Go Back
+ servings
A batch of chocolate crinkle cookies with one cookie having a bite taken out of it.
Print Pin
5 from 4 votes

Chocolate Crinkle Cookies

These chocolate crinkle cookies are soft, cakey, slightly fudgy, and delicious too! The perfect Christmas cookie!
Course Dessert
Cuisine American
Keyword Christmas, cookies
Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 37 minutes
Servings 32 cookies
Author Danielle


  • 2 cups (250 grams) all-purpose flour spooned & leveled
  • 1 cup (85 grams) natural unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115 grams) unsalted butter melted and slightly cooled
  • 1 cup (200 grams) granulated sugar
  • ¾ cup (150 grams) light brown sugar packed
  • 4 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (60 grams) powdered sugar


  • In a large mixing bowl, sift the flour and cocoa powder together then whisk in the baking powder and salt. Set aside.
  • In a separate mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Mix in the eggs and pure vanilla extract until fully combined.
  • Add the dry ingredients to the wet ingredients and mix together until just combined.
  • Cover tightly and refrigerate for at least 2 hours.
  • Meanwhile, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Add the powdered sugar to a small bowl and set aside.
  • Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll in the powdered sugar, and place onto the prepared baking sheets. Repeat with the remaining cookie dough.
  • Bake for 11 to 13 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.


Storage: Cookies can be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Scoop the dough onto a baking sheet lined with parchment paper and freeze for 1 to 2 hours. Store the frozen balls of cookie dough in a freezer bag or freezer-friendly storage container for up to 3 months. To bake the cookies, thaw the dough overnight in the refrigerator, coat with powdered sugar, and bake as directed.
Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
Eggs: I recommend using room temperature eggs because cold eggs can shock the melted butter and cause it to solidify. To bring your eggs to room temperature quickly, place them in a bowl of warm water for 5 to 10 minutes.