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
Another amazing recipe from Sally! They are gooey and delicious. All of my favorite cookie recipes are from Sally. I am a chocolate fiend and these are incredible. These, combined with the snickerdoodles, molasses cookies, and hot cocoa marshmallow cookies, will be my holiday go-tos from now on.
★★★★★
My favorite cookie and even better with this recipe. I do skip the granulated sugar roll and double roll them into the powdered sugar, I roll 2 full sheets and then go back and roll again quickly….they have always turned out screaming white….I’m trying the Peanut Butter chip add in this year…
★★★★★
My favorite cookie and even better with this recipe. I do skip the granulated sugar roll and double roll them into the powdered sugar, I roll 2 full sheets and then go back and roll again quickly….they have always turned out screaming white….I’m trying the Peanut Butter chip add in this year……
Best chocolate cookie EVER!!
★★★★★
These were amazing and the favorite of all the cookies I made with friends. They also held up the longest after without getting stale. I’m making more for a bake sale.
★★★★★
These cookies taste amazing however, they were a little dry maybe I baked them for too long? Not sure why since it has a good amount of butter. And also what can I add to them to get a richer chocolate flavour?
Hi Jane, thank you for trying this recipe! If they’re dry, it’s either that there’s a little too much flour or that they were slightly over-baked. Make sure you weigh or spoon & level your flour to measure. And you could try taking them out of the oven a minute earlier next time. For a richer chocolate flavor, you could add 1/2 teaspoon of espresso powder, like we use in some of the chocolate cake recipes. Hope the next batch is perfect!
Easy recipe and delicious cookies.
★★★★★
Why you use chocolate chips in this recipe? I have made chocolate crinkle cookies and have never heard of using them before. I’m curious as to what they add or make better about the cookie compared to not using them.
Hi Nikki, we find that the cookies are better with them than without them! In addition to adding some texture and more chocolate (hence the double chocolate name), they actually help keep the cookies from over-spreading.
★★★★★
Whoa so delicious ! The sugar did melt more than your pictures and I’m wondering why and how to make that not happen?? Did you powder after again as well??
Hi Lorie, we’re so glad you enjoyed these! For our best tips see the section in the post above called “How to Prevent the Powdered Sugar from Melting.” Hope this helps for the next batch!
I followed this recipe to a “t” with my 9 year old son and 4 year old daughter. They’re so much fun to make and the end result was incredible. They had a crispier edge with a chewy and decadent inside. Will definitely make again!
★★★★★
I made these today. Super good! Husband and friend said they were the best chocolate cookie they ever had. I used the mini chocolate chips. I ended up with 32 cookies.
★★★★★
This recipe was delicious! But unfortunately my powdered sugar came out wet. Anyone have any clue as to why? My dough was refrigerated overnight, and still pretty cold working with it. I rolled in granulated sugar first, and then a double rolling of powdered sugar. Can’t figure out why my powdered sugar came out so wet on top.
Hi Krys, we’re glad you enjoyed the cookies! For our best tips see the section in the post above called “How to Prevent the Powdered Sugar from Melting.” Hope this helps for the next batch!
Hi there! Would these be good for making thumbprints cookies? I think they’d look great, and I’m hoping to complement them with dabs of ganache and/or raspberry curd.
Hi Missy! We’d recommend using our recipe for chocolate peppermint thumbprint cookies instead. It was actually developed from this recipe as a base, but with a few tweaks to keep that cookie a bit sturdier to hold the ganache in the center. You can leave the peppermint out. Let us know if you try it!
Think you do make these into balls? My husband said his (late) mother used to make these chocolate cookie balls covered in white powder (but he doesn’t know what they were called) and this is the only recipe I can find that “might” be it. Just wondered how they would be if they were balls instead of “flat’?
Hi Laura, these cookies will spread and won’t stay in a ball, but what you’re describing sounds similar to a snowball cookie. We unfortunately don’t have a chocolate version at this time, but some readers have tinkered with adding some cocoa to the dough of those cookies. Let us know if you try anything!
I have NON MELTING CONFECTIONERS SUGAR from King Arthur. Can I use this and follow the recipe or use it after they come out. Also on the Mint flavor can I make the recipe but Mint chocolate chips
Hi Patti! We haven’t tested that particular confectioners’ sugar, but it sounds like it would be great! Let us know how it goes. You can absolutely use mint chocolate chips here.
Thank you for the quick reply. On another note, I am a really visual person and after reading the difference in Natural Cocoa Powder, Special Dark and Black Cocoa I can’t seem to keep it straight. If you could be so kind as to just connect the differences in soda vs powder with each. Sorry to be such a pest
Natural Cocoa –
Special Dark –
Black Cocoa Powder –
Thank you so much
Patti
i love this recipe, but honestly sally’s baking recipes is my #1 go to site for any recipe that i need!
I’ve been making this cookie for 50 years. My daughter’s piano teacher had a recital and had this cookie for. dessert. I make them every Christmas They are a tried and true recipe. They do melt in your mouth . Every time I make them , I think of my daughter Playing at her recital. Thank you Sally!!!
I just took these out of the oven and, as described above, the powdered sugar was all melty and yellowish. I didn’t roll them in granulated sugar first. I used Trader Joe’s organic cane sugars. Would that have any effect?
Hi Cheryl, rolling the cookie dough balls in granulated sugar before adding the confectioners’ sugar is key for helping it to stick and preventing that yellowish tint. See section in the blog post titled “How to Prevent the Powdered Sugar from Melting” for more on this. Thank you for giving these cookies a try!
Can I subsitite a non-dairy altnerative to butter in this recipe?
Hi Ernie, we haven’t tested it, but you can certainly try creaming solid coconut oil with the sugar or using a non-dairy butter. The taste will, of course, be a bit different. Let us know how it goes.
What do you consider “room temperature”?
Hi Karen, we have a post on room temperature ingredients that you may find helpful.
what can I substitute the egg with due to an egg allergy
Hi Marta, we haven’t tried this recipe with any egg substitutes, but let us know if you do!
For each egg in the recipe, use one tablespoon of flaxseed combined with three tablespoons of water. Egg is a binding ingredient, and flaxseed turns gooey and sticky in water. I’ve used it as a substitute in many recipes and you can’t tell a difference between using egg or flaxseed.
How do I make sure the top coating of icing sugar won’t melt during baking tkme
Hi Esther, for our best tips see the section in the post above called “How to Prevent the Powdered Sugar from Melting.” Hope you enjoy the cookies!
I don’t have natural cocoa powder. Can I use dutch-processed and adjust the amount of baking soda?
Hi Carol! Since this recipe uses baking soda you want a natural cocoa powder. Switching between the two would take some recipe testing for us to be confident in the amount of baking powder you would need, and the flavor of dutch/alkalized cocoa is different from natural. If you’re interested in more about the differences between the two, you might find this post helpful: Dutch-process Vs Natural Cocoa Powder.
My son loves these cookies so much! Each Christmas when he comes home on leave I have to have a shoe box full when he comes and when he heads back to base. Sadly he won’t be home this Christmas because he’s been deployed so I’d like to make those for him and his platoon, so you know how long after they defrost would they last? Thank you for your time.
Hi Trish, what a sweet tradition! These cookies are typically good for up to a week at room temperature after they have been thawed. If it’s helpful, here are all of our tips on the best way to ship cookies. Hope this helps and that the cookies are a big hit with your son and his platoon!
These cookies remind me of my grandmother’s that she used to make at Christmas time. I substitute mini festive m&ms for the chocolate chips! I’ve made these for several years now as part of my cookie tray and I also decrease the size of them since they are very rich. They’re a big hit!
“These Double Chocolate Crinkle Cookies are a chocolate lover’s dream come true! The rich, fudgy chocolate centers are perfectly complemented by the crisp, crackly powdered sugar coating. The cookies are soft and chewy, and the chocolate flavor is absolutely divine. I couldn’t resist sneaking a few extra cookies right off the baking sheet. These are definitely my new favorite chocolate cookies!
★★★★★
Would these cookies be okay to mail?
Absolutely. This post on the best way to ship cookies may be helpful!
I’m wondering can peppermint extract be used instead of vanilla in an equal amount to make a peppermint chocolate crinkle cookie? Really want to try these for Christmas and my daughter in law asked for peppermint and white chocolate chips in a chocolate crinkle cookie !
Hi Mary, We love adding peppermint! I recommend adding 3/4 or 1 teaspoon peppermint extract in addition to the vanilla. You might also enjoy the recipe for Peppermint Mocha Cookies
Such a good recipe. Highly recommend. They hit the sweet spot of soft and chocolatey with just a little crispy on the outside. I’ve made them 3 times now and they worked perfectly each time. This cookie is the perfect texture. Will be added to my regular Christmas baking must bake list!
★★★★★