Chocolate Crinkle Cookies

Name: Chocolate Crinkle Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 72 cookies
Ingredients: 1 cup unsweetened cocoa powder; 2 cups granulated sugar; 1/2 cup unsalted butter; 4 eggs; 2 teaspoons vanilla extract; 1/2 teaspoon salt; 2 teaspoons baking powder; 2 cups all-purpose flour; 1/2 cup powdered sugar

User Reviews

4.6

534 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
72 cookies
Calories
48 kcal
Course
Baked Goods
Cuisine
International

Chocolate Crinkle Cookies

Kelsey Carr

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These easy chocolate crinkle cookies are my go-to treat for any occasion! I love their chewy, fudgy centers and crackled powdered sugar coating, and they’re so simple to make, they’re always a hit. Follow this easy recipe with a step-by-step video and bake your own crinkle chocolate cookies at home.

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Ingredients

Servings

1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup unsalted butter preferred or oil
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
2 cups all-purpose flour
1/2 cup powdered sugar

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Instructions

In the bowl of a stand mixer, beat the cocoa, granulated sugar, and butter (or oil) on medium speed. Reduce the speed to low and add the eggs one at a time, mixing until combined.
Mix in the remaining ingredients in the order listed, except for the powdered sugar. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours.
Preheat the oven to 350°F (176°C). Line cookie sheets with parchment paper. Roll the dough into 1-inch balls and coat them with powdered sugar. Place the cookies on the prepared baking sheets, at least 2 inches apart.
Bake for 10 minutes. Allow the cookies to rest on the hot cookie sheet for 1 minute before transferring them to a wire rack to cool completely.

Notes

I use high-quality cocoa powder, like Valrhona, Ghirardelli, or Guittard, for a rich, fudgy flavor. Avoid Dutch-process cocoa, as it may alter the taste.
To get the cookies extra white with powdered sugar, I coat each dough ball generously before baking. This thick layer ensures the powdered sugar won’t absorb during bake time, keeping the cookies bright and giving them that perfect cracked appearance.
Chilling the dough in the refrigerator for at least 4 hours helps firm it up, making it easier to roll into balls and ensures a better crack in the cookies.
I let them cool on the baking sheet for 1 minute before transferring to a wire rack. This prevents them from breaking apart and helps them set properly.

Nutrition Information

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Serving 72cookies Calories 48kcal (2%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 12mg (4%) Sodium 20mg (1%) Fiber 1g (4%) Sugar 6g (12%)