Chewy Chocolate Crinkle Cookies made with cocoa powder, butter, sugar, and eggs. These fudgy cookies are a chocolate lover’s dream!
Alright, confession time. I didn’t grow up making these cookies. My childhood was all about simple sugar cookies and the occasional store-bought treats (I know, I know). But the first time I had a Chewy Chocolate Crinkle Cookie was at a friend’s holiday party, and it was love at first bite.
You know those moments when you eat something and think, Why haven’t I been eating this my whole life? That was me. The powdered sugar coating cracked just perfectly over the fudgy, chocolatey center. It felt like magic. So, of course, I had to try making them myself.
Fast forward to now, and these cookies have become a staple in my kitchen—especially during the holidays. I’ve tweaked the recipe here and there (like chilling the dough overnight for extra chewiness), and they never disappoint. The best part? Watching people’s faces light up when they see that crackly powdered sugar exterior. There’s something so nostalgic and inviting about them, don’t you think?
Why You’ll Love This Chewy Chocolate Crinkle Cookies Recipe?
- Soft and Fudgy Texture: These cookies are perfectly chewy in the middle, with just the right amount of crisp on the edges.
- Iconic Crinkle Look: The powdered sugar coating cracks beautifully, making them almost too pretty to eat (almost).
- Simple Ingredients, Big Flavor: You probably have everything you need in your pantry right now.
- Perfect for Sharing: They’re a guaranteed crowd-pleaser—great for parties, gifts, or a cozy night in with Netflix.
Ingredient Notes:
Every ingredient in these cookies has a purpose. Here’s why they work so well together:
- Cocoa Powder: The star of the show. Use unsweetened cocoa powder for that rich, deep chocolate flavor. Pro tip: If it’s clumpy, sift it—it’ll save you a lot of frustration.
- All-Purpose Flour: Basic but essential. It gives the cookies structure without making them too dense.
- Baking Powder: This helps the cookies rise just enough to create those beautiful cracks.
- Butter: Adds richness and keeps the cookies moist. If you’re like me and always forget to take it out of the fridge, microwave it for 10 seconds (but not more, or you’ll end up with melted butter soup).
- Sugar: White sugar creates sweetness and a chewy texture. You can’t skip it!
- Vanilla Extract: A small amount goes a long way in enhancing the chocolate flavor.
- Eggs: The glue that holds everything together. They also make the dough soft and easy to work with.
- Powdered Sugar: The finishing touch that gives these cookies their signature look. Coat them generously—don’t be shy!
How To Make Chewy Chocolate Crinkle Cookies?
Step 1. Mix the Dry Ingredients
Start by whisking together the cocoa powder, flour, baking powder, and salt in a medium bowl. This step makes sure all the dry ingredients are evenly distributed, which means no weird clumps later.
Step 2. Cream the Butter and Sugar
In a separate bowl, cream the softened butter, sugar, and vanilla extract. Use an electric mixer if you have one—it makes life so much easier. You’re looking for a light, fluffy texture here.
Step 3. Add the Eggs
Mix in the eggs one at a time. Take your time with this step; it helps create a smooth, cohesive dough. By the end, the mixture should be glossy and ready for the dry ingredients.
Step 4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing on low speed. The dough will be sticky—that’s a good thing! Sticky dough equals chewy cookies.
Step 5. Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least an hour. Overnight is even better if you want thicker, chewier cookies.
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Step 6. Preheat the Oven and Roll the Dough
When you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough, roll them into balls, and coat them generously in powdered sugar.
Step 7. Bake and Cool
Place the dough balls on the prepared baking sheet, leaving some space for spreading. Bake for 10–15 minutes, or until the cookies puff up and crack. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Storage Options:
Got leftovers? Here’s how to keep your cookies fresh (if they last that long):
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze unbaked dough balls or baked cookies. For unbaked dough, let it thaw slightly before rolling in powdered sugar and baking.
Variations and Substitutions:
Want to mix things up? Here are some fun ideas:
- Add a Flavor Twist: Try orange zest or peppermint extract for a holiday vibe.
- Espresso Infusion: Add a teaspoon of espresso powder for a mocha flavor.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Double Chocolate: Mix in some chocolate chips for an extra hit of chocolate.
What to Serve with Chewy Chocolate Crinkle Cookies?
These cookies pair beautifully with all kinds of treats and drinks. Here are a few ideas:
- Hot Beverages: Coffee, hot cocoa, or even a spiced chai latte.
- Ice Cream: Sandwich a scoop of vanilla ice cream between two cookies for a dessert that’ll blow your mind.
- Fresh Fruit: Serve with raspberries or strawberries for a refreshing contrast.
Frequently Asked Questions:
Why didn’t my cookies crack?
This could be because the dough wasn’t chilled long enough. Chilling ensures the cookies crack beautifully as they bake.
Can I make the dough ahead of time?
Absolutely! You can chill the dough for up to 24 hours before baking.
How do I make sure they stay chewy?
Don’t overbake! Take them out when they’re still soft in the center—they’ll firm up as they cool.
Chewy Chocolate Crinkle Cookies are more than just a dessert—they’re a little piece of happiness you can bake. Whether you’re whipping up a batch for a holiday party or just treating yourself (because why not?), they’re guaranteed to impress. What do you think—ready to get baking? Let me know how yours turn out!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chewy Chocolate Crinkle Cookies
Ingredients
- 1 c. unsweetened cocoa powder I recommend sifting it if it is very lumpy
- 2 c. all-purpose flour
- 1.5 tsp. baking powder
- 1/4 tsp. salt
- 1/3 c. butter softened
- 1 1/2 c. white sugar
- 2 tsp. vanilla
- 4 large eggs
- 1/2 c. powdered sugar
Instructions
- Combine the ingredients by mixing 1 cup of cocoa powder (if it's lumpy sift it first), 2 cups of all purpose flour, 1.5 teaspoons of baking powder and 1/4 teaspoon of salt, in a medium bowl. Set this mixture aside.
- In a mixing bowl cream together 1/3 cup of butter, 1 1/2 cups of white sugar and 2 teaspoons of vanilla extract using an electric mixer until they are well combined. Add the eggs one at a time (4 eggs in total) mixing each one for around 10 seconds on low speed.
- Gradually add the mixture to the ingredients while mixing on low speed until everything is fully incorporated.
- Cover the bowl. Let the cookie dough chill for at least an hour; if you prefer thicker cookies you can even chill it overnight.
- Preheat your oven to 350°F. Take tablespoon portions of the chilled dough. Roll them into balls. Coat each ball thoroughly with sugar by rolling them in a bowl containing half a cup of powdered sugar.
- Arrange the sugar-coated dough balls on a baking sheet with space between them (you may need to bake them in batches). Bake, for around 10 to 15 minutes until the cookies spread out and develop cracks.
- Let them cool on the baking sheet for 5 minutes until they become firm then transfer them to a cooling rack to cool down completely. Indulge, in the pleasure of savoring these chewy chocolate crinkle cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
