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. I always chill it overnight, but 2 hours is just fine. 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!

282 Comments

  1. Yay for cookie palooza! Can’t wait to see what you’ve got in the pipeline. And crinkle cookies are a great way to start out!

  2. Definitely the most exciting time of the year☺!! I so look forward to your Christmas cookies and last year I made 5 of them to give as gifts and for us to inhale. These will be on my list for this year!!

  3. Yes! The Palooza!! Such a fun time of year for baking up yummy cookies! These look heavenly and I wish I had them right now to scarf down! I look forward to seeing all the Christmas cookies you do. 🙂

  4. This is so exciting, eeeek! These look amazing, and I can’t believe we’re only just starting off the cookie palooza!

    Steph

  5. Hi Sally! These look awesome and it’s perfect that you started with a classic! Looking forward to another year of cookie madness! : ) I hope you had a fantastic Thanksgiving.

  6. YUM. Let’s say I wanted to make this with a hint of mint (if you’ve ever been to Panera around Christmas time, you’ll know my inspiration)… how much peppermint extract would you suggest adding? I would look up a recipe for mint crinkle cookies, but I trust your cookie recipes more than anyone else’s!

  7. Oh Sally, I wanted to eat these right out of the screen. I can’t wait to try these soon. Like, really soon. 

    Happy Holidays! 

  8. Hi Sally,
    I’m SO excited for the cookie palooza! I love love love it!! These chocolate crinkles look incredible! Definitely gonna be making them.  I wanted to let you know that I made your red velvet chocolate chip cookies to bring to a family gathering yesterday & people went bananas over them!! I followed the recipe exactly (except for doubling) & made the dough & portioned out the balls the night before. Then in the morning I took them out while the oven preheated & rolled them (with pam sprayed hands) to shape the balls & put some chocolate chips on top.  They came out so pretty!! And they didn’t last very long AT ALL!! I think these are going to be requested a lot!!  Thanks SO much for this wonderful blog!  My baking skills have definitely improved because of you!  

  9. Why do you do this to me?!?? I came on here planning to make your amazing chewy chocolate chip cookies, but now I HAVE to make these!!! They are so beautiful, it hurts to look at them and not be able to eat them.

  10. Ok I attempted to bake my own recipe for chocolate crinkle cookies and it DID NOT work. 
    Back to the drawing board i guess 🙁 
    Yours look amazing though! 

  11. These look like they have just the right amount of chocolate in them: all the chocolate! Thanks, I am going to make these as soon as I finish watching Elf.  

      1. Never replace butter with margarine in my cookie recipes. Texture, taste, appearance– everything changes.

      2. What kind of flour did you use? I have an all purpose gf flour blend that does not contain xantham gum…do I need to add any? Thank you so much!

  12. Okay, Sally, why, why, why did you post these delectable goodies right when I was thinking about doing a sugar detox for a couple weeks? Serious problems.

  13. This cookies look so fudgy and delicious! Perfect recipe to ring in the Christmas season 🙂

    Dani | www.styledvariety.com

  14. Thanks for the new cookie recipe, Sally. I made them this afternoon and they turned out perfectly. They even look just like yours!

  15. I love these classic crinkle cookies, they are always a hit! I can never get over the beautiful cracks. Can’t wait too see what you have in store for the rest of the cookie palooza, I’ve loved it every year!

  16. Look delicious! Do I have to roll them in sugar though? I know they won’t officially be crinkle cookies, but will it change the texture and taste in any way?

  17. My mouth is watering!!! I have always made these with a cake mix and cream cheese type batter, but this is going to be a must try!!!!

  18. Baking these today as a treat for my sick nieces! I ‘m so excited to try them too! 😉 Thank you so much for all your amazing recipes! 

  19. Sally, I bet you enjoy the challenge of having to come up with new cookie recipes every year and broaden the cookie palooza repertoire! 😉 (and taste testing them as well ;-p lol)

  20. Would making these cookies with salted butter instead of unsalted make a big difference? Is it worth a trip out to the store to buy unsalted?

  21. Hello Sally! I have a question about butter… Do you have a preferred brand that you use for your baking? I typically stock Kerrygold Irish Butter, however, I find that it softens much faster than other brands (i.e. Tillamook or Land-o-Lakes). I am not sure if that affects the end result… Is that an issue for baking? 

    1. I’m asked this a lot and I do NOT have a preferred brand. To be honest, I usually just buy what’s on sale. And never, ever notice a difference in my baked goods!

  22. Sally, Could I use baking powder instead of baking soda since I only have Dutch process cocoa power. I am Dutch and that is the only cocoa powder they sell here

    1. Saskia– it would take some recipe testing. I don’t feel comfortable telling you the amount of baking powder without testing it myself. And the flavor of dutch cocoa is different from natural so again– I would need to test it out. Can you search online for an alternative?

      1. Thanks Sally. I got a tip they should have raw cocoa at the organic supermarket. I will check that. Being in a different country does mean you can’t always get the right ingredients, but it usually works out after a bit of trying.

  23. Thanks for the tip Sally, I’ll try that! I’ll probably bake another batch this weekend.
    I think I’m too slow at rolling the balls, so the dough is very soft by the time it goes into the oven. I have the same issue with the chocolate chunk cookies, so I always pop the cookie sheet into the fridge for a few minutes before baking.

  24. These were amazing. I’m not a big fan of chocolate so I omitted the chocolate chips, but they are wonderful. I made them for my coworkers and they went quickly! Thank you for another winning recipe.

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