Best Chocolate Crinkle Cookies | Soft and Fudgy

I originally published this recipe in 2019 and have since added new photos and a few more success tips.

One of my favorite wintertime traditions is making holiday cookie plates to hand out to friends and neighbors. Regardless of whether they celebrate Christmas, Hanukkah, or Kwanzaa, an assortment of chocolate crinkle cookies, snickerdoodles, rugelach, jam thumbprint cookies, and butter cookies is guaranteed to bring a smile to the lucky recipient’s face.

Ingredients & Substitutions

• Unsalted Butter – Starting with unsalted butter and adding salt to taste ensures consistent results every time. If possible, use European-style butter which has a higher fat content and yields extra tender results.
• Dark Chocolate & Unsweetened Cocoa Powder – A double-whammy of chocolate ensures the fudgy flavor permeates every bite. If possible, opt for 70% or higher chocolate and use Dutch-processed cocoa for the richest chocolate flavor.
• Large Eggs – If you’re using a different size of eggs, remember that 1 large egg = ¼ cup.
• Vanilla Extract – Just a hint of vanilla adds depth and warmth. You’re welcome to use an equal amount of vanilla paste or powder. 
• Granulated Sugar – White sugar has less moisture and a less acidic pH than brown sugar, which is what we need for that crackly exterior. You can use an equal amount of superfine/caster sugar or pure cane sugar if you prefer.
• All-Purpose Flour, Salt & Baking Powder – Feel free to swap in self-rising flour, which already has salt and baking powder added.
• Powdered Sugar – The secret to creating crinkle cookies’ signature crackly exterior. If you don’t have any on hand, blitz 1 cup of granulated sugar with 1 tablespoon of cornstarch or potato starch until soft and fluffy.
• Instant Coffee – Optional, but excellent for drawing out even more of that deep, dark chocolate flavor.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Bar Chocolate vs. Chocolate Chips: Which Should I Use?

When it comes to making this recipe for chocolate crinkle cookies, you can use either bar chocolate or chocolate chips and yield excellent results. That said, if you want bakery-level results, reach for a good bar of dark chocolate and chop it yourself. Here’s why:

Bar chocolate tends to melt more smoothly and evenly, making it the better choice if you want an ultra-rich, fudgy texture. It usually contains more cocoa butter and fewer stabilizers, which helps create a glossy, melt-in-your-mouth crinkle cookie consistency. That said, you’ll need to do a bit of chopping to help ensure it melts evenly. 

Chocolate chips, on the other hand, are formulated to hold their shape when heated, which means they won’t melt as seamlessly into the dough. They’re convenient and easy to use, but they can produce a slightly thicker batter and a less silky texture.

Whichever you choose, pay attention to the chocolate percentage, which tells you how much of the chocolate is cocoa solids. For deeper, more complex flavor, go for something in the 60-80% range. Lower percentages (like 10-30% milk chocolate or 35-55% semi-sweet chocolate) will make your cookies sweeter and milder, while higher percentages add greater intensity.

How to Make Old-Fashioned Chocolate Crinkle Cookies

Watch the full video recipe to learn how to make the BEST Chocolate Crinkle Cookies Recipe.

Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇

Optional Variations & Dietary Adaptations

• Vegan Chocolate Crinkle Cookies – Replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested for 5 minutes) and use plant-based butter. And don’t forget to make sure your chocolate is dairy-free.
• Gluten-Free Chocolate Crinkle Cookies – Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. For the best texture, choose a blend that includes xanthan gum or another binding agent.
• Double Chocolate Crinkle Cookies – Stir in ½ cup of chocolate chips or chopped dark chocolate to the batter for melty pockets of chocolate. Decadent and delicious!
• Chocolate Peppermint Crinkle Cookies – Add ½ teaspoon peppermint extract to the batter and mix in some crushed candy canes for a festive holiday twist.

Expert Tips & Tricks 

• Chill the dough. Don’t skip this step! Refrigerating the dough for at least 2 hours (or overnight) helps firm it up, making it easier to roll and ensuring the cookies keep their signature crinkled tops instead of spreading flat.
• Roll generously in powdered sugar. To get that dramatic, snowy crinkle effect, coat each dough ball heavily in powdered sugar, don’t be shy! A thin layer will melt during baking, while a thick coat stays beautifully distinct.
• Use room-temperature ingredients. Let your eggs and butter come to room temperature before mixing. This helps the ingredients mix evenly without overmixing.
• Avoid overbaking. Chocolate crinkle cookies should be set on the edges but soft in the centers. They’ll continue to firm up as they cool, so pull them out when they still look slightly underdone for that perfect fudgy texture.
• Bake one tray at a time. It may take longer, but baking in the center of the oven ensures even heat distribution and consistent crinkles on every cookie.
• Use parchment paper for easy cleanup. After baking, just toss the paper and give the pan a quick rinse!

How to Store Chocolate Crinkle Cookies

• Room Temperature: Store baked chocolate crinkle cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can tuck a small piece of bread or a marshmallow into the container—the cookies will absorb the moisture and stay chewy.
• Freezing: For longer storage, freeze the baked cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Just let them thaw at room temperature before serving.
• Cookies on Demand: Want fresh-baked cookies anytime? Freeze the dough instead! After rolling into balls (but before coating in powdered sugar), place them on a parchment-lined baking sheet and freeze until firm. Store the frozen dough balls in a zip-top bag for up to 3 months. When you’re ready to bake, roll them in powdered sugar straight from the freezer and add 1-2 extra minutes to the baking time.

FAQs