Chocolate crinkle cookies are fudgy, brownie-style cookies with a soft center and a crackled powdered sugar coating. Their rich chocolate flavor and chewy texture make them a classic holiday cookie.
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This chocolate crinkle cookies recipe uses unsweetened chocolate, cocoa powder, and brown sugar to give a deep chocolate flavor without being too sweet.
Rolling the dough in two types of sugar creates the classic cracked top, while gentle baking keeps the centers soft and fudgy, making this recipe easy and reliable to make at home.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Unsweetened chocolate bar: Adds deep, intense chocolate flavor without extra sweetness. I like using Ghirardelli Unsweetened Baking Bar, but any good-quality unsweetened baking chocolate works.
- Unsweetened cocoa powder: Reinforces the chocolate flavor and contributes to the dark color and fudgy texture. I like Hershey's Natural Cocoa Unsweetened, but Dutch-processed cocoa can be used as well.
- Light Brown sugar: Provides sweetness with added depth and slight molasses notes, helping balance the bitterness of the chocolate.
- Eggs: Bind the dough and create structure while keeping the centers soft and chewy.
- Espresso powder (optional): Enhances and intensifies the chocolate flavor without making the cookies taste like coffee.
- Baking powder and baking soda: Work together to give the cookies lift and spread, creating the signature crackled surface.
- Butter: Adds richness and moisture, contributing to a tender interior.
- Vanilla extract: Rounds out the chocolate flavor.
- Granulated sugar: Used for the first coating to help form cracks and keep the powdered sugar in place.
- Powdered sugar: Creates the classic snowy, crackled exterior.
How to Make Chocolate Crinkle Cookies
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 325°F (165°C) and position the rack in the center. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 142g all-purpose flour, 43g unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, whisk 298g cups packed light brown sugar, 3 large eggs, 4 teaspoons espresso powder (optional), and 1 teaspoon vanilla extract until well combined. Set aside.
- Place 113g chopped unsweetened chocolate and 4 tablespoons unsalted butter in a microwave-safe bowl. Heat at 50% power, stirring occasionally, until fully melted and smooth, about 2 to 3 minutes.
- Pour the melted chocolate mixture into the egg mixture and whisk until incorporated. Gently fold in the dry ingredients until no flour remains visible. Let the dough rest at room temperature for 10 minutes.
- Add 100g granulated sugar to one shallow bowl and 60g powdered sugar to another.
- Using about 2 tablespoons of dough per cookie (or a #30 scoop), roll the dough into balls. Roll each ball in granulated sugar, then coat thoroughly with powdered sugar. Arrange the dough balls on the prepared baking sheets, spacing evenly, 11 cookies per sheet.
- Bake one sheet at a time until the cookies are puffed and cracked, with set edges but soft centers, about 9 to 12 minutes, rotating the pan halfway through. The centers may appear slightly underbaked between the cracks.
- Allow the cookies to cool completely on the baking sheet before serving.
Hint: For the best crackled appearance, roll each dough ball in granulated sugar first, then coat generously in powdered sugar before baking.
Storage, Make Ahead, & Freezing
Storage: Store baked chocolate crinkle cookies in an airtight container at room temperature for up to 4 days.
Make Ahead: Prepare the dough up to 24 hours in advance and refrigerate. Let it sit at room temperature for about 10 minutes before shaping and coating.
Freezing: Freeze uncoated dough balls for up to 2 months. Thaw slightly, then roll in granulated sugar and powdered sugar before baking as directed.
Camila's Tips & Variations
- Don't skip the double sugar coating: Rolling the dough in granulated sugar before rolling it in powdered sugar is essential for creating the classic crackly exterior and keeping the coating in place.
- For a deeper chocolate flavor: Add espresso powder to enhance the chocolate taste without adding a coffee flavor.
- Chill if needed: If the dough is too soft to handle, refrigerate briefly until it firms up.
- Variation - extra fudgy: Slightly underbake the cookies so the centers remain soft and brownie-like.
- Variation - less sweet: Use a lighter coating of powdered sugar for a more balanced sweetness.
Frequently Asked Questions
Why didn't my chocolate crinkle cookies crack properly?
This usually happens if the dough is too warm or if the cookies weren't rolled in granulated sugar before being coated with powdered sugar. Both steps help create the signature crackled surface.
Can I use Dutch-processed cocoa in this recipe?
Yes. Both natural and Dutch-processed cocoa work well, though natural cocoa gives a slightly brighter chocolate flavor.
Do I have to use espresso powder?
No. Espresso powder is optional, but it enhances the chocolate flavor without making the cookies taste like coffee.
Why do the cookies look underbaked in the center?
Chocolate crinkle cookies should look soft between the cracks when removed from the oven. They finish setting as they cool.
❤️ Love this Chocolate Crinkle Cookies recipe?
Make sure to check out our pumpkin crinkle recipe- a delicious variation you'll absolutely enjoy.
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Recipe
Chocolate Crinkle Cookies
Equipment
- Microwave-safe bowl
- Cookie scoop or tablespoon
Ingredients
- 142 grams all-purpose flour
- 43 grams unsweetened cocoa powder such as Hershey's Natural Cocoa Unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 300 grams light or dark brown sugar
- 3 large eggs
- 4 teaspoons instant espresso powder (optional)
- 1 teaspoon vanilla extract
- 113 grams unsweetened chocolate , chopped
- 4 tablespoons unsalted butter
- 100 grams granulated sugar
- 60 grams confectioners' sugar
Instructions
- Preheat the oven to 325°F (165°C) and position the rack in the center. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 142g all-purpose flour, 43g unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, whisk 298g cups packed light brown sugar, 3 large eggs, 4 teaspoons espresso powder (optional), and 1 teaspoon vanilla extract until well combined. Set aside.
- Place 113g chopped unsweetened chocolate and 4 tablespoons unsalted butter in a microwave-safe bowl. Heat at 50% power, stirring occasionally, until fully melted and smooth, about 2 to 3 minutes.
- Pour the melted chocolate mixture into the egg mixture and whisk until incorporated. Gently fold in the dry ingredients until no flour remains visible. Let the dough rest at room temperature for 10 minutes.
- Add 100g granulated sugar to one shallow bowl and 60g powdered sugar to another.
- Using about 2 tablespoons of dough per cookie (or a #30 scoop), roll the dough into balls.
- Roll each ball in granulated sugar, then coat thoroughly with powdered sugar. Arrange the dough balls on the prepared baking sheets, spacing evenly, 11 cookies per sheet.
- Bake one sheet at a time until the cookies are puffed and cracked, with set edges but soft centers, about 9 to 12 minutes, rotating the pan halfway through.
- The centers may appear slightly underbaked between the cracks.
- Allow the cookies to cool completely on the baking sheet before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
