Chocolate Crinkles Cookies

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

In this instructable I will show you how to make chocolate crinkles cookies. This crinkle cookie recipe is super easy to make and comes out tasting chewy, fudge-like and kind of like a brownie. They are sooo yummy! Crinkles are very popular around the holidays. If you have a chocolate sweet tooth like me you have got to try these out. I may or may not have eaten three of these for breakfast the last time I made them. If I can do it, you can do it. Let's get baking! :)

Don't forget to follow me and check out my other instructables. :)

Follow the easy steps below or watch the short video tutorial or do both. :)

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Ingredients/Tools

Print the recipe here on my website.


  • 1/4 cup unsalted butter or use vegetable or canola oil (55g)
  • 1/2 cup white granulated sugar (105g)
  • 1/2 cup unpacked brown sugar (100g)
  • 2 large eggs
  • 1 tsp. vanilla extract (5ml)
  • 1 cup all-purpose (plain) flour (125g)
  • 1/2 cup unsweetened cocoa powder (50g)
  • 1 tsp. baking powder (5g)
  • 1/2 tsp. of table salt (2g)
  • powdered sugar (confectioner's or icing) for rolling


  • Bowls
  • hand mixer or stand mixer
  • spatula
  • spoon
  • sifter
  • baking sheets/cookie pans
  • parchment paper or silicone baking mat
  • round tablespoon or small cookie/ice cream scoop
  • cookie rack

The above links are affiliate links, clicking on them helps me to make more instructables and videos. :)

Step 2: Cream Butter and Sugars

First let's melt the butter. I usually just put it in the microwave for 20 to 30 seconds. It's okay if it isn't completely melted, even soft room temp butter will work fine. Then add the white granulated sugar and the brown sugar. If you don't have brown sugar and don't want to buy it, you can use all white sugar. Now using a hand mixer or stand mixer cream those ingredients together.

Step 3: Egging It

Next we add in the eggs and the vanilla extract and blend everything together.

Step 4: Dry Ingredients

Now using a sifter, or you can use a whisk in a separate bowl, sift the dry ingredients (flour, cocoa powder, salt and baking powder) into the batter. Only put about half of it in at first then use the mixer to blend in those ingredients. After that remove the beaters. We don't want to over mix. Sift in the rest of the ingredients and then use a wooden spoon or hard silicone spoon to fold them in until everything is combine. Scrape the sides of the bowl with a spatula as necessary. Now cover the batter and chill in the fridge for 3 to 4 hours even over night. The chilled dough helps to give it the crinkled texture.

Step 5: Scoop, Roll and Bake

Preheat the oven to 350 F (176 C). Once the dough has chilled take it out and use a round tablespoon or mini ice cream scoop and scoop out some dough. Then using clean hands roll it up into a ball, then roll it into a small bowl of powdered sugar, coating the whole thing. Next place the dough ball onto a parchment paper or silicone mat lined baking sheet. Now bake them for 10 to 12 minutes.

Step 6: Cool and Serve

Now take them out of the oven. The tops will be cracked and they will be a little soft but will harden up a little while they cool. Let them cool on the baking tray for about 5 minutes or so before transferring them to a wire rack to cool completely. Now you can enjoy one, two, three or more of those yummy cookies! :)

Step 7: Video Tutorial

You may print the chocolate crinkles cookies on my website.

Now check out those steps in action by watching the video tutorial. :)

Be the First to Share


    • Made with Math Contest

      Made with Math Contest
    • Candy Challenge

      Candy Challenge
    • Multi-Discipline Contest

      Multi-Discipline Contest

    23 Discussions


    2 days ago

    I always see my friends posting that they've made these style cookies but I've never tried. I think now with your help I will have to make 'em!

    1 reply

    7 days ago

    I used. It was very simple, and yes, I did wait four hours for the mixture to chill. Also, if you want the cookies to "pop" out more between the contrast of white and brown, make sure to completely cover the cookie with powdered sugar. (The good-looking ones were the ones covered well with powdered sugar). Also, before adding the powdered sugar on, it is easier to scoop the balls and plop them directly in the powdered sugar to make the 1-inch balls (cause the mixture is kinda sticky on its own). Good luck!
    1 reply

    Glad you made them! Yes, you can put the dollup of dough in the powdered sugar first and then roll them if you like. Especially as the dough warms up at room temp while rolling, it gets more sticky.


    20 days ago

    I followed this recipe very carefully. The cookies came out like little muffins. not crunchy in any way. going over the recipe again, I can't find any mistakes made by me. any ideas?

    3 replies

    Hi there, the cookies aren't supposed to be crunchy. Although you can bake them longer to be like that. They are supposed to be fudge like/brownie like. :) But yes double check your measurements to be sure.

    Hi there, because that is what they are called, haha. They aren't a new cookie and have been made for many many years by lots of people. The "Crinkles" title comes from the cracks in the cookies. Cookies come in all kinds of shapes, sizes, soft chewy or crispy and crunchy.


    27 days ago

    So, I think that's 1/2 cup cocoa powder, right? It only says "1/2" but what else could it be but cup,(pinch?, teaspoon?, gallon?, ton?)

    3 replies

    27 days ago

    So the delay in baking the mixture causes the cracks? I have been striving to get this consistently in my cookies, so thank you this will save me any more experimentation.
    I find using a egg cup lined with cling wrap and a dessert spoon is a handy (but less handy!) way to shape the cookies.

    1 reply

    I think it is actually the chilling of the dough that causes the cracks but in a way yes allowing the dough to rest in the fridge helps with that texture. cool idea! I always just use my round Tablespoon. I also like the mini-cookie/ice cream scoops that are out there.


    27 days ago

    Matt, your recipes always look enticing! But my cookie eaters are gluten-sensitive.
    Would you think about trying a recipe with one of the cup-for-cup gluten-free flours, maybe the one by Bob's Red Mill or another that's widely available? I can do this for me, but surely many of your fans have the same problem.

    2 replies

    It would be a nice thing to add a little note like " this recipe also works with King Arthur or Bob's Red Mill cup-for-cup gluten-free flour." Or not, if that's the case with a particular recipe. We who have family members with sensitivities or true allergies/celiac disease frequently ignore a recipe that doesn't make such a statement. All that doesn't mean I don't enjoy your videos; they're hilarious!


    27 days ago

    I have been making these since they late 1970's, they are always a hit. My recipe book is packed to move but I will have to compare my recipe when I can access it. I use melted chocolate chips instead of cocoa powder.

    1 reply

    Awesome! Yeah they are so yummy. I noticed there are a few varieties out there. Like these use butter instead of oil. and like you said cocoa powder instead of melted chocolate chips. But other then that I am guessing it is pretty similar to the ones you have been making. :)


    4 weeks ago

    These are some of my favorite cookies. They make regular appearances at my house, and they are ridiculously good!