Let’s make chocolate crinkle cookies. These traditional Christmas cookies are a cut above the rest because they’re as rich and fudgy as homemade brownies. They’re thick and soft-baked in the centers with a little extra chocolate for good measure!
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 You’ll 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, as sugar-dusted as snowball cookies, and as irresistible as peanut butter blossoms and pinwheel cookies, these chocolate crinkles will outshine every other cookie on your Christmas cookie platter. And that’s a guarantee.
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 double chocolate chip cookies, inside out chocolate chip cookies, peppermint mocha cookies, Andes mint chocolate 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!
How to Make Chocolate Crinkle Cookies
- Mix dry ingredients together. You need all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt.
- 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.
- 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.
- Chill the cookie dough in the refrigerator. The cookie dough is sticky and unmanageable, so chilling is necessary. Sometimes I chill it overnight, but 3 hours is perfect. Chilled cookie dough is not only easy to handle and roll into balls, it also bakes thicker cookies.
- Roll cookie dough into balls. After chilling, roll the cookie dough into balls, about 1.5 Tablespoons of dough per cookie.
- 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. 🙂
- 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.
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. This works great for lemon crinkle cookies, 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 and it’s the same process we use to coat Nutella crinkle cookies.
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.
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.
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!
PrintDouble Chocolate Crinkle Cookies
- Prep Time: 3 hours, 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours, 35 minutes
- Yield: 20-22 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
- 1/2 cup (8 Tbsp; 113g) 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 (125g) all-purpose flour (spooned & leveled)
- 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 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
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough into balls, about 1.5 Tablespoons of dough each. A medium cookie scoop is helpful here. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they 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 to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- 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 this post on how to freeze cookie dough for more information and a video tutorial.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Can I add peppermint extract? Yes, absolutely! If you want a chocolate peppermint crinkle cookie, I recommend adding 3/4 or 1 teaspoon of peppermint extract when you add the vanilla.
- Larger Batch: The recipe is easy to double in 1 mixing bowl without overwhelming your mixer. Simply double all of the ingredients. Dough chill time remains the same.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: chocolate crinkle cookies, Christmas cookies
Hey Sally, so I love crinkle cookies with a bit of a coffee flavor to them. Would you suggest adding a bit of coffee extract (maybe half a teaspoon??) to the batter for that espresso hint? I just love that chococoffee flavor combo and want to know how to add that in without messing with the integrity and texture of the cookie.
I’ve made similar cookies in the past, but used chopped walnuts instead of chocolate chips! Why did I never think of chocolate chips?!
I made these cookies several times, they’re always very good! I don’t have a mixer but it’s never been a problem. I mix all the room temperature ingredients with a fork, it takes 3 minutes and the results are great. I don’t add chocolate chips because they are difficult to find where I live. Same for the icing sugar, so I don’t get crinkles naturally.. I sometimes re-create the crinkles using the method you describe in your chewy brown sugar cookies recipe (very pretty) or I leave them in a round shape when I’m lazy.
Thanks for a great recipe, as always!
Made your recipe, but was out of town visiting grandgirls. I did not save it because I figured I could go to your site any time and retrieve it. My husband loved them. Recipe had cocoa, unsweetened chocolate and chocolate chips and butter. This isn’t the same recipe.
Can you direct me where to find it. Best recipe for cookies and kids age 2 and 4 did a great job with grandma. I can always count on “Sally’s”
OMG just made these ooey gooey bliss bombs…totally yummy beyond what I’d imagine. Yum yum yum! Thank you! Definitely a recipe keeper!
Hi Sally! Just made these about a week ago and OMG they are so so good. Too good. I’ve decided these have to be special occasion cookies LOL. But seriously, they were gone in 2 days. Just wanted to drop by and say that I am addicted to your blog! I just had chicken chili for lunch all this week. Again, amazing. And just put cherry almond shortbread dough in the fridge. Never stop being awesome! <3
I made these when I was snowed in due to Jonasmageddon. They’re so good! I added a teaspoon of peppermint extract and used Andes creme de menthe chips instead of the semi sweet chips. They are a huge hit. Thanks for another amazing recipe Sally!
These came out PERFECT!!!!!! I made these cookies exactly as the recipe says (with the exception of using reeses peanut butter chips and chocolate chunks instead of the mini chocolate chips) and they are amazing!
I had never even heard of these cookies until a few days ago then saw this recipe and thought I would give it a go. Flipping heck! Where have they been all my life?! Cookie brownie hybrid. I was planning on taking most of them to work to share. My thinking was, who really needs 20 cookies. Well apparently I do. I need 20 cookies in my face, right now! Love this recipe (as with every other recipe I’ve tried from your site) thank you so much. Yumyumyum
Just made these cookies, cooling right now!! Can’t wait to taste them. Love your blog and all the great recipes you post. Will continue to try your recipes because they are easy and always turn out great item. Keep on posting
Found your recipe while searching for chocolate crinkle recipes. I made a double batch of crinkles to give as gifts. Using butter instead of oil makes them richer than the version I’ve made in the past. Thank you, Sally. You’re amazing!
Hi Sally!
For years I’ve been trying to replicate a recipe of my grandmother’s for my dad. All he could remember was, they we very chocolaty. So I always try out chocolate cookie recipies when I run across them.
My Dad gives his stamp of approval! He said these are a dead ringer! My one test batch, turned into 5 batches. And between him and my kids, I have 4 left!
Thank you for helping me make my Dad’s Christmas!
These are the best crinkle cookies I’ve ever had, followed the recipe exactly and refrigerated overnight. I’ll be making two more batches tonight!!
I grew up making Chocolate Crinkles with my Mom as part of our Christmas cookie spread, and I always thought they were delicious. We always used the recipe from Betty Crocker’s Cooky Book (no, I didn’t just misspell cookie, that’s how it’s spelled on the cookbook). A few years ago, I bought my own copy of that cookbook because there are several recipes in there that I grew up making and wanted to make them again. To make a long story short, the Chocolate Crinkles in that cookbook weren’t nearly as good as I remember being when I made these as an adult — mainly because they weren’t very chocolatey. THIS recipe definitely solves that problem! They were so good! However, I think next time I will try adding the extra milk, because I kept waiting for them to spread more, and as a result, some of them were overdone. Thanks for the great recipe!
I made these and honestly….waaaaaay too sweet for me and my family. But I had doubled the recipe. Yikes! So, I left off the powdered sugar and sprinkled a little fleur de sel on top of the nearly frozen dough balls before baking. Now those were to die for. Like CRAZY good. Fresh from the oven, and a day later…..insanely good. Next time I will use darker cocoa powder and very dark mini chips. Definitely listen to the instructions about chilling the dough. I actually froze my dough overnight and the second batch (the frozen dough) came out much better in texture. Sooooo goooooood. Also, I made the snicker doodles exactly as is (oh wait…that’s a lie, I added a touch of pumpkin pie spice…) and they were the very best snicker doodles I’ve ever had. (Sssshhhhhhhhh! Don’t tell my mamma….) definitely make those.
My dad makes a “chocolate suprise” cookie that is similar to these every year. I spotted this recipe, and the added mini chocolate chips enticed me. These are even tastier than my family recipe. They hold their shape well ( i did refrigerate for 3 hours first), and they taste like a brownie. Yummmm. I already get many compliments on your chocolate chip cookie recipe and can’t wait to share these as well! Thankyou for your delicious recipes!
These were great! I used a flax egg and replaced the other sugars with 1 cup coconut sugar and they turned out fudgy and soft. My husband and I quit using eggs even the organic ones cause I was sick of pulling that nasty white thing out of them.
I made these today and they were perfect! So fudgy and perfect for Christmas cookies! My 8 year told me I should start a blog 🙂 I told her I would just follow Sally since that is where all my recipes come from
🙂
Hi Sally. My kids and I made these yesterday and we loved them! They are so fudgey and soft. I can’t wait to make another batch this week. We all had fun in the kitchen. Thank you for sharing your recipes with us!
These are the first cookies I baked for my 2015 holiday cookie palooza, and my friends and family are going to wreck these! They are so soft and gooey and fudgy and very VERY chocolaty… actually, I don’t think they are going to make it until the holidays.
(note: this was typed as I was stuffing my face)
My friends and I made this recipe as part of a large Christmas cookie donation. We all LOVED them and decided this is now our “go to” crinkle cookie recipe. Thank you for another great recipe that has made it to a written note card in my recipe box!
Chilling this dough overnight was EVERYTHING. I can’t decide which of your cookie recipes is my favorite….. But, just making this even just once was a game-changer. I doubled the recipe and I am glad I did because it is *rare* that my husband grabs a second cookie (besides your White Chocolate Pumpkin Snickerdoodles) and I made them for a social gathering…. Anyways, I don’t know how you keep coming up with material for cookie development, but, please keep it up!
Speaking of chocolate recipes, however, if you ever felt like developing a “Black Bottom Cupcake” recipe, I would be extremely grateful. I haven’t encountered a recipe “that delivers” on the internet and they are my husband’s favorite.
I love love love these cookies. They are everything described. Crispy on the outside, and soft on the inside. Delicious. My only complaint is that I feel like I am making mud pies when baking them. They are very sticky and I wind up covered in chocolate. I just wear an old sweatshirt, roll up the sleeves and go to it. They are worth the mess.
O.M.G. !!!
These are just divine!!! 🙂
So happy this cookie got to be the 70th recipe of yours that I made.
YUMMMM!!
Hi Sally!
I just made these cookies and OMG they are soooo good!
They melt in your mouth and taste like fudge just like you said!
I also added peppermint extract to part of the cookie dough and they taste AMAZING
I’m in love (they seriously should add a cookie emoticon)
Loving your recipes as usual
These cookies are not too rich and oh-so-fudgy! I think they taste better after sitting overnight. Will definitely be keeping this recipe.
I made these yesterday and they are absolutely delicious! I am trying my hardest to not eat them for every meal. Every recipe I have made of yours turns out so well. I especially love the cinnamon chip pumpkin cookies…turns out those are my favorite non-chocolate cookie! Thank you for all of the wonderful recipes!!
Hi Sally! I made the dough for these cookies last night and I’m about to bake them for my work’s holiday party this evening. The dough is quite sticky but it’s totally worth it! I even tried some of the dough (oops!) and it was absolutely divine. Thanks for a great recipe! By the way, I’m SUPER excited for your book tour. I’ll be seeing you when you come to San Francisco!!
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?
They won’t have that sugared “crust” on the outside. That’s the only difference.
Thanks for the new cookie recipe, Sally. I made them this afternoon and they turned out perfectly. They even look just like yours!