Go Back
Freshly baked chocolate crinkle cookies coated in powdered sugar
Summer Rose

Chocolate Crinkle Cookies

A rich, fudgy chocolate crinkle cookie with a signature crackled powdered-sugar top — chilled dough and a generous sugar coating are the keys to getting deep, bakery-style cracks every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings: 24 Cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 125g all-purpose flour
  • ½ cup 50g unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup 113g unsalted butter, melted and slightly cooled
  • 1 cup 200g granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon instant espresso powder optional
  • 1 cup 120g powdered sugar, for rolling

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cookie scoop or tablespoon
  • Baking sheets
  • Wire cooling rack

Method
 

  1. Whisk the dry ingredients. Combine the flour, cocoa powder, baking powder, and salt in a medium bowl.
  2. Mix the wet ingredients. Whisk together the melted butter and sugar. Add the eggs one at a time, then stir in the vanilla and espresso powder if using.
  3. Make the dough. Fold the dry ingredients into the wet ingredients until a soft chocolate dough forms.
  4. Chill. Cover and refrigerate the dough for at least 2 to 3 hours, or overnight for the easiest handling.
  5. Prepare for baking. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Shape and coat. Scoop the dough into 1½ tablespoon portions. Roll into balls, then coat generously with powdered sugar. For brighter cracks, roll first in a little granulated sugar and then in powdered sugar.
  7. Bake. Arrange the cookies about 2 inches apart and bake for 10–12 minutes, until the edges are set and the tops have crackled.
  8. Cool. Leave the cookies on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • Make ahead: The dough can be refrigerated for up to 3 days before baking, making it easy to prepare in advance.
  • For brighter crinkles: Roll each dough ball in a little granulated sugar before the powdered sugar coating.
  • Storage: Keep baked cookies in an airtight container at room temperature for 4–5 days or freeze for up to 3 months.
  • Don't overbake: The centers should still look slightly soft when you remove the cookies from the oven. They'll finish setting as they cool.