Name: Chocolate Crinkle Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Nonstick Vegetable Spray; 1 1/2 cups chocolate chips, (divided ); 3 large egg whites (at room temperature); 2 1/2 cups powdered sugar (divided ); 1/2 cup unsweetened cocoa powder; 1 tablespoon cornstarch mixed with 3 tablespoons cold water; 1/4 teaspoon salt

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Chocolate Crinkle Cookies are one of the most beloved old-fashioned Christmas cookies for good reason. With their rich chocolate flavor, fudgy centers, and beautiful powdered sugar crackled tops, they’re the kind of cookie that disappears fast from every holiday cookie tray.

While most chocolate crinkle cookie recipes rely on all-purpose flour, this version takes a different approach. These cookies are naturally flourless, allowing the deep chocolate flavor to shine while creating an irresistibly fudgy, brownie-like texture. If you’re a chocolate lover, these cookies deliver everything you could want in a single bite.

I make these chocolate crinkle cookies with either semisweet chocolate chips or bittersweet chocolate chips depending on my mood. The semisweet version is rich and classic, while bittersweet chocolate creates an even deeper, more intense chocolate experience. Both versions bake up with those signature crinkled tops and chewy centers that make chocolate crinkle cookies so famous.

If you love homemade chocolate cookies, be sure to try my Double Chocolate Chip Cookies, Brownie Cookies, Chocolate Biscotti, and Chocolate Thumbprint Cookies. Chocolate cookies are some of my favorite treats to bake, and these flourless chocolate crinkle cookies are among the very best.

What Is A Chocolate Crinkle Cookie?

Chocolate crinkle cookies are old-fashioned chocolate cookies known for their signature crackled tops and rich, fudgy centers. Before baking, the dough is rolled generously in powdered sugar, which creates the beautiful crinkled appearance as the cookies spread and puff in the oven.

Most old-fashioned chocolate crinkle cookie recipes contain flour, but mine are uniquely flourless. That means an even richer chocolate flavor and an extra fudgy, brownie-like texture that chocolate lovers can’t resist. They’re also one of those wonderful cookies that somehow taste even better the day after they’re baked!

Ingredients + Key Notes

Chocolate Chips: You’ll need 1½ cups of chocolate chips divided between the dough and mix-ins. I often make these with semisweet chocolate chips, but bittersweet chocolate chips create an even richer, deeper chocolate flavor.

Egg Whites: These cookies rely on whipped egg whites rather than flour for structure. Make sure they’re at room temperature so they whip up with maximum volume.

Powdered Sugar: Powdered sugar sweetens the cookies and creates their signature crackled appearance. The dough contains powdered sugar, and the cookies are rolled in an additional coating before baking.

Unsweetened Cocoa Powder: Cocoa powder intensifies the chocolate flavor and gives these cookies their dark, fudgy character. Regular unsweetened cocoa powder works beautifully.

Cornstarch Slurry: A simple mixture of cornstarch and cold water helps bind the dough and contributes to the chewy, brownie-like texture.

Salt: Just a small amount balances the sweetness and enhances the chocolate flavor.

Nonstick Vegetable Spray: These cookies can be delicate while warm, so generously spraying the baking sheets helps prevent sticking and makes removal easier.

🥣 How To Make Chocolate Crinkle Cookies

Prepare the baking sheets: Preheat your oven to 400°F and generously spray two large baking sheets with nonstick cooking spray.

Melt the chocolate: Place 1 cup of the chocolate chips in a microwave-safe bowl and heat until melted and smooth, stirring several times during cooking. Set aside to cool slightly while you prepare the meringue.

Make the meringue: In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add 1 cup of the powdered sugar and continue beating until the mixture becomes thick, glossy, and resembles marshmallow creme.

Mix the dry ingredients: In a separate bowl, whisk together 1 cup powdered sugar, the cocoa powder, cornstarch slurry, and salt until well combined.

Combine the dough: With the mixer on low speed, gradually add the cocoa mixture to the meringue. Stir in the melted chocolate and the remaining ½ cup chocolate chips. The dough will become very thick and fudgy.

Shape the cookies: Place the remaining ½ cup powdered sugar in a small bowl. Scoop the dough into portions using a medium cookie scoop, then roll into balls. Coat each ball generously in powdered sugar and place them on the prepared baking sheets about 2 inches apart.

Bake: Bake for about 10 minutes, or until the cookies are puffed and the tops have developed their signature crackled appearance.

Cool: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. The centers will remain soft and fudgy while the exterior develops a delicate crispness.

⭐ Pro Tips For Perfect Chocolate Crinkle Cookies

⭐ Use room-temperature egg whites. They whip up with more volume and create a lighter, airier meringue, which helps give these cookies their signature texture.

⭐ Cool the melted chocolate slightly. If the chocolate is too hot, it can deflate the meringue and make the dough difficult to mix properly.

⭐ Coat generously in powdered sugar. Don’t be shy here! A thick coating of powdered sugar is what creates those beautiful white crackles as the cookies bake.

⭐ Use a cookie scoop for uniform cookies. Evenly sized dough balls bake more consistently and give you a prettier finished batch.

⭐ Try bittersweet chocolate chips for deeper flavor. Semisweet chips create a sweeter cookie, while bittersweet chocolate delivers a richer, more intense chocolate experience.

⭐ Don’t overbake. The cookies should be puffed with visible cracks but still soft in the center. They’ll continue to set as they cool.

⭐ Let them rest before moving. These cookies are delicate when hot. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.

⭐ Make them a day ahead if you can. The chocolate flavor deepens overnight, and many people think these cookies taste even better the next day.

Storing + Freezing + Make-Ahead Tips

Storing: Store the cookies in an airtight container at room temperature for up to 4 days. You can also refrigerate them for up to a week, though I think their texture and flavor are best when served at room temperature.

Freezing: These cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or resealable freezer bag. They’ll keep well for up to 3 months. Thaw at room temperature before serving.

Make-Ahead: These are one of those rare cookies that actually taste even better the next day! Bake them a day ahead and store them in an airtight container at room temperature until you’re ready to serve. The chocolate flavor deepens overnight, making them even more irresistible.

✦ Frequently Asked Questions

✦ Why do chocolate crinkle cookies crack on top?

The crackled appearance happens when the outside of the cookie sets before the center finishes expanding. As the cookie rises in the oven, the surface splits and creates the signature crinkled look.

✦ Are these chocolate crinkle cookies gluten-free?

Yes! Since this recipe contains no flour, these cookies are naturally gluten-free. Just be sure to check that your chocolate chips and cocoa powder are certified gluten-free if needed.

✦ Why didn’t my cookies crack?

The most common causes are under-whipped egg whites, dough that wasn’t coated heavily enough in powdered sugar, or an oven that wasn’t fully preheated. The powdered sugar coating is key to creating those dramatic cracks.

✦ Can I use semisweet or bittersweet chocolate chips?

Absolutely. Semisweet chocolate chips create a sweeter, classic chocolate flavor, while bittersweet chocolate chips produce a richer, more intense chocolate cookie. Both work beautifully in this recipe.

✦ Can I freeze chocolate crinkle cookies?

Yes! Freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

✦ Do chocolate crinkle cookies taste better the next day?

I think so! The chocolate flavor deepens overnight, and the texture becomes even fudgier. They’re one of the few cookies I actually prefer on day two.

Still have questions? Leave them in the comments below and I’ll do my best to help! 😊

More Favorite Chocolate Cookies

Double Chocolate Chip Cookies – Soft, chewy, and loaded with plenty of chocolate chips, these classic cookies are always a crowd favorite and perfect for any occasion.

Triple Chocolate Cookies – A chocolate lover’s dream! These rich cookies combine multiple kinds of chocolate for an ultra-decadent treat with intense chocolate flavor in every bite.

Chocolate Spritz Cookies – Buttery, tender, and full of chocolate flavor, these festive cookies are perfect for holiday cookie trays and special celebrations.

Chocolate Christmas Cookies – A collection of festive chocolate cookies that are perfect for holiday baking, cookie exchanges, and gifting to friends and family.

Tried This Recipe?

I’d love to hear how your Chocolate Crinkle Cookies turned out! Leave a comment and a star rating below to let me know what you think.

Did you make them with semisweet chocolate chips or go all-in with bittersweet chocolate? Either way, I’d love to know!

Be sure to follow me on Instagram at @gonna_want_seconds and tag me in your photos so I can see your beautiful cookies. And don’t forget to subscribe to my free newsletter for more family-favorite recipes, baking inspiration, and easy weeknight dinners delivered straight to your inbox! ♥

Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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