Name: Chewy Chocolate Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 15 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 (for coating)

Jump to Recipe· 4.5 from 37 reviews

If you’re on the hunt for a delightfully fudgy and irresistibly soft treat, you’ve come to the right place. This Chewy Chocolate Crinkle Cookies Recipe is one I’ve fallen head over heels for—perfectly cracked on the outside, luxuriously chewy inside, and dusted with that snowy powdered sugar that makes every bite feel special. Trust me, whether it’s a cozy night in or a holiday party, these cookies will steal the show and keep you sneaking more when no one’s looking.

🖤

Why This Recipe Works

Balanced Moisture: The combination of butter, eggs, and cocoa creates that perfect chewy texture you crave.
Flavor Depth: Unsweetened cocoa powder delivers intense chocolate flavor without overwhelming sweetness.
Textural Contrast: Rolling in powdered sugar before baking forms those classic crinkles and adds a delicate sweetness.
Chill Time Magic: Cooling the dough not only enhances flavor but ensures a thick, tender cookie that stays chewy.

Chewy Chocolate Crinkle Cookies, chocolate crinkle cookies, fudgy cookie recipe, soft chocolate cookies, easy holiday 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

Each ingredient here plays a starring role in achieving that chewy, crinkled perfection. I always make sure to have good-quality unsweetened cocoa powder on hand because it’s the heart of the chocolate flavor. And yes, chilling the dough is a game-changer for texture and ease of handling.

Chewy Chocolate Crinkle Cookies, chocolate crinkle cookies, fudgy cookie recipe, soft chocolate cookies, easy holiday cookies - Flat lay of a small matte white ceramic bowl filled with unsweetened dark brown cocoa powder, a small mound of fine all-purpose flour on a plain white plate, a small white ceramic bowl holding fine white baking powder, a tiny pinch of salt in a delicate white bowl, a chunk of soft pale yellow butter placed directly on a simple white plate, a small heap of granulated white sugar on a white ceramic dish, a small white bowl with clear golden vanilla extract, four whole uncracked large brown eggs neatly aligned on a white ceramic dish, and a small white bowl heaped with powdery white powdered sugar — all arranged symmetrically with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsweetened cocoa powder: For rich, deep chocolate flavor; if your cocoa is lumpy, sift it first to prevent clumps in the dough.
All-purpose flour: The base that gives structure to your cookies.
Baking powder: Helps those cookies puff just enough to create that crackled surface.
Salt: Enhances all the flavors, balancing the sweetness.
Butter (softened): Provides moisture and tenderness; make sure it’s softened—not melted—for the best texture.
White sugar: Sweetens and contributes to chewiness when creamed with butter.
Vanilla extract: Adds warmth and depth that complement the cocoa.
Large eggs: Bind everything together and add richness.
Powdered sugar: For coating the dough balls, creating the signature crinkle effect and a lovely sweet crust.

📝

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.

Make It Your Way

I love to make tweaks depending on my mood or the occasion. You can make these cookies chunkier, fudgier, or even lighten them up a bit. Don’t be afraid to play around — you might discover your new favorite version.

Variation: For an ultra fudgy bite (my personal favorite), let the dough warm up a little before baking and gently press down the cookies right after they come out for a denser texture.
Dietary tweak: Swap out butter for coconut oil (solid, not melted) for a dairy-free alternative — just keep an eye on your dough consistency.
Seasonal twist: Add a pinch of cinnamon or a dash of espresso powder to the dry ingredients for a cozy flavor boost.
Extra mix-ins: Chocolate chips or chopped nuts can always join the party; just toss them in with the dry ingredients before mixing.

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

Step 1: Mix the Cocoa and Dry Ingredients

Start by sifting together your unsweetened cocoa powder (especially if it’s lumpy), all-purpose flour, baking powder, and salt in a medium bowl. This makes for an even, clump-free dough and ensures your chocolate flavor is smooth throughout. I like doing this first so it’s ready when the wet ingredients are done.

Step 2: Cream Butter, Sugar & Vanilla

In a large mixing bowl, beat your softened butter, white sugar, and vanilla extract together until they’re just combined. This creates that lovely base that’ll give your cookies their chew. When you add the eggs one-by-one, keep your mixer on medium-low to avoid overbeating—which can make the dough tough.

Step 3: Combine Wet & Dry to Form Dough

Slowly add the cocoa-flour mixture into your butter-egg mixture on low speed until everything’s incorporated. The dough will be a bit sticky — that’s totally normal! Don’t be tempted to add extra flour; a little stickiness means your cookies will be moist and chewy.

Step 4: Chill the Dough

Cover your dough bowl and pop it in the fridge for at least an hour—overnight is even better if you can wait. This resting time lets the flavors deepen and the dough to firm up, making it easier to handle. Plus, chill time is what helps these cookies puff up perfectly on the outside but stay chewy inside.

Step 5: Roll, Coat, and Bake

When you’re ready, preheat your oven to 350°F. Roll tablespoon-sized balls of dough, coat them generously in powdered sugar, and spread them out on a parchment-lined baking sheet, giving enough space for the cookies to spread. Bake for 10-15 minutes—the edges should look set with beautiful cracks, but the centers will still be soft. Trust me, letting them cool on the baking sheet for 5 minutes before moving helps them firm up perfectly.

💡

Tips from My Kitchen

Handling Sticky Dough: Keep your hands lightly dusted with powdered sugar or slightly damp when rolling to prevent sticking.
Perfect Crinkles: Don’t skimp on the powdered sugar coating—thick, even coverage creates that stunning crackled finish.
Watch Your Bake Time: Check the cookies at 10 minutes; pull them out as soon as cracks form and edges set for chewy centers.
Press Down Trick: For extra fudgy cookies, gently press down on your cookies immediately after baking with a glass bottom.

How to Serve Chewy Chocolate Crinkle Cookies Recipe

Chewy Chocolate Crinkle Cookies, chocolate crinkle cookies, fudgy cookie recipe, soft chocolate cookies, easy holiday cookies - A white plate holds a pile of dark brown chocolate cookies, each covered in a cracked white powdered sugar layer that creates a cracked pattern on top. The cookies are round and soft-looking, stacked so they overlap slightly. In the background, there is a blurred red and white striped cup and a small red and white wrapped gift, with warm yellow bokeh lights softly glowing on a white marbled surface. The scene feels bright and festive with a cozy holiday mood. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like serving these cookies as-is—they’re a showstopper without any extra frills. But sometimes, I sprinkle a tiny pinch of flaky sea salt on top right after baking for a playful sweet-salty contrast. For festive occasions, a little edible gold dust or colored sugar can dress them up beautifully too.

Side Dishes

Because these are rich and chewy, a cup of milk or a strong espresso pairs perfectly. I’ve also served them alongside whipped cream or vanilla ice cream for a fun dessert platter that impresses guests.

Creative Ways to Present

During holidays, I love stacking the cookies into a beautiful tower tied with a velvet ribbon as a gift. Another fun idea is arranging them on a platter with fresh berries and mint for a colorful contrast—makes for a lovely centerpiece and a conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, where they stay perfectly chewy for 3 to 4 days—if they last that long! I find that layering them between sheets of parchment paper keeps them from sticking together and losing that signature crackle on top.

Freezing

These cookies freeze like a dream. You can freeze both the dough balls (before coating in powdered sugar) or the baked cookies wrapped tightly. For dough, flash freeze them on a baking sheet first, then store in freezer bags for up to 2 months. When ready, thaw, roll in powdered sugar, and bake. Baked cookies freeze well for up to 3 months—just layer with parchment to avoid sticking.

Reheating

For that fresh-baked vibe, I pop thawed cookies in a 275°F oven for 5-6 minutes—I recommend skipping the microwave because it can make them a bit rubbery. This little warming trick brings back the perfect chew and that slightly gooey center we all adore.

FAQs

Can I make these Chewy Chocolate Crinkle Cookies gluten-free?

Absolutely! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just keep in mind texture might vary slightly, so chilling the dough a bit longer helps maintain structure.
Why do my crinkle cookies turn out cakey instead of chewy?

It usually happens if you overbake or the dough is chilled too long. To keep them chewy, bake until cracks appear but the centers still look soft, and try chilling the dough for just the minimum time needed.
What’s the secret to the perfect crackled surface?

The powdered sugar coating is key. Roll your dough balls generously in powdered sugar so it forms a thick layer; as the cookies spread in the oven, the sugar cracks, creating that iconic look.
Can I prepare the dough ahead and bake fresh cookies later?

Yes, chilling the dough overnight actually improves flavor and texture. You can also freeze the shaped dough balls and bake them straight from the freezer with a few extra minutes added to baking time.

Final Thoughts

This Chewy Chocolate Crinkle Cookies Recipe holds a special spot in my baking rotation. Every time I bake these, I’m reminded of cozy afternoons with friends, sharing stories and stealing bites. They’re straightforward to make, incredibly forgiving, and deliver a rich chocolate happiness that everyone loves. If you try them out, I hope they bring a little extra warmth and joy to your kitchen, just like they do in mine. Happy baking—you’ve got this!