There’s something undeniably magical about the sight of Chocolate Crinkle Cookies dusted with powdered sugar, crackling beautifully as they bake.

These cookies have everything you could want: rich chocolate flavor, a soft, fudgy interior, and a signature crinkled top that makes them as visually stunning as they are delicious.

They’re perfect for the holidays, cozy gatherings, or anytime you need a sweet treat that’s both decadent and comforting.

I first made these cookies for a holiday gathering, and they were a hit right from the start. The way they melt in your mouth with that perfect balance of chewy texture and intense chocolatey flavor made me an instant fan.

And if you really want to indulge, pair them with a cup of Hot Chocolate or drizzle them with Caramel Sauce for an extra touch of sweetness.

What makes these cookies extra special is their texture. The outside gets that slight crispiness from the powdered sugar while the inside stays wonderfully soft and gooey.

They’re not just a treat; they’re a warm invitation to slow down and enjoy life’s sweeter moments.

Why You’ll Be Hooked?

Rich, indulgent chocolate flavor: Perfect for all chocolate lovers.
Crinkly perfection: The cracked tops give these cookies that signature look and texture.
Quick and easy: A simple recipe with ingredients you probably already have in your pantry.
Great for sharing: These cookies make a thoughtful gift or a standout dessert for gatherings.

Make these Chocolate Crinkle Cookies for your next sweet craving, and experience the joy of that first, delicious bite.

Chocolate Crinkle Cookies Recipe

These Double Chocolate Crinkle Cookies are a fudgy and rich treat! With their beautiful crinkled tops and irresistible chocolate flavor, they’re perfect for any occasion—whether a holiday gathering or an indulgent snack.

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Prep Time 3 20

Cook Time 15

Total Time 3 35

Course Dessert

Cuisine American

Servings 22

Calories 140 kcal

Equipment

Hand or stand mixer with paddle attachment
large mixing bowls
Whisk
Baking sheets
Parchment paper or silicone baking mats
Medium cookie scoop (optional)
Cooling rack

Ingredients

Cookie Dough:

1/2 cup 113g unsalted butter, softened
1/2 cup 100g granulated sugar
1/2 cup 100g packed light or dark brown sugar
1 large egg room temperature
1 tsp pure vanilla extract
1 cup 125g all-purpose flour
1/2 cup + 2 Tbsp 51g unsweetened cocoa powder
1 tsp baking soda
1/8 tsp salt
1 cup 180g semi-sweet chocolate chips

Rolling:

3 Tbsp 35g granulated sugar
1 cup 120g confectioners’ sugar

Instructions

Mix Wet Ingredients:

In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high speed until fluffy (2-3 minutes). Add egg and vanilla; beat on high speed until combined.

Combine Dry Ingredients:

In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture, mixing on low. Fold in chocolate chips. The dough will be sticky.

Chill Dough:

Cover the dough tightly and chill in the refrigerator for at least 3 hours (up to 3 days).

Prepare for Baking:

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Let dough sit at room temperature for 10-20 minutes if chilled longer than 3 hours.

Shape and Roll:

Scoop 1.5 Tbsp-sized balls of dough. Roll lightly in granulated sugar, then generously in confectioners’ sugar. Place balls 3 inches apart on baking sheets.

Bake:

Bake for 11-12 minutes until edges set and centers remain soft. If cookies haven’t spread by 9 minutes, lightly bang the baking sheet on the counter 2-3 times to encourage spreading.