Chocolate Crinkle Cookies are soft, fudgy treats with a crackly powdered sugar coating that makes them look like little snowy mountains. They’re rich with chocolate flavor and just the right amount of sweetness, perfect for anyone who loves a classic chocolate cookie with a fun twist.
I always find that the best part of making chocolate crinkle cookies is watching the dough transform in the oven—the cracks start to spread, and that contrast between dark chocolate and white sugar never fails to make me smile. I like to chill the dough a bit before baking, which helps create those perfect crackles and keeps the cookies soft inside.
These cookies are great fresh out of the oven with a glass of milk, but they also keep well if you want to make them ahead of time. They’re a hit at holiday parties and always bring a little joy whenever I pull a batch from the oven. If you’re looking for a simple, chocolaty cookie that’s a bit different but super comforting, this recipe is definitely one to try!
Key Ingredients & Substitutions
All-purpose flour: This gives the cookie structure. For a gluten-free version, try a 1:1 gluten-free baking flour, but expects a slightly different texture.
Cocoa powder: Unsweetened cocoa is key for rich chocolate flavor. Dutch-processed cocoa works well too and gives a smoother taste.
Butter: Softened unsalted butter adds moisture and richness. You can swap for margarine or coconut oil, but the flavor and texture may vary.
Sugar: Granulated sugar helps with sweetness and texture. You can use coconut sugar or a sugar substitute for a lower glycemic option, though results might change slightly.
Powdered sugar: Used to coat the dough, this creates the signature crackled look. Don’t skip this step to get those beautiful white cracks on the cookie surface.
How Do You Get the Perfect Cracks on Chocolate Crinkle Cookies?
The cracking effect comes from chilling the dough and rolling it well in powdered sugar. Here’s how to get it right:
- Chill the dough at least 2 hours or overnight. This firms it up, making it easier to handle and helping the cookie spread slowly in the oven.
- Roll dough balls tightly so they hold a compact shape.
- Roll each ball generously in powdered sugar. The thick coating helps highlight the cracks as the cookie spreads and the dough expands.
- Bake at 350°F (175°C) until the cookie tops crack but are still soft inside.
Following these simple tips will give you soft, fudgy cookies with a fun snowy cracked look every time.
Equipment You’ll Need
- Mixing bowls – you’ll need one for wet ingredients and one for dry; easy to keep things separate.
- Electric mixer or hand whisk – makes creaming butter and sugar smooth and fast.
- Measuring cups and spoons – for accurate ingredient amounts to get the perfect dough.
- Baking sheet – a flat surface for the cookies to spread evenly while baking.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup a breeze.
- Spoon or cookie scoop – helps portion evenly sized dough balls for consistent baking.
Flavor Variations & Add-Ins
- Add ½ cup chopped walnuts or pecans for a crunchy texture that complements the soft cookie.
- Mix in ½ cup mini chocolate chips to boost the chocolate flavor with gooey pockets of melt.
- Try a dash of cinnamon or chili powder in the dough to add warmth or a subtle spicy kick.
- Swap vanilla extract with peppermint extract for a festive touch that’s great during holidays.
How to Make Chocolate Crinkle Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Coating:
- ½ cup (100g) powdered sugar
How Much Time Will You Need?
You’ll spend about 15 minutes mixing and rolling the dough, plus at least 2 hours chilling time in the fridge to get the perfect texture and crackle. Baking takes about 10-12 minutes per batch. So plan roughly 2 hours and 30 minutes from start to finish, including chilling and baking.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside for now.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes a couple of minutes.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract until everything is well combined.
4. Combine Wet and Dry:
Slowly add the dry ingredients to the wet mixture, stirring until you have a sticky, chocolatey dough.
5. Chill the Dough:
Cover the dough and place it in the fridge for at least 2 hours or overnight. This step helps make the dough easier to handle and creates the classic crackled look when baked.
6. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper so the cookies don’t stick.
7. Shape and Coat the Cookies:
Scoop out tablespoon-sized portions of dough and roll each into a ball. Roll each ball generously in powdered sugar, making sure they’re well coated.
8. Bake:
Place the sugar-coated dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the cookies spread out and the tops crackle beautifully.
9. Cool and Enjoy:
Let the cookies sit on the baking sheet for about 5 minutes after baking, then transfer them to a wire rack to cool completely. Serve and enjoy your soft, fudgy chocolate crinkle cookies!
Can I Use Frozen Dough for Chocolate Crinkle Cookies?
Yes! You can freeze the dough balls after rolling them in powdered sugar. When ready to bake, just add a couple of extra minutes to the baking time and bake them straight from the freezer.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months.
Can I Substitute Butter With Margarine or Oil?
Butter gives the best flavor and texture, but you can use margarine in the same amount. Avoid liquid oils, as they will change the dough’s texture and may prevent the cookies from cracking properly.
Why Is Chilling the Dough Important?
Chilling firms the dough, which helps prevent spreading and encourages those signature cracks on the cookie surface. It also makes the dough easier to handle when rolling.