7 chocolate crinkle cookies on a baking sheet.

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are magical cookies that crack as they bake exposing the chocolate fudgy inside.
This recipe uses two types of sugars for the dough to create a fudgy brownie in cookie form.
The dough needs to be refrigerated at least 4 hours to harden. The dough can be refrigerated for a couple of days.
Using a cookie scoop is recommended but not necessary.
Course Cookies, Dessert
Keyword Chocolate Crinkle Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerated 4 hours
Servings 3 dozen
Author Natalie


  • 8 tablespoons unsalted butter room temperature
  • 1 cup brown sugar packed
  • 4 large eggs room temperature
  • 2 teaspoons vanilla
  • 1 cup flour
  • 1 cup unsweetened cocoa
  • 1 cup confectioners sugar
  • 1 teaspoon baking powder
  • ½ teaspoon fine salt
  • 1 cup confectioners sugar (for rolling)


  • In a bowl, whisk together the flour, cocoa, salt, and baking powder.
  • In a bowl of a stand mixer, cream the butter and sugars for 3 minutes on medium speed. Scrape down the sides of the mixing bowl. Add the eggs and vanilla and mix until evenly combined.
  • Cover the dough and refrigerate for at least 4 hours or overnight. If making ahead, you can keep refrigerated for a few days.
  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper. Add confectioners sugar into a bowl.
  • Scoop out a small ball of dough (about 1 tablespoon) and drop right into confectioners sugar. You can roll using just one finger which will form into a perfectly coated ball. Or, you could roll the dough into balls with lightly oiled hands. Coat each ball thoroughly in the confectioners sugar before placing onto lined baking sheets. The balls should be completely white.
  • Bake for 10 minutes and no more. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.


Dough can be frozen for months and remain somewhat soft in the freezer.