Fudgy Chocolate Crinkle Cookies Recipe

The first of many Christmas treats on the blog today! Chocolate Crinkle Cookies are soft and chewy inside with a slight crisp around the edges — a brownie-like cookie that’s perfect for holiday platters, edible gifts, or a cozy snack at home.

Let the baking begin!

Baking at Christmas can become a joyful ritual — or an all-night marathon. These Chocolate Crinkle Cookies bring big chocolate flavor with minimal fuss. They require a short hands-on time and a chill in the fridge, which makes them easy to prepare ahead for holiday gatherings or gift trays.

Ingredients for Chocolate Crinkle Cookies

For the Cookies

• 8 ounces dark chocolate, roughly chopped
• 5 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• Pinch of salt
• 1/2 teaspoon baking powder

Topping

• 1 cup powdered sugar, sifted

Note: The full method is below in the recipe card. Chill time is important for the texture.

How to Make Chocolate Crinkle Cookies

1. Melt the chocolate and butter together using a double boiler: place a small stainless-steel pot over gently simmering water, add the chocolate and butter, and stir until smooth. Remove from heat and let cool slightly.
2. In a large bowl, beat the eggs and granulated sugar on high speed until the mixture becomes pale and fluffy, about 4–5 minutes. Fold in the vanilla and the cooled melted chocolate.
3. Whisk together the flour, salt, and baking powder in a separate bowl. Gently fold the dry ingredients into the chocolate mixture until just combined; do not overmix.
4. Cover the dough with plastic wrap and chill in the refrigerator for several hours or overnight. Chilling firms the dough and improves the crackled appearance when baked.
5. When ready to bake, preheat the oven to 325°F (163°C). Line baking sheets with parchment paper.
6. Spoon the powdered sugar onto a large plate. Using a teaspoon or small cookie scoop, portion the chilled dough into roughly 1-inch balls. Roll each ball in powdered sugar to coat, then arrange on the prepared baking sheets about 2 inches apart. Bake for approximately 7–10 minutes — start checking at 7 minutes to avoid overbaking.
7. Remove the cookies from the oven and transfer to a wire rack to cool. The centers should remain soft and slightly gooey; the edges will be set and a little crisp.

Tips and Notes

• Chill the dough: Chilling is essential for texture and appearance. While a few hours is sufficient, overnight chilling makes the dough easier to scoop and enhances the crackle on top.
• Watch the bake time: These cookies are best when slightly underbaked so the center stays moist and chewy. Start checking at 7 minutes; depending on your oven and cookie size, they may take up to 10–12 minutes.
• Storage and freezing: Fully cooled cookies can be stored in an airtight container at room temperature for a few days. To freeze, layer cookies in a freezer-safe container with parchment paper between layers and freeze up to one month.

Reminder: Oven temperatures vary. Use the recommended bake window and rely on visual cues: set edges, crackled powdered sugar top, and soft center.

Thanks for stopping by — happy baking and enjoy the holidays!