Name: Chewy Chocolate Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1 cup unsweetened cocoa powder I recommend sifting it if it is very lumpy; 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; 4 large eggs; ½ cup powdered sugar

If there’s one cookie recipe I keep coming back to every holiday season, it’s this one. These chewy chocolate crinkle cookies are the kind of treat that feels like a warm hug on a frosty winter afternoon. They’re deeply chocolatey, with a fudgy interior and a powdered sugar coating that cracks into beautiful, snowy crevices as they bake. Honestly, they look as magical as they taste. Plus, who doesn’t love a cookie that manages to be both elegant and irresistibly homey?

The first time I made these cookies, I was a college student trying to impress my friends with my (limited) baking skills. Let’s just say my kitchen confidence was… minimal. But these cookies? They were foolproof. Even though my dough was a little sticky, and I may have covered myself in powdered sugar in the process (oops), the end result was amazing. Watching those little dough balls spread and crackle in the oven was pure joy. And the taste? Pure, chocolatey bliss.

Now, years later, these cookies have become a family tradition. I bake them every December with my kids, who love rolling the dough into sugar-covered snowballs and sneaking bites of cookie dough when they think I’m not looking. It’s messy, yes, but it’s also one of those moments you treasure forever.

The story behind chocolate crinkle cookies

Chocolate crinkle cookies have been around for decades and are believed to have originated in the United States in the early 20th century. They’re sometimes called “Black and White Cookies,” not to be confused with the frosted variety. The hallmark of a crinkle cookie is its signature cracked appearance, which is achieved by rolling the dough in powdered sugar before baking. As the dough spreads in the oven, the sugar coating splits open, creating a beautiful, marbled look.

The recipe itself hasn’t changed much over the years, but variations have popped up here and there—some with hints of coffee, others with peppermint or even chili powder for a spicy twist. Regardless of the flavor tweaks, the classic combination of rich cocoa and a sweet, sugary exterior remains timeless.

Let’s talk ingredients: What makes these cookies shine

These chewy chocolate crinkle cookies are made with pantry staples, but the way they come together is pure magic.

Unsweetened cocoa powder: The star of the show! It gives the cookies their rich chocolate flavor. I recommend sifting it if it’s clumpy to ensure a smooth dough. If you’re out, Dutch-process cocoa works too, but it’ll give the cookies a slightly deeper color and milder flavor.
All-purpose flour: The base that holds everything together. For a gluten-free version, swap it with a good 1:1 gluten-free flour blend—I’ve tried it, and it works like a charm.
Baking powder: This helps the cookies puff up slightly as they bake, giving them that soft, fudgy texture inside.
Butter: Softened butter is key for creaminess. If you’re dairy-free, margarine or plant-based butter are great substitutes.
White sugar: This sweetens the dough and also helps with spreading and texture. You could use a mix of white and brown sugar if you want a slightly chewier cookie.
Eggs: They bring everything together and add richness. Room-temperature eggs mix in better, so take them out of the fridge ahead of time.
Vanilla extract: A little bit goes a long way to enhance the chocolate flavor.
Powdered sugar: The magic dust that creates the crinkled, snow-dusted appearance. Make sure to roll the dough generously to get that iconic look.

Essential kitchen gear (and a few shortcuts)

The beauty of this recipe is its simplicity. You don’t need fancy gadgets, but a few tools can make your life easier:

Mixing bowls: A medium one for the dry ingredients and a larger one for the wet. Glass or stainless steel both work great.
Electric mixer: A hand mixer or stand mixer makes creaming the butter and sugar a breeze. If you don’t have one, a sturdy whisk and a little elbow grease will do the trick.
Cookie scoop: This ensures uniform cookies that bake evenly. If you don’t have one, a tablespoon works just fine.
Parchment paper: Keeps the cookies from sticking to the baking sheet and makes cleanup a snap.
Cooling rack: Helps the cookies cool evenly without getting soggy bottoms. In a pinch, a clean kitchen towel laid over your counter works too.

Grab your apron—let’s bake some cookies!

Combine the dry ingredients: In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. Set this aside—it’s our foundation.
Tip: Sifting the cocoa powder will save you from any unpleasant clumps in the final dough.
Cream the wet ingredients: In a large mixing bowl, beat the softened butter, sugar, and vanilla together until smooth and fluffy. Add the eggs one at a time, mixing just until combined after each addition.
Note: Don’t overmix! Overbeating the eggs can make the cookies tough instead of tender.
Bring it all together: Slowly add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together. It’ll be thick, sticky, and full of chocolatey goodness.
Chill out: Cover the dough and chill it in the fridge for at least an hour. This step is non-negotiable—the dough needs to firm up to make it easier to handle and to ensure the cookies hold their shape.
My tip: Overnight chilling makes even thicker, chewier cookies.
Roll and coat: Preheat your oven to 350°F. Scoop tablespoon-sized portions of dough and roll them into balls. Generously coat each ball in powdered sugar—don’t be shy here!
Bake to perfection: Arrange the cookies on a parchment-lined baking sheet, leaving space for them to spread. Bake for 10-15 minutes, or until the tops are cracked and the cookies look just set.
Pro tip: Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. They’ll firm up as they cool.

Fun variations to try

Peppermint twist: Add ½ teaspoon of peppermint extract to the dough and sprinkle crushed candy canes over the cookies as they cool.
Espresso kick: Mix 1 tablespoon of instant espresso powder into the dry ingredients for a mocha-inspired cookie.
Spicy surprise: Stir in ¼ teaspoon of cayenne pepper for a subtle, spicy twist that pairs beautifully with the chocolate.
Gluten-free swap: Use a gluten-free flour blend. Trust me, they’ll still be chewy and delicious.
Vegan version: Replace the butter with vegan margarine and the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

How to serve these beauties

For the ultimate cookie experience, serve these warm with a cold glass of milk or a steaming mug of hot cocoa. If you’re feeling fancy, arrange them on a platter with sprigs of fresh rosemary or holly for a festive touch. Pair them with vanilla ice cream for a decadent dessert.

What to drink with chocolate crinkle cookies

Classic pairing: A glass of milk (because milk and cookies never go out of style).
Coffee lovers: These cookies are perfect with a rich, dark espresso or a creamy latte.
Holiday vibes: Sip on a glass of mulled wine or spiked eggnog for a cozy treat.

Storing and reheating tips

Storage: Keep the cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze the dough balls (pre-powdered sugar) for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time.
Reheating: A quick 10-second zap in the microwave makes them taste freshly baked.

Scaling the recipe

This recipe easily doubles or triples for a crowd—just make sure your mixing bowl is big enough! When scaling up, chill the dough in batches to keep it manageable.