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!

367 Comments

  1. I made these yesterday and brought them into work today. Huge hit. A co worker is asking for these but in vanilla. Could i use the same recipe and just not add the cocoa powder?

  2. Hello …I’ve just read your wonderful article on the differences between dutch cocoa & natural cocoa. If I understand correctly, the 2 are not interchangeable; however in your Chocolate Sugar Cookie [https://sallysbakingaddiction.com/chocolate-sugar-cookies/] you note either can be used. So, I’m wondering if I can use dutch cocoa in these Double Chocolate Crinkles? Thanks in advance.

    1. Hi Theresa! I just saw your comment, and I wanted to mention that I have made several of Sally’s recipes calling for unsweetened cocoa powder but used Duth process instead, with much success. There’s never been a problem for me; everything looks good, tastes good, and rises perfectly well. I don’t know if it depends on the brand you use (I use Rodelle). But subbing Dutch process for natural unsweetened never proves problematic to me 🙂 Of course, things might turn out differently with the natural unsweetened (I don’t know for sure though), but the natural unsweetened cocoa powder I find in stores here comes in such small containers, and costs even more than the bag of Dutch process I purchase at Costco, which is nearly double the size! So I just stick with Dutch process when baking, and it works fine in my experience. Just wanted to mention this, in case you were wondering if others have tried and had success subbing Dutch process for natural unsweetened 🙂

  3. These get hailed as the best cookies ever made whenever I bake them. They really are. I don’t waste my calories on chocolate unless pb is involved but for these I will all day. My 6 year old says the batter is “indescribable” lol lol. I did these and the PB cup cookies for my neighbors’ Christmas treats this year, quadruple batch of each and they are all going to go crazy. So worth the time consuming rolling 200 balls of dough lol, labor of love baby. As always, a special thank you for recipes that I can feel confident and excited about that I KNOW will make for special and memorable treats for our friends. Tis the season!

  4. I’m so stressed. This has been my go-to crinkles recipe for YEARS every Christmas. And today, it completely failed. I tried baking them in a larger size (2 oz. balls) instead of the usual 2 tablespoons and I’ve had them at 2 oz. before and they had come our perfect. I don’t think that’s it. Everything was measured to scale. Timings were between 10-12 minutes. But today they came out dry. I’m so disappointed and stressed and I don’t know what to do with the remaining cookies. On top it all, for the first time I couldn’t really taste the chocolate like I used to. If I refrigerate them would they become “moister”?

    1. Hi Charm! This recipe hasn’t changed over the years, except I did add the layer of granulated sugar before the powdered sugar to help that powdered sugar stay white. But that doesn’t dry out the cookies. I’m wondering if yours were over-baked? Are you using a convection oven? You may want to lower the oven temperature and bake for 1 minute less next time. I hope this helps.

    1. Other than what’s listed, not really. 🙂 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. Sometimes they need an extra minute, but usually the bake time suggested is plenty.

  5. My cookies turned out beautifully, and I followed the directions carefully. But these are so so sweet. I don’t think I would make them again for that reason.

  6. I made these tonight for the first time and they are excellent! Initially I was nervous because the batter was SO thick, I looked back through the comments to see if anyone else had that issue. (I noted in the recipe that it said it would be thick, but mine seemed like they would come out dry). When I was looking through the comments, I noticed someone ask about Dutch vs. Natural processed cocoa and realized I totally breezed over that step and accidentally used Dutch processed They turned out great still, I’m not sure if I got lucky or what! Thanks for a great recipe!

  7. Hi Sally, I made these once before the recipe was updated and they were delicious – but I believe the baking time was quite a bit shorter, maybe 8-9 minutes? Is there a reason for the longer baking time? Thanks!

    1. Hi Kelly! I found the baking time was simply too short for this size cookie, however– as with all cookies– your eyes (not the timer) are the best tool to determine the doneness of a cookie. When the edges are set, the cookies are done. Keep an eye on them, especially if you’re using a convection oven which bakes cookies quicker.

  8. I don’t normally comment on recipes but I just made these today and had to thank you for the great recipe. They’re absolutely delicious and without a doubt will be a hit at my family Christmas dinner. Hope you have a great holiday season!

  9. I’m considering trying half chocolate and half peppermint chips for this recipe- any thoughts (or warnings!) about this concept?

  10. These cookies are amazing! I made them for our neighbors and friends’ treat packages and they turned out perfect. I used Ghirardelli peppermint chunks instead of the mini chocolate chips and holy holiday, they were fantastic. Merry Christmas, Sally!

  11. Hi. Merry Christmas. I made these cookies last night. They are so yummy. I had a hard time telling if they were done. So I wound up baking them a little longer. They turned out slightly crunchy, which I love for dunking in coffee. Next time, I’ll stick to your recommended time to make them softer. They are so good and so pretty too. Thank you.

  12. I made these several weeks ago and mailed them to my son, daughter-in-law & grandkids. They love it so much that he called me and asked that I make more and mail them to him so he could share them with friends on Christmas. So easy to make and tastes good! I use half mini choc chips and regular choc chips. Very chocolatey and a nice crunch into the choc chips. I have froze them after baking and they were excellent!

  13. This cookie is perfect for Christmas with a deep, delicious chocolate flavor. Another winner from Sally, for sure!

  14. Sally
    I would like to make the chocolate. crinkle cookies without butter. Should I use coconut oil instead?
    I truly enjoy your posts

    1. I have not tested this recipe without butter. You can try coconut oil but I’m unsure of the results. Let me know if you try!

  15. Thanks for the trick to roll in granulated sugar first, it worked beautifully and the confectioners sugar did not disappear!

  16. Very chewy and chocolatly. My family loved them. Thanxs for sharing your recipe. I’ve got a new delicious cookie to share for the holidays.Happy New Years

  17. I’m very excited to make these cookies this weekend. Is it possible to make these larger than 1.5 tbsp…is like to make a larger cookie for my event?

  18. Hi Sally! I have not done this recipe yet, but I am planning to. Do you know if the cookies will dry out after being in a container for a few days?

    1. Cookies stay fresh covered at room temperature for up to 1 week. A fun tip is to place a piece of plain bread in the container, the cookies will absorb the moisture from the bread and stay extra soft!

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