Chocolate crinkle cookies are a holiday fave, but they’re so delicious that you’ll bake them all year long.
Rolled in powdered sugar, these moist, cakey cookies crinkle open when they bake revealing a fudgy interior that melts in your mouth!
- Crinkle cookies are easy to make but look beautiful.
- These cookies look and taste like mini brownies with a powdered sugar coating.
- Prep the dough in advance and chill for the perfect make ahead Christmas cookie.
Ingredients for Chocolate Crinkle Cookies
Cookie Dough – Using brown and granulated sugar ensures the cookies are chewy and adds extra moisture. Either light brown or dark brown sugar will work. Use unsweetened cocoa powder.
Chocolate Chips – Mini chocolate chips add an extra dose of chocolatey goodness and distribute more evenly than larger-sized chips.
Powdered Sugar – Don’t be shy when rolling them in the confectioners’ sugar or powdered sugar, ensure each cookie is well coated before baking for the maximum crinkle effect!
Extras – For an extra festive holiday cookie, add a teaspoon of peppermint extract with the vanilla in Step 3.
How to Make Chocolate Crinkle Cookies
- Cream together butter and sugar and then add eggs (per the recipe below). Mix in the dry ingredients and chocolate chips.
- Cover and chill the dough.
- Shape dough into balls and then roll them in powdered sugar.
- Bake and allow to cool on a rack before enjoying.
Cookie Tips & Tricks
- When baking cookies (or any baked recipe, such as this yummy chocolate cake) is the baking powder, so be sure it’s fresh.
- Parchment paper will make cleanup a breeze and can be used up to 5 times before discarding.
- Be sure to chill the dough for several hours to prevent it from sticking to your hands, and cookies from spreading too much while baking.
- For the best rise during baking, while the dough is chilling in the refrigerator, make space for the baking sheet as well.
Storage & Freezing
Yes, you can! Freeze chocolate crinkle cookie dough in a zippered bag for up to 2 months and thaw in the refrigerator until ready for use. Baked cookies should be kept in an airtight container at room temperature for up to 7 days and can also be frozen in a zippered bag.
More Classic Cookies
More Classic Cookies Recipes
Did you make these Chocolate Crinkle Cookies? Be sure to leave a comment and rating below!
Chocolate Crinkle Cookies
Chewy rich chocolate crinkle cookies are dotted with mini chocolate chips to give them extra fudgy flavor, and covered in powdered sugar!
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Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.
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Add eggs, one at a time, stirring until completely combined. Stir in vanilla extract.
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In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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Gradually add dry ingredients to wet until completely combined.
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Stir in mini chocolate chips.
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Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
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After chilling, preheat oven to 350°F.
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Roll dough into 1 ½ tablespoon-sized balls with your hands. Roll the cookie dough balls thoroughly in powdered sugar.
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Transfer to baking sheet and bake on 350°F for 12 minutes.
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Allow cookies to cool completely on baking sheet before enjoying.
- Be sure not to use expired baking powder.
- For easy cleanup, use parchment paper. It can be used up to 5 times before discarding.
- The dough must be chilled for several hours. This prevents it from sticking to your hands and will keep cookies from spreading too much.
- For the best rise, chill the baking sheet as well as the dough.
- The serving size is 1 cookie.
Serving: 1cookie | Calories: 173 | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 61mg | Potassium: 92mg | Fiber: 1g | Sugar: 21g | Vitamin A: 154IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert
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