Name: Chocolate Crinkle Cookies at Home
Yield: 45

Chocolate Crinkle Cookies are thick, soft, and fudgy with plenty of chocolate chips. The powdered sugar coating makes them impossible to stop eating!

Author’s Notes

The Cookies My Kids Beg For

As much as It is satisfying to Thanksgiving (and I really do), Christmas baking has my whole heart. All December long, I’m in the kitchen with my kiddos baking cookies, and it’s honestly one of a reliable parts of the whole season.

I’m so excited for the cookie lineup coming your way over the next couple of weeks. So many fun treats are on deck and I can’t wait to share them with you!

And today we’re kicking things off with one of my forever favorites: Chocolate Crinkle Cookies. They’re soft, chewy, fudgy, and basically melt in your mouth. Wow. These are incredible!

Chocolate Crinkle Cookies Ingredients

Ingredient Group	Helpful Tip
Butter and Brown Sugar	Cold butter plus a long cream time gives the cookies that thick, fudgy texture. Cream the two together until it looks like peanut butter.
Eggs and Vanilla	These bring moisture and help the cookies stay soft and chewy.
Cocoa Powder, Salt, Baking Soda Cornstarch, Flours	Use Dutch cocoa for a deep and rich flavor (regular cocoa will dry these out!). Cake flour keeps the crumb soft.
Chocolate Chips Mini and Regular	It is satisfying to milk chocolate in these chocolate crinkle cookies, but any type works (dark, semi-sweet, white).
Powdered Sugar	Roll each dough ball generously so you get the pretty crinkle pattern as they bake.

How To Make Chocolate Crinkle Cookies

Cream butter and sugar: Beat cold butter and brown sugar until smooth and creamy.
Add wet ingredients: Mix in eggs and vanilla until just combined.
Add dry ingredients: mix in the dry mix until the dough comes together, then fold in the chocolate.
Chill the dough: Cover and refrigerate until firm enough to scoop.
Scoop and coat: Roll the dough into balls and coat each one in powdered sugar.
Bake: Place on a lined sheet pan and bake until set on the edges and soft in the center.

How To Make The Best Chocolate Crinkle Cookies

Chill the dough: Firms it up, makes scooping easier, and boosts the flavor.
Use measuring spoons to scoop: Keeps cookies the same size for even baking.
Bake on parchment or liners: Helps the cookies bake evenly and keeps the bottoms evenly soft.
Do not overmix: Stop mixing as soon as the dry ingredients are combined to keep the cookies soft and fudgy.
Underbake slightly: Pull them when the edges are set but the centers still look soft for the best fudgy texture.

Storage

Store: Keep cooked chocolate crinkle cookies in a sealed container at room temperature for up to 3 days.
Freezing Tip: Freeze the dough balls, then bake straight from the freezer. Roll in powdered sugar first and add 2–3 extra minutes of bake time.