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!

Print
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!

423 Comments

  1. Hi! I was wondering if I can substitute almond flour for this recipe, and if I do, do you suggest any other changes? Thanks!

    1. Hi Megan! I have personally never tested this recipe using gluten free flour or almond flour, but let me know if you try it.

  2. Best ever!! So rich and chewy like a brownie. Perfect for chocolate lovers. I used Nestle chunks instead of morsels and they added a great chunky chocolate texture to the bites.

  3. Made these fabulous cookies today! I followed Sally’s instructions, as written. The cookies are divine! Another perfect recipe from Sally! Thank you so much!

  4. Rolling them in disk like balls makes the flattening happen a little better in my recent experience. Have you tired using dark chocolate chips anyone?

  5. My 9 year old daughter made these amazing cookies today for our tea time, and they turned out AMAZING! The perfect cookie / brownie combo..yum!

  6. Hi! How do I prevent the powdered sugar from melting? I rolled them lightly in granulated sugar as instructed but the powdered sugar still melted.

  7. My cookies came out perfect. This recipe is the best. My powdered sugar stayed on the cookies. I just heavily coated the cookie with the powdered sugar prior to baking, no issues.

  8. Made these multiple times over the holidays and again last week. So tasty and look great with the icing sugar. I’ve recently found that the icing sugar on some of the cookies turned from white to yellow after baking. Do you know why this could be? Also if you like spiced chocolate, I highly recommend adding 1/2 teaspoon cayenne and 1 teaspoon of cinnamon to the batter. Gives it a bit of a kick that complements the chocolate nicely!

  9. I’ve made this a few times and I love it! This is my go-to chocolate cookie recipe! It’s so good!!

  10. As per my son and husband’s requests, I have made this for the first time ( and most definitely not the last! ) It left the whole house with a heavenly chocolate aroma! Texture was delightful, moist like brownies and bursted with rich cocoa flavor! A chocoholic’s ( me ) dream come true! Thanks, Sally! Your website is bookmarked on my PC!

  11. Easy and delicious. My 8 year old enjoyed helping to roll them. We will be making these again soon

  12. Would it be possible to use this recipe to make a thumbprint style cookie? So I could put a small amount of jam/caramel in the middle?

      1. It didn’t work at all! Each 1 tbsp of dough spread into a super thin 6 inch disk! I did everything on the guide, butter was room temperature, maybe slightly colder, I chilled the dough for 24 hours, I rolled them into ‘tall balls’ and I lined my tray with baking paper didn’t grease it :/

  13. These are so rich and delicious. I should have rolled them in more granulated sugar to prevent the powdered sugar from melting (even as I was rolling–well, sprinkling–with granulated sugar, I was thinking to myself, “Now, why did she say I was supposed to do this?” And I never checked!). So mine didn’t turn out quite as pretty, but they did taste wonderful. Microwaving the next day or two was good, too, though I’d recommend eating them when they’re as fresh as possible.

  14. I’ve made these three times within in the past month because my family loved them that much! They’re really easy and so addictive! I added a little bit of espresso powder to enhance the chocolate flavor and used dark cocoa powder for some added richness. Definitely some of the best cookies I’ve ever had!

  15. Being a baker I always look out for good recipes, I think these crunchy crinkly cookies were one of my best chocolate cookies so far.
    Thanks Sally!

  16. Hi Sally! I really love your recipes! Do you have one for red velvet crinkles? Or can I just alter this by lessening the cocoa powder and adding milk and vinegar? Thank you! 🙂

  17. May I know what kind of cocoa powder is best to use? Do you have a specific brand that’s good to use? Thanks. ☺️

  18. Can we switch the vanilla extract for mint extract? I don’t have peppermint, just regular mint. Has anybody tried this?

  19. Hi Sally, I’m trying to make this but i am reducing the sugar for the dough (my parents aren’t sweet tooth). I hope it tastes the same.

    1. Hi Bella, Just keep in mind that sugar is also used for texture and moisture so if you reduce the sugar you will notice a change. You can top the cookies with coarse salt to help cut the sweetness!

  20. I tried this recipe today for the first time and my cookies turned out perfect! I used bread flour as I didn’t have any all purpose flour and it worked really well. They were a hit with my husband too! Super easy to make and super tasty!

  21. I found the recipe last night and made it today. They’re yummy and mines came out a little crunchy. They’re really chocolatey if you like it, I do. Nice to eat with a glass of milk.

  22. Hi! Love your recipe! Everyone loved these cookies.Just a question. Is it possible to add whisky into the recipe? Will it change the texture? Thank youQ

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