Chocolate crinkle cookies-the soft, fudgy center, the powdered sugar coating that cracks just right, and the rich cocoa flavor that satisfies every chocolate craving. These are just like the old-fashioned Betty Crocker version, but with a fudgy brownie-like texture.
Why This Recipe is the Best
We tested this recipe over and over to create the perfect chocolate crinkle cookie that's soft-baked, chewy, and never dry. These bake up crackly on the outside and moist on the inside, with a texture similar to a fudgy brownie.
You'll love how easy they are to make-no chilling required-and how well they hold up when frozen. Whether you stick with the classic or add freeze-dried raspberries, peppermint extract, or chocolate chunks, this recipe is the one to keep.
You'll also love our Peppermint Dipped Crinkle Cookies, Mexican Hot Chocolate Cookies, and Classic Chocolate Cookies.
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Key Ingredients
These cookies are proof that simple ingredients can still deliver big results.
- Butter - Make sure it's only slightly softened. You should be able to press a finger in and make an indent, but it should still feel cool and firm. Fully softened or squishy butter will make the cookies spread too much.
- Unsweetened cocoa powder - Spoon it lightly into your measuring cup-don't pack it down-or your cookies will turn out dry. We tested these with Hershey's and Belgian cocoa powder for a deep chocolate flavor.
- Powdered sugar - This is what gives the cookies their signature crackle. Coat them generously to prevent the sugar from disappearing while baking.
- Flour - Measure it correctly by fluffing, spooning, and leveling. Getting the right amount is key to chewy, soft texture.
How to make Chocolate Crinkle Cookies
Learn how to bake Chocolate Crinkle Cookies with these easy to follow step by step process photos.
- Cream the butter and sugars until light and fluffy.
- Mix in eggs and vanilla until just combined.
- Gently mix the dry ingredients using a rubber scraper to get the sides. Don't overmix or you will have tough cookies.
- Roll the dough into 1" balls and roll them in a bowl of powdered sugar. Add the cookies to a lined baking sheet. Bake at 350°F for 10-11 minutes.
Hint: Be sure to pull your cookies out when they still look slightly underbaked. They'll finish setting on the pan, which helps preserve that chewy center we love.
Common Mistakes
Avoid using overly soft butter-it will cause your cookies to spread and lose their fudgy texture. The butter should be slightly firm to the touch and cool.
Over-measuring cocoa powder is another frequent error. Always spoon it into your measuring cup instead of scooping directly from the container. Too much cocoa will make your cookies dry and overly intense in flavor.
Top tip
Your dough balls should look like powdered sugar snowballs before going into the oven. If there's not enough sugar, the crinkle effect will disappear as they bake. Be generous-it makes all the difference!
Recipe
Chocolate Crinkles
Ingredients
- ¾ cup salted butter SLIGHTLY softened, see note 1
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 ⅓ cups flour
- ¾ cup cocoa powder make sure not to pack the cocoa powder! See note 2
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- powdered sugar for rolling the dough balls in
Instructions
- Line 2 baking sheets with parchment paper and preheat the oven to 350° F.
- Mix together the flour, cocoa powder, baking soda, baking powder and salt in a bowl with a fork or whisk and set aside.
- Beat the slightly softened butter, granulated sugar and brown sugar on medium high with an electric mixer. Add the eggs and vanilla and beat until lightened and fluffy, about 30-60 seconds. Add the dry ingredients and mix on low speed just until combined, no longer.
- Form dough into balls around 1.5 Tablespoon in size. Roll generously in powdered sugar (see note 3 below) and place on the parchment lined baking sheet. Bake for 10 or so minutes. The cookies will puff up tall, the edges will be set and the tops matte. Remove from the oven and allow to cool on the baking sheet at least 5 minutes before removing. Enjoy!
Notes
- If you use fully softened butter in these cookies they will spread too much and not turn out!
- For slightly softened, you should be able to make a slight indent into the butter when you push on it with your finger, but it should never be smooshy or soft.
- When measuring cocoa powder, you want to spoon it into your measuring cup then level it off. If you pack the cocoa powder or smash it in, you will get way too much and the cookies will be too chocolatey and dry.
- If you want them to be more chocolate-y, replace some of the flour with cocoa powder so you don't change the texture.
- I found while testing this recipe that if I didn't get a ton of powdered sugar on the dough balls it would all melt into the cookie while baking. Your dough balls should have globs of powdered sugar on them.
- Store cookies in an airtight container for up to 5 days. We think they taste best eaten within 2 days though!
- You can freeze the dough balls (allow to thaw for 30 minutes then bake) or the cooked cookies. When freezing, we love to put them in the freezer while they are still slightly warm. This will make them super soft and help them seem more fresh when thawing and eating.
Nutrition
There are so many fun ways to customize these chewy crinkles.
- Mix-ins - Add chocolate chips, white chocolate chunks, or chopped peppermint bark for holiday flair. Freeze-dried raspberries are perfect for a berry-chocolate combo.
- Espresso - Enhance the chocolate with ½ teaspoon of instant espresso powder.
- Gluten-free - A 1:1 flour blend like King Arthur or Cup4Cup works beautifully in this recipe.
- Peppermint - Add ¾ teaspoon of peppermint extract to make these the perfect Christmas cookie.
- Chocolate-filled - Wrap the dough around a square of chocolate to create a gooey chocolate center.
Storing Chocolate Crinkle Cookies
To freeze the dough, roll into balls, then freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes.
You can also freeze the baked cookies. Wrap tightly and freeze while they're still slightly warm for the best texture. When ready to eat, thaw or microwave for 10-12 seconds.
Andrea says
Love these classic chocolate crinkle cookies, they are so easy to throw together.