Chocolate Crinkle Cookies bake into rich, chocolatey rounds with dramatic crackly surfaces, crisp edges, and a soft fudgy center that makes them one of the most beloved holiday cookies of all time. When the chilled chocolate dough hits the heat, each cookie puffs up, splits open, and reveals those signature powdered sugar crinkles that look like they came straight from a bakery.
Why You’ll Love My Recipe
- Made with real melted chocolate for intense chocolate flavor
- A powdered sugar coating that turns into perfect crackly surfaces
- Chewy cookie texture with a fudgy center and crisp edges
- Simple ingredients you can mix quickly in a large bowl
- Great for new bakers because the recipe is easy but impressive
- Perfect for gifting, cookie trays, and holiday season baking
- Stores well in an airtight container and freezes beautifully
- Dough can be made ahead so you can bake in less time during busy days
If you want a chocolate cookie that always bakes up evenly, holds its shape, and delivers rich chocolate flavor without complicated steps, this chocolate crinkle cookie recipe is one you will use over and over again.
Ingredient Notes
- Unsweetened baking chocolate: Creates deep chocolate flavor and works with the shortening to make a fudgy center.
- Shortening: Helps prevent spreading and keeps the cookies soft with crisp edges.
- Eggs, room temperature: Blend smoothly into the chocolate mixture and contribute to the right amount of lift.
- Granulated sugar: Sweetens the chocolate dough and helps create the crackle effect as the cookies bake.
- Vanilla extract: Balances the chocolate flavor and enhances the overall aroma.
- All purpose flour: Two cups of flour give structure without making the dough heavy or dry.
- Baking powder: Essential for rising and creating the signature cracks on top.
- Salt: Balances sweetness and boosts chocolate flavor.
- Confectioners’ sugar: Needed for coating the 1 inch balls before baking, forming the powdered sugar coating.
- Optional add-ins: A spoonful of brown sugar for a softer texture or a pinch of espresso powder to intensify the chocolate flavor.
How to Make Chocolate Crinkle Cookies
Step one: Preheat the oven to 375 degrees. Line prepared baking sheets with parchment paper or lightly grease them so the cookies release easily.
Step two: Melt the chopped unsweetened baking chocolate and shortening in a small saucepan over low heat, stirring constantly until smooth. Remove from heat and allow to cool for about 20 minutes.
Step three: In a large bowl, beat the eggs and granulated sugar on medium speed for 2 to 3 minutes until fluffy. Add the vanilla extract, then pour in the cooled melted chocolate mixture and mix until fully combined.
Step four: In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the chocolate mixture and stir until the chocolate dough forms. The dough will be sticky and thick.
Step five: Cover the bowl with plastic wrap and chill for at least 3 hours or overnight. This step is essential for preventing flat cookies and helping the cookies form clean cracks.
Step six: Place confectioners’ sugar in a shallow bowl. Scoop the chilled dough with a cookie scoop and roll into 1 inch balls. Coat each dough ball generously in confectioners’ sugar and place them 2 inches apart on the cookie sheet.
Step seven: Bake for 10 minutes or until the edges are set. The cookies will appear soft in the center, which is what creates the fudgy texture. Transfer baked cookies to a wire rack or cooling rack to finish cooling.
Tips for the Best Chewy Chocolate Crinkle Cookies
- Chill the dough completely: Cold dough creates puffier cookies with better cracks.
- Use a cookie scoop: Ensures your cookie dough balls bake evenly.
- Roll heavily in confectioners’ sugar: A thicker powdered sugar coating makes more dramatic crackly surfaces.
- Avoid overbaking: Remove the cookies when the edges are set for a fudgy center instead of crisp cookies.
- Measure flour properly: Spoon and level two cups of flour to prevent dry or flat cookies.
- Try espresso powder: Adds depth to the chocolate flavor without tasting like coffee.
- Use parchment paper: Prevents sticking and helps maintain uniform bottoms.
- Keep dough covered: Use plastic wrap to prevent drying and to keep moisture balanced during the chill.
- Use room temperature eggs: Helps the mixture blend smoothly and supports lift.
- Bake on the center rack: Gives more even heat and prevents crisp edges from forming too quickly.
Substitutions and Variations
- Gluten free chocolate crinkles: Use a 1 to 1 gluten free flour blend.
- Cake mix shortcut: A chocolate cake mix can be used, though the texture will be less fudgy.
- Extra chocolate: Add chocolate chips for double Chocolate Crinkle Cookies.
- More intensity: Mix in cocoa powder or espresso powder for deeper flavor.
- Holiday variations: Add crushed peppermint or orange zest for seasonal versions.
Storage Instructions
Room temperature: Store cooled cookies in an airtight container for up to five days. The powdered sugar coating stays fresh and pretty.
Refrigerator: Optional, but the cookies last up to one week if chilled.
Freezer: Place baked cookies in a freezer safe container and freeze for up to 3 months. Thaw on a cooling rack at room temperature.
Freeze the dough: Roll dough into cookie dough balls, freeze on a cookie sheet, then store in a freezer safe bag. Roll in confectioners’ sugar just before baking.
Freezing dough is the best way to enjoy fresh, warm crinkle cookies whenever you want them, especially during the busy holiday season.
Frequently Asked Questions
Why are my Chocolate Crinkle Cookies flat?
Flat cookies usually happen when the dough isn’t chilled long enough. Sticky dough needs a full chill to firm up and hold shape.
Why didn’t my Crinkle Cookies crack?
Not enough baking powder or too much flour can prevent the cookies from getting the lift needed for the crackled top.
Can I use cocoa powder instead of melted chocolate?
Melted chocolate gives these cookies their fudgy texture. Cocoa powder alone won’t create the same effect.
Can I freeze Chocolate Crinkle Cookies?
Yes. Freeze baked cookies or freeze the dough balls and bake fresh when you need them.
Can I double the recipe?
Yes. Use large baking sheets to avoid overcrowding and ensure even baking.
This Chocolate Crinkle Cookies recipe uses melted chocolate, simple dry ingredients, confectioners’ sugar, and a long chill to give you chewy Chocolate Crinkle Cookies with deep chocolate flavor and beautiful texture.
They are a holiday staple, an easy dessert for parties, and a reliable treat for anyone who loves classic cookies with big chocolate flavor.
More Festive Christmas Cookies
- Raspberry Almond Shortbread Cookies
- Cake Mix Cookie Bars
- Snowball Cookies
- Cocoa Powder Cookies
- Chocolate Dump Cake
Chocolate Crinkle Cookies
Ingredients
- 4 ounces unsweetened baking chocolate coarsely chopped
- 1/2 cup shortening
- 3 eggs room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup confectioners’ sugar
Instructions
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or lightly grease it.
- In a small saucepan over low heat, melt the chocolate and shortening together, stirring until smooth. Remove from the heat and let cool for about 20 minutes.
- In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until fluffy. Mix in the vanilla, then add the cooled chocolate mixture and beat until combined.
- In a separate bowl, whisk the flour, baking powder and salt. Add the dry ingredients to the chocolate mixture and stir until fully incorporated.
- Cover the dough and chill for at least 3 hours, or until firm enough to roll. Overnight chilling works well.
- Place the confectioners’ sugar in a shallow bowl. Shape the chilled dough into 1 inch balls, roll each ball in the sugar until coated, and place them 2 inches apart on the prepared baking sheet.
- Bake for 10 minutes, or until the edges are set. Cool on a wire rack.
Save This Recipe?
Enter your email and we’ll send it straight to you + get all our latest recipes.
Nutrition
Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
How many cookies do this make?
I still use tsp, tbsp ounces or mL as called for in a recipe. In this particular recipe, changing to metric using grams, use the following:
92g vegetable shortening
397g granulated sugar
240g all purpose flour
113g confectioners sugar
For everything else, use as written. Hope this helps! Merry Christmas!
Are these dairy free?
I made one tray and they are a little crumbly. Is there something I can add for moisture?
I’m making your ginger molasses and your chocolate crinkle today. Can I use butter for both recipes instead of the shortening for the crinkle cookies.
Any chance you could also give metric measurements?
I’m not much of a cookie baker, but holy cow, these are amazing!
So glad you liked them!
These look so delicious! Nettie
I would like to know in your recipe for chocolate crinkle cookies, why you use shortening and not butter?
I can’t answer for Chrissy, but any chocolate crinkle cookies I’ve had are thicker than a lot of other cookies. I know shortening, such as Crisco helps make them thicker and not flake apart as much. Excited to try this recipe!