Chocolate Crinkle Cookies

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Last Updated on March 3, 2026 by Kiersten James

Bakery-style chocolate crinkle cookies with deep chocolate flavor, crackled powdered sugar tops, and soft fudgy centers.

Some cookies look fancy but are actually dead simple. Chocolate crinkle cookies are one of those.

They start as a rich chocolate dough that gets rolled in granulated sugar, then powdered sugar, before baking.

As the cookies spread in the oven, the surface cracks, and the dark chocolate pushes through the sugar coating. That’s where the name comes from.

What you end up with is a cookie that’s soft, slightly fudgy in the center, lightly crisp at the edges, and loaded with deep chocolate flavor.

If you’ve ever seen these in a bakery case around the holidays, they’re usually smaller. I make mine bakery-size, which gives you that thick, chewy center and the dramatic crinkle pattern.

Why You’ll Love These Chocolate Crinkle Cookies

• Big bakery-style cookies
• Deep chocolate flavor from cocoa, espresso powder, and melted chocolate
• Soft, slightly gooey center
• Dramatic powdered sugar crinkle tops
• Easy dough – no mixer required

Ingredients You’ll Be Using:

All-Purpose Flour: Provides the structure that keeps these cookies thick rather than spreading flat.

Unsweetened Cocoa Powder: This gives the cookies their deep chocolate flavor and dark color.

Baking Powder + Baking Soda: Using both creates lift while also helping the surface crack as the cookies bake.

Brown Sugar: Brown sugar adds moisture and chew, which keeps the centers soft.

Eggs: Eggs bind the dough and give the cookies their soft texture.

Instant Espresso Powder: You won’t taste coffee, but it deepens the chocolate flavor dramatically.

Vanilla Extract: Rounds out the flavor.

Unsweetened Chocolate: Using real melted chocolate makes these much richer than cocoa-only versions.

Butter: Adds richness and helps the chocolate melt smoothly.

Granulated Sugar: Used for the first coating. This helps create bigger crinkles.

Powdered Sugar: Creates the classic snowy coating that cracks as the cookies bake.

Chocolate Crinkle Cookie FAQs

Why do chocolate crinkle cookies crack?

The outside of the cookie dries faster than the inside while baking.

As the cookie expands in the oven, the surface splits and the dark chocolate dough pushes through the powdered sugar coating, creating the classic crinkle pattern.

Why roll the dough in granulated sugar first?

Rolling the dough in granulated sugar first helps keep the powdered sugar coating from dissolving into the dough. The granulated sugar acts as a barrier so the white coating stays bright and visible after baking.

Why let the dough sit before baking?

This dough starts out fairly soft due to the melted chocolate/butter mixture. Letting it sit for about 10 minutes firms it up just enough to scoop easily and helps the cookies keep their thick bakery-style shape.

How do you keep chocolate crinkle cookies soft?

Do not overbake them. The centers should still look slightly soft (almost raw) when the cookies come out of the oven. As they cool, they finish setting while staying soft and fudgy inside.

Why add espresso powder to chocolate cookies?

Espresso powder deepens the chocolate flavor without making the cookies taste like coffee. It enhances the natural cocoa notes and gives the cookies a richer overall flavor.

How to Make Chocolate Crinkle Cookies

Equipment:

• Cookie Scoop (medium 2 tablespoon size)
• Baking Sheet

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups packed brown sugar
• 3 large eggs
• 1 tablespoon instant espresso powder
• 1 1/2 teaspoons vanilla extract
• 4 ounces unsweetened chocolate, chopped
• 4 tablespoons unsalted butter

For Rolling:

• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

Overview:

Move a rack to the middle and preheat the oven to 325°F. Grease a cookie sheet or use silicone baking mats.

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a separate large bowl, whisk the brown sugar, eggs, espresso powder, and vanilla.

Microwave the chopped chocolate and butter together on reduced power in short intervals until melted and smooth. Let cool for a minute or two.

Stir the melted chocolate mixture into the egg mixture.

Fold the dry ingredients into the chocolate mixture until just combined.

Let the dough sit at room temperature for 15 minutes.

Place granulated sugar in one bowl and powdered sugar in another.

Scoop the dough into large balls (about 2 tablespoons each).

Roll each ball in granulated sugar, then coat heavily in powdered sugar.

Place on the baking sheet, spaced about 3″ apart. No more than 10 per sheet.

Bake for about 12 minutes, rotating the sheet halfway through. Cookies should look puffed, cracked, and slightly soft in the center.

Let cool on the baking sheet for 5 minutes, then transfer to a rack with a metal spatula. They will still be soft and fragile while warm.

Storage

Once baked, chocolate crinkle cookies store very well and stay soft for several days.

Let the cookies cool completely before storing. Place them in an airtight container at room temperature with parchment between layers to keep the powdered sugar coating intact. They will stay fresh for 3 to 4 days.

If your kitchen runs warm, you can add a small piece of parchment or paper towel inside the container to absorb excess moisture and keep the sugar coating from getting sticky.

Freezing Baked Cookies

Chocolate crinkle cookies also freeze very well after baking.

Allow cookies to cool completely, then place them in a freezer-safe container with parchment between layers. Freeze for up to 2 months.

When ready to serve, let them thaw at room temperature. If needed, you can lightly dust them with fresh powdered sugar to refresh the appearance.

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