Name: Delicious 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 so satisfying about biting into soft, fudgy chocolate with a delicate crackled sugar crust—that’s exactly what you get from this Delicious Chocolate Crinkle Cookies Recipe. These cookies aren’t just pretty to look at; they’re a perfect balance of rich cocoa flavor and that nostalgic, melt-in-your-mouth texture you’ll want to make again and again.

A white plate is filled with many round chocolate cookies covered in a cracked layer of white powdered sugar, revealing dark brown chocolate beneath. Each cookie has a textured surface from the cracks, creating a unique pattern of white and dark brown. The plate sits on a white marbled surface with soft natural light highlighting the contrast on the cookies. 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 Delicious Chocolate Crinkle Cookies Recipe
Top Tip
How to Serve Delicious Chocolate Crinkle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Chocolate Crinkle Cookies Recipe

Why You'll Love This Recipe

I absolutely adore these crinkle cookies because they strike that nostalgic note yet feel a bit fancy with their gorgeous crackled powdered sugar coating. Plus, your kitchen will smell heavenly while baking! I think you’ll find this recipe simple enough to make any afternoon feel special.

Perfect texture: Soft and fudgy centers with just the right hint of chewiness around the edges make these cookies irresistible.
Show-stopping appearance: The powdered sugar cracks beautifully on top, creating that iconic chocolate crinkle look that wows everyone.
Make-ahead friendly: The dough can chill in the fridge or freezer, so you can prep in advance and bake fresh cookies whenever you want.
Easy to customize: From chocolate chips to nuts or even a hint of espresso, you can tweak this recipe to your heart’s content.

A single dark brown chocolate crinkle cookie with a cracked surface revealing its soft interior is held on a gold spatula in the foreground. The top layer of the cookie is generously dusted with white powdered sugar, creating a contrast with the dark chocolate beneath it. In the blurred background, more cookies with the same cracked powdered sugar tops rest on a baking tray covered with light brown parchment paper. The scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses simple pantry staples that come together in perfect harmony to produce those fudgy insides and crisp crackled tops. Here’s a quick peek at what’s why each ingredient matters and a few tips for shopping smart.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with unsweetened cocoa powder, a small white ceramic bowl with light brown sugar, another small white ceramic bowl with granulated sugar, a few sticks of unsalted butter at room temperature, two whole uncracked large brown eggs, two whole uncracked egg yolks still in shells, a small white ceramic bowl of semi-sweet chocolate chips, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a small white ceramic bowl with vanilla extract, a small white ceramic bowl filled with powdered sugar placed 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—opt for good quality flour for best results.
Unsweetened cocoa powder: Using real cocoa gives that deep chocolate flavor; I prefer Dutch-processed for richness.
Baking powder: Helps create just enough lift so the cookies puff and crack without spreading too much.
Salt: Balances sweetness and enhances chocolate flavor.
Granulated sugar: Adds sweetness and crunch; used in rolling so the powdered sugar sticks well.
Light brown sugar: Adds moisture and a subtle caramel note, making these cookies luscious.
Unsalted butter: Brings richness and tenderness; be sure it’s softened to room temp for easier creaming.
Eggs and egg yolks: Eggs bind the ingredients and add moisture; extra yolks boost richness and chewiness.
Vanilla extract: Elevates the chocolate and adds warmth—a must-have for any chocolate cookie!
Semi-sweet chocolate chips: Add bursts of melty chocolate throughout—mini chips ensure every bite is chocolaty.
Granulated sugar and powdered sugar for rolling: The combo creates that classic crinkle crackled effect and keeps the coating vibrant.

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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

I love tweaking this Delicious Chocolate Crinkle Cookies Recipe depending on my mood or the season. Whether it’s adding a pinch of espresso powder or swapping in white chocolate chips, small changes can make a big flavor difference while keeping the base cookie perfect.

Variation: Once, I stirred in chopped toasted walnuts for crunch, and it was an instant hit at my book club! You can try adding nuts, dried cherries, or even a dash of cinnamon for a warm twist.

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

Step 1: Whisk the Dry Ingredients Together

Start by mixing the flour, cocoa powder, baking powder, and salt in a medium bowl. This little step ensures your leavening and chocolate are evenly distributed, so no bitter pockets sneak into your cookies. If you have a liquid measuring cup, it makes pouring the dry mix into the wet ingredients easier without spills!

Step 2: Cream the Butter and Sugars Until Fluffy

Using a stand mixer fitted with a paddle attachment (or a hand mixer if that's what you have), beat the softened butter with granulated and brown sugars on medium-high speed for around two minutes. You want it light and fluffy—that’s your secret to tender, melt-in-your-mouth cookies. Don’t rush this step!

Step 3: Add Eggs, Yolks, and Vanilla

Next, beat in your eggs, egg yolks, and vanilla extract, scraping down the bowl occasionally to make sure everything blends beautifully. The extra egg yolks add wonderful richness and a chewy bite I adore.

Step 4: Mix in Dry Ingredients and Chocolate Chips

With the mixer on low, slowly add your dry mixture just until combined—don’t overmix or the cookies can turn out tough. Fold in the chocolate chips last; these little bursts of chocolate are what make these cookies so indulgent.

Step 5: Chill the Dough

Cover the dough tightly with plastic wrap, pressing it directly onto the surface to prevent drying out. You can freeze it for 45 minutes to an hour or refrigerate it for at least 3 hours (or up to 3 days). Chilling makes the dough easier to handle and helps keep the cookies from spreading too much while baking.

Step 6: Scoop, Roll, and Coat in Sugars

Preheat your oven to 350°F, and line baking sheets with parchment paper or silicone mats. Using a 1 ½ tablespoon scoop, portion the dough and roll into balls. Here’s my favorite trick: roll each ball first in granulated sugar, then press gently between your palms to compact the sugar. Then roll it generously in powdered sugar and press again, ensuring a cozy coating that crisps beautifully while baking. Keep the dough chilled between batches because it softens quickly and gets tricky to handle.

Step 7: Bake and Cool

Bake the cookies for 10-12 minutes. You want the edges set with soft centers and beautiful cracks on top—the sign of a perfect bake. Let them cool on the sheet for 5 minutes before transferring to a wire rack so they stay tender inside but firm enough to hold.

Top Tip

From my experience baking these delicious chocolate crinkle cookies, a few little tweaks can make a big difference in your success—especially if it’s your first time.

Double Sugar Coating: Rolling the dough balls first in granulated sugar and then powdered sugar creates a moisture barrier that keeps the iconic cracked look looking fresh and bright.
Chill the Dough Well: Don’t skimp on chilling! It prevents over-spreading, making your cookies chunky and beautifully cracked.
Don’t Overbake: Pull the cookies from the oven as soon as the edges are set and cracks appear—that way, they stay soft-centered and chewy.
Use Room Temperature Eggs: This helps the dough blend smoothly, giving you consistent texture throughout.

How to Serve Delicious Chocolate Crinkle Cookies Recipe

chocolate crinkle cookies - Serving Suggestion

Garnishes

I usually keep it simple with just a dusting of extra powdered sugar for a snowy look before serving. For a fun twist, I’ve also sprinkled coarse sea salt on a few cookies right after baking—this little salty pop elevates the chocolate beautifully.

Side Dishes

These cookies pair perfectly with a cold glass of milk or a warm cup of coffee or hot chocolate. For holiday gatherings, I love setting them alongside fresh berries or a simple scoop of vanilla ice cream for an easy dessert platter.

Creative Ways to Present

For parties, try stacking the cookies with wax paper between layers and tying with rustic twine or a festive ribbon. You can also serve them in pretty cookie jars or little cellophane bags for lovely gifts. I once arranged them in a wreath shape on a dessert platter—guests loved the visual and the cookies disappeared fast!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, ideally in a cool, dry place. They last about 5 days, but honestly, these rarely stick around that long in my house! Just be sure to keep the container closed well so the cookies don’t dry out.

Freezing

Whenever I want to prep extra dough, I roll the cookie balls (without the powdered sugar) and freeze them on a lined baking sheet. Once firm, I transfer them to freezer bags. When I’m ready, I thaw 30-60 minutes, roll in sugars, and bake. You can also freeze baked cookies, though the powdered sugar coating loses some crispness after thawing but still tastes fantastic.

Reheating

To warm up leftover or frozen-thawed cookies, I pop them in the microwave for 10-15 seconds to revive that soft, gooey center. You can also heat them briefly in a low oven if you prefer. Just avoid overdoing it or they’ll dry out.

Frequently Asked Questions:

Can I use Dutch-processed cocoa or natural cocoa in this recipe?

Both types of cocoa powder work, but Dutch-processed cocoa tends to produce a smoother, richer chocolate flavor with a deeper color, which many prefer in these crinkle cookies. Natural cocoa has a more acidic, sharper taste but still yields great results. Just stick to one type for consistent color and flavor.

Why do I need to roll the cookie dough balls in granulated sugar before powdered sugar?

Rolling first in granulated sugar creates a moisture barrier on the dough, which helps the powdered sugar stick better and prevents it from melting and becoming see-through during baking. This double sugar roll keeps the cookies looking their classic, snowy crinkle best.

Can I make this dough ahead of time?

Absolutely! The dough can be made and chilled in the refrigerator for up to 3 days before baking. You can also freeze rolled dough balls (without powdered sugar) for up to 3 months. Just let them thaw and roll in sugars before baking. This flexibility makes it easy to bake fresh cookies anytime.

My cookies spread too much and lost their crinkle. What did I do wrong?

Your dough likely wasn’t chilled enough before baking, or the oven temperature could have been too low. Chilling firms the dough so the cookies don’t melt into flat disks, and a properly heated oven helps set the edges quickly, preserving the crackled top. Also, avoid overmixing the dough, which can change texture and spread.

Final Thoughts

This Delicious Chocolate Crinkle Cookies Recipe holds a special place in my heart because it combines comfort, simplicity, and that little wow factor when you see the crackly sugar crust. Baking this recipe has become my go-to whenever I want to impress guests or treat myself. Give it a try—you might just find your new favorite chocolate cookie that’s as much fun to bake as to eat!