This Chocolate Crinkle Cookies Recipe is soft and chewy with a rich chocolate fudge-like taste throughout. They are the BEST holiday cookie to make for family and friends!
These easy, classic Christmas cookies are one of our FAVORITES and are a simpler version of my Biscoff Filled Crinkle Cookies.
These lovely cookies are fudgy, rich, and the perfect addition to any holiday cookie plate.
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are known for their delicious chocolate flavor and crinkly, white powdered sugar coating on the outside. There are many versions, but I make this crinkle cookie recipe with a few simple tricks to make them the best!
They taste just like brownies and melt in your mouth fresh and warm from the oven!
Here’s the basic list of ingredients you’ll need in order to whip up these amazing chocolate crinkle cookies from scratch. As always, you can find the full list of ingredients located in the printable recipe card below.
- Butter – salted
- Brown Sugar – light
- White Granulated Sugar
- Cocoa Powder – unsweetened
- Vanilla extract
- Flour – all purpose
- Baking Soda – keeps the cookies fudgy and not cakey
- Powdered Sugar – for the crackly coating
- Mini Chocolate Chips
How to Make Chocolate Crinkle Cookies
There are a few differences in this crinkle cookie recipe from many other versions.
This recipe uses butter instead of oil, which decreases the chill time, makes the dough easier to work with, prevents the powdered sugar from melting, and honestly tastes much better.
I also use baking soda instead of baking powder which adds flavor and allows the cookies to retain their fudgy texture instead of turning cakey and dried out as baking powder sometimes does.
CREAM BUTTER AND SUGAR
Start by creaming the butter and brown sugar together in a mixing bowl with an electric mixer on high speed for 2-3 minutes until fluffy. Scrape down the sides of the bowl as necessary.
ADD EGGS AND VANILLA
Add in the eggs one at a time, mixing well in between. Then add in the vanilla extract.
ADD DRY INGREDIENTS
Whisk together the salt, baking powder, cocoa powder, and flour. Add into the wet ingredients slowly and mix well until no flour pockets are left.
Incorporate the miniature chocolate chips into the cookie dough last. The dough will be very soft and sticky before it chills.
CHILL COOKIE DOUGH
Cover and chill the dough for at least 30 minutes before using to make the dough easier to work with.
Use this time to preheat the oven, prepare the baking sheets with parchment paper or baking spray, and sift the powdered sugar into a bowl. Sifting the powdered sugar ensures an even coating around the dough balls, making the nice crackly tops!
PRO TIP: Spread the cookie batter up the sides of the bowl with a spatula before chilling. This will increase the surface area of the dough touching the cold metal and will help decrease the chilling time by HALF. No need to wait for an hour when 30 minutes will do!
SCOOP AND ROLL
After the dough is chilled, use a cookie scoop to transfer the raw cookie dough balls directly into the bowl of sifted powdered sugar. It is worth the extra step of sifting the sugar to make sure the cookies get an even coating for the perfect crinkly finish.
Transfer the cookie dough balls onto a prepared baking sheet. Bake the cookies at 350 degrees F for 8-10 minutes.
Time will depend upon the size of the cookie scoop used. A medium scoop (about 1.5 Tablespoons) is the size used in this recipe. Let cool for 10 minutes before serving. Enjoy!
Tips and Variations
Here are a few recommendations to make sure you get perfect cookies.
- Sift the powdered sugar! This helps ensure the coating on the cookie dough is even and makes the perfect crinkly tops. (here is my favorite sifter)
- Don’t skip chilling! It makes the dough so much easier to work with and helps prevent the powdered sugar coating from melting into the dough.
- Substitute half of the vanilla with mint extract for a chocolate mint combo.
- Use crushed-up candy canes or ground nuts in the powdered sugar for a delicious crunch!
- Use peanut butter baking chips or mint baking chips for a fun twist.
Can You Make These Ahead?
Yes! You can make the recipe as directed and roll the cookie dough in powdered sugar. You can freeze the cookies before or after baking them.
- If Unbaked: Layer the cookie dough balls between parchment paper in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- If Baked: Cool the cookies completely, then transfer them to an airtight freezer-safe container and layer them between parchment paper. Freeze for up to 3 months.
More Holiday Cookie Recipes
Need a few more ideas for holiday cookie baking? Here are a few of our favorites…
I can’t wait for you to try these delicious and rich Chocolate Crinkle Cookies! I hope they’ll become a favorite in your house too.
Rate this Recipe
Chocolate Crinkle Cookies
This Chocolate Crinkle Cookies Recipe is the BEST holiday cookie to make for family and friends! Fudgy, rich, and with a perfect sugary crackle.
Course: Dessert, Snack
Calories: 149 kcal
In a mixing bowl, combine the butter, brown and white sugars. Cream together on high speed for 2-3 minutes until light and fluffy, scraping down the sides of the bowl as necessary.
Add in the eggs one at a time, mixing well in between. Add in the vanilla and mix.
In a small bowl, whisk together the baking soda, salt, cocoa powder, and flour. Add into the wet ingredients and mix slowly until combined and no flour pockets are left.
Add in mini chocolate chips and mix well. The batter will be sticky and very soft. Using a spatula, spread the batter evenly up the sides of the mixing bowl (spreading thin helps decrease chill time).
Cover the dough and chill for 30 minutes. Preheat the oven to 350 °F, and prepare a baking sheet with a silicon baking mat or cooking spray. Sift the powdered sugar into a bowl.
Scoop the chilled dough into balls directly into the sifted powdered sugar and roll around with a spoon, to coat the balls evenly.
Transfer to a baking sheet and bake for 8-10 minutes, or until cookies have spread and have crackled tops. Cool for 10 minutes before serving.
To store: cool completely and transfer to an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 110mg | Potassium: 50mg | Fiber: 1g | Sugar: 16g | Vitamin A: 146IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 1mg
Keywords: Chocolate Crinkle Cookies, Crinkle Cookie Recipe, Crinkle Cookies