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!

457 Comments

  1. Came out delicious! Highly recommend making these cookies

  2. Michelle R. says:

    I followed this recipe and the crinkles were really delicious! I’m curious if I can use the same ingredients and same amount to make red velvet chocolate crinkles? I read your Cream Cheese Stuffed Red Velvet Cookies recipe but I like the crinkles than cookies. Can I just add 1 tbsp of the red food coloring? I’m planning to use the cream cheese filling recipe from your Cream Cheese Stuffed Red Velvet Cookies. Thank you!

    1. Hi Michelle, you can tint these cookies red if desired but I recommend you use my red velvet chocolate chip cookies recipe. Skip the chocolate chips, then roll into confectioners’ sugar before baking.

  3. Hello! Is it possible to coat the cookies in something else than sugar and to look the same? Like coconut flakes?
    Thank you! I am so happy I found you!

    1. Hi Georgiana, I haven’t tried coating these cookies with coconut flakes. If you wish to try it I recommend pulsing them in a food processor first so that they are smaller and stick better.

  4. The crinkles came out very delicious but my confectioner’s sugar seem to always melt. I coated it with granulated sugar, I also tried adding a bit of cornstarch to the confectioner’s sugar but it all comes out melted. I’ve experimented quite a bit with the confectioners sugar but the outcome is always the same – melted. What to do?

    1. Hi Ally, After you coat the cookies with granulated sugar be sure to then go heavy on that powdered sugar topping!

  5. This recipe is amazing, and the milk worked just fine with the cookies. Highly recommend this! Thank you.

  6. Hi! I made these before and I loved them! i wanted to make them again but I couldn’t find unsalted butter recently 🙁 is it okay to use salted butter?

    1. Hi Kim, If using salted, leave the salt out of the cookie dough.

  7. Delicious! Made them with my grandson and had to hide them. We couldn’t stop eating them. I wouldn’t change a thing. Thank you Sally!

  8. I tried this recipe and it turned out great! However, i used 2 eggs bc i didnt know whether my egg is considered large? So i just assumed it was regular or small hahahah The only issue was that the batter was quite hard to roll even after chilling!! But the taste was amazing.

  9. Just placed them in the oven, cannot wait! Thank’s.

  10. Hi Sally! I would love to make these but don’t have chocolate chips on hand. Would they still come out good if I left them out, or are they an essential ingredient?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kiara, You can leave out the chocolate chips.

  11. Would it be ok to melt the butter for a chewier cookie?

    1. Hi Beth, I don’t recommend it. The cookies will over-spread. Best to use softened butter here.

  12. Hi, can I use all brown sugar for more chewy chocolate crinkles cookies? 🙂

    1. I don’t recommend it. The cookies won’t spread much without the white granulated sugar.

  13. Hi Sally,
    Followed this recipe and as expected, turned out absolutely delicious!

    Just a question tho, my sugar crystallized… And now I’m having problems with the texture of my powdered sugar. I made sure to roll them in granulated then go heavy on confectioners.
    What can I do to maintain the powdery texture of the confectioners?

    Thanks!

    1. Hi Paula! I’m so glad you enjoy these cookies. I’m not sure I understand your question though. I wonder if it’s the brand of powdered sugar you’re using or if the powdered sugar is old or clumpy before using? Try sifting it first– that always helps!

  14. Darla Smith says:

    This is the best chocolate crinkle cookie recipe ever. So easy and forgiving. I appreciate all your notes, and tips.
    Your wide expanse of recipes inspires me to keep on baking! You have made my quarantine truly a “sweet” experience. Thank you for everything 🙂

  15. I’ve made these cookies with multiple different recipes, and this one is FAR AND AWAY the best. They stay perfectly crunchy on the outside/chewy on the inside for days after making them, and they have been a huge hit every time I’ve made them. Tip if you don’t have time to chill them for 2+ hours: I’ve had success putting them in the freezer for 20-30 minutes. Good fix if you’re in more of a rush but want to make these!

  16. A great cookie for choco-holics!! They are easy to make and I will put these into my Christmas cookie rotation.

  17. Hi Sally! So, I made these cookies but they ended up really flat (even after chilling overnight). Any idea why I’m having this issue?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Catarina, For troubleshooting flat cookies you can take a look at 10 Guaranteed Tips to Prevent Cookies from Spreading. I hope this helps!

  18. These cookies taste amazing but I’m having an issue with spread. I’ve made them several times now and end up with the same results each time which is a tasty but fairly flat cookie. I’ve weighed my ingredients each time. I’ve tried lowering the oven temp. I’ve tried refrigerating after rolling them in sugar to be sure they are staying cold before the oven. I’ve also tried the freezer. Both gave me the same results. I also tried creating a taller ball and still the same result I’m getting flat cookies. I’ve tried the recipe with and without the milk. I feel like I must be missing something I’m just not sure what. Any recommendations?

    1. Hi Crystal, I wonder if the weather or altitude (or even brand of cocoa powder) have anything to do with this? You’re doing all the right things by chilling, weighing, even freezing too. I recommend adding an addition 2-3 Tablespoons of flour to the recipe which will help soak up some of the butter and reduce a little spread.

      1. I live in Hawaii and the weather/altitude has only ever effected fondant work , lots of moisture in the air. I use Barry Callebaut extra brute cocoa powder. This is the powder I always use and I’ve never had an issue with it disrupting a recipe. Who knows maybe this was the time for it to do so. Your page is one of my go-to places when I’m looking for new recipes and this cocoa as always work. I’m going to give the extra flour a try the next time I make these. Too much spread or not they are still very tasty cookies. Thank you for the response I appreciate it! It’s very rare I can’t get a recipe to cooperate so it’s making me a little crazy.

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