Chocolate Crinkle Cookies are thick, soft, fudgy, loaded with milk chocolate chips, and coated in powdered sugar—impossible to stop at just one!
Add Oatmeal Cookies, Mexican Wedding Cookies, and Chewy Chocolate Chip Cookies to your holiday cookie platter.
Chocolate Crinkle Cookies
As much as I love Thanksgiving (and I really do), Christmas baking is always my favorite. All December long, I bake cookies with my boys, and it’s one of my favorite ways we spend time together.
I’m so excited about the lineup of cookies and Christmas treats I’ll be sharing with you over the next couple of weeks—there’s a lot to look forward to!
Today, we’re starting with one of my favorites: Chocolate Crinkle Cookies. They’re soft, chewy, fudgy, and practically melt in your mouth.
Chocolate Crinkle Cookie Ingredients
- Unsalted Butter: Use room temp butter for even mixing.
- Sugars: Pack brown sugar firmly when measuring.
- Egg: Holds the dough together and keeps it moist.
- Sour Cream: Full-fat sour cream works best for soft cookies.
- Almond & Vanilla Extract: Skip almond? Add a little more vanilla.
- Flour: Spoon flour into a cup, then level it with a knife.
- Cocoa Powder: Choose Dutch-process for richer flavor and softer cookies.
- Baking Powder: Helps the cookies rise for a soft texture.
- Salt: Don’t skip, even in sweet recipes—it’s crucial for flavor balance.
- Chocolate Chips: Add bursts of melted chocolate in every bite.
- Powdered Sugar: Coat well before and after baking for a pretty look.
How To Make Chocolate Crinkle Cookies
- Cream Butter and Sugars: Mix soft butter and sugars until smooth and creamy.
- Wet Ingredients: Stir in sour cream, eggs, and vanilla.
- Dry Ingredients: Combine dry ingredients and chocolate chips, then mix with the wet mixture. The dough will be thick and sticky.
- Form Dough: Chill the dough, then scoop it into balls.
- Coat Dough: Roll the balls in powdered sugar and put them on a baking sheet.
- Bake Cookies: Bake the cookies for 7-10 mins.
Tips For Success
- Chill the Dough: Chill it to make it easier to handle and boost the flavor.
- Use a Tablespoon for Dough: Scoop dough with a tablespoon for same-sized cookies and even baking.
- Bake on Parchment: Use liners or parchment for easy cleanup and to stop cookies from sticking or burning.
Storage
Storing Chocolate Crinkle Cookies
Keep cookies in a sealed container at room temperature for up to 3 days.
Freezing Tip: Freeze dough balls, then bake them straight from the freezer. Roll in powdered sugar first and bake 2–3 mins longer.
More Cookie Recipes
- Thumbprint Cookies with raspberry jam
- Lemon Cookies topped with lemon glaze
- Edible Cookie Dough with chocolate chips
- Caramel Oatmeal Cookies with gooey chocolate and caramel
- Flourless Monster Cookies mixed in one bowl
Chocolate Crinkle Cookies
Equipment
- Sheet pan (15" x 10") lined
Ingredients
- 8 tablespoons unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1/2 cup sour cream full-fat, room temperature
- 1/16 teaspoon almond extract optional
- 1 teaspoon vanilla extract
- 1-3/4 cups flour
- 1/2 cup Dutch process cocoa powder see note 1
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup powdered sugar
Instructions
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy; the mixture should resemble peanut butter. Beat in egg, sour cream, almond extract, and vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Add in chocolate chips. Stir to combine.
- Add wet ingredients to dry and mix until just combined, being careful not to overmix. Cover the dough and chill for at least 30 minutes, preferably 1 hour.
- Preheat oven to 350°F and line a large tray with parchment paper or a silicone baking mat. Use a tablespoon measuring spoon to measure equal cookie dough balls. Roll in powdered sugar and place on the prepared sheet pan with no more than 9 cookies per pan. Chill for another 10 minutes.
- Bake for 7–10 minutes or until the top is no longer glossy. Be careful not to overbake. A soft, very slightly underbaked cookie is the best for a delicious fudgy texture. Once the cookies come out of the oven, let them stand on the cookie sheet for 5–7 minutes. Then dip in a bowl of powdered sugar again. Transfer to a cooling rack to finish cooling.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
YUM – I love chocolate cookies! Delicious we’ll be making these again soon.
Oh, these were fantastic! I just loved the dusting of powdered sugar!
These are my go-to chocolate crinkle cookies! They are so easy to make and they are HEAVENLY!