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!

365 Comments

  1. I tried this recipe … turned out yummy. Testimonial from my 4 year old, who insisted to take one cookie school for his bestie… wish I could send you a pic 🙂

  2. Hi Ms. Sally! I always check your website for recipes. I just want to ask if is it okay if i will not add the mini semi-sweet chocolate chips? Is the texture will be affected?I hope you reply to this. Thanks!

      1. Thank you Sally for your reply. I baked these lovely crinkles and it turned out chewy and chocolatey. I’ll add mini chocolate chips next time.

  3. 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!!

  4. 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!!

  5. These cookies are not too rich and oh-so-fudgy! I think they taste better after sitting overnight. Will definitely be keeping this recipe.

  6. 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

  7. Hi sally! I loooove your blog, i make all my desserts from your site. I’d love to see a lemon crinkle type cookie on your blog or a tiramisu! I could only imagine it would be divine! 

  8. 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.

    1. It’s a sticky dough for sure. Like a tacky, sticky dough. We have the cocoa powder to thank for that. So happy you enjoy them!

  9. 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. 

  10. Hi Sally,
    I was thinking of making these to give to people at work. How long do they keep? Would they be ok for a week do you think?
    Thanks!

  11. Hi Sally – not sure if this question makes sense… But if I want to freeze the dough for a couple weeks in cookie sized balls, do I still have to chill the dough for a few hours before I break it into smaller balls? Thanks!

  12. hi! these look amazing. getting ready to make them exept i am a bit confused. YOu mention milk in your instructions but there is no milk listed in the ingredients. I have read over like 10 times?!

  13. 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!  

  14. 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)

  15. 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!

  16. 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
     🙂

  17. 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.

  18. 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!

  19. Hi Sally!
    These look absolutely amazing! I do have a question though. My friend used to be absolutely obsessed with chocolate crinkle cookies, but she recently went vegan. Do you think I could use coconut oil and a flax egg to make these? I’d like to surprise her 😉
    Thanks so much! 🙂

      1. Okay, thanks! I might try them, maybe dividing the recipe in half so I don’t waste too much ingredients if it doesn’t turn out okay. 🙂
        Maybe a nut butter like cashew butter could work too? Or would that be too strong flavoured?

    1. I have made Sally’s sugar cookies and used a vegan butter and apple sauce instead of the egg, it needed a bit more flour but it did work. I have also made Sally’s Ultimate PB cookies doing the same and it worked great. So try it

      1. I made these cookies last week and am about to make a batch now! I did 1 flax egg in place of the egg (1 tbsp ground flax + 3 tbsp water – mix, let it sit, it will become an egg-like consistency after 5ish minutes, and then you have your egg). I used Earth Balance buttery sticks for butter and was able to use the same measurement as the recipe calls for. I also used unsweetened almond milk instead of dairy milk. I have made several of Sally’s recipes vegan following similar guidelines, and they work perfectly every time! 

  20. 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.  

  21. 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!

  22. I made these on Saturday with my stepdaughter, well I made the dough while she slept and she rolled and baked them that afternoon. They were awesome. so chocolaty. We made Lynn April’s Lemon crinkle cookies too, It was a crinkle cookie kind of day. These were so easy to make and easier to eat. Thank you again for another great recipe that my family loves.

  23. Sally, I made these a couple weeks ago for a girls night. They were great in my book, but some people thought they were a tad too chocolaty (I know, why am I friends with these people.) Anyway, is it possible to lessen the amount of cocoa powder? If so, would any other changes be needed? More flour, etc. Love, love your recipes! 

  24. Hi Sally!

    I’m truly the baker of my family (my mom’s more of a cook than a baker) so I’ve been scouring your website for the past week and making many, many cookies-Classic Chocolate Chips are amazing! One thing I have noticed that I couldn’t seem to figure out was every time I looked at my cookies in the oven they seemed very thick but once I let them cool and moved to the cooling rack, they seemed to almost deflate and become thinner. It wasn’t a matter of spreading, just losing shape afterwards. I would just like to know if there is anything I can do to keep them thick like yours pictured, or if this is something that can’t be changed.. Thank you for your help and delicious recipes & have a Merry Christmas!

  25. 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!!

  26. 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! 

  27. 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!

  28. Hi Sally,

    Happy holidays to you!  I made these cookies for xmas dessert and had some issues with them.  While they looked exactly like yours do and tasted amazing, I had an issue while cooking.  First, they did not spread or puff up AT ALL, and about half way through cooking I had to press them down very slightly with the back of a fork to get them to flatten out a little.  They baked for 9 minutes total.  After that they kept that shape and did not spread any further, and made for rather small cookies.  Even after letting them cool on the pan for a few minutes, the shape and thickness did not change.  I had the batter in the fridge overnight and let the bowl sit on my counter for about 30 min.  They were still very stiff and hard to work with but soft enough I suppose to scoop out and make into balls.  I also found the regular size chocolate chips took too much away from the batter.  I may omit them next time.  Any idea why mine didn’t spread a little while cooking?  Thanks!

    1. Danielle, when cookies do not spread in the oven it’s usually a sign of too much flour. Were you sure to weigh or spoon and level the flour? I’m so glad you enjoyed their taste!

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