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
- 1Â 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.Â
- 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.
Can I leave the batter in the fridge for 2 days? Or what is the longest they can be left in the fridge before baking?
I want to bring them to a Christmas Eve party that is on a Friday but I don’t have time to make the dough Thursday.
Can I make the dough Wednesday night and leave it in the fridge till Friday and bake them Friday for the party?
Hi Emma! You can chill the dough up to 3 days. Enjoy!
These turned out perfectly! The chocolate flavour is so rich. Will definitely be making these again!
These are delicious! Great chocolate flavor and good balance of crisp edge & soft inside.
If I wanted to make these without the chocolate chips would I have to change the amount of the powder?
You can simply leave them out with no other changes to the recipe.
Recipe as written is extremely sweet; I would recommend using dark chocolate chips instead of semisweet. Otherwise good! I made dough balls 17g in size.
I make these every year, and despite grumbling every time about the mess and the muscle work required , I always get rave reviews from friends and family. They are SO DELICIOUS out of the oven warm, and I often include Sally’s recipe on a card with instructions to microwave them for 10 seconds or so. You’re welcome! Lol
Well, these cookies were the most requested of all my homemade Christmas cookies! I was told that this one is required to be in the cookie rotation. My nephew hasn’t stopped talking about them since he had one! Thanks for the fantastic recipe.
Hi Pita, So glad everyone loved them!
Can I potentially make cookies after 2 hours in fridge?????
Hi Alma, Yes. Two hours of chilling will be great.
How long do the cookies last once they have been baked?
Hi Danielle, These cookies stay fresh covered at room temperature for up to 1 week.
I just made this recipe using weight measures and it is sitting in my fridge overnight to set. However I am now questioning the recipe. You call for half a cup of granulated and brown sugar, and give the same weight for each. But the weight of brown sugar is almost twice that of white sugar. I don’t think your weight conversion is correct. I’ve seen this mistake in other recipes here too. I think that might be causing the flat cookie problem others are having. Your opinion?
Hi Rachel, 1 cup of granulated sugar weighs the same as 1 cup of packed brown sugar– approximately 200 grams. The weights in this recipe are accurate for how the dough was tested and should be made. Thank you for checking though. Did you get a chance to bake the dough yet?
I usually make the C&H chocolate crackle recipe but thought I’d try this one. Love it! I added dark chocolate chips also. Only reason I gave only four stars is that I rolled lightly in granulated sugar and heavy in confectioners sugar and they still came out with the creamy cast instead of white powder sugar look… they were still very good! Most likely this will be my go to Chocolate Crackle recipe! Thank you!
Best cookie I’ve ever made! Perfect recipe, thank you!
I want to add peppermint oil- how much and any advice?
We love adding peppermint! I recommend adding 1 teaspoon peppermint extract (peppermint oil amounts may be different) in addition to the vanilla. You might also enjoy the recipe for Peppermint Mocha Cookies.
Melts in your mouth! Easy to make! Suggest go heavy on confectioners sugar. Definitely will make a double batch next time.
I would love to do this with a peppermint kiss in the middle. Do you think they would hold up to it? Thanks!
Hi Hannah, Yes you could! Or see our Candy Cane Kiss Cookies (scroll half way down for the chocolate version). Enjoy!
Hi! Thank you for all of your delicious recipes! I just baked these and tastes wonderful. But the sugar turned yellow and wet, even though I rolled it first in granulated sugar. Any advice is appreciated!
Hi Karina, We are glad you enjoyed the taste of these cookies. 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. If you want stark white confectioners’ sugar on top, after you coat the cookie dough balls in a little granulated (just a light layer), be sure to then go heavy on that confectioners’ sugar topping!
I really enjoyed the cookies but had the same problem even after following the advice about granulated sugar first and then a heavy layer of confectioners sugar.
Followed directions to a tee. They turned out huge and flat.
I’m out of semi sweet chocolate chips. Can i use dark chocolate chips?
Definitely!
This cookie is a chocolate lovers dream! Ive never had them before so I gave them a test run and now I know for sure these are going in my Christmas goody baskets. All of Sally’s desserts have been a hit for me so far.
I don’t know how I have missed trying these my whole life! I think because I don’t like powdered sugar and won’t usually eat things dusted with it. These cookies are amazing! Everyone who eats them says they are the best ever. Thanks
Tasty but mine came out pretty flat vs. fluffy. I chilled the dough overnight which helped when rolling into balls. They still taste amazing. I wonder if I mixed the butter + sugar too long, causing them to bake flat.
Hello! Here’s our tips to help keep cookies from spreading that should help for next time 🙂
Mine flattened. I didn’t”t use the milk. I refrigerated over night. Could there be another reason?
Hi Maryann, there are quite a few different factors that can go into flat cookies. For troubleshooting flat cookies you can take a look at 10 Guaranteed Tips to Prevent Cookies from Spreading. Hope this helps!
Hi Sally!
I love, love, love all of your recipes. They are always a hit with friends and co-workers. Thank you for including the weights of the ingredients in addition to ‘cups’. I’ve found I have less clean up when using a kitchen scale and it also helps with shopping since I moved to the UK.
Speaking of which, here in London, I cannot get semi-sweet chocolate chips. What do you recommend as a substitute? I can get milk chocolate or dark chocolate. Should I use half of each?
Thank you so much,
Elyssa
Hi Elyssa, either milk chocolate or dark chocolate will work here! Whichever you would normally prefer.
I made the dough on Sunday, baked half the cookies on Tuesday and froze the other half of the batch. The ones I baked came out perfect! Thank you.
Sally!!!! These are amazing! I saw you suggest to swap for peanut butter chips instead of chocolate chips. Well, that gave me the idea to use my Andes peppermint baking chips and OMG. Thanks! This recipe rocks! Ps just to be clear I did not make PB+peppermint cookies, just peppermint. Haha 🙂
Hi! I’m a beginner when it comes to baking but I would love to bake this for my friends for the holidays. When you say “double the recipe,” do I just use twice the amounts that you indicated? I read somewhere that that’s not the case for some ingredients. Thank you!
Yes! Simply double each ingredient. You may find these cookie baking tips helpful as well. Hope they’re a hit!
Love them. I used 1 tbsp Less of cocoa and added a tbsp of instant coffee. Super chocolatey flavour.
When you say chill overnight, do you mean in the fridge or freezer? Thank you!
In the fridge 🙂
Is it possible to make these cookies without a stand mixer or hand mixer? I’m sure it will take a lot longer to mix all the ingredients by hand but I just wonder if the final product will be impacted?
Hi Catherine! It would take a lot of arm muscle to make these by hand but it’s not impossible
These came out perfect. Thank you!