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!

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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


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.


  • 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


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


  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.


  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


  1. These turned out delicious! The batter was a little hard after it was chilled, but they still baked beautifully. My family loved them!

  2. These are delicious! I had never made chocolate crinkle cookies before. I didn’t follow the instructions 100% so my cookies don’t look like the ones in the photo, but they taste awesome. I was worried they might not taste very chocolatey because they are made with cocoa instead of chocolate, but not so! I love them. Thank you!

  3. Do you have any high altitude modifications?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Andy, we wish we could help, but we have no experience baking at high altitude. We know some readers have found this chart helpful:

    2. Hi Andy,
      I live at 6600 FT and I made these per the recipe weighing the ingredients and they turned out perfect with not modifications. There was the note about adding optional 2 TBSP of Milk I did NOT add the milk.

  4. I am avoiding sugar due to its inflammatory effects. Have you ever tried erythritol powder for the coating? I put erythritol in my Vitamix to turn it into a powder when a recipe calls for powdered sugar. I would also substitute erythritol for the sugar in the cookie mix.

    1. Trina @ Sally's Baking Addiction says:

      Hi Pat! We haven’t tested this recipe with sugar alternatives. Would love to hear how they go if you do.

    2. I recommend a mix of xylitol and coconut sugar. Xylitol doesn’t have the gas producing effects of erythritol.

    3. You can buy powdered sugar alternatives in most no calorie sweeteners, xylitol,erythitol,stevia,etc…they also work in the cookie if you follow the substitution swap in the cookie recipe. But in saying that, the results will never be the same as the original recipe which is outstanding!

  5. SNOW my gosh Sally!!! These are SO delicious. What the holly!!! You did an amazing job. I would make these for any party, any day! My fam L<3ves them!!! Thanks for the recipe!!!

  6. Do you have a suggestion for making these peppermint chocolate crinkles? If I ground up peppermints in a food processor, how much of the sugar would I replace with the mints?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lydia, We love adding peppermint! I recommend adding 1 teaspoon peppermint extract (not mint extract) in addition to the vanila. You might also enjoy this recipe!

  7. Chocolate crinkles have been my favorite Christmas cookie since I was a little girl. They’re fudgy + chocolatey – so yum! But I’ve tried several recipes through the years, including my mother’s own, and they just keep coming up short. I tried these today and they are the dream! I have finally found what I’ve been looking for! I was suspicious that the chocolate chips were for compensating for a dry cookie but that’s totally not the case. You can bake them without and they would still be perfect.

    1. Trina @ Sally's Baking Addiction says:

      So happy you love this recipe, Kristin. Thank you for making these!

  8. Would you recommend adding chopped walnuts or no?

  9. Hi, can u reduce the sugar? Will it affect the crinkles?

  10. Sadly I found these went stale very quickly. I stored them in a ziplock freezer bag and after 3 days on the counter they were hockey pucks. Great out of the oven but didn’t work for me. My first failure with one of your recipes.

  11. I don’t usually leave comments on recipes, but I just had to for these cookies! I doubled this recipe for Christmas and I was a little concerned because the batter was suuuuuper thick. I let the batter chill in the fridge for 24 hours. The cookies turned out amazing!! The crackle was perfect and they melt in your mouth when they’re warm out of the over. I’m ruining everyone’s diet this Christmas!

  12. These are better than the classic version!

  13. This recipe makes a really lovely double chocolate cookie, but it does not work well for chocolate crinkle cookies. Even after rolling the dough in caster sugar first and then powdered sugar, it still turned yellowish and just didn’t look nice. The chocolate crinkle cookie recipe I reverted back to after these didn’t work out uses vegetable oil instead of butter and the powdered sugar stays nice and white after baking.

  14. Ivah Rae Randall says:

    These were a HUGE hit this Christmas! Ooey, gooey and then crunchy, all in the right places. I used a “fine Bakers sugar” to roll in just prior to the powdered sugar, and it gave the dough that ‘light dusting” without the larger granules of plain granulated sugar. Thanks for that tip! It really made a difference. Several days later and no yellow-ish tint in sight!

  15. Seriously these cookies are out of this world! 100/100, A+ incredible stuff. Thanks Sally for always giving us the best.

  16. Hi, is there a way I could use unsweetened chocolate chips instead of the powder? I got them on accident and I am trying to use them up

    1. Hi Hannah, you really need cocoa powder in the base of the dough. I’m sure you could use the chips as the add-in to replace the semi-sweet chocolate chips, though.

  17. I made these at Christmas and they were great!

    One of the sons liked them so much he requested a birthday cake cookie. So that is what I made.

    It came out well after putting loose cookies into the cast iron frying pan, then baking. The only change that I would make is to pack them in tighter and press them together before baking.

  18. Just an FYI, this recipe worked perfectly with a GF flour blend…used a rice flour-based one from Walmart’s brand. Followed the recipe exactly (chilled overnight) except subbed the GF flour 1-for-1.

    1. Trina @ Sally's Baking Addiction says:

      Thanks so much for letting us know, Anna!

  19. I made these cookies and followed the recipe closely; I used the large chocolate chips and they worked fine. They were excellent….haven’t dried out yet, 3 days in. Friends who are cookie lovers tried them and said they were great! I did shake the pan on the counter as suggested. I would not bake them any longer than 11 minutes and I think 10 minutes is okay since they sit a bit on the cookie sheet. I added my own twist by placing a peppermint white chocolate kiss on top of each after they had been out of the oven for about 3 minutes. I like the combination of peppermint and chocolate!

  20. Ann Marie Macey says:

    Excellent recipe and directions. The cookies were delicious and a big hit!
    I have tried various other recipes and been disappointed.
    I will use this recipe again.

  21. Hi Sally!

    This past holiday season, I made a variety of cookies for my daughter to bring to work for all the nurses that work for her at the hospital. Of all the treats she brought to work, she received amazing feedback on these Double Chocolate Crinkle Cookies…people LOVED them! So, I was thinking about making a version for Valentine’s Day, but wanted to color them appropriately. I was thinking about incorporating ruby chocolate in place of the chocolate chips. I can buy the ruby chocolate bars and melt them down, however, the cocoa in your recipe will turn the cookies brown. Any ideas or suggestions on what I could do to get that flavor without the cocoa powder? Thanks.

    1. Trina @ Sally's Baking Addiction says:

      Hi Jay, so happy these were a hit! What a sweet idea. It would take some recipe testing to remove or replace the cocoa powder from this recipe. Instead, you can mimic the look of a crinkle cookie by rolling these Red Velvet Kiss Cookies in powdered sugar instead of granulated (you can leave off the kiss). Would love to hear how they go!

  22. It was fun to make this holiday classic. Really had to layer on the powdered sugar to make it look close to the picture here, we live near the coast and I’m sure the humidity didn’t help. But it totally worked – and these cookies are addictive! Using higher quality cocoa powder made them even more delicious.

  23. Exceptional recipe. They were devoured and I have two requests for porch drop offs. I used 300g of semi-sweet chocolate chips and dairy-free butter and they turned out beautifully! Thank you so much!

  24. Can I add red food colouring and substitute white chocolate chips for Valentine’s Day red velvet crinkle cookies?

    1. Trina @ Sally's Baking Addiction says:

      Hi Liam, you can tint these cookies red if desired but we recommend you use our Red Velvet Kiss Cookies and roll them in powdered sugar instead of granulated (you can leave off the kiss). Would love to hear how they go!

      1. Thanks for the information! I’ll try them on Valentine’s Day and let you know how they go!

  25. I made these cookies 4 times in the last four weeks! I am obsessed. I did not roll them in sugar, just enjoyed them as double chocolate cookies and holy cow, they’re the best cookies I’ve ever had. Thank you Sally!

  26. These are really good! They’re still great a few days after too!

  27. Excellent recipe… thanks for the recipe

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally