Introduction

Cakey Chocolate Crinkle Cookies are soft, fudgy, and coated in a delightful powdered sugar crust that cracks beautifully as they bake. These cookies strike the perfect balance between rich chocolate flavor and a tender, cakey texture, making them an irresistible treat for any chocolate lover.

The image shows two chocolate crinkle cookies stacked on a small piece of white parchment paper placed on a white marbled surface. The cookies are dark brown with cracks covered in a light dusting of white powdered sugar that creates a contrast against the rich chocolate color. The texture appears soft and slightly chewy with a cracked, uneven surface. In the background, there is a glass of milk slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsweetened cocoa powder
1 ¼ cups granulated sugar
½ cup melted butter
1 tablespoon melted butter (for extra richness)
1 tablespoon vanilla extract
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup powdered sugar (for rolling)

Instructions

Step 1: Mix the chocolate base by combining 1 cup cocoa powder, 1 ¼ cups granulated sugar, and ½ cup plus 1 tablespoon melted butter in a mixer bowl. Beat on medium speed until the mixture looks shiny but still slightly gritty.
Step 2: Add the eggs and vanilla. Beat in 4 eggs one at a time, making sure each is fully incorporated before adding the next. Then add 1 tablespoon vanilla extract and beat for another minute until smooth.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the chocolate mixture and mix just until combined to avoid overmixing.
Step 4: Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight. This helps the dough firm up and develop the classic crinkled tops.
Step 5: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 6: Place 1 cup powdered sugar in a shallow bowl. Using a small cookie scoop (about 1 ½ tablespoons), portion out dough balls and roll each one thoroughly in the powdered sugar.
Step 7: Arrange the coated dough balls on the prepared sheets about 2 inches apart. Bake for 12–15 minutes until tops are cracked and set but centers remain slightly soft.
Step 8: Let cookies cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra fudginess, substitute half of the all-purpose flour with cake flour.
To add a nutty touch, fold in ½ cup chopped walnuts or pecans before chilling the dough.
If you prefer a less sweet cookie, reduce the granulated sugar by 2 tablespoons.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week or freeze for up to 3 months. Reheat briefly in a warm oven or microwave for a soft, freshly baked feel.

How to Serve

The image shows a close-up of two dark chocolate cookies covered in white powdered sugar, giving a cracked look. The cookies have a cracked surface texture with some parts revealing the dark chocolate underneath, and they rest on a small white square paper placed on a wooden table. In the background, there is a white glass filled with milk and a red and white striped straw. Another cookie is slightly blurred behind the glass. The surface beneath everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cocoa powder?

Yes, natural unsweetened cocoa powder works best for this recipe, but you can substitute Dutch-processed cocoa for a milder, less acidic flavor. Just note that it may slightly change the cookie’s texture and color.

Do I have to chill the dough?

Chilling the dough is highly recommended as it firms up the mixture and helps create the signature crinkled tops. If pressed for time, chill for at least 1 hour, but longer chilling yields better results.

Cakey Chocolate Crinkle Cookies Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

These Cakey Chocolate Crinkle Cookies are rich, fudgy, and perfectly soft with signature cracked tops dusted in powdered sugar. Made with cocoa powder, butter, and eggs, they offer an irresistible chocolate flavor and a delightful cakey texture that’s easy to achieve and perfect for any occasion.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 4 hours 35 minutes (including chilling)
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Base

1 cup unsweetened cocoa powder
1 ¼ cups granulated sugar
½ cup melted butter
1 tablespoon melted butter (for extra richness)
1 tablespoon vanilla extract
4 large eggs

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

For Coating

1 cup powdered (confectioners’) sugar

Instructions

Mix the chocolate base: In the bowl of a stand mixer or using a hand mixer, combine 1 cup unsweetened cocoa powder, 1 ¼ cups granulated sugar, and ½ cup plus 1 tablespoon melted butter. Beat on medium speed until the mixture looks shiny yet still feels slightly gritty from the sugar.
Add eggs and vanilla: Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Add 1 tablespoon vanilla extract and beat for an additional minute until smooth.
Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gradually add these dry ingredients to the chocolate mixture and mix just until combined, taking care not to overmix.
Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours or overnight. This chilling firm ups the dough and helps develop the cookies’ signature cracked tops.
Preheat and prepare: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
Shape and coat: Place 1 cup powdered sugar in a shallow bowl. Using a small cookie scoop (about 1 ½ tablespoons), portion out dough balls and roll each thoroughly in the powdered sugar. Extra sugar on the surface is encouraged to enhance the crinkle effect.
Bake: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 15 minutes until the tops are cracked and set but the centers remain slightly soft.
Cool and enjoy: Allow cookies to cool on the baking sheet for 2–3 minutes before transferring to a wire rack. Cool completely before serving to fully set the texture and flavor.

Notes

Chilling the dough is essential for the classic crinkle effect and to make handling easier.
Do not overmix the dough once dry ingredients are added to keep the cookies tender.
If you prefer a more intense chocolate flavor, consider using Dutch-processed cocoa powder.
Store cookies in an airtight container at room temperature for up to a week.
You can freeze unbaked dough balls coated in powdered sugar for up to 1 month; bake directly from frozen adding an extra 2 minutes baking time.

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