chewy chocolate crinkle cookies

Chewy Chocolate Crinkle Cookies

(vegetarian, nut free)

These chewy chocolate crinkle cookies are the ultimate chocolate-y cookie. They almost remind me of a brownie with their slightly crunchy outside and decadent chewy inside. Not to mention, they’re about as easy to make as a cookie gets (just make sure to chill the dough for at least 4 hours). Perfect with a cold glass of milk!

chewy chocolate crinkle cookies
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chewy chocolate crinkle cookies

Chewy Chocolate Crinkle Cookies

  • Author: Megan Lange
  • Prep Time: 15 mins
  • Chill Time: 4 hrs
  • Cook Time: 12 mins
  • Total Time: 4.5 hrs
  • Yield: 18 cookies 1x
  • Category: Cookies
  • Method: Bake
  • Diet: Vegetarian


THE chocolate cookie, with a slightly crunchy outside and decadent chewy inside.


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup white granulated sugar
  • 1 whole egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup natural cocoa powder*
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • powdered sugar (for rolling)


  1. In a stand mixer, beat the butter on high speed until soft/smooth. Add in the white granulated sugar and beat on high speed until light and fluffy, around 3 minutes, scraping the sides of the bowl when necessary.
  2. Add in the egg and vanilla extract and beat on high speed until light and fluffy, a couple minutes, scraping the sides of the bowl when necessary.
  3. In a separate large bowl, whisk together the flour, cocoa powder (sift in the cocoa powder – it has fat it in it and can get a bit lumpy!), baking soda, and salt.
  4. Gradually mix the dry ingredients into the wet mixture on low speed until just incorporated (there should be no visible dry patches and the colour should be dark brown). The dough will be fairly sticky!
  5. Form the dough into a ball and wrap in plastic wrap. Place in the fridge for at least 4 hours (longer is fine!).**
  6. Preheat oven to 350F. Line two baking sheets with silicone baking mats or parchment paper.
  7. Roll dough into balls, using 2 tbsp dough per ball. Roll each ball into powdered sugar until evenly coated, taking off any excess, and place on prepared baking sheets (around 9 cookies per sheet).
  8. Bake for 12 minutes (You can bake both sheets at once or one at a time – if you’re baking one sheet at a time, keep the second sheet of cookies in the fridge while the first one bakes).
  9. Cool cookies on baking sheets for 5 minutes, then transfer to cooling rack. Store in an sealed airtight container at room temperature for up to 5 days (they get drier as they’re stored for longer), or place in a sealed airtight container in the freezer for up to 3 months.


*Use natural cocoa powder here (not dutch process!) because it is still slightly acidic and will react with the basic baking soda (unlike dutch process that is neutral and won’t react with the baking soda). Just check the label of the package, if it doesn’t say “dutch process” then it’s just regular natural cocoa powder and you’re good to use it in this recipe!

** Chilling the dough is very important! The dough is pretty sticky and you’ll get super flat (non-chewy) cookies if you try and bake them without chilling. Chilling helps keep the butter as cold as possible before you bake the cookies, and you’ll get the best chewy texture this way! Just make sure you form the dough into a ball and wrap it in plastic wrap before placing it in the fridge to prevent it from drying out.

Make it Vegan: Use unsalted vegan butter. Use 3 tbsp aquafaba (the liquid from a chickpea can) to replace one egg. The texture/taste will differ from the original recipe!

Make it Gluten Free: Use gluten free all-purpose flour (ideally one with xanthan gum – this helps with structure).

Keywords: chewy chocolate crinkle cookies