Chewy Chocolate Crinkle Cookies | Recipe with Video Tutorial (2024)

These Chewy Chocolate Crinkle Cookiesare soft and turn out picture-perfect! The super easydough make these the best Christmas cookies for your holiday baking!

Chewy Chocolate Crinkle Cookies | Recipe with Video Tutorial (1)

Chocolate Crinkles are one of my favorite Christmas cookies. An extra-soft, chewy, fudgy cookie that’s dipped in powdered sugar before baking – what’s not to love?!

And they are so easy to make pretty: All you have to do is make sure the powdered sugar coating is thick enough before baking, and they’ll crinkle and become all beautiful during baking.

My mom used to make these every year when I was a kid, only she dipped them in granulated sugar vs powdered sugar for the crunch. She was wrong (sorry, Mom!). The powdered sugar coating is the best!

Watch the recipe video

These chocolate crinkles

  • are incredibly easy to make!
  • come out wonderfully soft and chewy
  • have the perfect cracked pattern
  • are wonderful for cookie swaps
  • many readers have reported winning cookie contests with these!

Ingredients you’ll need

This is just an overview of the ingredients you’ll need (great as a visual guide at the store!). Scroll down to the recipe for exact quantities.

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Ingredient notes

  • Cocoa powder: Make sure to use the unsweetened kind. I used regular, but many readers have told me they used Dutch processed successfully.
  • Butter: You can use stick margarine in place of the butter. Please do not use buttery spread or a spreadable margarine. I do not recommend using oil in place of the butter.
  • Powdered sugar: I do not recommend using organic powdered sugar without anti-caking ingredients for these. I always get the regular powdered sugar to make sure it’s completely powdery and coats the cookie dough evenly.

How to make chocolate crinkle cookies

1) Cream the butter, sugar and vanilla together.

2) Add the eggs, one at a time, and beat in until 3) just combined.

4) Combine dry ingredients and 5) add to egg mixture.

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6) Slowly mix until dough forms – chill one hour.

7) Shape dough into balls and 8) roll in powdered sugar.

9) Place the cookie dough spread out on baking sheets and bake.

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Recipe tips

Cookie size

To make larger cookies, use 2 tablespoons of dough per cookie. They will bake in 12-15 minutes.

To make smaller cookies, use 1 generous tablespoon of dough per cookie. They will bake in around 10 minutes.

Baking time

The exact baking times will depend on your oven and how hot it runs, so remember to check on your cookies frequently.

Don’t overbake or they will be hard – they’ll be soft like pudding when you take them out of the oven, but they’ll firm up as they cool! If you overbake, they will be tough AND they will not sink back down to reveal their beautiful crinkle pattern.

Dough

  • When beating in the eggs, only do them for max 10 seconds each, otherwise they will get too frothy and your cookies will blow up too much in the oven.
  • Yes, it’s a sticky dough, and even after chilling it will start sticking to your palms – that’s normal. Just wash your hands after every few cookies you rolled and it will be fine.
  • Make sure you stick to the ingredient amounts the recipe calls for. Otherwise the dough could be too sticky to ever roll, or you could end up with dry cookies.

Powdered sugar

Make sure you coat the cookies with a thick, even layer of powdered sugar without any gaps – that’s the only way to get that beautiful look!

How to make taller/softer crinkles

If you prefer your chocolate crinkles tall and soft, here are a few ways to achieve it:

  • chill the dough for a longer amount of time
  • place the cookie dough balls on a chilled baking sheet
  • bake the cookie dough balls straight after rolling them without letting them come to room temperature first
  • let the cookies cool on the baking sheet for 5 minutes without touching them before transferring them to a cooling rack

How to make your crinkle cookies more chewy

If you want your chocolate crinkles to be a little denser and more fudgy (that’s how I love them!), here’s what to do:

  • chill the dough just as long as neededplace the cookie dough balls on a room temperature baking sheet
  • let the cookie dough balls stand at room temperature for 10-15 minutes before baking
  • if the cookies are still very tall when they come out of the oven, you can gently press them down with the bottom of a drinking glass – you just have to do it RIGHT as you take them out!
Chewy Chocolate Crinkle Cookies | Recipe with Video Tutorial (5)

Storage tips

On the counter:The crinkle cookies stay fresh in an airtight container at room temperature for about 3-4 days.

In the freezer:If you want to keep the cookies for longer, they freeze well for up to 3 months (see blow).

Freezer instructions

To freeze unbaked dough:

It’s easy to freeze the rolled cookie dough balls (don’t dip them in sugar though!). Freeze on a lined baking sheet in a single layer until firm (about 2 hours, then transfer to freezer bags and freeze for up to 2 months.

To bake, just take as many balls as you want to make from the freezer and let sit on a plate on the counter for 30 minutes, then roll in powdered sugar and bake.

To freeze baked cookies:

Place the cooled cookies in layers in freezer containers, separating layers with baking parchment. Label with the name and use-by date (freeze for up to 3 months).

To defrost, put them on a wire rack and let them sit at room temperature for about 30 minutes. Do not let them sit in the container or on a plate, or they will get soggy.

If you want warm, freshly-baked cookie flavors, you can place the thawed cookies on a baking sheet and warm them at 275°C for 5-6 minutes.

Chewy Chocolate Crinkle Cookies | Recipe with Video Tutorial (6)

More chocolate cookies

  • Chocolate Crinkle Blossoms
  • The Best Double Chocolate Cookies
  • Peppermint Brownie Cookies
  • Double Chocolate Cookies with Hazelnuts

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

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Chewy Chocolate Crinkle Cookies

Try these soft and chewy Chocolate Crinkle Cookies for Christmas this year – my simple recipe makes these the best easy treat for your holiday baking!

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

4.80 from 387 votes

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Recipe details

Prep 15 minutes mins

Cook 30 minutes mins

Chilling Time 1 hour hr

Total 1 hour hr 45 minutes mins

Servings 32 cookies

Difficulty Easy

Equipment

Ingredients

  • 1 cup unsweetened cocoa powder I recommend sifting it if it is very lumpy
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • ¼ teaspoon salt
  • cup butter softened
  • 1 ½ cups white sugar
  • 2 teaspoons vanilla
  • 4 large eggs
  • ½ cup powdered sugar

Instructions

  • Combine dry ingredients: Combine cocoa powder, flour, baking powder and salt in a medium bowl. Set aside.

  • Cream wet ingredients: Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until combined. Add the eggs, one at a time, and mix on medium-low speed just until combined – about 10 seconds each.

  • Make cookie dough: Add the dry ingredients to the egg mixture and mix on low speed until incorporated.

    Chewy Chocolate Crinkle Cookies | Recipe with Video Tutorial (12)

  • Chill cookie dough: Cover the bowl and chill the dough for at least 1 hour or up to overnight (the longer you chill, the thicker the cookies will be).

  • Roll cookies: When ready to bake, preheat the oven to 350°F. Place the powdered sugar in a medium bowl. Roll the dough into tablespoon-sized balls and cover them well with the sugar.

    Chewy Chocolate Crinkle Cookies | Recipe with Video Tutorial (13)

  • Bake cookies: Place on a lined baking sheet with enough space between them (bake in batches) and bake for 10-15 minutes, or until spread and crackled. Cookies will still be soft, so let them cool on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely.

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Notes

Baking tips

Cookie size:

To make larger cookies, use 2 tablespoons of dough per cookie. They will bake in 12-15 minutes.

To make smaller cookies, use 1 generous tablespoon of dough per cookie. They will bake in around 10 minutes.

Baking Time:

The exact baking times will depend on your oven and how hot it runs, so remember to check on your cookies frequently. Do not overbake.

Dough:

  • do not overheat the eggs or the cookies may be tough
  • dough will be sticky, that’s normal
  • it helps to slightly dampen hands OR cover them liberally with powdered sugar when rolling cookies

Powdered Sugar:

Coat cookies with thick, even layer of powdered sugar for the best look.

How to make taller/softer crinkles:

If you prefer your chocolate crinkles tall and soft, here are a few ways to achieve it:

  • chill the dough for a longer amount of time
  • place the cookie dough balls on a chilled baking sheet
  • bake the cookie dough balls straight after rolling them without letting them come to room temperature first
  • let the cookies cool on the baking sheet for 5 minutes without touching them before transferring them to a cooling rack

How to make your crinkle cookies more chewy:

If you want your chocolate crinkles to be a little denser and more fudgy (that’s how I love them!), here’s what to do:

  • chill the dough just as long as neededplace the cookie dough balls on a room temperature baking sheet
  • let the cookie dough balls stand at room temperature for 10-15 minutes before baking
  • if the cookies are still very tall when they come out of the oven, you can gently press them down with the bottom of a drinking glass – you just have to do it RIGHT as you take them out!

Storage tips

On the counter: The crinkle cookies stay fresh in an airtight container at room temperature for about 3-4 days.

In the freezer: If you want to keep the cookies for longer, they freeze well for up to 3 months (see blow).

Freezer Instructions

To freeze unbaked dough:

Freeze rolled cookie dough (do not dip in powdered sugar!) on a lined baking sheet in a single layer until firm (about 2 hours), then transfer to freezer bags and freeze for up to 2 months.

To bake, just take as many balls as you want to make from the freezer and let sit on a plate on the counter for 30 minutes, then roll in powdered sugar and bake.

To freeze baked cookies:

Place the cooled cookies in layers in freezer containers, separating layers with baking parchment. Label with the name and use-by date (freeze for up to 3 months).

To defrost, put them on a wire rack and let them sit at room temperature for about 30 minutes. Do not let them sit in the container or on a plate, or they will get soggy.

If you want warm, freshly-baked cookie flavors, you can place the thawed cookies on a baking sheet and warm them at 275°C for 5-6 minutes.

Nutrition is an estimate.

More recipe information

Course: Dessert

Cuisine: American

This is one of the cookies we usually leave out for Santa, and he takes his with a mug of Hot Chocolate and a Snickerdoodle on the side ???

I hope you’ll love these as much as we do! Enjoy!

Chewy Chocolate Crinkle Cookies | Recipe with Video Tutorial (14)
Chewy Chocolate Crinkle Cookies | Recipe with Video Tutorial (15)
  • The Perfect Soft Gingerbread Cookies
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Recipe first shared on December 3rd 2018. Updated to make the post more helpful on 07/14/2020 (recipe unchanged and as good as ever!).

Chewy Chocolate Crinkle Cookies | Recipe with Video Tutorial (2024)

FAQs

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Why are my crinkle cookies not crinkling? ›

If your crinkle cookies are flat, then it could also be that the leavening is off. Make sure to use only baking powder. Baking soda will cause these cookies to spread, while baking powder will help them puff upwards for a nice crackle.

Why didn't my crinkle cookies crack? ›

Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder! Why are my chocolate crinkle cookies flat?

Why are my crinkle cookies spreading too much? ›

Why did my cookies spread so much? One of the most common causes of cookie spread is that the fat is too warm. Make sure to chill your dough thoroughly if the recipe calls for it. If you're forming dough balls and the dough is too sticky to work with, this is a sign that your dough may be too warm.

How do I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

What flour is best for chewy cookies? ›

Bread Flour: For Chewy Texture

Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.

Why are my chocolate chip cookies crunchy and not chewy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

What makes cookies crinkle? ›

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Why is my chocolate crinkles hard? ›

Baking chocolate crinkle cookies is a process that requires precision. Over-baking will result in dry and hard biscuits, under-baking will result in biscuits that are too sticky. Use a timer and bake them for exactly the time the recipe says.

Why are my cookies never chewy? ›

Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly.

Why is my crinkle cookie dough dry? ›

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

How do you soften crinkle cookies? ›

You see, the only thing that you need to soften up a batch of day-old cookies is a slice of bread. This is a trick I learned from my mom after she saw me turn up my nose one too many times at a slightly crispy chocolate chipper (self-proclaimed gooey, chewy cookie fiend here!).

What does cream of tartar do in baking? ›

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

Why didn't my crinkle cookies flatten? ›

Oven temperature determines how much or how little a cookie spreads—and while 350°F is the optimal temperature for most cookies, crinkle cookies are a bit different. If crinkle cookies are baked at 350°F, the outside bakes and hardens more quickly, which doesn't give the dough enough time to spread.

How to stop chocolate chip cookies from spreading? ›

“When chilled cookies bake, the butter stays in a solid form longer, slowing the spread,” says Dawn. “30 to 60 minutes in the refrigerator does wonders, and you can bake the cookies right from the fridge.” Not only will chilling help the fats firm up and the flour hydrate, but it also helps the flavors develop.

How to make cookies chewy after baking? ›

There are a few ways to keep cookies chewy and soft. Store them at room temperature in an airtight container. If you notice the cookies are starting to harden, add a slice of bread or a few marshmallows to the bag, the moisture from the bread or marshmallows should soften the cookies within a few hours.

What makes cookies spread and chewy? ›

By using warm cookie dough, you can encourage faster spreading and ensure that your cookies have a soft, chewy texture with a thin, crispy edge. Using warm dough is not a suggestion you will hear too often, as one of the core tenets of baking cookies with chilled dough.

What makes cookies chewy baking soda or baking powder? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

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