Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are a classic chocolate cookies recipe that never gets old! They’re soft and chewy in the middle with a slightly crunchy edge. These cookies are also perfect for the holidays!

For another timeless cookie recipe, dig into my Chewy Chocolate Chip Cookies!

Chocolate Crinkle Cookies - soft and chewy centers with lightly crunchy edges! Classic holiday cookie!

Chocolate Crinkle Cookies - soft and chewy centers with lightly crunchy edges! Classic holiday cookie!

Easy Chocolate Crinkle Cookies Recipe

So you may remember from a couple weeks ago that some bloggers and I helped celebrate Sally’s first baby with a virtual baby shower (see this Funfetti Cheesecake with Cake Bottom post). She is not only due with her first child this week, but her third cookbook, Sally’s Cookie Addiction, also released yesterday. Talk about a big week! Today’s cookies are from her new cookbook and I’m excited to share it with you today!

If you’ve never seen Sally’s blog, Sally’s Baking Addiction, you definitely should check it out. I have been reading her blog since before I started my own. She already has two other cookbooks, Sally’s Baking Addiction and Sally’s Candy Addiction, and I would say this is probably her best one yet. Sally definitely knows her cookies!

She’s got so many delicious looking cookie recipes in the cookbook. There’s more than 75 new cookie recipes, including ones Brown Butter Toffee Chocolate Chip Cookies, Birthday Party Thumbprints, and classics like Gingerbread Cookies and Coffee Toffee Fhortbread. Not to mention that there is an entire chapter for sprinkles. A girl after my own heart!

Plus, being the cookie master she is, there’s lots of tips, tricks and suggestions on making things ahead and freezing. Important things to know, especially with holiday cookie baking coming up.

Chocolate Crinkle Cookies - soft and chewy centers with lightly crunchy edges! Classic holiday cookie!Chocolate Crinkle Cookies - soft and chewy centers with lightly crunchy edges! Classic holiday cookie!

It was tough to decide what cookie to make to share with you, but I finally decided on these Classic Chocolate Crinkles. I had never actually made these myself so I wanted to try them. They did not disappoint!

How to Make The Best Chocolate Crinkle Cookies

One of my favorite things about them is how easy the dough is to put together. Mix together the dry ingredients and the wet ingredients and then mix them together. The only thing to be careful of is the eggs and butter. You want to make sure the eggs are actually room temperature and the melted butter has a chance to cool, so that everything incorporates well and as it’s supposed to.

The other great thing is that there’s no refrigeration required – yay! These cookies are quick and easy to put together, a total classic and perfectly chewy on the inside with a lightly crunchy edge. You definitely need to try them – especially for the holidays. And be sure to check out Sally’s new cookbook – Sally’s Cookie Addiction!

Chocolate Crinkle Cookies - soft and chewy centers with lightly crunchy edges! Classic holiday cookie!Chocolate Crinkle Cookies - soft and chewy centers with lightly crunchy edges! Classic holiday cookie!

Print
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Image of Chocolate Crinkle Cookie with bite taken out
Recipe

Chocolate Crinkle Cookies

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 24-28 Cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Chocolate Crinkle Cookies are a classic chocolate cookies recipe that never gets old! They’re soft and chewy in the middle with a slightly crunchy edge. These cookies are also perfect for the holidays!


Scale

Ingredients

  • 1 1/2 cups (180g) all-purpose flour
  • 1 cup (200g) sugar
  • 1/2 cup (115g) packed brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp (90g) unsalted butter, melted and slightly cooled
  • 3/4 cup (65g) unsweetened natural cocoa powder
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (120g) powdered sugar

Instructions

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Whisk the flour, sugar, brown sugar, baking powder and salt together in a large bowl. Set aside.
3. Combine the melted butter and cocoa powder in a medium bowl. The mixture will be very thick, almost like a paste.
4. Stir in the eggs and vanilla extract.
5. Pour into the dry ingredients and, using a handheld or stand mixer fitted with a paddle attachment, beat it all together on medium-high speed. The mixture may seem dry at first, but will come together as you continue to mix.
6. Measure one tablespoon of the dough. Gently roll into a ball, then roll each ball in confectioners’ sugar to coat.
7. Place balls about 3 inches apart on the baking sheets. Bake for 12-13 minutes. The cookies will slightly spread and form cracks. The centers will look soft.
8. Remove from the oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.


Notes

Eggs must be room temperature. The won’t properly mix into the butter-cocoa mixture if they’re cold. For the butter, melt it in the microwave or on the stovetop before beginning so it has time to cool down slightly – we don’t want to cook the eggs.

Keywords: chocolate crinkle cookies, chocolate crinkle cookies recipe, crinkle cookies, easy chocolate cookies, easy homemade cookies, easy cookies, easy cookies recipe

Enjoy!

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Chocolate Crinkle Cookies - soft and chewy centers with lightly crunchy edges! Classic holiday cookie!

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Recipe rating

46 Comments
  1. Daniela

    Hi!! I love your blog so much. If i wanna make this recipe with lemon, What do I have to change?. Sorry for my english…i still learn this language. Thank you very much.

    1. Lindsay

      I haven’t ever tried adding lemon to a chocolate cookie. I’d probably add lemon zest so that you don’t mess with the texture of the cookie too much.

  2. Keri

    I have literally been searching for the best crinkle recipe for 20 years and have finally found it!!! Wow, these are amazing. So easy. Nothing but chocolate, gooey, yumminess! Thank you!!!!

  3. Tisha

    My 16 year old daughter made these for Christmas and they were divine!! They turned out exactly like the picture. 

  4. Glo

    I’ve been searching for the best Chocolate Crinkles recipe & I’m certain this is it!
    I used dark chocolate cocoa so it looked like I was making mud pie so but they are so delicious! I will definitely be making more of these! 

  5. Joanne Deist

    Just took batch one out of the oven. Could hardly wait for it to cool enough to not burn my mouth, the wait was torture! So so so yummy, chocolatey heaven! Did two tweaks though: chilled the dough overnight and rolled in regular granulated sugar before the powdered sugar. Merry Christmas!

  6. Julee

    Thanks for the scripture! It was a great reminder that’s I needed today. May his spirit be with you, always. Merry Christmas! … and thanks for the recipe:)

  7. Lisa

    Fresh out of the oven and they came out amazing, oh and delicious!!

     I loved, loved that these did not need to be refrigerated!!T

    Thank  you so much  for the recipe 🙂 

  8. Pat Petri

    Perfect! I tried two other recipes that were messy flops, but these make me into Goldilocks – Just right! Thank you.

  9. Jennifer

    Hi Lindsay, I just made these cookies tonight.  As others said my mixture was sticky and wouldn’t roll, so I used an ice cream 2 tbsp scoop and just placed them on the cookie sheet with powdered sugar underneath them.  Then I shook powdered sugar over the tops.  They look great and taste good too. However I think I overcooked them a little because I left them in longer being they were double the size.  I only yielded 28 cookies because I made bigger ones. Thanks for sharing this.

    1. Lindsay

      Yes it the dough fairly sticky. It definitely helps once you drop the balls in some powdered sugar and then you can shape them a little better.

  10. Olivia

    I love that this receipe does not need to be refrigerated before baking and can be scaled down easily. I just made a 1/3 batch of 10 cookies, and they convert beautifully to gluten and dairy free with Bob’s Red Mill One to One Baking Flour and a dairy-free margarine of your choice! I added some espresso powder to bring the chocolate out even more. Can’t wait to try them!!

  11. Ty

    My cookies are not coming out properly, they’ve turned into giant cookies with little specks of powdered sugar on top. My dough seems extremely wet? Hopefully they taste good and are pretty enough to share, but maybe you can tell me what I did wrong. 

    1. Lindsay

      It’s hard to say what happened from a distance. Were the eggs at room temperature and butter cooled before adding the two together?

  12. Sandra

    First batch I stuck with 12 minutes in oven then reduced the time with each batch after for a softer cookie, 9 minutes was the winner! Great recipe, thank you!!

  13. Joanne Lee

    Hey Lindsay! I tried this recipe today but had a hard time rolling the dough into balls because they were so sticky and eventually formed a chocolate glove on my hands. Any idea what I did wrong? I followed the measurements with a weighing scale and tried adding a bit more flour, but no luck. Thank you!

    1. Lindsay

      It doesn’t sound like you did anything wrong, it is a fairly sticky dough. You might find it helpful to put the ball into the powder sugar, then roll it a little bit, and then shape it so it doesn’t stick to your hands so badly.

      1. Howard

        I found this tip to be very helpful. Place the cookie dough in the refrigerator for at least 4 hours or overnight. It lets you handle the dough and roll them without it significantly sticking to your hands.

      2. Teagan

        What i found making these is putting your hand in the sugar and roll dough briefly to shape a semi (ish) circle the pressing down slightly when on tray.

  14. David

    Can these be made as one large cookie?  Say in a 9×11 pan?  Any to put this as a top layer on a multi-layer cake. 

    1. Lindsay

      I’m so glad you enjoyed them! I haven’t tried freezing them, but I’d think they’d be ok. The only thing that might present an issue is that the powdered sugar might not have the same nice look after thawing, because of the moisture.

  15. Diana Rockwell

    Just made these very tasty cookies! They turned out so pretty! My husband loves them. I will definitely make them again. Thank you for sharing this recipe:-)

  16. Erin R.

    Chocolate earthquakes! Oh, I used to love these when I was little! Something about licking the powdered sugar off my lips really got me. I haven’t had one in years, I’ll have to try making these.

  17. Patricia Pines

    What a festive and pretty cookie! I’ll definitely make these in the next couple of weeks. I can’t wait for my copy of the cookbook. So excited! Thanks for sharing!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12