Name: Chewy Chocolate Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup unsweetened cocoa powder; 2 cups all-purpose flour; 1.5 teaspoons baking powder; ¼ teaspoon salt; ⅓ cup butter, softened; 1 ½ cups white sugar; 2 teaspoons vanilla extract; 4 large eggs; ½ cup powdered sugar

Jump to Recipe· 4.7 from 38 reviews

If you’re on the hunt for the ultimate chocolate cookie that’s soft, fudgy, and totally irresistible, I’ve got just the thing for you. This Chewy Chocolate Crinkle Cookies Recipe is hands-down one of my favorite go-to treats for sharing (or not!). They crackle perfectly on top and stay tender on the inside, making each bite a little piece of chocolate heaven. Trust me, once you try this recipe in your kitchen, it’ll become a staple for all your cookie cravings.

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Why This Recipe Works

Perfect Texture: The combination of cocoa powder and butter creates that signature chewy and fudgy bite that melts in your mouth.
Beautiful Crinkles: Rolling the dough in powdered sugar and chilling it ensures those gorgeous crackled tops that make these cookies so special.
Flexible Dough: The dough is forgiving — it can be chilled overnight or baked right after rolling with just minor tweaks to texture.
Simple Ingredients: Using pantry staples means you can whip these up unexpectedly without a special run to the store.

Chewy Chocolate Crinkle Cookies, chocolate crinkle cookies recipe, easy chocolate cookies, fudgy chocolate cookies, crackled chocolate cookies - A close-up view of several round chocolate cookies with cracked surfaces, each cookie topped with a thick layer of white powdered sugar that settles unevenly in the cracks, creating a textured look. The cookies are piled on a smooth, white plate, with a glimpse of red and white twisted string nearby on a white marbled surface background. The overall color contrast between the deep dark brown of the cookies and the bright white powdered sugar is strong and clear, highlighting the rough but soft texture of the treats. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Chewy Chocolate Crinkle Cookies Recipe is built on simple ingredients that create an irresistible combination of fudgy interior and crackled exterior. Each ingredient plays its part to ensure the right chew, flavor depth, and cookie structure. Here are a few of my tips for choosing and handling them.

Unsweetened cocoa powder: I recommend sifting it if it’s lumpy to get a smooth dough and richer chocolate flavor.
All-purpose flour: The backbone that holds the cookie together, it’s important to measure correctly using the spoon-and-level method for best results.
Baking powder: Just enough to help create the signature cracks without puffing the cookie too much.
Salt: A pinch balances the sweetness and deepens the chocolate notes.
Butter: Use softened (but not melted) butter for a tender crumb; it helps bind everything while keeping the cookie moist.
White sugar: Adds sweetness and creates that slight crisp edge you want around the chewy center.
Vanilla extract: Enhances flavor complexity and rounds out the chocolate note perfectly.
Large eggs: These add moisture and structure; be careful to add one at a time to keep the dough smooth and cohesive.
Powdered sugar: This is your secret weapon for that classic crinkle cookie look—don’t skimp on coating the dough balls!

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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.

Tweak to Your Taste

One of my favorite parts about this Chewy Chocolate Crinkle Cookies Recipe is how easy it is to personalize. Whether you like your cookies a bit softer, fudgier, or with a twist of flavor, there’s always a simple tweak that makes it just right for you.

More fudgy: Chill the dough just enough and let cookies rest at room temperature before baking; it keeps them dense and chewy just like I love mine.
Taller and softer: I sometimes bake my rolled dough on a chilled baking sheet and chill dough longer, this helps the cookies puff up and stay soft.
Flavor boost: Adding a pinch of espresso powder or swapping vanilla for almond extract can make the chocolate flavor sing in a delightful new way.
Dietary swaps: You can try using coconut oil instead of butter or eggs replacer for vegan options—though baking time may vary slightly.

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

Step 1: Combine Your Dry Ingredients

Start by mixing the cocoa powder, all-purpose flour, baking powder, and salt in a medium bowl. Sifting the cocoa powder is a small step that pays off by preventing lumps, ensuring a smoother batch. Set this bowl aside once combined so it’s ready to add to your wet ingredients later on.

Step 2: Cream Butter, Sugar, and Vanilla

In a large mixing bowl, beat the softened butter, white sugar, and vanilla using an electric mixer until the mixture looks creamy and unified. This usually takes a few minutes — make sure the sugar is well incorporated. Then, add the eggs one at a time, mixing on medium-low speed for about 10 seconds each. This slow addition prevents the mixture from curdling and keeps everything silky smooth.

Step 3: Combine Wet and Dry to Form Dough

Now, slowly mix in the dry ingredients to your egg and butter mixture, using low speed to avoid overmixing. You want everything combined, but the dough will be thick and sticky—that’s totally normal for crinkle cookies. Don’t worry if it feels a bit sticky; this is part of what makes them chewy.

Step 4: Chill the Dough

Cover the dough bowl and place it in the fridge for at least 1 hour. Personally, I find that chilling overnight makes the cookies thicker and more flavorful—but a quick hour works in a pinch. The dough firms up, making it easier to handle and shape later.

Step 5: Roll and Coat in Powdered Sugar

Preheat your oven to 350°F (175°C). Grab your chilled dough and roll it into tablespoon-sized balls—generous scoops work best for chewy, decadent cookies (or double the dough size if you want bigger cookies). Roll each ball generously in powdered sugar until it’s fully coated, because this sugary shell is what cracks as the cookies bake, creating that iconic crinkle look.

Step 6: Bake and Cool

Place your cookie balls spaced well apart on a parchment-lined baking sheet (they spread!). Bake for 10 to 15 minutes, keeping a close eye toward the end—cookies should be spread out with beautifully cracked tops but still soft in the center. After baking, let them sit on the sheet for 5 minutes before transferring them to a cooling rack. This resting keeps them moist and perfect.

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Pro Tips for Making Chewy Chocolate Crinkle Cookies Recipe

Chill That Dough: Don’t skip chilling; it’s what prevents the cookies from spreading too thin and ensures those iconic cracks.
Handle Sticky Dough with Powdered Sugar: Using powdered sugar to coat the dough balls keeps your hands clean and gives the cookies the best crinkle surface.
Timing Is Everything: Keep a close eye in the last couple of minutes; pulling them out just as they crack keeps cookies soft and chewy.
Post-Bake Rest: Let cookies cool on the baking sheet for 5 minutes—they’ll finish setting up and stay tender inside.

How to Serve Chewy Chocolate Crinkle Cookies Recipe

Garnishes

I usually skip fancy garnishes on these because the crinkle cookie’s powdered sugar “coat” really steals the show. But if I’m feeling festive, a light dusting of cinnamon or chili powder can add a stunning warmth that pairs beautifully with the chocolate. For special occasions, a drizzle of sweet white chocolate or even a sprinkle of coarse sea salt amps up the flavor contrast.

Side Dishes

When I serve these cookies, I love pairing them with a cold glass of milk or a steaming cup of coffee or hot cocoa — the classic accompaniments that perfectly balance the rich chocolate. For holiday gatherings, I’ve also paired them with fresh berries or whipped cream for a dessert platter that everyone reaches for first.

Creative Ways to Present

These cookies dress up effortlessly. For birthdays or gifts, I’ve arranged them stacked in clear mason jars with twine and a festive tag. They also look wonderful served on a tiered dessert tray alongside colorful macarons or brownies for a chocolate lover’s dream spread. Another fun trick — stack a few with a scoop of vanilla ice cream for an instant cookie sandwich treat!

Make Ahead and Storage

Storing Leftovers

Once baked, these chewy chocolate crinkle cookies keep beautifully at room temperature for about 3-4 days when stored airtight. I prefer keeping mine in a glass container with a tight lid—it keeps them fresh without getting too soft or crunchy. Just make sure to let cookies cool completely before storing to avoid moisture buildup.

Freezing

If you want to stash some for later, no problem! Unbaked dough balls freeze great if you freeze them on a baking sheet first, then transfer to freezer bags. When ready, let them thaw slightly, roll in powdered sugar, and bake as usual. Baked cookies freeze well too—layered between parchment paper in airtight containers for up to 3 months. This way, you always have a chocolate fix on hand.

Reheating

To enjoy leftovers warm, I pop a couple cookies into a 275°F oven for 5-6 minutes to bring back that just-baked softness. Alternatively, a quick 15-second zap in the microwave softens them nicely, but I prefer the oven method for preserving that slight crisp edge. Just be careful not to overheat, or they might dry out.

FAQs

Can I use Dutch-processed cocoa instead of natural cocoa for this cookie recipe?

Yes, you can! Just keep in mind that Dutch-processed cocoa is less acidic, so the baking powder may cause a slightly different rise and flavor. The cookies might be a bit richer in taste. I recommend trying the same baking powder amount to start with and adjusting if needed on your next batch.
How can I make these Chewy Chocolate Crinkle Cookies Recipe without an electric mixer?

You can absolutely make these by hand! Use a sturdy spoon or whisk to cream the softened butter and sugar until light and fluffy, which might take a bit longer. Make sure your butter is quite soft to make mixing easier. Add eggs gradually and mix thoroughly to avoid lumps. The dough will be thick but manageable.
Why are my crinkles not cracking?

If your cookies aren’t cracking, chances are the dough hasn’t been chilled long enough or the powdered sugar coating was too thin. Make sure to chill your dough for at least one hour, preferably longer, and roll the dough balls generously in powdered sugar. Another tip: avoid overmixing the dough, as that can cause a tight surface that won’t crack properly.
Can I make smaller or larger cookies with this recipe?

Absolutely! For larger cookies, use about 2 tablespoons of dough per cookie and increase baking time to 12-15 minutes. For smaller bite-sized cookies, stick to 1 generous tablespoon and bake closer to 10 minutes. Just keep an eye on them as ovens can vary, and adjust baking time accordingly.
How do I keep cookies chewy instead of cakey?

To keep your Chewy Chocolate Crinkle Cookies chewy, chill the dough just enough (about an hour), bake on a room-temperature baking sheet, and let the dough sit at room temp for 10-15 minutes before baking. Also, avoid overbaking—the cookies should still look soft when you take them out. That little cooling period on the baking sheet helps maintain chewiness.

Final Thoughts

This Chewy Chocolate Crinkle Cookies Recipe is more than just a cookie in my book—it’s a way to bring people together, share smiles, and indulge that craving for rich chocolate delight. I hope you love these as much as I do and feel confident making them your own with the tips I’ve shared. So next time you want a chocolate treat that’s easy to make but feels extra special, pull out this recipe and bake a batch—you’ll be so glad you did!