Let’s make chocolate crinkle cookies. These traditional Christmas cookies are a cut above the rest because they’re as rich and fudgy as homemade brownies. They’re thick and soft-baked in the centers with a little extra chocolate for good measure!
Today I’m showing off sparkly new photos and success tips for my classic double chocolate crinkle cookies! Originally published a few years ago, these classic Christmas cookies have become a staple in many of your kitchens. Readers have said they’re the “best cookies I’ve ever tasted” and “make a double batch right away.” These cookies disappear.
Why You’ll Love These Chocolate Crinkle Cookies:
- Double the chocolate—chocolate chips included!
- Taste like brownies
- Soft centers, crisp crackly edges
- Extra thick
- Warm from the oven, they melt in your mouth
As classic as Christmas sugar cookies, as sugar-dusted as snowball cookies, and as irresistible as peanut butter blossoms and pinwheel cookies, these chocolate crinkles will outshine every other cookie on your Christmas cookie platter. And that’s a guarantee.
Behind the Recipe
These chocolate cookies aren’t anything new or groundbreaking, but that’s why they’re perfect. You might actually recognize the base dough because it’s my go-to chocolate cookie! It’s the chocolate cookie recipe I’ve been using for years in recipes like double chocolate chip cookies, inside out chocolate chip cookies, peppermint mocha cookies, Andes mint chocolate cookies, and let’s not forget about the epicness that is salted caramel dark chocolate cookies.
Some of you were having trouble with these cookies over-spreading as a result of the sugar coating on top, so I leave out the milk in this dough.
How are these different from Chocolate Crinkle Cookies in Sally’s Cookie Addiction? Glad you asked! The recipes are a little different. The cookbook version uses melted butter in the dough, so the cookies are a little chewier. Both super moist cookies with excellent chocolate flavor. The cookies in the book are a little thicker in the centers and crumblier on the edges. Today’s cookies—again—taste like moist brownies!
How to Make Chocolate Crinkle Cookies
- Mix dry ingredients together. You need all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt.
- Beat wet ingredients together. You need butter, white sugar, brown sugar, egg, and vanilla extract. Room temperature butter and egg will mix more evenly into each other, creating a uniform texture among all the cookies. Additionally, both whip into a greater volume when at room temperature, producing a softer-crumbed cookie.
- Combine all ingredients. And don’t forget to add the chocolate chips! I like to use mini size so there’s more in every bite.
- Chill the cookie dough in the refrigerator. The cookie dough is sticky and unmanageable, so chilling is necessary. Sometimes I chill it overnight, but 3 hours is perfect. Chilled cookie dough is not only easy to handle and roll into balls, it also bakes thicker cookies.
- Roll cookie dough into balls. After chilling, roll the cookie dough into balls, about 1.5 Tablespoons of dough per cookie.
- Coat in confectioners’ sugar. Roll the cookie dough balls into granulated sugar, then a hefty dunk in confectioners’ sugar. Why granulated sugar first? That’s a new trick I discovered! See below. 🙂
- Bake. Bake the cookies for 11-12 minutes. If the cookies aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven for a couple more minutes.
They’ll be extra thick, extra crackly, and extra fudgy inside.
Recommendation from a reader: substitute the chocolate chips for peanut butter chips. I honestly can’t preheat my oven fast enough to try these that way!
How to Prevent the Powdered Sugar from Melting
Before today, I only rolled these chocolate crinkle cookies in confectioners’ sugar. This works great for lemon crinkle cookies, however these particular crinkle cookies are extra moist so the confectioners’ sugar always ends up melting a bit and/or turns yellow-ish as a result from melting. Not a problem, but if you want stark white confectioners’ sugar on top, coat the cookie dough balls in a little granulated sugar first. Just a light layer, then go heavy on that confectioners’ sugar topping. I learned this tip from the wonderful chefs at America’s Test Kitchen and it’s the same process we use to coat Nutella crinkle cookies.
It’s also helpful to bake these cookies on dry days. Any humidity in the air will soak into the confectioners’ sugar, slightly melting it. Sometimes you can’t avoid humidity, but if you’re wondering why the sugar melts, it could be the weather. Again, go heavy on that confectioners’ sugar layer.
As the cookies bake, the confectioners’ sugar coating crinkles and cracks as the cookies take their shape. Hence, the cute crinkle name. I love these.
How to Freeze Chocolate Crinkle Cookies
You can freeze chocolate crinkle cookies before or after baking. To freeze the baked cookies, let them cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months. Thaw in the refrigerator or on the counter.
How to freeze chocolate crinkle cookie dough: Chill the cookie dough as directed in the recipe below. After that, roll into balls, and chill the cookie dough balls in the refrigerator for 1 hour. Then place the solid and cold cookie dough balls into a large zipped-top bag. Freeze cookie dough for up to 3 months. When it’s time to bake the cookies, remove them from the freezer and thaw on the counter for at least 30 minutes. Roll into granulated sugar and confectioners’ sugar as instructed in the recipe. Bake as directed.
See more in my How to Freeze Cookie Dough post.
Try these right out of the oven—they’re pure fudge. They will melt in your mouth! Have you tried these before? Let me know!
PrintDouble Chocolate Crinkle Cookies
- Prep Time: 3 hours, 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours, 35 minutes
- Yield: 20-22 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These traditional Christmas cookies are a cut above the rest because they’re as rich and fudgy as brownies. Chilling the cookie dough is important because it helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (180g) mini or regular size semi-sweet chocolate chips
Rolling
- 3 Tablespoons (35g) granulated sugar
- 1 cup (120g) confectioners’ sugar, for rolling
Instructions
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough into balls, about 1.5 Tablespoons of dough each. A medium cookie scoop is helpful here. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Baked cookies freeze well up to 3 months. Unbaked cookie dough balls (that are not coated in confectioners’ sugar) freeze well up to 3 months. See this post on how to freeze cookie dough for more information and a video tutorial.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Can I add peppermint extract? Yes, absolutely! If you want a chocolate peppermint crinkle cookie, I recommend adding 3/4 or 1 teaspoon of peppermint extract when you add the vanilla.
- Larger Batch: The recipe is easy to double in 1 mixing bowl without overwhelming your mixer. Simply double all of the ingredients. Dough chill time remains the same.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Love these cookies! It’s almost like eating a fudgy brownie. My favorite part is the texture! Moist and chewy on the inside, with slightly crispy edges. The perfect chocolate bite!
All I can say is a great big thank you Sally! I just finished a “Sally’s Baking Day” and it was overwhelmingly successful. The butter cookies really look and taste like something from a bakery. I can’t believe how easy they were. I dressed them up with Christmas sprinkles and a red cinnamon candy in the middle. The “piece de resistance” however were the chocolate crinkles. I had an amazing recipe many years ago and lost it. I have never found another recipe that was as good until yours! Perfect combo of fudgy, chocolatey and sweetness. Sorry to go on but you are just a gift to all of us. Your instructions are always precise and I love that you explain the why of baking. Have a wonderful holiday!
I made these two nights ago and they are delicious but they spread so much. Any tips? My butter and egg were at room temperature and I chilled them for two hours. I baked them on parchment lined cookie sheets at the stated temperature for 11 minutes. The middle was like a brownie but they spread soooo much. Any tips?
Hi Mari! It could be a few different things, so I’m going to direct you to my 10 Guaranteed Tips to Prevent Cookies from Over-Spreading.
Made these again following your tips. I also let them chill overnight in the fridge. OMG these turned out perfect and so delicious! Thanks!
One of my children’s favorite and a classic ❤️.
I’m not a huge fan of fudgy cookies or brownies, but I really want to try a chocolate crinkle cookie! Which of your two recipes (cookbook or this one) would be the less fudgy version?
They’re both pretty fudgy. 🙂 You can try baking these a little longer so they aren’t as moist in the centers.
I made these yesterday as I was having a chocolate craving and already had all of the ingredients in my pantry. They. Were. Perfect! Slightly crunchy edges, soft melty center, and oh so chocolatey! My husband couldn’t stop eating them and said they were the best cookies I’ve made from your blog yet.
Oh, and I learned a lot about the difference between dutch-processed vs natural cocoa. Thanks for being awesome, Sally!
Hi Sally! I’ve made these every year for my girls night Christmas party. Is the only change you made from the prior version the softened butter vs. melted better? I personally preferred the more chewy cookie texture over the thick brownie-like texture. The granulated sugar before the confectioner’s sugar is a good tip though! Definitely helped keep the sugar from melting.
Hi Marly! This is the same recipe that’s always been on my website, I just updated the photos. 🙂 I have a different version in my cookbook that calls for melted butter, more eggs, more flour, and more cocoa powder. They’re very rich tasting!
What an amazing recipe!! Best chocolate crinkle cookies I’ve ever had. I added toffee bits to the dough too. It’s so hard to stop eating them!!!
Hello Sally, I can’t wait to try these cookies for my Christmas Cookie Exchange at work. I noticed your recipe called for baking soda. I did a little research and voila! came across your article on baking soda vs. baking powder. You indicate you typically use a 1/4 tsp of baking soda per cup of flour, but this recipe calls for a 1 tsp. I will give it a try anyway, but hoping you can confirm this is the right amount? Thanks!!
Seriously double this recipe even on the first try–I baked these for thanksgiving and didn’t even get to try them because they were all gone! (Besides sneaking some of the dough, of course). I just baked more and they are amazing!! Thanks Sally!
Hello! Am wondering if there is a good way to make these minty? I love mint chocolate at the holidays :).
Yes! Add 1/2 or 3/4 teaspoon of peppermint extract to the cookie dough when you add the vanilla extract. 🙂
Made these yesterday and I love them! I make these cookies every year and I love your recipe! Thank you so much!
I will need to try your version of these. The recipe I have used for a few years has vegetable oil in it. Generally I would prefer to use butter..but I have a friend who cant eat dairy..so they are perfect 🙂 at least one kind of cookie will be a good gift for her.
OH MY GOODNESS! I added some Lorann Peppermint oil to this recipe and they were amazing! I don’t leave reviews but I have to with these cookies. I literally got side eyed by my husband and son as I packaged them up to take to work because I “didn’t leave enough at home” for them. I don’t have a sweet tooth but I ate about 8 of these. They were a hit and I cannot wait to make some more. My co-workers even asked me to make them again. Thank you for this amazing recipe. Absolutely delicious.
We just made these but rolled them in granulated sugar and put a candy cane hershey kiss on top after baking them. When the kiss got all melty we sprinkled a tiny bit of crushed candy cane on it. So delicious!
Rolling in granulated sugar before rolling powdered sugar is genius! It enhanced the softness of the “brownie” center. My in-laws devoured these after Thanksgiving dinner – we didn’t have a single cookie left. I will definitely be adding to my Christmas cookie plans. Thanks for another great recipe!
Such a great recipe!!! Thanks so much! The cookies were delicious!
Sally – This cookie has been a Christmas staple in my house ever since you posted the recipe. I made these last year for a cookie exchange and they beat out dozens of other cookies as the winner! This cookie recipe is absolutely delicious!
just made these today and they turned out perfect! cant wait to share with everyone for my early Christmas celebration this weekend.
Sally, your cookies look divine! I love the contrast between the white sugar & the dark cookies. I’d love to get mine to look as dramatic. What brand of cocoa powder do you use to achieve that lovely blackish colour?
Just Hershey’s natural– it’s my go-to! This cookie dough is pretty dark as written.
I am in fudgey heaven!! Thank you! Can’t wait to share these with my family and friends.
Thank you Sally! Made these TONIGHT using Martha Stewart recipe but think (know) I’ll adjust to yours for thanksgiving. Martha’s recipe says 14 min which had them a little burnt at the bottom. And she has us dividing that sticky dough into 4 and wrapping in plastic wrap..what a mess! I did use granulated sugar with the powdered so they look pretty good..also did use milk. But choc chips will be amazing!!
I LOVE chocolate crinkle cookies! Is this recipe similar to the one in your cookbook? That one is my favorite so far 🙂 Is there any way I could incorporate peppermint into these cookies? Maybe some peppermint extract or crushed candy canes in the cookies, if that last one would work well? Thanks!
Hi Erin! I recommend adding 3/4 teaspoon of peppermint extract when you add the vanilla extract. 🙂 For extra peppermint, increase to 1 teaspoon.
these.were.ammmmmazing!!! oh my word!! i added so almond extract and it tasted AMAZING.
Hi Sally. I wanted to know if there would be an effect on the recipe if I leave out the choco chips? I don’t care for choco chips in cookies/brownies etc. I don’t want to mess up the recipe tho. Thx!
Hi Joni! Feel free to leave out the chocolate chips with no other changes to the recipe. Enjoy!
Hi Sally!
These cookies are amazing!! My fiancé’s favorite.
I have a couple of questions though.
1) If I spray my cookie scoop, will it change the flavor or texture in any way? Just trying to figure out a way for the cookie dough to not stick to the scoop.
2) Can I substitute cold coffee for the milk?
Thanks!
Hi Ori! The cookie dough will likely stick a little anyway, but you can trying spraying the scoop with nonstick spray first. There is no milk in this cookie dough as written. Similar cookie doughs do use milk to thin out the dough and you definitely could, but the cookies will spread a little more. You can use cold or room temperature coffee in its place.
These are awesome…out of oven warm its hard to stop eating them..i just made my second batch..everyone loves them..even the trainer at my gym..lol…Thanks again
Sally. Can you please tell me what brand of unsweetened natural cocoa powder you use mostly ?? I believe the Hershey Special Dark is not truly a natural unsweetened but a mixture of Dutch processed ? Can you clarify ? And you cannot use Dutch processed for these cookies ? Thank you !
Hi Stephie, You are correct! Since this recipe uses baking soda you want a natural cocoa powder – I usually use Hershey’s unsweetened cocoa powder. Hershey’s Special Dark is a mix of dutch process which you really only want to use in recipes calling for baking powder or no leaveners at all. I think you will find this post helpful: https://sallysbakingaddiction.com/baking-basics-dutch-process-natural-cocoa-powder/
These are the best!! I add Andes mint chips. A family favorite.
I’m not kidding- the best cookies I’ve ever tasted. I skipped the powdered sugar and used a chopped semi-sweet 4oz choco bar instead of chips and it was FUDGY, chocolatey goodness. So soft and perfect. Thanks for the amazing recipes (I have the super crumb coffee cake in the oven right now)
My husband had the same comment, but in my case I think it was due to the confectioners’ sugar used to roll the cookie balls… maybe I took the “roll generously” part too literally – -‘