These homemade chocolate crinkle cookies are soft and pillow-y chocolate cookies coated in sweet powdered sugar. Ready in just 30 minutes, each bite is more addictive than the last!
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These chocolate crinkle cookies are one of my go-to cookie recipes for the holidays or anytime the craving strikes! While I usually only make these for Christmas cookie parties, I’ve also been known to whip up a batch in the middle of July just because. Once you make this recipe, you’ll see why I’m so smitten. After all, it’s pretty rare to find a from-scratch recipe that’s this easy. Here’s why you should leave chocolate crinkle cookies out for Santa this Christmas Eve:
- Soft: These cookies are baked to perfection with crackly tops and wonderfully soft and pillow-y chocolate centers that melt in your mouth.
- From Scratch: No box of cake mix needed here! This easy chocolate crinkle cookie recipe is made completely from scratch with a few simple ingredients.
- Quick: These cookies are made quick and easy in 30 minutes with no chilling required!
- Customizable: Roll them in sprinkles, add different zests/extracts, or sandwich them together with icing to create whoopie pies.
Love chocolate cookies? Try these gooey flourless chocolate marshmallow cookies, decadent chocolate chip marshmallow cookies or bakery-style brown butter chocolate chip cookies!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for chocolate crinkle cookies. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Flour: Use regular all-purpose flour. Spoon the flour into the measuring cup instead of dunking the cup straight into the bag. That way, you don’t end up with packed flour!
- Cocoa Powder: For the fudgiest flavor, use a high quality unsweetened cocoa powder, either regular or Dutch process.
- Butter: I used unsalted butter softened to room temperature. If you use salted butter, only add 1/4 teaspoon of salt.
- Sugar: Granulated sugar works best.
- Powdered Sugar: Confectioner’s white sugar creates the signature crinkle look on top.
- Baking Powder: Make sure it’s not expired! Always check your label before using.
These soft chocolate cookies are ready to go in four easy steps. No dough chilling required! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Make the Dough: Preheat the oven to 350°F. Whisk to combine the flour, baking powder, and salt. In a medium bowl, cream together the butter and sugar. Add the eggs and vanilla. Combine the dry and wet ingredients, until just combined.
- Shape and Coat: Roll the dough into 1-inch balls and coat in powdered sugar. Arrange on cookie sheets lined with parchment paper, leaving space between for spreading.
- Bake: Bake for 10 to 12 minutes, until the tops begin to crack and the edges are set.
- Cool: Let the cookies sit for 5 minutes, then transfer to a wire rack to cool completely.
Chef’s Tips & Variations
- Measure Flour: Resist the urge to dunk the measuring cup into a packed bag of flour, it will create overly dense cookies. Instead, fluff the flour with a fork. Then spoon the flour into a measuring cup and level it off with a knife.
- Sticky Dough: The dough will be sticky! If needed, chill the dough in the fridge for a few minutes before rolling.
- Cookie Scoop: For uniform cookie sizes and even baking, use a cookie scoop or a tablespoon to portion out the dough.
- Over-Bake: Take the cookies out once the tops have cracked and the edges are set, but the centers are still slightly gooey. Over-baking will result in dry cookies!
- Sanding Sugar: Instead of powdered sugar, roll your cookies in sanding sugar (or sprinkles) instead to give them a bit of sparkle and crunch.
- Chocolate Chips: Turn these into double chocolate cookies by tossing a handful of chocolate chips into the dough. Or for something different, try white chocolate chips or peanut butter chips.
- Frosting: Sandwich two cookies around some chocolate buttercream frosting or cream cheese frosting. For a festive look, roll the edges in sprinkles or chopped nuts.
- Extracts: Swap out the vanilla extract for mint extract for mint chocolate cookies. Almond extract will give them bit of nutty flavor or orange extract for orange chocolate cookies!
Yield: 18 cookies
Skip the box of cake mix and try these homemade chocolate crinkle cookies instead! Ready in just 30 minutes, these soft and pillow-y chocolate cookies are coated in sweet powdered sugar. Each bite is more addictive than the last!
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
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Instructions
- Preheat the oven to 350°F. Move racks to the center of the oven. Line two cookie sheets with parchment or silicone baking mats. Set aside.
- In a medium bowl, whisk to combine the flour, cocoa powder, baking powder, and salt. Set aside.
- In a stand mixer, or a bowl with a hand mixer, cream together the butter and sugar until light and fluffy. Add eggs and vanilla extract. With the mixer on low, slowly add in the flour mixture. Mixing until just combined.
- Place the powdered sugar to a shallow bowl. Using a medium cookie scoop, scoop 1 heaping tablespoon of dough and shape the dough into balls.
- Roll the dough balls in the powdered sugar to coat them. Place on the prepared cookie sheets, leaving 2 inches between for spreading. (The dough is going to be sticky and hard to actually “roll” into a ball. Just do the best you can, I promise they will turn out right!)
- Bake for 10 to 12 minutes, until the edges are set and the tops crack. Remove from the oven and leave the cookies on the baking sheets for 5 minutes. Transfer cookies to a baking rack to cool completely.
Notes
Storage: Store cookies in an airtight container for up to 5 days. Store with a slice of bread to keep soft, replacing the slice as it becomes stale.
Freeze Cookies: For extra protection, wrap each cookie in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge, or at room temperature for 30 minutes.
Freeze Dough: Freeze unbaked dough balls WITHOUT powdered sugar on a sheet pan for 30 minutes. Transfer to an airtight, freezer safe container and freeze for up to 6 months. When ready to bake, thaw frozen dough balls on the counter for 30 minutes. Roll in powdered sugar and bake as directed.
Measure Flour: Resist the urge to dunk the measuring cup into a packed bag of flour, it will create overly dense cookies. Instead, fluff the flour with a fork. Then spoon the flour into a measuring cup and level it off with a knife.
Sticky Dough: The dough will be sticky! If needed, chill the dough in the fridge for a few minutes before rolling.
Over-Bake: Take the cookies out once the tops have cracked and the edges are set, but the centers are still slightly gooey. Over-baking will result in dry cookies!
Nutrition
Serving: 1 cookie, Calories: 153kcal, Carbohydrates: 23g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 103mg, Potassium: 45mg, Fiber: 1g, Sugar: 14g, Vitamin A: 194IU, Calcium: 25mg, Iron: 1mg
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What kind of cocoa powder did you use? Also, would it be okay if I used Hershey’s Special Dark?
Hi Nina!
I use Ghirardelli, but Hershey’s will work just fine! 🙂
Thank you for the rides punkin!! These cookies look yummy 🙂
Thanks for that recipe, it is indeed very simple and so delicious!!
These cookies look perfect 🙂 I feel like I cant already taste them!
I know how you feel, my mother and father-in-law are taking my sister-in-law and her family to Hawaii in a few weeks and my husband and I aren’t going. Of course they offered, but I’m swamped at work and my husband doesn’t like flying. Oh well!
I think I will make these to make myself feel better! They look perfect.
I have missed many a vacation due to work. 🙁 Mexico & Montana are the most memorable. When my family went to Montana on vacation, I didn’t even find out they were going until 2 days before they left. NO FREAKING JOKE. They said they knew I was busy and that I wouldn’t be able to go, and they just forgot to mention it.
Anywhoo… these look delish, as always!
These are awesome, Jess! Not so awesome is that you’re not going on that vacation. But! At least you have homemade cookies. They’ll have to buy theirs from a store. Boo.
Sarcasm is cool, I like it…I like these cookies too as a matter of fact!
I hate powdered sugar coughs!! It’s only funny when it doesn’t happen to you. Because when it does you feel like you’re gonna DIEEE!! I’d take my chances on these cookies 🙂
Oh gosh, that powdered sugar choking thing is THE WORST. But totally hilarious when someone else is doing it 😉 These cookies look so yum!
I totally know the feeling. My brother went to Argentina once while I was stuck in med school. Very not fair.
At least you have cookies!!
Ugh, my family always decides to take two week vacations in the middle of September when I’ve got classes and I can usually only get away for a few days. These cookies look fabulous though! 😉
baking powder or baking soda? you say baking powder in the ingredients but baking soda in the directions..
UGH. This is why I should not be allowed to write posts late at night. Baking POWDER! Thanks for catching it!
Oh my goodness! I’d love to go out choking on powdered sugar… a close runner up is cinnamon dashed every so heavily on top of a hot, foamy breve. Sucking up foam like an ant eater to detour scorched lips results in cinnamon inhalation straight to the bronchial tubes! Gulp.
was just wondering if the flour amount is correct? I just made up a batch of these but I needed to add about 1 cup more flour then it called for in able to roll them into a ball. Just baking the first sheet now, they look and smell wonderful though…
Thanks
Hey Tammy!
Yes it is correct – it makes a super sticky dough. I know it’s a pain to try to form into a ball, but once it hits the powdered sugar it is easier to form into a blob!
LOL oh god, choking on powdered sugar is the worst. These look scrumptious though so I’m willing to take the risk!
These are gorgeous and have the perfect crinkle! Must make soon!
These are one of my favorite cookies!! Lovely recipe!
sono semplicemente strepitosi!
Choking on powdered sugar is the worst! Oh… and I totally feel your pain about the whole missing out on the vacation thing! We had a super awesome vacation planned for this summer and due to several unforeseen circumstances we can’t go as planned. : ( Boo!