Chocolate crinkle cookies are soft, rich, and fudgy treats rolled in powdered sugar that crackle beautifully as they bake. Their deep chocolate flavor and the contrast between the slightly crisp outside and tender inside make them a favorite for chocolate lovers everywhere.
I love making these cookies during the holidays or whenever I’m craving something sweet and chocolaty. The best part is watching the powdered sugar crack apart in the oven, creating that classic crinkle look that always makes me smile. They’re pretty easy to whip up too, which is a big bonus when I want a quick chocolate fix.
I usually enjoy these cookies with a glass of cold milk or a cup of hot coffee. They also make a wonderful gift for friends and family because they’re just as lovely to give as they are to eat. If you like chocolate and something a little soft and chewy, these cookies are definitely going to be a go-to in your recipe box.
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Key Ingredients & Substitutions
Unsweetened Cocoa Powder: This is key for the rich chocolate flavor. I prefer natural cocoa powder for its sharp taste. If you only have Dutch-processed, it works too, but it’s milder. Avoid sweetened cocoa to keep control over sweetness.
Butter: Using softened unsalted butter gives the cookies a lovely texture and flavor. You can swap for margarine or coconut oil if you want a dairy-free cookie, but the taste might change a bit.
Granulated Sugar: Regular white sugar helps with the sweetness and structure. Brown sugar can be used for a chewier texture and deeper flavor, but it may affect the crackle look slightly.
Powdered Sugar for Coating: Powdered sugar is what creates the classic crinkle effect. Don’t substitute this with regular sugar or it won’t crack properly on baking.
How Can I Get the Perfect Crinkle Pattern on My Cookies?
The crackled surface is what makes these cookies special. Here’s how to get that perfect crinkle look:
- Chill the Dough Well: Refrigerate the dough for at least 2 hours. Cold dough spreads slower in the oven, letting the cracks form without the cookie flattening too much.
- Generous Powdered Sugar Coating: Roll the dough balls in powdered sugar several times to get a thick, even coating. This sugar layer cracks as the cookie spreads and rises.
- Bake at the Right Temperature: Baking at 350°F (175°C) gives enough heat for the outside to set quickly while the inside stays soft. Don’t overbake—cookies should still feel soft in the center.
Following these steps will help you get those beautiful, snow-covered cracks that make chocolate crinkle cookies so delightful.
Equipment You’ll Need
- Mixing bowls – for combining your ingredients easily without mess.
- Electric mixer or hand whisk – helps cream butter and sugar until light and fluffy.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Baking sheets – sturdy and flat for even baking.
- Parchment paper or silicone baking mats – prevents cookies from sticking and makes cleanup easier.
- Spoon or cookie scoop – shapes cookies evenly for uniform baking.
- Wire cooling rack – lets cookies cool evenly and quickly after baking.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts (walnuts or pecans) for a crunchy texture that pairs well with chocolate.
- Mix in 1/2 teaspoon cinnamon or a pinch of chili powder for a warm spicy twist.
- Swap semi-sweet chocolate chips with white chocolate chips for a sweeter, creamier bite.
- Stir in 1/2 cup dried cherries or raisins to add a fruity note and slight chewiness.
Chocolate Crinkle Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Other:
- 1/2 cup (90g) semi-sweet chocolate chips or chunks (optional)
- 1 cup (120g) powdered sugar, for coating
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. It needs at least 2 hours of chilling time to firm up the dough and make those classic crackly tops. So, plan ahead for about 2 hours and 30 minutes from start to finish, including resting and cooling.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This mix forms the base of your chocolate flavor and the structure of the cookie.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until it’s light and fluffy, about 3 to 4 minutes. This adds air that helps your cookies stay soft and tender.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is well mixed before adding the next. Stir in the vanilla extract for a lovely aroma and extra flavor.
4. Combine Wet and Dry Ingredients:
Slowly add your dry ingredients to the wet ingredients, mixing on low speed until just combined. If you want, fold in the chocolate chips for extra chocolate bursts in your cookies.
5. Chill the Dough:
Cover your dough and pop it in the fridge for at least 2 hours. This step is key! It firms up the dough, which helps the cookies keep their shape and form those beautiful crackles.
6. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep your cookies from sticking and make cleanup easy.
7. Shape and Coat the Cookies:
Scoop tablespoon-sized portions of your chilled dough and roll each into a ball. Then, roll the balls generously in powdered sugar so they’re well coated—this coating creates the famous crinkle look while baking.
8. Bake:
Place your sugar-covered dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the tops have cracked and the cookies feel soft in the center.
9. Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and stay soft on the inside.
Enjoy your delicious, fudgy chocolate crinkle cookies with their tender centers and powdered sugar crackled tops—perfect for sharing or enjoying with a warm drink!
Can I Use Frozen Dough for Chocolate Crinkle Cookies?
Yes! You can freeze the dough after mixing it. Just scoop and freeze the dough balls on a tray, then transfer them to an airtight container. When ready, bake straight from frozen—add a minute or two to the baking time for best results.
How Should I Store Leftover Cookies?
Store baked cookies in an airtight container at room temperature for up to 4 days. If you want them softer, add a slice of bread to the container to keep them moist. For longer storage, freeze cookies in a sealed container for up to 3 months.
Can I Substitute Vegetable Oil for Butter?
Butter provides flavor and texture, so it’s best to stick with it. However, if needed, you can use vegetable oil, but the cookies might be less rich and a bit denser. Use about ¾ of the butter amount in oil to avoid greasy dough.
Do I Have to Chill the Dough Before Baking?
Chilling the dough is important for creating the signature crackle effect and preventing the cookies from spreading too much. If you’re short on time, refrigerate for at least 1 hour, but 2 hours or overnight is best.
