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. 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.

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.

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
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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 (51g) 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

635 Comments

  1. I so love how it turned out! Chewy and moist!

  2. Dear Sally,
    I can’t wait to make these ones. I keep running into a problem, the dough gets so stuck to my hand mixer that it just clumps around it and ends up not fully mixing well. Even when I try to cream butter and sugar with it. Is it just my hand mixer? I’ve made several of your recipes and I always get so close but run into a problem. I’ll get it perfect one of these times.

    1. Trina @ Sally's Baking Addiction says:

      Hi Roxanne! Sounds like a mixer issue, does mixing for longer help? Do the cookies turn out ok? Cookie doughs can be especially tough on hand mixers because they’re so thick.

      1. Once it starts to stick to the beaters it only gets more stuck the more they spin, so I’ll just scrape it off and mix it by hand with a spatula and try to work it together. The cookies seem to come out okay most of the time. Sometimes they take 5 minutes longer than the max time but I’m sure that typical. Thank you for responding!

  3. This was such an easy recipe to make, thank you for sharing. They were delicious and special! Adults and kids enjoyed them so much I been asked to make again and I definitely will!

  4. Hi sally. I’m a big fan of your recipes. You think I can reduce the amount of sugar? I really want to give these to my boys but with a little less sugar. Thank you.

    1. Trina @ Sally's Baking Addiction says:

      Hi Kittin! The brown sugar keeps the cookies moist and soft in the centers. Granulated sugar encourages cookies to spread. For best results, we recommend following the recipe as written.

  5. Made these today, April 7, for my grandsons 26th birthday. He is going to love these cookies as much as I do. Soft and crunchy and so chocolatley. I doubled the recipe and made 64 cookies. Rolling in granulated sugar before confectionery sugar sure did the trick. I made the dough up yesterday afternoon and kept in fridge until ready to use. You really do need to let it sit out at room temp for at least 15 minutes before rolling. Baked for 14 minutes, as at 12 they were still too soft. Thanks for sharing. This will be placed in my go to cookie file.

  6. I made them using wooden spoon to mix all the ingredients. For rolling – only icing sugar, but I baked cookies on 150⁰ for about 15 min, so sugar didn’t turn yellow. For me-perfect! Thank you for the recipe.

  7. Making my 3rd batch of these tasty and moist cookies tonight. They are easy to make and so delicious that my family hasn’t grown tired of this cookie recipe. Definitely a keeper in my cookie recipe file. This time I will add a handful of mini chocolate chips to my batter and make my own powdered sugar for the recipe.

  8. Question: do you slightly flatten the cookie before baking? I’m getting ready to make tomorrow. There’s a bakery that sells these for $12.00 for a dozen!!! Can’t wait to taste.

    1. Trina @ Sally's Baking Addiction says:

      Hi Doris! No, there’s no need to slightly flatten before baking. Hope you love them!

  9. Hello,
    I’m in Europe and the cocoa powder that I can find is the Dutch-pressed kind. Would I be able to still use this recipe with that?
    Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nina! 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. If you’re interested in more about the differences between the two, you might find this post helpful: Dutch-process Vs Natural Cocoa Powder.

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