Double Chocolate Crinkle Cookies

Let’s make chocolate crinkle cookies. These traditional Christmas cookies are a cut above the rest because they’re as rich and fudgy as brownies. They’re thick and soft-baked in the centers with a little extra chocolate for good measure!

chocolate crinkle cookies

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 We 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 and as irresistible as peanut butter blossoms, these chocolate crinkles will outshine every other cookie on your Christmas cookie platter. And that’s a guarantee.

chocolate crinkle cookies

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 inside out chocolate chip cookies, my double chocolate chip swirl 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!

chocolate cookie dough

How to Make Chocolate Crinkle Cookies

  1. Mix dry ingredients together. You need all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt.
  2. 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.
  3. 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.
  4. Chill the cookie dough in the refrigerator. The cookie dough is sticky and unmanageable, so chilling is necessary. Sometimes I chill it overnight, but 2 hours is perfect. Chilled cookie dough is not only easy to handle and roll into balls, it also bakes thicker cookies.
  5. Roll cookie dough into balls. After chilling, roll the cookie dough into balls, about 1.5 Tablespoons of dough per cookie.
  6. 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. 🙂
  7. 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.

chocolate cookie dough rolled in sugar

chocolate cookie dough balls rolled in powdered sugar

chocolate crinkle cookies on baking sheet

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. And that’s totally fine! However, these particular crinkle cookies are extra moist so the confectioners’ sugar always ends up melting a bit. 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 powdered sugar topping! I learned this tip from the wonderful chefs at America’s Test Kitchen.

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.

double chocolate crinkle cookies

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.

chocolate crinkle cookies on white plate

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!

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double chocolate crinkle cookies

Double Chocolate Crinkle Cookies

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 20 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 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 stick (1/2 cup; 115g) 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 (180g) mini or regular size semi-sweet chocolate chips

Rolling

  • 3 Tablespoons (35g) granulated sugar
  • 1 cup (120g) confectioners’ sugar, for rolling

Instructions

  1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then beat in the chocolate chips. The cookie dough will be thick and sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. You can preheat the oven during this time.
  5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  6. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
  7. 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. The cookies will be thick regardless, though– they deflate a little as they cool!
  8. Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  9. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. 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 post above about how to freeze cookie dough balls.
  2. Double Batch: This recipe can easily be doubled.
  3. I usually make these cookies with 2 Tablespoons of milk (added when you add the chocolate chips)– but some readers were having issues with spreading. So, removing the milk will help and this recipe reflects that. (No milk!)

Keywords: crinkle cookies, chocolate crinkle cookies, Christmas

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!
Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!
Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!

505 Comments

  1. Hi, could I freeze the dough for less time instead of refrigerating?

    1. Hi Selah, unfortunately no. The dough wouldn’t chill evenly. It’s best to use the refrigerator.

  2. I’ve been making these cookies for several years now and they come out perfect every single time! Whether I bake from fresh or frozen, rolled in icing sugar or not (sometimes I’m lazy!) they are absolutely wonderful.

    I just finished my latest batch of dough that I froze and halfway through I discovered a LIFE CHANGING secret: you can cook them in the microwave. 1 or 2 of the frozen dough balls in a bowl, microwaved for 30-40 seconds, left to cool then crumbled on top of an ice cream sundae = ABSOLUTE HEAVEN! Often I want a single serving of cookies but it feels like such an effort to use the oven. I haven’t tried with fresh dough or attempted to keep them in shape, but they are absolutely perfect for a sundae.

    Cannot recommend these enough! Thanks Sally!

  3. Hi, is it alright to add espresso/coffee powder in the recipe? If yes, how much can I add?

    1. Stephanie @ Sally's Baking Addiction says:

      Absolutely! I recommend 1-2 teaspoons of espresso powder.

  4. would you recommend light brown or dark brown sugar?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jeanette, Either one will work in this recipe!

  5. These were delicious! Everyone loved these! I noticed the day after I baked them they were significantly less chewy and the texture/flavor was quite different. I stored them at room temp in a closed container. A little zap in the microwave did the trick but do you think I baked them too long? Thanks for always including such thorough instructions 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jean, We are so glad these were a hit! To keep leftover cookies extra soft, store them with a piece of bread. If storing cookies in a container or cookie jar, stick a regular piece of bread in there as well. The cookies will absorb all of the bread’s moisture, leaving the bread hard and the cookies extra soft. And they’ll stay soft FOR DAYS!

  6. Hi there!
    I’m trying to make a Halloween spin on these bad boys. I was going to use red food gel coloring in the dough then coat in dark cocoa instead of icing sugar so they will be a black cookie with cracks of red. Do you think they will be too bitter not coating them in icing sugar?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kate, I don’t think they will be bitter without the confectioners sugar – but since this is a chocolate cookie it will be difficult to turn the dough red. You can use a gel food coloring (not liquid) and try for a very dark red color but I’m not confident it will give you your desired color. Let us know what you decide to try!

  7. Hi Sally!

    The cookies are really delicious and chewy! Was wondering why the cookies flatten out when I bake them? any advice on how to make it round and thick?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Portia, You can use the post 10 Guaranteed Tips to Prevent Cookies From Spreading to help you troubleshoot. I hope it helps!

  8. What if I use an alkalized cocoa powder? Do I need to adjust the recipe?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Abe, Since this recipe uses baking soda you want a natural cocoa powder. Switching between the two would take some recipe testing for us to be confident in the amount of baking powder you would need, and the flavor of dutch/alkalized cocoa is different from natural. I think you will find this post helpful: Dutch-process Vs Natural Cocoa Powder.

      1. I made this mistake. It occurred to me as the cookie dough was chilling in the fridge that I had used alkalized cocoa (Ghirardelli Majestic) in a baking soda recipe. I added two teaspoons of baking powder (so 1 tsp baking soda and 2 tsp baking powder total) and they turned out just like the pic and tasted great! Better to follow the recipe, but still can be saved 🙂 Thank you for such yummy cookie recipes!

  9. Do you think this could work with white chocolate chunks instead?

    Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sangria, Yes you can use them instead of the chocolate chips. Enjoy!

  10. Can I use dutch processed cocoa powder?

  11. Disappointed cookie maker says:

    I’ve always struggled to find a good recipe for chocolate crinkles and this is definitely not it. Way too much baking soda – the cookies spread way out and were thin and crunchy not soft and fudge as promised. I am a very experienced baker and cookie maker and although the batter was absolutely delicious, the final product does not deliver. Might be able to tweak this recipe and end up with what I wanted. In the meantime these cookies are only good for ice cream sandwiches.

  12. Just a recommendation, but these are absolutely DELICIOUS if you substitute candy cane bits for the chocolate chips! It makes them taste even more festive and Christmasy.

  13. Lauren Franks says:

    Hello! I made these cookies after chilling the dough, but they came out crunchy and pretty dry. The second round I made I cooked less but had the same problem. I can’t figure out what I did wrong, would you have any suggestions for having them come out soft? I ate these kinds of cookies out somewhere a while back and remember them being so soft and almost cake like. That’s what I was hoping to go for.

  14. Sarah Broitman says:

    Just made these last night and they are so good. Honestly, may make them without the chocolate chips next time to make them a bit less sweet, but they are totally delicious as is too. I also baked a couple without the powdered sugar and some just rolled in the granulated (just out of curiosity) and all three options were awesome.

  15. Hello Sally, these look amazing! Can I ask if it would be possible to add some whiskey or Baileys? If so, how much would you recommend? Thank you, I cannot wait to try these!

    1. Hi Jana! I haven’t tested anything like that, so I can’t be sure. You’d likely have to play around with the flour if you add a liquid!

      1. Hi Sally, thank you for such a prompt reply! I will give it a try and let you know how it went. 🙂

  16. I’ve made these cookies 2 times already and they’re GREAT. This time I’m out of granulated sugar so would it be ok for the batter and rolling if I used cane sugar?

    1. Hi Praise, is your can sugar particularly fine? I’m worried the cookies won’t spread enough if its coarser than regular granulated sugar. I recommend regular granulated sugar if you can get your hands on some.

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