Chocolate Crinkle Cookies have a rich and fudgy center with a crisp powdered sugar outer layer. Crinkle Cookies are just as important as Sugar Cookies on your holiday cookie tray.

Several Chocolate Crinkle Cookies on a tray

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Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I love easy meals with simple ingredients. These Chocolate Crinkle Cookies are no exception. 

Why these are the Best Crinkle Cookies:

  • Simple Ingredients: Made with just a handful of kitchen staples you probably already have on hand.
  • Fast: these cookies can be whipped up quickly and you can chill them ahead.
  • Fudgy & Crisp: The centers are soft and gooey with crisp edges.
  • Keep Well: most cookies are best eaten fresh but these seem to get better with time.

These cookies are perfect for gifting and they are so good, you’ll want to make a double batch!

Chocolate Crinkle Cookie Up close with crinkles

What is a Chocolate Crinkle Cookie?

Chocolate Crinkle Cookies are like a cross between gooey Fudgy Brownies and crisp Chocolate Chip Cookies. They are rolled in powdered sugar before baking so they form “crinkles” as they expand in the oven.

The best part? Just like a good homemade Baklava, these cookies get better as they get a little stale. The outer layer just gets crunchier, while the center stays so gooey. Let’s just say you’ll find yourself hanging around your cookie jar for several days.

Ingredients for crinkle cookies with flour, cocoa powder, sugar, eggs, vanilla, oil

How to Make Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a blast to make. If you have kids around, they can help make these cookies. They will love rolling the chocolatey dough into bite-sized balls and coating them with a generous amount of powdered sugar, similar to Russian Tea Cakes

  1. Whisk together sugar, cocoa powder, oil, vanilla extract, and eggs. 
  2. In a separate bowl, whisk together flour, baking powder, and salt.
  3. Slowly add flour mixture to the cocoa mixture. Mix well. 
  4. Cover the dough and refrigerate for 3 hours and up to overnight. 
step by step images on how to make dough for the crinkle cookies

To Finish and Bake the Cookies

  1. Preheat the oven to 350F. Shape cookie dough into balls (a cookie scoop makes it easy to portion) and roll into powdered sugar. 
  2. Place cookies on a baking sheet, leaving space between each cookie. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
  3. Once cookies are slightly cooled, move them to a wire rack to fully cool down.
Chocolate crinkle cookie dough coated in powdered sugar

Common Questions

Why are my Chocolate Crinkle Cookies flat?

There are two reasons why your Chocolate Crinkle Cookies came out flat. Either the dough wasn’t chilled or you didn’t use enough flour. Make sure to properly measure flour by scooping it into your measuring cup and leveling off the top.

Where did Chocolate Crinkle Cookies originate?

Chocolate Crinkle Cookies first premiered in Betty Crocker’s famous cookie cookbook, “Cooky Carnival”. Crocker recounts being served the cookies by home chef Helen Fredell and begging her for the recipe. Fast forward to today and these cookies are gracing just about every holiday tray each year.

How do you know when Chocolate Crinkle Cookies are done?

You’ll know when Chocolate Crinkle Cookies are done when they start to develop those signature cracks on top. Typically, this takes anywhere from 10-12 minutes depending on their size.

Why is my dough too sticky or wet?

The dough for crinkle cookies should be very moist. Be sure to measure flour correctly, and it helps to roll the moist dough with wet hands.

A tray of baked chocolate crinkle cookies

Storing Chocolate Crinkle Cookies

  • Room Temperature: Keep your Chocolate Crinkle Cookies stored in an airtight container on the counter. They should stay fresh for up to a week. 
  • Freezing: Freeze your dough balls for up to 2 months in an airtight container. When you are ready to bake, remove them from the freezer and allow them to thaw for 30 minutes in the fridge before rolling them in powdered sugar. Bake according to instructions.

Make-Ahead Tip: You can make the dough a day or two in advance. Keep it refrigerated and only bake right before serving. 

Cookies Recipes You’ll Love

Natasha's Kitchen Cookbook

Chocolate Crinkle Cookies

4.97 from 594 votes
Author: Natalya Drozhzhin
Chocolate Crinkle Cookies served on platter
Chocolate Crinkle Cookies are a key component of every holiday cookie tray. Fudgy on the inside with a crispy, powdered sugar outer later, they are loved by kids and adults alike.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients 

Servings: 20 cookies

Instructions

  • In a mixing bowl, combine sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth.
  • In a separate bowl, combine flour together, baking powder and salt.
  • Add the flour mixture to the cocoa mixture and stir to combine.
  • Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.
  • Preheat the oven to 350F. Scoop dough with a mini ice cream scoop for even portioning into 20 cookies then roll cookie dough into even-sized balls (it's easier to roll with wet hands) and generously roll each into powdered sugar.
  • Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
  • Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.

Nutrition Per Serving

85kcal Calories19g Carbs2g Protein1g Fat0.3g Saturated Fat0.1g Polyunsaturated Fat0.3g Monounsaturated Fat0.002g Trans Fat16mg Cholesterol36mg Sodium66mg Potassium1g Fiber13g Sugar24IU Vitamin A15mg Calcium1mg Iron
Nutrition Facts
Chocolate Crinkle Cookies
Amount per Serving
Calories
85
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.3
g
2
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.3
g
Cholesterol
 
16
mg
5
%
Sodium
 
36
mg
2
%
Potassium
 
66
mg
2
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
13
g
14
%
Protein
 
2
g
4
%
Vitamin A
 
24
IU
0
%
Calcium
 
15
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: chocolate cookies, chocolate crinkle cookies, crinkle cookies
Skill Level: Easy
Cost to Make: $
Calories: 85

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Leave a Comment

Recipe Rating




Comments

  • Kayla
    May 9, 2024

    Love these so much, I’ve made them for the holidays and have gifted them and they are always a big hit!

    Reply

    • Natashas Kitchen
      May 9, 2024

      I’m so happy you love these, Kayla! That’s so great!

      Reply

  • John Brown
    May 4, 2024

    I recently tried the Chocolate Crinkle Cookies recipe, and let me tell you, it’s a game-changer! The texture is spot-on: crispy on the outside, soft, chewy, and oh-so-fudgy inside. It’s like sinking your teeth into a brownie, but in cookie form.
    These Chocolate Crinkle Cookies are a must-bake. They’ll disappear faster than you can say “chocolate bliss”.

    Reply

    • NatashasKitchen.com
      May 4, 2024

      Thank you so much for a wonderful review John. I’m so glad you love the recipe.

      Reply

  • Jodie Claes
    April 25, 2024

    Is the 1/2 cup of powdered sugar supposed to go in with the other ingredients or is supposed to be used to coat them in?

    Reply

    • NatashasKitchen.com
      April 25, 2024

      Hi Jodie! The powdered sugar is just used to coat them. I hope you love the recipe!

      Reply

      • Jodie Claes
        April 25, 2024

        Thank you so much for the quick response! I have the dough chilling now.

        Reply

        • Jodie Claes
          April 26, 2024

          The cookie was delicious but it spread too much. It was a very runny dough. It firmed up very well but as soon as I started to scoop it kinda blobbed out. I was able to roll them in powdered sugar but it was tricky. Not sure what I did wrong but again they were delicious.

          Reply

          • NatashasKitchen.com
            April 26, 2024

            Hi Jodie! I’m glad you loved the taste. See the common question section above for reasons why this can happen, specifically the question: “Why are my Chocolate Crinkle Cookies flat?”

  • Cee
    April 20, 2024

    I make these with cannabutter and it keeps the fiends coming 😁😂😂😂

    Reply

  • Cindy
    April 11, 2024

    These cookies were so easy to make. They look beautiful. My grown-up daughter said they reminded her of her childhood when I would make brownies. Delicious and easy to make cookies. Just factor in the chilling time of the dough if you make these! The dough has to be chilled for AT LEAST 3 HOURS.

    Reply

    • Natashas Kitchen
      April 11, 2024

      Aww, that’s the best! Thank you so much for sharing that with me, Cindy! That is the best when kids love what we moms make, especially the grown-up kids. That’s so great!

      Reply

  • Kendra
    April 1, 2024

    Delicious and easy! I love a recipe that looks and tastes far more time-consuming than it actually is. And no butter to soften. A winner!

    Reply

  • Pat OBrien
    March 10, 2024

    These cookies are delicious and so easy to make .. the kids love them!
    They come out of the oven, seriously, picture perfect!

    Reply

    • Rin
      March 23, 2024

      I used gluten free flour & doubled the recipe. I used my kitchen scale to measure out each cookie instead of a scoop. Each cookie was between .9 oz & 1.0 oz
      I ended up with 42 cookies, broke them up into 4 bakes, 2 rounds of 12 cookies & 2 rounds of 9 cookies at 10 minutes for each round.
      Cooled for 2 minutes on cookie sheet before transferring to wire rack. They came out perfectly crisp on the outside and soft and fudgy on the inside 10/10 would make again.

      Reply

  • Margie
    March 3, 2024

    Love this recipe. So easy and they look impressive. Making some for a gift tomorrow.

    Reply

    • Natasha's Kitchen
      March 3, 2024

      Great idea! I hope she/he likes these cookies too!

      Reply

  • Abdul Hadi
    February 27, 2024

    I will make these for my school talent show but your other recipes are GREAT! So I have high hopes. Thanks for the amazing recipe btw

    Reply

    • Natashas Kitchen
      February 27, 2024

      I hope you love this recipe Abdul!

      Reply

    • María
      March 26, 2024

      Why the four stars if you like the recipes? 😂 Were they good when you baked the

      Reply

  • Michele
    February 19, 2024

    Great recipe but curious how the total time is 25 minutes when the dough is chilled for 3 hours????

    Be honest about the time involved.

    Reply

    • Natashas Kitchen
      February 19, 2024

      Hi Michele, the 25 minutes references the total hands on work. I hope that helps.

      Reply

  • F. Darr
    February 17, 2024

    Just curious, but why the pepper grinder in the photo? Great cookies, by the way.

    Reply

    • Natashas Kitchen
      February 17, 2024

      Hi F, that is a salt shaker in the photo, I hope that helps.

      Reply

  • amala
    February 12, 2024

    I used 1/2 brown sugar and 1/2 white sugar, so maybe that’s why my cookies weren’t that good. They didn’t spread at all by the 11 minute mark so I had to press them down slightly with my gloves, so they naturally came out a bit dense. I spooned and levelled my flour and also sifted it, and it was new flour, so I don’t know what happened.

    Maybe I made my cookies a bit big? Each one was like 1.5 tbsp worth of dough and doubling the recipe yielded 30 cookies, each one the diameter of two small coins (after I pressed them down).

    They also weren’t ‘fudgy’ and didn’t have that much of a chocolate taste. Of course, they’re not horrible, but I was really disappointed:( I’ve tried your chocolate cupcakes and they’re my favorite, but this was different.

    Reply

    • Natasha
      February 12, 2024

      Hi Amala, I would suggest making them exactly as written and to the size that is recommended in the post. Making them larger would change the bake time. I always recommend making the recipe exactly as written, because that is how I tested it, before attempting changes.

      Reply

  • amal
    February 6, 2024

    Hello! I’ve found that in chocolate recipes, using brown sugar makes the final product much fudgier and rich in chocolate flavor. If I were to use brown sugar for this, how much should I use?

    Also, what’s the reason for using oil instead of butter?

    I have to make these for my bakesale at school next week, so please let me know soon. Thanks so much!! <3

    Reply

    • NatashasKitchen.com
      February 7, 2024

      Hi Amal! I haven’t tested these substitutions. Oil helps with the moisture and it’s important for the cookies spreading and cracking. Reading through the comments, one of my readers reported good results using butter in place of oil, and another reported swapping out 1/2 of the sugar for brown sugar. Let us know how they turn out if you experiment.

      Reply

  • Brooke
    January 6, 2024

    I make this recipe just about once a week. My family absolutely loves them!!

    Reply

    • Natashas Kitchen
      January 6, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Brooke!

      Reply

  • Abby
    January 1, 2024

    I loved these cookies, they were easy to make and turned out great! They are my new favorites!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      That’s great, Abby! I’m so glad you love the recipe.

      Reply

  • Abby
    January 1, 2024

    These are the best cookies I’ve ever had their like brownies in cookie form!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      That’s a great way to describe these! So glad you loved the recipe.

      Reply

  • Jean Taylor
    December 31, 2023

    I have used a Crinkles recipe since 1981 that I got from my Mom.. It’s been a good one, BUT, read yours a couple weeks ago and have made 2 batches in a week! They are so good..My son rates them a 12, better than my old recipe.. Thank you.

    Reply

    • NatashasKitchen.com
      January 1, 2024

      That’s wonderful, Jean. Thank you for sharing.

      Reply

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