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Chocolate Crinkle Cookies on two pieces of Christmas burlap one is red and white checks, the other brown with red snowflakes

Chocolate Crinkles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Glenda Embree
  • Total Time: 2 hrs 20 min
  • Yield: 3 dozen 1x


Chocolate Crinkle Cookies are fudgy, chewy, “please don’t interrupt me” delicious! I have yet to meet someone who doesn’t rave over this easy chocolate crinkle recipe.


Units Scale
  • 2 cups sugar
  • 1 cup cocoa
  • 1/2 cup butter
  • 2 teaspoons vanilla
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • powdered sugar, to roll cookie dough in


  1. Mix butter, cocoa, sugar and vanilla in the bowl of your *stand mixer (or by hand).
  2. Beat in the eggs.
  3. Add the flour baking powder and salt and mix until everything is thoroughly combined.
  4. Refrigerate dough for 30 minutes to an hour to make it easier to handle.
  5. Once the dough has chilled, use a #50 cookie scoop [affiliate link]to drop 1 1/2 inch diameter cookie dough balls into a bowl of powdered sugar.  Roll the dough around until all sides are covered.
  6. Place cookie dough balls on a greased or lined cookie sheet.
  7. Bake at 350 degrees for 8-11 minutes. 
  8. Start with the shortest time and add 30 seconds to one minute at a time until they are done. The cookies will puff up. The tops will be cracked and the chocolate part of the tops will be dry to the touch. The cookies will still seem very soft in the middle, though, when you touch them. That’s exactly perfect. They will continue to set up on the cookie sheet, even after they’re out of the oven.
  9. Remove from the oven and allow to stay on the sheet for 3-5 minutes, before removing to a cooling rack.
  10. Store in an airtight container on the counter or in the fridge for up to 4 days.  Store in the freezer for up to 4 months.
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Desserts, Cookies
  • Method: Baking
  • Cuisine: American