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

Jump to Recipe· 4.4 from 6 reviews

If you’ve been hunting for that perfect brownie-cookie hybrid, you’re in for a real treat. My mom’s Chewy Chocolate Crinkle Cookies Recipe is honestly one of my all-time favorites when it comes to chocolatey comfort baked goods. These cookies pull off the delightful mix of fudgy chewiness wrapped in a crackled, powdered-sugar crust that literally melts in your mouth. Stick with me—I’m going to walk you through exactly how to nail these every time, even if you’re not a seasoned baker.

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Why This Recipe Works

Rich Cocoa Base: The use of unsweetened cocoa powder creates that deep chocolate flavor that’s both intense and balanced.
Chilling the Dough: Cooling the dough not only thickens it but helps the cookies hold their shape while baking, leading to gorgeous crinkles.
Powdered Sugar Coating: This ensures the signature crackled look and a subtle sweet crust that contrasts perfectly with the chewy interior.
Eggs and Butter Combination: They add richness and moisture without weighing the cookies down, preserving that chewy texture.

Chewy Chocolate Crinkle Cookies, chocolate crinkle cookies, fudgy cookie recipe, crackled chocolate cookies, best chocolate cookie recipe - 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

This Chewy Chocolate Crinkle Cookies Recipe uses a straightforward list of ingredients, but each plays a vital role—bringing structure, moisture, or that signature chocolate punch. When you pick your ingredients, try to use high-quality cocoa powder and fresh eggs for the best results.

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Unsweetened Cocoa Powder: Sift it if it’s clumpy to avoid dry spots and ensure even mixing.
All-Purpose Flour: The backbone of the cookie, giving it structure without becoming cakey.
Baking Powder: Helps the cookies puff up just enough for that crackled top while keeping them tender.
Salt: Balances sweetness and intensifies chocolate flavor.
Butter (Softened): Adds richness and moisture; make sure it’s softened but not melted for easier creaming.
White Sugar: Sweetens and helps create a tender crumb.
Vanilla Extract: Enhances the chocolate’s depth and adds warmth to flavor.
Large Eggs: Bind everything together while contributing to the chewy texture.
Powdered Sugar: For that iconic crackled crust and an added touch of sweetness.

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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.

Tweak to Your Taste

One of the joys of this Chewy Chocolate Crinkle Cookies Recipe is how adaptable it is. I often experiment with small tweaks to make them my own or better match the occasion—feel free to do the same!

Extra Fudgy: I love chilling the dough just long enough and letting cookie balls rest at room temperature before baking for a denser texture.
Bigger Cookies: Using 2 tablespoons of dough per cookie makes impressively thick crinkles perfect for sharing.
Less Sweet: Try reducing sugar by ¼ cup if you want to balance sweetness, especially if you’re adding bittersweet chocolate chips.
Flavor Boost: A teaspoon of espresso powder added with the dry ingredients really deepens the chocolate flavor in a magical way.

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

Step 1: Mix Your Dry Ingredients Carefully

Start by combining your cocoa powder, flour, baking powder, and salt in a medium bowl. I always sift my cocoa powder here to skip the lumps—trust me, it’s worth the extra minute. Set this aside while you move on to the wet ingredients.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter with sugar and vanilla until smooth and creamy. An electric mixer really helps here, but you can do it by hand if you don’t mind a workout. Then add eggs one at a time, mixing for just about 10 seconds each—overmixing can make the cookies tough.

Step 3: Combine Wet and Dry Ingredients

Gently add your dry mix to the wet ingredients, mixing on low speed until incorporated. The dough will be on the sticky side—that’s exactly how it should be for those soft, chewy centers.

Step 4: Chill the Dough for Flavor and Structure

Cover the dough and pop it in the fridge for at least 1 hour, or up to overnight. This step is key if you want those taller cookies with beautiful cracking. Longer chill times mean thicker dough that spreads less in the oven.

Step 5: Roll, Coat, and Bake

Preheat your oven to 350°F (175°C). Roll the dough into tablespoon-sized balls and coat each one generously in powdered sugar—this helps create the stunning crinkle effect. Place them spaced apart on a lined baking sheet (you may have to bake in batches). Bake 10-15 minutes depending on cookie size, looking for the edges to set but the center still soft.

Step 6: Cool and Enjoy

After baking, let the cookies set on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. They’ll look a bit underbaked in the middle, but that’s the chewy magic happening!

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Pro Tips for Making Chewy Chocolate Crinkle Cookies Recipe

Don’t Skip Chilling: Chilling the dough is what stops your cookies from spreading too thin and keeps them chewy and thick—trust the process!
Powdered Sugar Coating: Roll cookies generously in powdered sugar—if the coating is thin, you won’t get the dramatic crinkles.
Watch That Bake Time: Keep an eye after 10 minutes and test the cookies by gently pressing the edges; they should be set but centers still soft.
Handle Dough with Care: Sticky dough is expected—using powdered sugar or damp hands when rolling makes shaping easy without adding extra flour.

How to Serve Chewy Chocolate Crinkle Cookies Recipe

Chewy Chocolate Crinkle Cookies, chocolate crinkle cookies, fudgy cookie recipe, crackled chocolate cookies, best chocolate cookie recipe - 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 usually sprinkle a little extra powdered sugar just before serving to freshen up the look. Sometimes, for an extra festive touch, I dust them with a hint of cinnamon or add a few mini chocolate chips on top right after baking when they’re still warm.

Side Dishes

Pair these chewy beauties with a cold glass of milk—classic for a reason! If you’re hosting, I love bringing out vanilla ice cream or even a lightly spiced hot coffee as a perfect sidekick.

Creative Ways to Present

For holiday gatherings, I arrange the cookies on a decorative platter lined with parchment paper and sprinkle edible gold dust on the edges for that wow factor. You can also stack them in clear jars tied with ribbon for thoughtful little gifts your friends will adore.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container on the counter, and they stay soft and chewy for about 3-4 days. I’ve found this recipe holds moisture well, so no need to worry about them drying out too fast.

Freezing

If I want to make a batch ahead of time, I freeze the rolled, unbaked dough balls on a baking sheet, then transfer them to bags. When I’m ready, I thaw them on the counter for 30 minutes before rolling in powdered sugar and baking—super convenient!

Reheating

To warm up leftover cookies, I pop them in the oven at 275°F (135°C) for about 5 minutes. This softens them up nicely and gives that just-baked feel again without drying them out.

FAQs

Can I use Dutch-processed cocoa powder for this recipe?

Absolutely! Dutch-processed cocoa powder will work fine; just note it’s less acidic and may slightly alter the flavor and how your cookies rise. If you use natural cocoa, the baking powder reacts a bit differently, but both yield delicious results.
Why do my crinkle cookies sometimes flatten out too much?

Usually, that happens when the dough hasn’t been chilled long enough or if the oven temperature is too low. Chill your dough for at least an hour, and make sure your oven is fully preheated to 350°F before baking to keep those cookies tall and crackly.
How do I make the cookies chewier?

Great question! For chewier cookies, chill the dough just enough, let dough balls rest at room temp before baking, and place them on a room-temperature baking sheet. If they come out taller than you like, gently press them down immediately after baking with a glass bottom.
Can I substitute butter with margarine or oil?

Butter lends crucial richness and structure that’s hard to replicate exactly with margarine or oil. You can try it, but expect some texture and flavor differences—especially that signature chewiness and flavor may be muted.

Final Thoughts

This Chewy Chocolate Crinkle Cookies Recipe is my go-to for every celebration or whenever I need a chocolate fix that’s chewy, fudgy, and totally satisfying. Once you get the hang of cracking that dough and coating it generously in powdered sugar, you’ll be amazed at how effortlessly these come together. Honestly, I hope you love these cookies as much as I do—sharing them always lights up the room, and I think you’ll have plenty of requests for repeat batches. So grab your mixer and cocoa powder—let’s get baking!