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Chocolate Crinkle Cookies

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Crisp on the outside and fudgy on the inside, these chocolate crinkle cookies are like brownies in cookie form.

Chocolate Crinkles

Chocolate crinkle cookies have a rich chocolate flavor with a crisp outer shell and soft, fudgy center. If you can imagine what a brownie would taste like in cookie form, this is it. To get the crinkled appearance, you simply roll the dough balls in confectioners sugar; as the cookies bake, they spread, causing the sugar to crack and revealing the fudgy cookie underneath. Be sure to make the dough a few hours ahead of time as it needs time to chill in the refrigerator before baking.

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Chocolate Crinkle Cookies

Crisp on the outside and fudgy on the inside, these chocolate crinkle cookies are like brownies in cookie form.

Servings: 48 cookies
Prep Time: 45 Minutes
Cook Time: 12 Minutes
Total Time: 60 Minutes, plus at least 2 hours to chill the dough


  • 2½ cups all-purpose flour, spooned into measuring cup and leveled off with knife
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 5 ounces unsweetened chocolate, chopped (best quality, such as Ghirardelli)
  • 8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces
  • 1 teaspoon instant coffee or espresso powder (optional)
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup Confectioners' sugar


  1. Use a whisk to mix the flour, baking powder and salt together in a medium bowl. Set aside.
  2. Combine the chocolate and butter in a small, microwave-safe bowl. Place it in the microwave and cook in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth.
  3. In a large bowl, whisk the eggs with both sugars and vanilla extract. Use a whisk to smash any lumps of brown sugar. Stir in chocolate mixture.
  4. Stir in the flour mixture until just combined. (Note that the mixture will be very wet, more like cake batter than cookie dough.) Cover the bowl with plastic wrap and chill until firm enough to roll -- at least 2 hours or longer if necessary.
  5. Position two racks in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper and place Confectioners' sugar in a small bowl. Roll chilled dough into 1-tablespoon balls, then roll each ball in confectioners sugar. (If the dough gets sticky on your hands, wash your hands and then dust them with confectioners sugar before proceeding.) Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator. Bake the cookies for 9 to 12 minutes, rotating the pans from top to bottom and front to back midway through, or until puffy and almost dry between the cracks. Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an airtight container.
  6. Note: Be sure to make these cookies a few hours ahead of time because the dough needs to chill in the refrigerator.
  7. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

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  • Serving size: 1 cookie
  • Calories: 100
  • Fat: 4g
  • Saturated fat: 2g
  • Carbohydrates: 16g
  • Sugar: 11g
  • Fiber: 1g
  • Protein: 1g
  • Sodium: 30mg
  • Cholesterol: 21mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • Jenn- Love this recipe! It is a favorite in my house. I plan to make these for a school event and must bake them on a weeknight. Can I make the dough a day ahead and leave in the fridge for a day?

    • — Lisa on September 24, 2022
    • Reply
    • Glad you like these! Yes, making the dough a day ahead should be fine.

      • — Jenn on September 26, 2022
      • Reply
  • I made the cookies, and they were a big success. Given the cookies’ resemblance to brownies, do you think it would work to add some chopped walnuts?

    • — Jim F on September 1, 2022
    • Reply
    • Glad they were a hit! Yes, Walnuts should work in these. 🙂

      • — Jenn on September 7, 2022
      • Reply
      • The walnuts worked beautifully.

        • — Jim F on September 12, 2022
        • Reply
        • So glad to hear it — thanks for following up! 🙂

          • — Jenn on September 13, 2022
          • Reply
  • I made the cookies, and they were a big success. Given the cookies’ resemblance to brownies, do you think adding some chopped walnuts would work?

    • — Jim F on September 1, 2022
    • Reply
  • I love these! My oven runs a bit hot and I had to turn it down a bit, but the cookies were a hit! Messy, but worth, lol!

    Will using more of your recipes.

    • — Kathy on December 29, 2021
    • Reply
  • Hi Jenn can I use dark chocolate for this recipe?

    • — Meena on December 22, 2021
    • Reply
    • Hi Meena, This recipe is a bit finicky so I’d recommend sticking with the unsweetened.

      • — Jenn on December 23, 2021
      • Reply
  • Great recipe! They were sticky to roll but so worth it. So happy they look as pretty as they taste. My family was so surprised by how chocolatey they taste. These will be made again

    • — Marla H on December 22, 2021
    • Reply
  • I just pulled the last pan of cookies out of the oven. They are delicious and everything worked exactly as indicated in the recipe. One thing that I did find is that it took a bit of time to roll the balls. As the dough warmed, the cookies spread more and flattened when baked. After I saw that happening, I kept the rolled balls were very cold until it was time to bake them. The remaining cookies had a consistent shape and size. Next time, I will roll all the balls and refrigerate them well before starting to bake them. I think this extra time will be worth the effort.

    • — Mary on December 17, 2021
    • Reply
  • Jenn, I do enjoy your website and often turn to it for the best recipes. I do prefer to weigh out my flour instead of spooning and leveling. For me, it is faster and more accurate. I normally use 125 grams of flour as one cup. You find varying conversion weights online. Is this an accurate weight to use for your recipes? While weights always matter, it seems that in the recipes I find weighing the flour is the most important thing, since how you fill the cup can vary so much. Thanks.

    • — Mary on December 17, 2021
    • Reply
    • Hi Mary, glad to hear you liked the website! Yes, you will see a lot of variation online regarding how much one cup of all purpose flour weighs. I published this recipe a long time ago and have since changed the amount that I always get when I weigh 1 cup of all purpose flour (to 130 grams). I’ve updated the recipe accordingly. Hope that clarifies!

      • — Jenn on December 17, 2021
      • Reply
  • Made these Gluten Free using Bob’s Red Mill 1:1 Baking flour and they turned out great. Baked for 9 minutes. Served warm with a cold glass of milk. Delicious addition to our cookie recipe box.

    • — jenny on December 15, 2021
    • Reply
  • Currently have second cookie sheet in oven. They look just like your photo but sadly the dough is really sticky to work with. I left it in the fridge for 4 hours, but have now had to put it in freezer before making next sheet…I can only get one sheet of cookies rolled and dusted as it is so sticky, even if I dust my hands.
    As many others have said, I love your recipes, but I may have to go back to another recipe I have for these cookies. I would give these 3 and a half stars, because of the sticky dough.

    • — Jane R on December 10, 2021
    • Reply
    • I have reread the recipe and it turns out I forgot extra half cup of flour. I would like to give this recipe 5 stars as they are delicious and it is my ability to follow instructions that deserves a 3 ha ha!

      • — Jane R on December 10, 2021
      • Reply
  • Morning Jenn
    I made these cookies and were awesome. When looking at your cookies they are more rounded whereas mine became flat like cookies. Why?

    • — Sara on November 23, 2021
    • Reply
    • Hi Sara, Glad you liked them! Did you make any adjustments to the recipe? If not, what brand of flour did you use?

      • — Jenn on November 23, 2021
      • Reply
    • This happened with me as well. I used King Arthur flour

      • — Ainsley Ganti on December 16, 2021
      • Reply
      • Hi Ainsley, I’m sorry you had a problem with these! If you make them again, I’d use an additional 1/4 cup flour.

        • — Jenn on December 17, 2021
        • Reply
  • Outstanding recipe & super easy to make!

    • — Jodi on February 20, 2021
    • Reply
  • Made this recipe at the holidays, baking part of the recipe after chilling and the freezing the balance to bake off as we go. Love having cookies ready to go when the mood strikes. These were really good and a definite hit with my family!

    • — Cindy Brush on February 1, 2021
    • Reply
  • Fantastic fudgy chocolate cookie! Super easy to make, the kids alway help. We make this every holiday as part of our cookie tray. Thank you!

    • — Victoria Arduini on January 29, 2021
    • Reply
  • I have not come across a single recipe from Jen that ended badly. Once upon a chef is my favorite cookbook and favorite website for recipes. I have also made many of my friends Once Upon a Chef fans. Sadly, this is the one recipe I came across that really disappointed. I had to just throw the dough away. I followed the recipe exactly and ended up with flat cookies like many others. This recipe just didn’t work for me.

    • — Courtney on January 28, 2021
    • Reply
  • My sweet tooth and all the rest of me, love these cookies. Just tossed the recipe I have been making for the last fifty five years that were made with oil and all white sugar. I thought they were good, but they could not compare to these with butter, brown sugar and espresso…great depth of flavor. Wow. For ease in handling, I wear vinyl gloves when rolling the balls. Thanks Jenn for making an old favorite even better

    • — Carol Winkelman on January 1, 2021
    • Reply
  • I want to start off by saying I have made several recipes from this website before and they came out perfect…..but I did not like these cookies.

    I followed this recipe exactly as is. These cookies were very time consuming and very tedious to make. Especially rolling out all 48 of them. They smelled very yummy when they came out of the oven and looked very chocolatey. But they tasted bland and dry. Just a boring ordinary cookie. Nothing special. For all the effort and time I spent making these cookies they were not worth it. I will not be making these again. Sorry!

    • — Tina Marie on December 24, 2020
    • Reply
    • Add 1/2 Dutch process cocoa powder and reduce flour by 1/2 cup to amp up flavor.

      • — Ellen Maxwell on March 23, 2022
      • Reply
  • Thank you Jenn for another fab recipe. I remember making these as a young girl, with my Mom’s help of course. We used the classic Betty Crocker recipe which called for oil and cocoa. Jenn’s recipe was a breeze and they turned out perfectly. When I bake I prefer using organic unsalted butter (butter is healthier) with the unsweetened baking chocolate. I would choose this recipe over Betty Crocker’s in a heartbeat. The only thing I would not do is open the oven door and rotate my pans half-way through baking. Doing that can cause the cookies to drop and become flat – due to the cold air rushing into the oven. That said, I did not rotate my pans – and they still turned out beautifully. I personally used all organic ingredients, including my favorite King Arthur Organic All-Purpose Flour and allowing all ingredients to come to room temperature before starting. That makes all the difference in the world – and I have Jenn to personally thank for that very helpful and professional tip. Thank you Jenn!

    • — Susan Grondin on December 23, 2020
    • Reply
    • Love this recipe; I didn’t change a thing. So chocolatey and the texture is perfect.

      • — Margaret on January 28, 2021
      • Reply

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