I’m a sucker for anything chocolate, and these Chocolate Crinkle Cookies look so pretty on a Christmas tray with their snowy, crackled tops.
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They taste like a brownie in cookie form, with a soft, fudgy middle and a sweet powdered sugar coating. They look fancy, but the dough is simple!
To make this recipe, I melt unsweetened chocolate with shortening, then beat eggs and sugar until fluffy and mix in the chocolate, flour and baking powder. After a long chill, I roll the dough in confectioners’ sugar and bake.
What You’ll Learn
- How I make fudgy chocolate crinkle cookies with real chocolate.
- Why chilling the dough can’t be skipped.
- How I get those big white crackles on top.
- How I make them ahead and freeze the dough.
Why You’ll Love It
These are one of the prettiest holiday cookies you can make. When the dough hits the heat, it puffs and cracks, and the white sugar splits to show the dark chocolate underneath.
The flavor comes from real unsweetened baking chocolate, not cocoa powder, so these are rich and fudgy. They’re also great for a cookie exchange, because the dough can be made ahead.
Looking for another soft cookie for the holidays? Don’t miss my Almond Paste Cookies, or my Raspberry Almond Shortbread Cookies for your tray.
Chocolate Crinkle Cookies Ingredient Notes
Here’s what makes this chocolate crinkle cookie recipe work.
Unsweetened baking chocolate: This gives you that deep chocolate flavor. Chop it first so it melts evenly.
Shortening: It keeps the cookies soft and helps them hold their shape in the oven.
Eggs: Let them come to room temperature so they beat up light and fluffy with the granulated sugar.
Baking powder: This is what makes the cookies rise and crack open.
Confectioners’ sugar: This is the same as powdered sugar, and you’ll want a thick coat of it.
How to Make Chocolate Crinkle Cookies
I melt the chocolate and shortening in a small saucepan over low heat, stirring until smooth. Then I take it off the heat and let it cool.
In a large mixing bowl, I beat the eggs and sugar with an electric mixer until fluffy. I mix in the vanilla extract and the cooled chocolate.
In a medium bowl, I whisk the all-purpose flour, baking powder and salt, then stir these dry ingredients in until the cookie dough comes together.
Next, I cover the dough with plastic wrap and put it in the refrigerator until it’s firm enough to roll. Overnight works well too.
When I’m ready to bake, I preheat the oven to 375°F and line a baking sheet with parchment paper.
I shape the dough into balls, roll them in confectioners’ sugar and bake them just until the edges are set. Then they cool on a wire rack.
Plan ahead for that long chill, and check the recipe card below for the exact amounts and times.
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My Best Tips
- Chill it fully: The dough is too soft to roll until it’s cold, so don’t rush this step.
- Coat them generously: Roll each ball thickly in sugar. A thin coat melts in, and you’ll lose the white crackles.
- Use a cookie scoop: Even dough balls bake at the same rate, and they look nicer on a tray.
- Don’t overbake: Take them out when the edges are set. The centers will still look soft, and that’s what you want.
Substitutions & Variations
Espresso powder: A pinch makes the chocolate flavor even stronger. I haven’t tested an exact amount, so start small.
Colored sugar: Roll the dough in colored sugar first, then in confectioners’ sugar, for a festive look.
Peppermint: A little peppermint extract in place of some of the vanilla is nice at Christmas, though I haven’t tested an amount.
More cookies: For your tray, try my Snowball Christmas Cookies.
Make Ahead and Storage
Make ahead: The dough keeps covered in the refrigerator overnight, so you can roll and bake the next day.
Room temperature: Keep the cookies in an airtight container for up to 1 week.
Freezer: Freeze baked cookies for up to 3 months, then thaw them on a cooling rack. You can also freeze the dough balls, then roll them in confectioners’ sugar right before baking.
Chocolate Crinkle Cookies FAQs
Why are my Chocolate Crinkle Cookies flat?
The dough probably wasn’t cold enough. Sticky dough spreads in the oven, so give it a full chill before you roll it.
Why didn’t my cookies crinkle?
Too little sugar on the outside is the usual reason. Check your baking powder too, since old baking powder won’t give you much lift.
Why did the powdered sugar disappear?
It melts into the dough if the coating is thin. Roll the balls in a heavy layer, then bake them right away.
Can I use chocolate chips instead of baking chocolate?
I use unsweetened chocolate here, and I haven’t tested chips. They have more sugar, so the cookies would be sweeter and may spread more.
Set a plate of these out with a cold glass of milk, and you’ve got yourself a Christmas cookie break!
More Cookie Swap Ideas
- Cocoa Powder Cookies
- Soft Ginger Molasses Cookies
- Holiday Spritz Cookies
- Cherry Chocolate Nut Cookies
- Best Chocolate Chip Cookies
Chocolate Crinkle Cookies
Ingredients
- 4 ounces unsweetened baking chocolate coarsely chopped
- ½ cup shortening
- 3 large eggs room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar
Instructions
- 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.
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or lightly grease it. Place the powdered 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.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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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?Â
I made one tray and they are a little crumbly. Is there something I can add for moisture?Â
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. Â
Any chance you could also give metric measurements?
I’m not much of a cookie baker, but holy cow, these are amazing!Â
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! Â