These chocolate crinkle cookies are rich and fudgy, with beautiful crackled tops. These soft and chewy cookies are one of my favorite holiday cookie recipes!
The Secret to Perfect Chocolate Crinkle Cookies
I bake these chocolate crinkle cookies every holiday season, and they are always the first to disappear from our Christmas cookie plates! What makes these cookies so special is their rich, fudgy flavor and chewy texture. They’re almost like brownies, in cookie form!
My secret to the making the best chocolate crinkle cookies is to use butter in the cookie dough. Many recipes call for vegetable oil, but I find that butter gives the cookies a richer flavor and a chewier, melt-in-your-mouth texture. We roll the dough balls in powdered sugar, then as the cookies bake in the oven they expand to get their pretty crinkled appearance.
Want more Christmas cookies? Try my Snowball Cookies and Gingerbread Cookies next!
Ingredient Notes
- All-Purpose Flour: Use all-purpose flour for the best cookie texture.
- Unsweetened Cocoa Powder: Cocoa powder gives these cookies their rich, chocolatey flavor. Use natural unsweetened cocoa powder, not Dutch processed cocoa, which is cocoa powder processed with alkali.
- Baking Powder: Helps the cookies to rise and expand as they bake, forming those crinkles!
- Salt: Enhances all of the flavors.
- Butter: Let it soften to room temperature before beginning so that it will easily cream together with the sugar.
- Granulated Sugar: This sweetens the cookies.
- Eggs: You’ll need 4 large eggs for this recipe. While that may sound like a lot, the eggs give the cookies their soft, fudgy texture.
- Vanilla Extract: Because a little vanilla improves just about every baking recipe!
- Powdered Sugar: We roll the cookie dough balls in powdered sugar (confectioners’ sugar) before baking so that they get their crackled appearance when they expand in the oven.
Find the printable recipe with ingredient amounts below.
How to Make Chocolate Crinkle Cookies
Make cookie dough: Whisk together the flour, cocoa powder, baking powder and salt. Then use an electric mixer to beat together the butter and sugar until creamy. Beat in the eggs and vanilla, then mix in the dry ingredients on low speed. The dough will be fairly soft and sticky, but it will firm up as it chills.
Chill the cookie dough: Cover the bowl or wrap the dough in plastic wrap and refrigerate it for at least 3 hours and up to 2 days.
Roll cookie dough: Roll the cookie dough into 1-inch balls and then roll the balls in powdered sugar. Place on a parchment-lined baking sheet, about 2 inches apart.
Bake cookies at 350° F for 9-11 minutes, until cookies are just set.
Tips for Perfect Chocolate Crinkle Cookies
- Fully coat the cookie dough balls in powdered sugar for the best crackled appearance.
- Expect a sticky dough. Be sure to chill the dough for at least 3 hours before rolling it into balls to make it easier to work with. If I find that the dough starts really sticking to my hands, I wash my hands and then continue rolling the cookie dough balls. The more dough is on your hands, the more it will stick!
- Don’t overbake the cookies. Take them out of the oven when they are just set so that they turn out soft and fudgy.
- To make double chocolate crinkle cookies: Mix 1 cup of chocolate chips into the cookie dough. I prefer dark/bittersweet chocolate chips, but semi-sweet also work well here.
- This recipe makes a lot of cookies! (about 4.5 dozen) You can halve the recipe to make less, or freeze any extras.
More Favorite Christmas Cookies
- Biscotti – My most popular cookie recipe! So many readers have made and loved these.
- Thumbprint Cookies – Soft, buttery cookies with a sweet jam filling.
- Cherry Cream Cheese Cookies – This recipe was passed down to me from my great-grandmother. These festive cookies are one of my favorites for the holidays!
- White Chocolate Cranberry Cookies – The cookie base is rich and flavorful, and the combo of white chocolate and dried cranberries is both delicious and festive.
- Molasses Cookies – Warmly spiced with cinnamon, ginger and cloves.
- Sugar Cookies – The easiest soft and chewy sugar cookies!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Chocolate Crinkle Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup confectioners' (powdered) sugar, for rolling
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder and salt.2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl, use a hand mixer or the paddle attachment of a stand mixer to beat together the butter and granulated sugar on medium speed until creamy.10 tablespoons unsalted butter, 1 ¾ cups granulated sugar
- Add the eggs and vanilla and mix on medium speed until well combined, scraping down the sides of the bowl as needed.4 large eggs, 2 teaspoons vanilla extract
- Mix in the flour and cocoa powder mixture on low speed, until combined. The dough will be fairly soft and sticky but will firm up as it chills.
- Cover the bowl and chill the dough for at least 3 hours and up to 2 days.
- When you are ready to bake the cookies, preheat the oven to 350° F. Line baking sheets with parchment paper.
- Place the powdered sugar in a wide shallow bowl or pie dish. Roll the cookie dough into 1-inch balls and then roll the balls in the powdered sugar until fully coated. Place on the prepared baking sheet, about 2 inches apart.1 cup confectioners' (powdered) sugar
- Bake for 9-11 minutes, until cookies are just set and almost no indentation remains when you gently touch a cookie in the center. Let cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling.
Notes
- Store cookies in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months.
- To make Double Chocolate Crinkle Cookies: Mix 1 cup of chocolate chips into the cookie dough. I prefer dark/bittersweet chocolate chips, but semi-sweet also work well here.
- Recipe may be halved or doubled.
I originally shared this recipe in December 2011. Last updated November 2025 with new photos, a step-by-step recipe video and more helpful tips.
This recipe made my heart flutter. I am delighted to report that the chocolate crinkle dish I made using your wonderful recipe was successful. Big time. I can’t believe how good it was since I usually don’t get things right on the first try. Must have been your very excellent recipe instructions.
Hi can I add cream cheese to this recipe?
Hi Eileen, I wouldn’t recommend adding cream cheese to this recipe. You could search for a chocolate cream cheese cookie recipe.
Hi Kristine,
Can this dough be frozen?
thanks,
Christine
Yes, you can freeze the dough after rolling it into balls, but before rolling in powdered sugar. First freeze in a single layer on a baking sheet and then once frozen, transfer to a zip-top bag and freeze for up to 3 months. Thaw the dough balls for 30-60 minutes at room temperature before rolling in the powdered sugar and baking.
Very informative
Is this like a Mexican chocolate crinkle cookie? Or is that a different recipe? Thanks.
That would be a different recipe.
This recipe looks delightful! Could I add some espresso powder to make them mocha crinkle cookies?
Yes, I think that would be delicious!
This was an excellent recipe for gifting baked goodies during the holidays!