Chewy Chocolate Crinkle Cookies

Some cookies are delicate.

Some cookies are buttery.

And then there are cookies that show up looking like they just rolled around in a snowbank.

These are those cookies.

Chocolate Crinkle Cookies have always felt like one of those Christmas cookies that looks way more impressive than it actually is. You get these beautiful cracks across the top, that dramatic powdered sugar coating, and a rich chocolate center that makes you wonder why you don't make them more often. And while they look fancy, the process is actually pretty simple.

The one thing you cannot skip?

The chill time.

I know. I know. Waiting three hours for cookie dough is rude.

But these cookies have a job to do, and that job requires some refrigerator time. The result is completely worth it: soft, chewy chocolate cookies with deep crinkles and a fudgy center.

Why You'll Love These Cookies

• Soft, chewy, and fudgy in the center.

• Rich chocolate flavor without being overly complicated.

• That gorgeous powdered sugar crinkle on top.

• Perfect for Christmas cookie trays.

• No rolling pins or cookie cutters required.

• They're basically brownies disguised as cookies.

And I'm not complaining about that last one.

Ingredients You'll Need

Chocolate Cookies

• Vegetable oil

• Light brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Cocoa powder

• Baking powder

• Cornstarch

• Salt

Crinkle Coating

• Granulated sugar

• Powdered sugar

Scroll down to the recipe card for the full measurements and instructions.

The Secret to Those Pretty Crinkles

Here's where the magic happens.

After chilling, you'll roll each dough ball in granulated sugar first and then generously coat it in powdered sugar. The granulated sugar acts almost like a little barrier between the cookie dough and the powdered sugar.

As the cookies bake and spread, the chocolate dough pushes through the powdered sugar, creating those beautiful white cracks. So don't be shy with the powdered sugar.

When you think you've added enough, add a little more. We want snowy.

Don't Skip the Chill Time

I'm putting this in its own section because it's important.

Please chill the dough for at least 3 hours.

Overnight works even better.

I know that's a long time to wait when all you want is a chocolate cookie, but unchilled dough will be much harder to work with and won't give you the same thick, dramatic crinkle. If you've chilled the dough overnight, let it sit at room temperature for about 15–20 minutes before scooping so it's easier to handle. Think of this as the cookie's beauty sleep. It needs it.

What If My Dough Is Really Sticky?

That's normal.

Chocolate crinkle dough is supposed to be sticky before chilling.

If it's still incredibly difficult to work with after chilling, let it chill a little longer.

You don't want to add a bunch of extra flour just because the dough feels sticky. That can change the texture and make your cookies less fudgy.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

You can also freeze the baked cookies for up to 3 months. If you're making these for Christmas, they're a great option for baking ahead of time.