Fudgy Chocolate Crinkle Cookies Recipe

It’s the most wonderful time of year to bake Chocolate Crinkle Cookies. These festive chocolate cookies are soft and chewy inside with a crackly powdered sugar coating on the outside—perfect for holiday plates and cookie exchanges.

Chewy Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are a holiday classic with a rich chocolate flavor and a soft, almost fudgy center. The dough is enriched with melted dark chocolate and studded with milk chocolate pieces so every bite is gooey and satisfying. A final roll in granulated then powdered sugar creates the signature snow-dusted, crinkly top.

What You Need

• Dark chocolate: melted into the batter for a deep, fudgy base.
• Cocoa powder: adds concentrated chocolate flavor.
• All-purpose flour: keeps the texture classic and reliable.
• Baking soda: the leavening agent that helps create cracks on top.
• Salt: balances sweetness and enhances chocolate flavor.
• Milk chocolate: chopped into chunks so you get melty pockets in each cookie.
• Butter: contributes richness and tenderness.
• Eggs: bind and add moisture.
• Vanilla extract: brightens and rounds out the flavor.
• Powdered sugar: for the outer coating that becomes cracked and beautiful.
• Granulated sugar: rolled on first to help the powdered sugar stay white during baking.

Can I make these gluten-free?

You may be able to substitute a tested gluten-free all-purpose flour blend, but results can vary. This recipe was developed with regular all-purpose flour and has not been validated with gluten-free swaps.

Can I use different flour?

We recommend using all-purpose flour as written. Other flours may change texture and spread.

Can I make these egg-free?

This recipe relies on eggs for structure and moisture, so we don’t recommend making it egg-free without a tested alternative.

#1 Tip for Perfect Crinkle Cookies

If your cookies spread too much or don’t form the signature crinkles, the most common cause is not chilling the dough long enough. Chilling firms the fat and hydrates the flour, which helps the cookies hold their shape and develop those pretty cracks.

Chill the dough for at least 3 hours; overnight is best if you can wait.

What makes these cookies chewy?

Melted chocolate folded into the dough keeps the interior dense and fudgy, much like a brownie. The combination of melted dark chocolate, cocoa powder, and chocolate chunks yields a satisfyingly chewy bite.

Do I have to chill the dough?

Yes. Chilling is essential. If time is tight, you can freeze dough for 30 minutes as a shortcut, but for best texture and minimal spreading, refrigerate for 3 hours or overnight.

Why roll in granulated sugar before powdered sugar?

Rolling first in granulated sugar creates a barrier that prevents the powdered sugar from dissolving into the dough while baking. This keeps the white, crackled appearance bright and attractive.

Storage Instructions

Allow cookies to cool completely on a wire rack. Layer them in an airtight container with parchment between layers. Store in a cool, dark place for 3–5 days for best freshness.

Freezer Instructions

Cool completely, place on a baking sheet and freeze 30 minutes to firm. Transfer to a freezer-safe bag and store up to 3 months. Thaw at room temperature before serving.

Chewy Chocolate Crinkle Cookies Recipe

These crinkle cookies use three types of chocolate and a short chill to create a fudgy interior and crackled exterior. Makes about 24 cookies.

Recipe details

• Prep: 3 hours 30 minutes (includes chilling)
• Cook: 9–11 minutes
• Total: about 3 hours 40 minutes
• Servings: ~24 cookies

Ingredients

Dry Ingredients

• 4 oz dark chocolate, chopped and divided
• ½ cup (50 g) cocoa powder
• ½ cup (70 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 oz milk chocolate, chopped
• 1 cup (200 g) brown sugar

Wet Ingredients

• ½ cup unsalted butter, softened and divided
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Topping

• ½ cup powdered sugar
• ½ cup granulated sugar

Instructions

1. Melt 3 oz of the dark chocolate with 2 tablespoons of butter in a microwave-safe bowl or using a double boiler until glossy and smooth. Set aside to cool slightly.
2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until well combined.
3. Toss 1 oz of chopped dark chocolate and the chopped milk chocolate into the dry mixture so the pieces are coated in flour. Set aside.
4. In a stand mixer or with a hand mixer, cream the remaining butter and brown sugar on medium-high for 3–5 minutes until light and fluffy, scraping the bowl as needed.
5. Whisk the eggs and vanilla together in a separate bowl, then slowly add the egg mixture to the creamed butter and sugar, beating until combined and airy.
6. Gradually add the dry ingredients to the wet ingredients and mix just until combined, making sure no flour pockets remain.
7. Fold the melted chocolate into the dough until evenly distributed.
8. Transfer the dough to an airtight container and refrigerate for at least 2–3 hours or ideally overnight.
9. When ready to bake, remove the dough from the refrigerator and let rest 10 minutes at room temperature. Preheat the oven to 350ºF and line baking sheets with parchment.
10. Place granulated sugar in one shallow bowl and powdered sugar in another. Scoop tablespoon-sized portions of dough and roll into balls.
11. Roll each ball first in granulated sugar, then thoroughly in powdered sugar so the ball is well coated.
12. Place on the prepared baking sheet, spacing cookies to allow for slight spread. Bake 9–11 minutes, until the tops start to crack.
13. Transfer cookies to a wire rack to cool completely.

Tips & Notes

Nutrition

Approximate per cookie: Calories: 167 kcal; Carbohydrates: 25 g; Protein: 2 g; Fat: 7 g; Fiber: 1 g; Sugar: 19 g. Nutrition information is an estimate and should be used as a guideline only.