Soft and fudgy with perfect crackly powdered sugar tops, these Chocolate Crinkle Cookies are a Christmas baking classic for a reason. They're rich like brownies, easy to make, and always the first treats to disappear from the cookie tray!

While festive cut-out sugar cookies tend to steal the spotlight this time of year, chocolate lovers always want something… well, chocolate. That's why these classic fudgy crinkle cookies have to be on your baking list.

It's an easy, festive, chocolate cookie recipe and you can even make the dough ahead of time, making them perfect for office holiday parties, school events, or cookie exchanges. 

Why Use THIS Recipe?

This recipe has been tested and refined over several holiday seasons so it's finally ready to share! To start with, it has bold chocolate taste and perfect pretty crinkles that hold up beautifully. The sturdy exterior has a slight crunch while the brownie-like inside is soft and pillowy. 

I've also added two flavor enhancers and more chocolate to this recipe. I've bitten into too many chocolate crinkle cookies only to be disappointed with lack of flavor. This fixed it.

The addition of espresso powder and cinnamon add subtle flavor and enhance the chocolate notes. They are optional but I recommend both, especially the cinnamon. It's a warming spice that gives this Christmas cookie that extra holiday touch.

For more chocolate flavor, I also add mini semi sweet chocolate chips just like I do in my brownies. Mini chips ensure chocolate flavor in every bite without distorting the crackled pattern on top.

And because the holidays are busy, these cookies are also make-ahead friendly. Freeze the baked cookies or freeze the dough into balls then roll in powdered sugar and bake whenever you need fresh cookies fast.

Ingredients for Chocolate Crinkle Cookies:

• All purpose flour: A pantry staple that provides the structure for cookies.
• Baking powder: Helps the cookies rise and form those chocolate crinkles. Be sure that your baking powder is still fresh for best results.
• Ground cinnamon: A subtle flavor enhancer that warms up the chocolate and adds a festive touch. Optional, but highly recommended.
• Salt: A little salt to balance out the sweetness is always necessary.
• Mini semi-sweet chocolate chips: For extra chocolate flavor! Be sure to use MINI chocolate chips so they are in every bite and don't interfere with the crackle formation.
• Unsweetened cocoa powder: I used Dutch process cocoa powder. It gives the cookie a deep color and reacts best with baking powder.
• Granulated white sugar + extra for coating: Adds sweetness and structure. The extra coating helps the powdered sugar stick and helps form a nice crackle and crunchy exterior.
• Brown sugar: Adds moisture for a softer and chewier cookie.
• Espresso powder: Although optional this acts a flavor enhancer for any chocolate treat. I always add it to chocolate cakes, chocolate cookies, and brownies.
• Eggs and Vegetable oil: The fat that helps bind the cookie dough and provides moisture and softness. (Set out eggs to room temperature before mixing.)
• Vanilla extract: Another flavor enhancer. Always use quality vanilla extract and not imitation vanilla for the best flavor. 
• Powdered sugar: Creates the snowy texture that makes them look iconic. Adds sweetness too!

How To Make Chocolate Crinkle Cookies:

Start by whisking together flour, baking powder, cinnamon and salt in a medium bowl. Stir in the mini chocolate chips and set it aside.

In a large bowl, mix the cocoa powder, espresso powder, sugars, eggs, oil, and vanilla with an electric hand mixer until smooth and glossy. (Check the cocoa powder for clumps before adding and sift if needed.)

Using a spatula, fold the dry ingredients and the mini chocolate chips into the wet ingredients just until you no longer see the flour mixture. 

The dough will be thick and sticky, more like brownie batter than a classic cookie dough. You can easily make chocolate crinkle cookies without an electric mixer. It's a bit tougher to stir, but not impossible, and the dough should look smooth once combined.

Cover and chill the dough in the refrigerator for at least 2 hours. Chilling is key because it prevents the cookies from spreading too much and ensures a dramatic crinkle pattern.

Once chilled, scoop cookie dough balls and roll each one first in granulated sugar and then in powdered sugar. Stagger them on a parchment paper lined large cookie sheet about 2 inches apart.

Bake until the cookies have puffed, cracked, and look just set. They should still feel soft in the centers. It's ok if the center still looks wet. They'll finish setting as they cool. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.

6 Tips for the Best Chocolate Crinkle Cookies

Chill the Dough: Chilling is crucial to prevent overspreading and to create that dramatic crackle effect. You can even chill the dough overnight.

Use Dutch-process cocoa: It provides a deeper color and richer flavor. This recipe is designed for Dutch-process cocoa. Natural cocoa is more acidic and works best with baking soda. Here, we use baking powder.

Use brown sugar: While you can use only granulated sugar, brown sugar keeps the centers soft and fudgy.

Don't overbake: Since you can't rely on golden edges, look for slight glossiness in the centers. Remove from the oven when the middle still looks just a bit wet. They'll set as they cool. Oven times are only estimates, so watch your batch closely toward the end.

Weigh your flour:  If you have a kitchen scale, use it! Baking is a science and requires precision. Too much flour can alter the texture of the cookies. 

Keep the dough chilled: Only roll and coat as many cookies as you'll bake in one batch. Keep the remainder chilled to maintain shape and crinkles. The most efficient method is to scoop chilled dough onto a tray, refrigerate again, then roll and coat only the cookies going into the oven.

Can You Freeze Chocolate Crinkle Cookies?

Absolutley! You can freeze baked crinkle cookies for up to 1 month but beware that the powdered sugar coating may not look as pretty. Arrange them in an airtight container in single layers, separated by parchment paper. Once thawed you may want to refresh with a light sprinkle of powdered sugar. 

You can also freeze the raw cookie dough for up to three months. It should be frozen without the sugar coatings. Remove them from the freezer, coat in the sugars and bake. You will need to add a few extra minutes of extra baking time but you do not need to thaw them first. I have provided more details on freezing cookies in my full guide to freezing baked cookies and cookie dough. 

My recommendation is that you freeze uncoated rolled dough balls whenever possible. This is the most time saving and least risky way of freezing chocolate crackle cookies.

FAQ

Why didn't my cookies crack?  The dough was not chilled long enough or your baking powder was not fresh.

Why does my powdered sugar dissolve and not stay white?  Roll in granulated sugar first, then powdered sugar. Also, handle the dough quickly. Warm dough melts the sugar and causes a dull gray finish.

Can I use butter instead of oil? You can, but oil keeps the texture fudgier. Butter will make the cookies a bit firmer. Use unsalted butter if you must. 

Can you taste the espresso in the cookie? No you won't notice a coffee taste in the cookie. It only enhances the chocolate taste.

Why do my cookies spread so much? Keep the dough chilled before baking. Also check your oven temperature. Ovens can sometime be hotter than what you set it too. Check with an oven thermometer.

How long do choclate crinkle cookies last? 3-7 days at room temperature stored in an airtight container or 1 month in a freezer in an airtight container or freezer bag.

What size cookie scoop did you use? I used a #50 cookie scoop which holds about 1.5 Tablespoons.

Serving and Gifting

These Chocolate Crinkle Cookies are always a hit anywhere you bring them! Their festive powdered sugar coating makes them shine on any holiday dessert table or cookie platter.

They're also perfect for gifting. Pack them in a cookie tin, decorative box, or treat bags for teachers, neighbors, coworkers, or holiday parties. Because the cookies stay soft for several days, they're a great choice for cookie exchanges, bake sales, and make-ahead gifting.

Pair them with a few other seasonal favorites like peppermint bark, peanut butter blossoms, snickerdoodles or sugar cookies, and you have an instant holiday assortment your friends and family will love.