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Chocolate Crinkle Cookies

When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3-1/2 dozen


  • 2 cups semisweet chocolate chips, divided
  • 2 tablespoons butter, softened
  • 1 cup sugar
  • 2 large egg whites, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1/2 cup confectioners' sugar


  • In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
  • In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours.
  • Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Chocolate Crinkle Cookie Tips

Why are my chocolate crinkle cookies flat?

While chocolate crinkle cookies are simple to make, there are a number of small ways things can go awry. Make sure your baking powder isn't old, or it won't give much lift. The butter shouldn't be too soft—30 minutes on the counter is plenty. And make sure your cookie sheets are clean and cool going into the oven. Here are more reasons why your cookies could be flat.

What makes a cookie crinkle?

Crinkle cookies are cute, and this level of adorable is achieved by starting the baking process with the cookie dough in balls instead of pressed flat. As the dough warms and cooks, it collapses into a perfect cookie and cracks appear. The contrast of the chocolate dough and powdered sugar makes this chocolate crinkle cookie recipe extra pretty. Check out the ultimate guide to different types of cookies.

Can I freeze chocolate crinkle cookies?

Freshly baked crinkle cookies can be stored at room temperature in an airtight container for four to five days. Alternatively, you can freeze baked cookies in a single layer, or separated by parchment, for three to four weeks. Chocolate crinkle dough can be formed into balls and frozen in a single layer on a baking sheet. When they're frozen solid, store them in an airtight container in the freezer for three months. When you're ready to bake, let thaw for 30 minutes, roll in confectioner's sugar and bake following the directions.

How can I adjust this crinkle cookie recipe?

Add extra texture to classic chocolate crinkle cookies by mixing in one cup of finely chopped dried cherries or one cup of chocolate chips (white, milk or dark). Add some extra holiday flair by including 1 teaspoon of peppermint extract and 1/2 cup of crushed peppermints or candy canes. For an espresso kick, replace the water with strong coffee (cooled).

Research contributed by Anna Thomas Bates.
Nutrition Facts
1 cookie: 85 calories, 3g fat (2g saturated fat), 1mg cholesterol, 39mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • Bette
    Feb 9, 2020

    No comment left

  • Allison
    Apr 1, 2019

    Great cookies! My sister in particular loved them when I made them for Christmas a couple years ago. I've kept this recipe around so I can make them for her. I think they're pretty great, too.

  • tptaylor13
    Jan 29, 2019

    No comment left

  • Tater65
    Dec 17, 2018

    I made these with some mint chips and they were delicious the first day but then became very dry and crumbly. Still tasted good. Could they have been baked too long?

  • DeeDee1900
    Dec 16, 2018

    These were very yummy! Even my husband said "this is a keeper". A little crispy on the outside and fudgy in the middle! I will definitely make again.

  • Maria
    Dec 13, 2018

    No comment left

  • Sharon
    Nov 28, 2018

    Question: Could whole eggs be used instead of just egg whites?

  • Butcher2boy
    Feb 18, 2018

    This recipe is very similar to a cookie recipe that I had learned in H.S. Home-Ec and had lost it over the years since 1974. Great cookie. Saving this one!

  • fnstlug
    Jan 14, 2017

    I used a combo Ghirardelli bittersweet and Nestle chocolate chips and put a Hug in the middle. They came out delicious and were gone super fast. I going to have to make a double batch next year!

  • Dottie 63
    Dec 14, 2015

    Super easy and delicious. I used a cookie scoop to measure the balls and ended up with about 60 cookies instead of only 42 as the recipe indicated. Perfect for gift giving! these will be a favorite for sure.