These chocolate crinkle cookies are super fudgy! They are a no chill recipe and are rolled in powdered sugar to get the crinkle top. They are easy to make, have a rich chocolate flavor, and the most fudgy texture of any crinkle cookies.
These chocolate crinkle cookies are designed to be the BEST chocolate crinkle cookie. Many crinkle cookies are dry or lack chocolate flavor, so I set out to make a recipe that tastes amazing and has moisture without ruining the crisp powdered sugar and crinkles. Try this take on the classic Christmas cookie and you will want to bring them to all your holiday parties from now on!
Why This Chocolate Crinkle Cookie Recipe Works
- Fudgy texture- These chocolate crinkle cookies have a soft, fudgy texture unlike many crinkle cookies. If you hate dry cookies then this is the recipe for you!
- Rich chocolate flavor- These cookies have a rich chocolate flavor that is perfect for chocolate lovers!
- Crinkle top- These chocolate cookies have the classic crinkle top and powdered sugar that makes them a traditional treat.
Ingredient Notes for Chocolate Crinkles Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Take this out 2 hours before baking to get to room temperature.
- Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
- Eggs- Pull these out 2 hours before baking to get room temperature ingredients.
- Chocolate chips- I used mini semi-sweet chocolate chips. I do not recommend milk chocolate chips as they will be too sweet.
- Powdered sugar- Make sure to sift the powdered sugar to avoid clumps. Confectioners' sugar is the same thing.
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions
Here is how to make and bake these chocolate crinkle cookies.
STEP 1: Dry ingredients. Sift the all purpose flour, cocoa powder, baking soda, and salt into a medium bowl. Set it aside.
STEP 2: Beat butter and sugar. Beat the melted butter, brown sugar, and white sugar together on high speed for 2 minutes. It should become a paler color.
STEP 3: Combine. Add the vanilla extract and eggs. Mix them in on medium speed until combined. Add the flour mixture and mix it in on low speed. Add the mini chocolate chips and mix them in.
STEP 4: Prep. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Meanwhile, let the dough rest for 10 minutes to reduce spreading.
STEP 5: Scoop dough. Place granulated sugar in a small bowl and powdered sugar in a separate bowl. Use a small cookie scoop (1 tablespoon or 1 oz) to scoop dough balls. Roll each dough ball in the granulated sugar, then the powdered sugar. Make sure it is a thick layer of powdered sugar!
STEP 6: Rest dough. Let the dough balls rest for 15 minutes. This will reduce spreading and create a better crinkle top.
STEP 6: Bake cookies. Place 12 cookie dough balls per prepared baking sheet. Bake them one baking sheet at a time for 8-10 minutes.
For soft fudgy cookies make sure to take them out while they are slightly underdone as they will continue to cook on the hot pan.
STEP 8: Cool. Let the cookies cool on the hot pan for 5 minutes before transferring to a wire rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the ungreased cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a fudgy center.
The powdered sugar coating can melt if too much moisture gets into them. This can be an issue in high humidity, so try to make them on a day the humidity is not too high if possible. You also need to make sure the granulated sugar and powdered sugar layers are thick. The granulated sugar reduces the moisture that leaks into the powdered sugar and there needs to be enough powdered sugar to coat the cookie after it spreads.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before coating in sugar and baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before coating them and baking.
- Peanut butter chocolate crinkle cookies- You can replace the mini chocolate chips with peanut butter chips for a peanut butter flavor!
- White chocolate crinkle cookies- If you love white chocolate you can replace the mini chocolate chips with white chocolate chips!
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Small cookie scoop: I love this Wilton cookie scoop.
Storing and Freezing
Store the chocolate crinkle cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as freezer bags, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Holiday Recipes To Try
Try these holiday recipes too!
- Chocolate Peppermint Cheesecake
- Pecan Pie Cheesecake
- Grinch Cookies
- Christmas Reindeer Cupcakes
- Snowman Cookies
Chocolate Crinkle Cookies
- 1 ⅛ cup All-purpose flour
- ½ cup Unsweetened cocoa powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter melted
- ½ cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- ¾ cup Mini chocolate chips
- 3 tablespoon White granulated sugar
- ⅓ cup Powdered sugar
- In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.1 ⅛ cup All-purpose flour, ½ cup Unsweetened cocoa powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- Using a mixer, beat the melted butter, brown sugar, and sugar on high speed for 2 minutes. It will become a lot paler in color.½ cup Unsalted butter, ½ cup Brown sugar, ½ cup White granulated sugar
- Add in the vanilla and eggs. Mix on medium until well combined.2 Large eggs, 1 teaspoon Pure vanilla extract
- Add in the dry ingredients. Mix on low speed until just combined. Add in the mini chocolate chips.¾ cup Mini chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to prevent spreading.
- In two small bowls, place the granulated sugar in one and the powdered sugar in the other. Use a cookie scoop (1 oz or 1 Tablespoon), and scoop the dough. Roll the dough into a ball using your hands.3 tablespoon White granulated sugar, ⅓ cup Powdered sugar
- Dunk the cookie dough ball in the granulated sugar. Then, roll in the powdered sugar., Make sure there is a ton of powdered sugar on the cookie dough ball! Place 12 cookie dough balls per cookie sheet.
- Let the cookie dough balls rest for 15 minutes. This will reduce spreading and improve the crinkle top.
- Bake one cookie sheet at a time. Bake for 8-10 minutes. For soft the fudgy cookies, they will be slightly underbaked. They will continue to cook on the hot pan.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.