These Chocolate Crinkle Cookies are made using cocoa powder, and dusted with powdered sugar right before they went into the oven! Don’t they just remind you of snow? At least for me, they do!

To best describe these cookies, they are basically little brownies balls dusted with powdered sugar. Which is simply a joy for all chocolate lovers out there, especially those who like dark chocolate ( because you can simply moderate the amount of sugar to allow the chocolate intensity to shine! ).

What’s the best part, in my opinion? Well, apart from these Chocolate Crinkle Cookies being possibly one of the better ones, they are really foolproof and easy to make. I was able to make mine in no time at all.

The only hassle comes when you have to expose the butter to soften to room temperature and then to refrigerate the batter ( which will be explained down below when I touch on the methods behind this cookie! ). The time for softening and refrigerating is not included in the prep time!

Let me first start explaining the texture and appearance of these amazing Chocolate Crinkle Cookies. They have these crack marks ( and yes its perfectly normal and should be so! ) from the air produced by the baking powder, coated with powdered sugar that resembles snow! I hope I am not the only one imagining things here, they really remind me of snow, and hence remind me of Christmas! As such, I was motivated to publish this as an easy Christmas baking recipe!

For the texture, they are really nicely chewy and slightly airy.

Next up, the ingredients.

Well as explained, the baking powder is used as such! To create the texture and the outlook.

Another notable ingredient of mention will be cocoa powder. You can definitely moderate the amount of cocoa powder ( or alternatively, vary the amount of sugar ) to control the intensity of chocolate and sweetness. Takes a little bit of experimentation here to find the perfect combination for you, but hey, it is worth it, right?

Besides, these taste pleasant and good, so the experimentation will be rewarding and worthwhile! You can definitely up this recipe by a notch by adding chocolate chip cookies in as well! That’s always the beauty of making recipes from scratch.

You can modify it however you want it!

So now let me move on to the method, with only one puzzling question mark above our head!

Why should we refrigerate the batter for these cookies, can we do without it? Well let me now explain!

By refrigerating it, we allow the butter to solidify again, hence allowing them to spread less during the baking process, allowing you to create these tall cookies instead of spread out ones!

So, YES, it is necessary and mandatory for you to refrigerate the cookie batter!

Last but not least, I must mention this! I would prefer to underbake them just like how I do with brownies. I mean, who would like a dry brownie? ( okay not judging here if you do! ) So yup, the timing below aims for underbaking, although ultimately it will come down to the judgement by your senses!

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On a side note, the Christmas sales is snapping up fast, so do check the link below if you are interested to order, but haven’t done so!
Link to my Christmas Bake Sales

Without further ado, the recipe!

Chocolate Crinkle Cookies
by Javier Tan December-10-2017

These tasty Chocolate Crinkle Cookies resemble small cute little balls of brownies, and the dusting of powdered sugar reminds me of snow!


  • 1 Cup + 2 Tablespoons of Flour, or 135g All Purpose Flour or Plain Flour
  • 1/2 Cup or 50g Cocoa Powder
  • 1/3 Cup or 70g Granulated White Sugar
  • 1/3 Cup or 70g Light Brown Sugar
  • 1 Teaspoon or 4g Baking Powder
  • 1/4 Teaspoon or 1.4g Table Salt
  • 1/3 Cup or 75g Butter, Unsalted and Softened at Room Temperature
  • 2 Eggs, Large, At Room Temperature, Each weighing 55g inclusive of shell
  • 1 Teaspoon or 5ml Vanilla Extract
  • 1/2 Cup or 100g Powdered Sugar


  1. Preheat your oven to 350F or 180 degrees C and line your baking trays with parchment paper.
  2. Set aside the baking powder, cocoa powder and all purpose flour in a separate bowl and stir well ( to be sifted in later ).
  3. Beat the butter lightly for a minute or so to loosen it up, and then cream it together with both the sugars until light and fluffy.
  4. Add in the two eggs, beating the batter with each addition of an egg, until the batter is of a single consistency with no dark yellow streaks of egg yolk.
  5. Mix in the salt and vanilla extract and stir well until well incorporated.
  6. Sift in the dry ingredients into the wet ingredients and stir well until there are no longer any lumps of dry ingredients.
  7. Refrigerate the batter for at least two hours to allow it to harden slightly (This is optional, refrigeration is more for a ‘ball’-like shape with less spreading).
  8. When ready to bake, prepare a shallow bowl of powdered sugar.
  9. Take about two teaspoons or about 18g of cookie batter, shape it in your hands into a ball, and dip them well in powdered sugar. Place them on the baking tray after shaking off the excess sugar.
  10. Repeat for the remaining cookies.
  11. Bake for about 8-10 minutes, or until nicely cracked.
  12. Allow it to cool to room temperature on its tray for about 20 minutes before serving.
  13. Serve and Enjoy!


  • Prep time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hour
  • Yield: 24 Cookies


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 4 days (room temperature). If refrigerated, make sure to take out in advanced before serving as the brownies will harden in the fridge due to the high butter content. Additionally, you might want to re-heat them up at low heat of 140 degrees C and a few minutes.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here.

– Bakeomaniac, Javier Tan