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Chocolate Crinkle Cookies with deep cracks and snowy powdered sugar coating stacked on a white plate
Bia

Chocolate Crinkle Cookies

Fudgy, brownie-like Chocolate Crinkle Cookies with soft centers, crisp edges, and that iconic snowy crinkled surface. Made with cocoa powder and no chilling required. Ready in 22 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 Cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter melted and slightly cooled
  • 3/4 cup unsweetened natural cocoa powder
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup powdered sugar for rolling

Method
 

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
  3. In another bowl, mix melted butter and cocoa powder until thick. Add eggs and vanilla, then stir until combined.
  4. Pour the cocoa mixture into the dry ingredients and beat until a thick, glossy dough forms.
  5. Scoop 1 tablespoon of dough and roll into balls. Coat generously in powdered sugar.
  6. Place cookies 3 inches apart on the baking sheet and bake for 12–13 minutes until cracked and puffed.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve and enjoy.

Notes

  • Use natural cocoa powder for the best flavor and signature crinkle texture.
  • Generously coat each dough ball in powdered sugar to create deep cracks while baking.
  • The cookies may look slightly underbaked in the center after 12 minutes that’s exactly what keeps them soft and fudgy.
  • Let the butter cool slightly before mixing with the eggs to prevent scrambling.
  • Store cookies in an airtight container at room temperature for up to 1 week.
  • For thicker cookies, chill the dough for 20–30 minutes before baking.