Is there anything more delicious than a chocolate crinkle cookie? Fudgy and chocolatey on the outside, crackly and coated with the powdered sugar on the outside? We think not. 

Inspired by the Three Girls Bakery in Seattle, this chocolate crinkle cookie is easy to make. Like classic chocolate chip cookie easy to make plus one simple step of rolling the dough in both granulated and powdered sugar (a little trick that will keep your powdered sugar from absorbing into your cookie dough!). 

How To Make Chocolate Crinkle Cookies

You’ll first combine your butter and sugars. Cream them together in a stand mixer, and once everything is smooth add the eggs and vanilla. 

You’ll add all of your dry ingredients all at once (including one cup of special dark cocoa powder). Make sure to not overmix! Your dough should be thick and fudge and absolutely delicious. 

Roll each little ball first in granulated sugar, then in the powdered sugar, and then bake for 10-12 minutes— until crackly and beautiful. 

Make Next: Coconut Coffee Cake with Caramel Sauce

Chocolate Crinkle Cookies

5 from 3 votes
Brooke Eliason
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Servings: 24 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Fudgy and chocolatey on the outside, crackly and coated with powdered sugar on the outside, there are few things more delicious than a chocolate crinkle cookie.

Ingredients 

  • 1 cup unsalted butter (2 sticks), slightly softened*
  • 2 cups sugar, divided
  • 1/2 cup  brown sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 cup special dark cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. 
  • In a stand mixer cream the butter with 1 1/2 cups of sugar and 1/2 cup brown sugar until smooth and well combined. Add the eggs and vanilla and combine until smooth. Scrape the bottom and sides of the bowl as needed. Add flour, cocoa powder, baking powder, baking soda, and salt and mix until just combined. 
  • Pour 1/2 cup of reserved sugar into a small bowl and the powdered sugar into another small bowl. Using a size 30 or 40 cookie scoop (about 2 Tablespoons), scoop dough into rounded cookie dough balls. Gently press each cookie dough ball into the sugar and then the powdered sugar**, and then place on the cookie sheet. You should be able to fit roughly 8 cookies per standard half sheet pan. Bake for 10-12 minutes, until the cookies have spread and cracked. 

Equipment

  • Stand mixer

Notes

*In order to achieve cookies that don’t bake too flat or too domed, the butter should be slightly softened. It should not be room temperature but still soft enough that you can make an impression in the butter when pressed. Leaving your butter for 30-45 minutes on the counter or microwaving (with caution) for 15-20 seconds usually yields the perfect firmness.
** Rolling each cookie first in granulated sugar and then powdered sugar will help prevent the powdered sugar from absorbing into the cookie. You can skip this step if you’re in a hurry but you may not get defined, signature cracks.

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