Dessert

Chocolate Crinkle Cookies Recipe

ByHarper Ellington December 13, 2025December 13, 2025

Introduction

Chocolate Crinkle Cookies are rich, fudgy, and wonderfully chewy with crispy edges. These double chocolate treats, reminiscent of brownies, make a perfect holiday dessert or anytime indulgence.

Four thick, round chocolate cookies are stacked in a slightly leaning tower on a white marbled surface dusted with white powdered sugar. The cookies have a dark brown, cracked texture with generous patches of white powdered sugar on top, creating a strong contrast. The background is dark and blurred, making the cookies stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dark brown sugar, packed
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg, room temperature
1 cup all-purpose flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup semi-sweet mini chocolate chips
Powdered sugar for coating

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with a silicone mat.
Step 2: Cream together the softened butter and dark brown sugar until the mixture is fluffy, about 1-2 minutes.
Step 3: Add vanilla extract and egg, mixing just until combined, about 30 seconds.
Step 4: Sift in the flour, cocoa powder, baking soda, and salt. Beat until well incorporated.
Step 5: Stir in the semi-sweet mini chocolate chips evenly throughout the dough.
Step 6: Use a 1.5-ounce cookie scoop to form uniform balls of dough.
Step 7: Dunk each dough ball generously into powdered sugar, making sure they are well coated.
Step 8: Place 8 cookies at a time on the prepared baking sheet (cookies will spread slightly) and bake for 9-11 minutes.
Step 9: Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack.

Tips & Variations

For extra fudginess, slightly underbake the cookies and allow them to finish setting on the baking sheet.
Substitute semi-sweet chocolate chips with dark chocolate for deeper flavor.
Use regular-sized chocolate chips if mini chips are unavailable, though they may create slightly larger pockets of melted chocolate.
If you prefer cakier cookies, add a tablespoon of milk or reduce the cocoa powder by a tablespoon.

Storage

Store cookies at room temperature in an airtight container for up to 3 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To reheat, warm briefly in the microwave until soft and gooey again.

How to Serve

A close-up of a single round chocolate crinkle cookie held by a woman's hand, showing a cracked top covered with white powdered sugar that contrasts with the dark, rich chocolate underneath. The cookie has a rough texture with uneven patches where the powdered sugar is cracked and breaks apart, revealing the moist chocolate dough. The background is a soft blurred white marbled texture that makes the cookie stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed cocoa?

Yes, regular cocoa powder will work fine, though it may slightly affect the color and flavor. Dutch-processed cocoa offers a smoother, less acidic taste.