extract, stirring until blended and combined.
- Stir in the chocolate mixture and then add the flour, baking powder and salt.
- Mix until a smooth batter has formed. Cover with plastic wrap and refrigerate for 30 minutes or until the batter has begun to firm up slightly.
- Using a #40 cookie scoop, scoop and roll the batter into 18 balls. Each cookie ball will be about 1-inch in diameter. You will need to bake the cookies in two batches. If you don't have a scooper you can measure out about 2 Tablespoons of cookie dough per cookie.
- Roll the cookie balls in the confectioners sugar, generously coating and coating completely with the powdered sugar.
- Arrange the sugar coated cookie dough on the prepared baking sheet and bake for 11 minutes or until the cookies are set.
- Let stand on the baking sheet for 3 minutes then transfer to a wire rack to cool.
- Repeat with the remaining cookie dough.
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