Go Back
–+ servings
Chocolate crinkle cookies covered in powdered sugar are cooling on a metal rack over a wooden surface. The cookies have a cracked appearance with dark chocolate showing through the white sugar.
Print Recipe
5 from 7 votes

Best Chocolate Crinkle Cookies | Soft and Fudgy

Make the best chocolate crinkle cookies! Soft, fudgy, rich, and so easy—these crackly cookies are perfect for holidays and chocolate lovers.
Prep Time20 minutes
Cook Time10 minutes
Chilling time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: World
Keyword: cookies
Servings: 22 cookies
Calories: 137kcal

Ingredients

  • 4 tablespoons Butter unsalted
  • 8 oz Dark chocolate
  • 1 teaspoon Instant coffee optional
  • 2 Eggs large
  • 1 teaspoon Vanilla extract
  • ½ cup Sugar
  • ¼ cup Cocoa powder (preferably Dutch-processed)
  • 1½ cup All-purpose flour
  • ¼ teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 cup Powdered sugar for coating
US Customary - Metric

Instructions

  • Melt the chocolate and butter: Combine chopped dark chocolate, butter, and instant coffee (if using) in a large heatproof bowl. Set the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.
  • Whisk the eggs and sugar: In a separate bowl (or in the bowl of a stand mixer fitted with the whisk attachment), beat eggs and sugar together on medium-high speed for 2–3 minutes, until thick, pale, and fluffy. Mix in the vanilla extract.
  • Combine wet and dry: Pour the cooled chocolate mixture into the egg mixture and whisk until smooth. Sift in flour, cocoa powder, baking powder, and salt. Gently fold with a spatula just until combined — do not overmix.
  • Chill the dough: Cover the bowl and refrigerate the dough for at least 2 hours (or overnight) until firm. Chilling helps develop flavor and prevents the cookies from spreading too much during baking.
  • Shape and coat: Preheat oven to 360°F (180°C) and line two baking sheets with parchment paper. Roll chilled dough into 1-inch (2.5cm) balls, then generously coat each ball in powdered sugar. Place them about 2 inches apart on the prepared trays.
  • Bake: Bake for 8–12 minutes, until the edges are set but the centers are still soft and slightly underbaked. The cookies will continue to firm up as they cool.
  • Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Video

Notes

  • Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
  • Don’t skip chilling. It’s the key to getting that beautiful crinkle effect and fudgy center.
  • Generous sugar coating: Roll twice in powdered sugar if needed, the thicker the coating, the more striking the contrast after baking.
  • Flavor Variations:
    • Peppermint Chocolate Crinkles: Add ½ teaspoon peppermint extract or crushed candy canes.
    • Double Chocolate: Stir ½ cup chocolate chips or chopped chocolate chunks into the dough before chilling.
    • Espresso Twist: Use strong brewed espresso instead of instant coffee for a bold mocha flavor.
  • Storage: Store chocolate crinkle cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies or dough balls for up to 2 months for fresh, ready-to-bake treats anytime.
  • FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
  • If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊

Nutrition

Calories: 137kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 70mg | Potassium: 104mg | Fiber: 2g | Sugar: 7g | Vitamin A: 89IU | Calcium: 24mg | Iron: 2mg