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These soft and fudgy chocolate crinkle cookies are made with butter instead of oil, unlike many other recipes. This gives these cookies more flavor and helps keep the cookies nice and thick. 

Baked chocolate crinkle cookies lined up for a beauty shot

Overview

  • Skill Level:Beginner
  • Technique Used:

Chocolate crinkle cookies are rich chocolate cookies that are rolled in powdered sugar before baking. As the cookies spread out in the oven, the powdered sugar starts cracking creating the classic crinkled look of the cookies. 

Chocolate crinkle cookies are typically made with either cocoa powder or melted unsweetened baking chocolate. I tested both methods and found the chocolate crinkles made with cocoa powder to have a better flavor and texture.

I also found in my extensive testing, that chilling the dough is absolutely necessary for these cookies to achieve the crinkled look. 

A platter of chocolate crinkle cookies after being baked

How to Make Chocolate Crinkle Cookies

The cookie dough for chocolate crinkle cookies is more similar to a brownie batter than a traditional cookie dough. A mixer isn’t needed for this dough because you do not need to cream butter and sugar together. 

Step 1: Mix Cocoa Powder, Sugar, and Butter

Cocoa powder, butter, and sugar in the bowl for chocolate crinkle cookie dough
After mixing the first few ingredients together for chocolate crinkle cookie dough. It is thick and grainy.

Because chocolate crinkle cookies typically use oil, we are going to melt the butter for this recipe rather than creaming it together with the sugar. The mixture will be very thick and grainy at this point. 

Step 2: Mix in the Eggs and Vanilla

Adding the eggs into the bowl for crinkle cookie dough
After mixing the eggs into the chocolate crinkle cookie dough. It is now smooth and thinner like a brownie batter.

Next, whisk in the eggs and vanilla into the mixture. This will loosen it up and create more of a smooth batter. 

Step 3: Mix in the Dry Ingredients

Mixing salt, baking powder, and espresso powder into the cookie dough.

I like to start by mixing in the salt, baking powder, and espresso powder (if using). This way these ingredients can evenly distribute before the flour is added. 

The espresso powder is an optional addition but I find it really elevates the flavor of the chocolate crinkles. It doesn’t make them taste like coffee, rather it makes the chocolate taste more chocolatey! 

Flour in the bowl for the cookie dough.
After mixing the flour into the cookie dough with a spoon. It is thickened up more now.

Next you can add in the flour. Switch to a spoon or a silicone spatula for this part. A whisk will be difficult to stir in the flour and can lead to over-mixing. 

As soon as the flour is absorbed, stop mixing. It should only take about 15 seconds of stirring. 

Step 4: Chill the Dough

It is extremely important to chill the dough in the refrigerator for at least 3 hours to achieve the classic crinkle look. I tested rushing this process by putting the dough in the freezer and the crinkle effect did not work.

You can also chill it in the refrigerator overnight if you want to prepare the dough in advance. 

Step 5: Roll in Powdered Sugar

Rolling chocolate crinkle cookie dough into powdered sugar to coat.

After the dough has chilled, scoop dough balls and roll them in powdered sugar to coat. I made mine about 1.5 tablespoons in size. I suggest scooping anywhere between 1-2 tablespoons per cookie. 

Place the prepared dough balls on parchment lined baking sheets. They will spread out as they bake so make sure you give them enough room. I put about 8-10 cookies per baking sheet. 

Step 6: Bake

Tray of baked chocolate crinkle cookies right after coming out of the oven.

Bake until the edges are set and the middles still look slightly underdone. They will solidify as they cool. 

Storage

Store baked cookies in an airtight container for up to 4 days at room temperature. Alternatively, you can freeze the cookies for up to 3 months. 

FAQ

How can I make my crinkle cookies more fudgy?

The key to making fudgy crinkle cookies is by properly measuring your ingredients. I always recommend measuring by weight instead of volume as it’s more accurate.

Also make sure you do not over-bake the cookies. Pull them out of the oven when the centers still look slightly underdone. 

Why are my chocolate crinkle cookies flat?

If your cookies are spreading too much in the oven and are flat, place the sheet pan in the freezer for about 10 minutes before baking. This will help re-solidify the butter so they will stay nice and tall. 

Can I freeze chocolate crinkle cookies?

Yes! Place baked cookies in a freezer ziplock bag and store in the freezer for up to 3 months. 

You can also freeze the raw cookie dough. After making the dough, scoop out onto a large piece of plastic wrap and wrap tightly in a disc shape. Store in the freezer for up to 3 months.

When ready to bake, thaw overnight or set out at room temperature for about 1 hour. Scoop the cookie dough, roll in powdered sugar, and bake as instructed.

MORE RECIPES FROM BAKER BETTIE!

If you loved this delicious recipe, you might like to try another chocolate cookie recipe.

Chocolate Crinkle cookies
Yield: About 16-18 Cookies

Fudgy Chocolate Crinkle cookies

Prep Time 15 minutes
Chilling Time 3 hours
Cook Time 12 minutes
Total Time 3 hours 27 minutes

These soft and fudgy chocolate crinkle cookies are made with butter instead of oil, unlike many other recipes. This gives these cookies more flavor and helps keep the cookies nice and thick. 

Ingredients

  • 40 grams (½ cup) cocoa powder
  • 150 grams (¾ cup) granulated sugar
  • 56 grams (¼ cup) unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon instant espresso powder, optional
  • 120 grams (1 cup) all-purpose flour
  • 30 grams (¼ cup) powdered sugar, for rolling

Instructions

PREP: 

  1. At least 30 minutes before making the dough, set out the eggs (2 large) to come to room temperature. 
  2. Melt the butter (56 grams/ ¼ cup) and set aside to cool slightly.
  3. Measure out the rest of the ingredients.

Make the cookie dough:

  1. In a large bowl, whisk together the cocoa powder (40 grams/ ½ cup) with the granulated sugar (150 grams/ ¾ cup) and melted butter. The mixture will be thick and grainy.
  2. Add the eggs and vanilla extract (2 teaspoons) to the bowl and whisk to combine.
  3. Whisk in the baking powder (1 teaspoon), salt (¼ teaspoon), and espresso powder (½ teaspoon) if using. Switch to a spoon or silicone spatula and stir in the flour (120 grams/ 1 cup) until just incorporated. As soon as the flour is absorbed, stop stirring.
  4. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or as long as 24 hrs. The length of refrigeration is absolutely necessary to get the nice crinkly look.

Scoop and Bake:

  1. Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 350°F/176°C. Line 2 baking sheets with parchment paper or silicone baking mats.
  2. Scoop dough balls about 1-2 tablespoons in size each and roll into a smooth ball. Roll in the powdered sugar to completely coat the outside and place on the baking sheets. You do not need to press down on the dough balls. Keeping them round will allow them to crackle as they bake.
  3. Bake both baking sheets at the same time for 8-12 minutes. The cookies should be set on the edges and slightly gooey in the middle. Allow to cool for 5 minutes on the baking sheet then move to a wire cooling rack to cool completely.
  4. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Notes

*Recipe adapted from Betty Crocker

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© Baker Bettie