Chocolate Crinkle Cookies

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These delicious Chocolate Crinkle Cookies are like fudge brownies in the form of a cookie coated in powder sugar! One of our favorite Christmas cookies and so pretty for your Holiday cookie tray!

A cookie with a bite taken out of it.

Crinkle Cookies

These Chocolate Crinkle Cookies are so good! Sugar Cookies are very easy to make and are almost always the dessert that vanishes the fastest on a buffet table. These cookies are soft and chewy with a delicious sugar coating to top them off. For more sugar cookie variations, try out these Strawberry Sugar Cookies or these Maple Chai Sugar Cookies.

What You’ll Need:

  • Chocolate– Use dark chocolate and finely chop it. (60-75%)
  • Butter– Unsalted butter is best to control the amount of salt in the recipe.
  • Espresso Powder– Use this for additional flavoring.
  • Sugar– Granulated is used for the chocolate cookies and powdered sugar for the outside.
  • Brown Sugar– This will add richness to the dessert.
  • Eggs– Use these at room temperature.
  • Vanilla– Pure vanilla adds the best flavoring.
  • Flour– Use all-purpose flour for the best results.
  • Cocoa Powder– Use Dutch cocoa powder for additional chocolatey flavor.
  • Baking Powder– Allows the cookies to rise in the oven.
  • Baking Soda– Use this to allow the ingredients to double in size.
  • Powdered Sugar– Use this to coat the cookies.

How to Make Chocolate Crinkle Cookies

To start, pour water 3-4 inches into a medium heat-safe bowl in a medium saucepan and bring to a simmer on low heat. (You can use a double boiler)

Secondly, put the chocolate, butter, and espresso into the bowl and whisk until smooth and melted.

Melting the chocolate in a bowl.

Thirdly, take off the heat and combine with 3/4 cup sugar and brown sugar until smooth.

Next, add in the eggs and vanilla and whisk to combine.

In addition, add the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl and whisk to combine.

Dry ingredients in a mixing bowl.

Furthermore, combine the wet and dry ingredients, then seal with plastic wrap and place in the fridge for 20-30 minutes to chill.

Combining the cookie dough batter.

Afterward, set the oven to 350 degrees and use parchment paper to line a baking sheet.


First, roll the dough into balls using a medium cookie scoop.

Secondly, arrange the dough balls 1-2 inches apart on the prepared sheet.

Balls of cookie dough on a sheet pan.

Thirdly, place them into the oven for 9-11 minutes. (cookies will seem undone when taking out of the oven)

Next, let the cookies cool on the sheet pan for about 15 minutes.

Finally, transfer the cookies to a wire rack.

Serve and Enjoy!

A hand holding up one of the cookies.

How to keep cookies chewy?

The baking time and storage are two main factors in keeping a cookie chewy. Firstly, a slightly underbaked cookie will allow the recipe to have a chewy texture and stay that way for a while. Secondly, making sure to store the recipe in a sealed airtight container to lock in moisture is a big bonus in helping keep a chewy cookie.

How do you store these chocolate sugar cookies?

The best storage method for these cookies is an airtight container. You will also need to place them either in the fridge, freezer, or leave them at room temperature. Storing the cookies in the fridge or freezer will allow the cookies to last a lot longer.

A half eaten cookie balancing on a stack of cookies.

More Cookie Recipes:

Crinkle Cookies on a light blue cloth.
Chocolate Crinkle Cookies
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Chocolate Crinkle Cookies

Who loves sugar cookies? This dessert has always been a very popular treat for many people and variations of this dessert continue to expand! These Chocolate Crinkle Cookies are going to be a new favorite once you try this recipe!
Servings: 36 cookies
Prep: 20 minutes
Cook: 11 minutes
Chill Time: 30 minutes
Total: 1 hour 1 minute



  • Place a medium-sized heat-safe bowl over a medium-sized saucepan with 3-4 inches of simmering water on low heat. You can also use a double boiler. Add chocolate, butter, and espresso powder to the bowl.
  • Stir chocolate constantly until smooth and melted.
  • Remove chocolate from heat, and add ¾ cup granulated sugar and brown sugar. Mix until smooth.
  • Whisk in the eggs and vanilla.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • Fold the dry ingredients into the wet until just combined.
  • Cover the bowl with plastic and let chill in the fridge for 20-30 minutes.
  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Place granulated sugar and powdered sugar in two separate small bowls.
  • Using a medium cookie scoop, scoop the dough and roll carefully to create a ball.
  • Roll the dough balls into the remaining granulated sugar until coated. Then roll in the powdered sugar until heavily coated.
  • Place cookies 1-2 inches apart on a baking sheet. Bake for 9-11 minutes. Cookies will appear underdone when removed from the oven.
  • Allow cookies to cool for 15 minutes on the cookie sheet before transferring to a cooling rack.

Last Step:

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The dough doesn’t HAVE to chill but it does make these cookies thicker and chewier.
If the powdered sugar starts to melt you can re-dip in powdered sugar after the baked cookies cool.
Espresso powder can be omitted but doesn’t reduce the intensity of the chocolate flavor.
You’ll need about 7 to 8 ounces of chocolate to get 1¾ cups.
These are best consumed within 2 days of baking.


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