Name: Chocolate Crinkle Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 6 tablespoons unsalted butter, softened to room temperature; 2 large eggs, at room temperature; 2 egg yolks, at room temperature; 1 teaspoon vanilla extract; 1 cup mini or regular size semi-sweet chocolate chips; 3 tablespoons granulated sugar; 2/3 cup powdered sugar for rolling

There’s something about those snowy white cracks against rich chocolate that makes the holidays feel extra special. This Chocolate Crinkle Cookies Recipe is a classic for a reason—soft, fudgy, and perfectly dusted with powdered sugar, these cookies deliver that melt-in-your-mouth magic every single time.

A white plate filled with several round chocolate cookies covered with a thick layer of white powdered sugar that cracks to reveal dark brown cookie underneath; the cookies are piled closely together creating a textured, cracked surface pattern; the plate sits on a white marbled textured surface with some powdered sugar scattered around; the lighting is bright and natural, showing the contrast between the rich chocolate and the white sugar photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Crinkle Cookies Recipe
Top Tip
How to Serve Chocolate Crinkle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Crinkle Cookies Recipe

Why You'll Love This Recipe

I've made many types of chocolate cookies over the years, but these chocolate crinkle cookies always steal the show. They’re soft in the middle with just the right chew, and their iconic cracked, powdered sugar topping looks almost too pretty to eat—almost!

Perfect texture: Soft, fudgy centers with just a slight crisp edge make every bite a delightful contrast.
Iconic appearance: That signature powdery crackle is both fun to make and visually stunning.
Freezer-friendly dough: Chill or freeze the dough ahead to fit baking into your schedule without missing out on fresh cookies.
Simple ingredients: You probably already have everything in your pantry and fridge to whip up a batch quickly!

A close-up of a cracked chocolate cookie dusted with white powdered sugar, showing a rough, dark brown texture underneath the white layer. The cookie is held on a golden spatula with a shiny surface, with more cookies blurred out in the background on a white marbled surface. The cookie's top is round with deep cracks creating an uneven pattern, and the powdered sugar covers most of the surface except for the cracks. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Crinkle Cookies Recipe plays its part—from the rich cocoa to the two kinds of sugar creating the perfect balance of sweetness and texture. Here’s why these ingredients work so well together:

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a heap of unsweetened cocoa powder on another white ceramic plate, a small white bowl filled with granulated sugar, a small white bowl filled with light brown sugar, three tablespoons of unsalted butter cut into neat cubes on a white ceramic plate, two whole uncracked brown eggs, two additional whole uncracked egg yolks in a small white bowl, a small white bowl holding smooth vanilla extract, a small white bowl filled with shiny semi-sweet chocolate chips, a small white bowl of granulated sugar for rolling, and a small white bowl of powdered sugar for rolling, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure without making the cookie tough.
Unsweetened cocoa powder: Packs intense chocolate flavor with no extra sugar.
Baking powder: Gives the cookies a gentle lift for that soft, airy crumb.
Salt: Enhances all the flavors, balancing the sweetness.
Granulated sugar: Helps create that signature crinkle effect and a slight crunch on the surface.
Light brown sugar: Adds moisture and subtle caramel notes, keeping cookies soft and chewy.
Unsalted butter: Brings richness and tenderness; make sure it’s softened at room temperature for easy mixing.
Eggs and egg yolks: Serve as binders and add extra richness, essential for moist, fudgy cookies.
Vanilla extract: Rounds out the chocolate flavors with warmth and depth.
Semi-sweet chocolate chips: Melting pockets of chocolate that make each bite extra indulgent.
Granulated sugar (for rolling): Creates a moisture barrier to keep the powdered sugar coating crisp and white.
Powdered sugar: The final dusting that gives these cookies their “snowy” crinkle look.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chocolate Crinkle Cookies Recipe is how easy it is to personalize. Whether you want to boost the chocolate intensity or swap out ingredients to fit your dietary needs, there’s a little wiggle room for creativity.

Double chocolate: I sometimes swap half the cocoa powder for melted dark chocolate to deepen the flavor, and trust me, it’s a game-changer.
Nutty twist: Adding chopped walnuts or pecans right before baking adds a lovely crunch if you’re feeling adventurous.
Gluten-Free: Use a one-to-one gluten-free baking flour blend to make these approachable for gluten-sensitive friends.

Step-by-Step: How I Make Chocolate Crinkle Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, cocoa powder, baking powder, and salt in a medium bowl. Using a liquid measuring cup to mix if you have one can make pouring easier later, but a regular bowl is just fine too. This dry mix is the foundation to balance flavor and texture.

Step 2: Cream Butter and Sugars

In a stand mixer with the paddle attachment, cream the softened butter with granulated sugar and brown sugar on medium-high speed until it's light and fluffy—about two minutes. This step is key for that tender crumb and lovely rise.

Step 3: Add Eggs and Vanilla

Beat in eggs, egg yolks, and vanilla extract, scraping down the bowl as needed to make sure everything is evenly mixed. I like to use room temperature eggs for smoother blending and better texture.

Step 4: Combine with Dry Ingredients and Chocolate Chips

Reduce mixer speed to low and slowly add the dry ingredients just until combined. Overmixing at this stage can toughen the dough, so stop as soon as you see no more flour streaks. Fold in chocolate chips gently—this dough will be thick and sticky, so don’t worry if it looks dense.

Step 5: Chill the Dough

Cover the dough with plastic wrap, pressing it directly onto the surface to prevent drying. Freeze for 45 minutes to an hour or refrigerate for at least three hours and up to three days. I usually freeze if I’m short on time and refrigerate overnight when I plan ahead.

Step 6: Roll and Coat the Dough Balls

Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. Scoop about 1½ tablespoons of dough and roll into balls. Here’s the trick: first roll each ball in granulated sugar, then between your palms, followed by a roll in powdered sugar, and a final press between your palms to really coat and lock in the sugar. This two-step sugar coating keeps the signature snowy look intact as the cookies bake. Work in batches, chilling the dough if it softens too much while you roll—it can get sticky fast!

Step 7: Bake and Cool

Bake cookies for 10 to 12 minutes until edges look set, tops crack, but centers are still soft. This ensures that delightfully fudgy texture inside. After removing from the oven, let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This rest time helps the cookies finish setting without becoming dry.

Top Tip

Baking these cookies to perfection took me a few tries! Here are some tips that really helped me get them just right, and I’m sure you’ll find them handy too.

Chill the dough well: If your dough isn’t cold enough, the cookies spread too much and lose that crinkled look.
Two sugars for rolling: I learned the granulated sugar step really locks moisture out, so your powdered sugar stays bright white instead of melting away.
Watch your bake time: Pull cookies out when edges set but centers look soft—overbaking dries them out fast.
Don’t skip cooling on the pan: It keeps the cookies tender and lets them finish baking gently off the heat.

How to Serve Chocolate Crinkle Cookies Recipe

chocolate crinkle cookies - Serving Suggestion

Garnishes

I usually keep the presentation simple to let these beauties shine. Sometimes I add a sprinkle of extra powdered sugar just before serving for that fresh snowfall effect. For a festive touch, a little edible gold dust or tiny edible stars works wonders if you want to impress guests.

Side Dishes

These cookies pair beautifully with a warm mug of spiced coffee or a glass of cold milk. For a holiday gathering, I like serving them alongside peppermint bark or a cheese board with fruit and nuts — a surprisingly delightful mix that keeps taste buds intrigued.

Creative Ways to Present

I’ve found stacking the cookies in rustic mason jars tied with twine makes a charming gift or party favor. For parties, arranging them on a tiered dessert stand with sprigs of fresh rosemary or holly adds a festive green contrast that’s both simple and stunning.

Make Ahead and Storage

Storing Leftovers

Leftover cookies stay beautifully fresh stored at room temperature in an airtight container for up to 5 days—though in my house, they rarely last that long. I always let them cool completely before storing to avoid sogginess.

Freezing

I like freezing the dough balls before rolling in powdered sugar, which makes it easy to bake fresh batches anytime. Just freeze them spaced apart on a tray, then bag them once solid. When you want cookies, thaw the balls, roll in sugar, and bake as usual. Baked cookies freeze well too, but note that their powdery coating won’t be as crisp once thawed.

Reheating

To enjoy leftovers warm, I microwave a cookie wrapped in a paper towel for 8-10 seconds. It revives that soft, fudgy center and fresh-baked aroma without drying it out. Just don’t overheat or you’ll lose that wonderful texture!

Frequently Asked Questions:

Can I use Dutch-processed cocoa instead of natural cocoa powder?

Yes! Dutch-processed cocoa has a milder, more mellow flavor and is less acidic, which works well here. Just be aware that it can slightly affect the rise of the cookies since it reacts differently with baking powder.

Why do the cookies need to be rolled in granulated sugar first?

Rolling the dough balls first in granulated sugar creates a moisture barrier that helps the powdered sugar coating stay white and intact after baking. Without this step, the powdered sugar tends to melt and become translucent or yellowish.

Can I make the dough ahead of time and freeze it?

Absolutely! You can roll the dough into balls without the powdered sugar coating, freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. When ready to bake, thaw for 30-60 minutes, roll in sugars, and bake as directed.

How can I keep the powdered sugar coating from melting?

To keep that beautiful powdered sugar coating intact, roll the cookie balls first in granulated sugar and then powdered sugar, and store baked cookies at room temperature, not in humid or warm places. You can also try “non-melting” powdered sugar known as Snow Sugar, which resists moisture better.

Final Thoughts

Honestly, baking this Chocolate Crinkle Cookies Recipe feels like a little celebration every time. Whether you’re making them for a special occasion or an afternoon treat, their melt-in-your-mouth texture and gorgeous snow-dusted look always bring smiles. Trust me, once you try these, you’ll have a new favorite to bake over and over. Go ahead—grab your mixing bowl and let’s make some magic!