These are the best chocolate crinkle cookies! They are a delightful cross between a soft, chewy chocolate cookie and a rich, fudgy brownie. They stay fresh for days!

Literally one of the most dangerous cookies to keep around my house, these chocolate crinkle cookies are irresistible! (Especially if you store them in the fridge and eat them chilled; SO GOOD.)

Chocolate crinkle cookie on parchment paper.

We’re making a very delicious chocolate cookie dough here. It consists of the usual suspects:

  • brown sugar
  • granulated sugar
  • butter
  • eggs + vanilla
  • flour
  • cocoa powder
  • baking soda + salt

As someone who is usually an anti-sifter when it comes to every day cookie dough, I actually prefer sifting the cocoa powder and flour into the batter for this recipe. Cocoa powder often has pesky little lumps that are hard to smooth away without excess mixing.

In a brownie batter, mixing for a long time is all fine and good. But you don’t want to over mix cookie dough. So, I sift. And I encourage you to do the same. 😉

Chilling: Not Optional

Now that I’ve hit you with the sifting news, let me also break it to you that this dough benefits greatly from a bit of chilling in the refrigerator.

I know. I KNOW. Along with sifting, I despise having to take the time to chill cookie dough.

But it is needed here due to the soft dough, and the result is one thousand billion times worth it. (It doesn’t work to skip the chilling in favor of adding more dry ingredients to the dough to help stiffen it up…you’ll end up with a dry and tasteless cookie.)

Scoop and roll the chocolate cookie dough into balls and then roll each one around in powdered sugar until evenly coated.

Bake, Cool and Chill

Bake the cookies until they are puffed and crackly on top, right around 10 minutes. Don’t over bake! They should still be soft in the center.

Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

The puffy centers will settle a bit as the cookies cool.

Four chocolate crinkle cookies stacked on parchment paper.

Another Unpopular Opinion

These cookies taste infinitely better once they are all the way cooled…and even better, chilled.

I mean, I’m never going to say no to a warm cookie, and I certainly made sure to taste test several of these warm cookies for research purposes. They are yummy, no doubt.

But once I experienced the cookies a few hours later (and even the next day), I was like: WOW. Wow, wow, wow. They transform from “yummy chocolate cookie” to “ultra rich and fudgy brownie cookie of epic proportions that will tempt every last stitch of self-control.”

They stay fresh for days if stored in the refrigerator and are the perfect cookie for so many occasions!

Two halves of cookies stacked on four whole cookies.

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Four chocolate crinkle cookies stacked.

The Best Chocolate Crinkle Cookies

4.95 stars (38 ratings)


  • ½ cup (113 g) butter, softened to room temperature
  • ½ cup (106 g) packed light brown sugar
  • ½ cup (106 g) granulated sugar
  • 2 large (100 g) eggs
  • 1 teaspoon vanilla extract
  • 1 ⅔ cup (237 g) all-purpose flour
  • ½ cup (43 g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (57 g) powdered sugar, for rolling


  • In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes.
  • Add the eggs and vanilla. Mix until the batter has lightened in color, 2-3 minutes.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt (or sift these ingredients right into the bowl with the cookie batter). Mix until evenly combined.
  • Refrigerate the dough for at least 30 minutes but preferably an hour (and up to overnight). If refrigerating the dough overnight, consider scooping the soft dough into cookie dough portions before refrigerating as it will make it much easier to scoop than waiting until the dough has chilled/set up more.
  • Preheat the oven to 350 degrees F. Line two, large baking sheets with parchment paper. Set aside.
  • Place the powdered sugar in a bowl or shallow dish. If you haven't already, scoop the dough into heaping tablespoon-sized balls (I use a #40 cookie scoop) and roll into a smooth ball shape.
  • Roll each ball in the powdered sugar and place several inches apart on the baking sheets.
  • Bake for 10-11 minutes until puffed and crackled on top. Remove from the oven. Let the cookies rest a few minutes on the baking pan before removing to a cooling rack to cool completely.


Chilling: the chilling time is really important for this recipe so the cookies don’t spread or flatten too much while baking. Speaking of chilling, the baked and cooled cookies are exceptionally delicious if stored in the refrigerator and eaten cold. 
Flat Cookies: if your cookies are baking up more flat than you’d like try increasing the oven temperature by 25 degrees and/or adding 1/4 cup (more or less) additional flour to the cookie dough. 
Serving: 1 cookie, Calories: 109kcal, Carbohydrates: 16g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 26mg, Sodium: 108mg, Fiber: 1g, Sugar: 9g

Recipe Source: from Mel’s Kitchen Cafe (slightly adapted from this fun holiday recipe)