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!

454 Comments

  1. 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

  2. Hi Sally! 

    Made these last weekend for the hubs and they were scrumptious – thank you! I have a question – if I want to make them a bit smaller in size do I need to make any changes to the ingredients and/or bake time? Thank you for helping out this beginner baker! 

    1. Hi Leticia! The bake time will be a minute or so less if they’re smaller.

  3. 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

    1. I know, aren’t these amazing?! My favorite!

  4. 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!

  5. 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!

    1. That sounds amazing with the mint chips. I think I saw some in the store the other day.

  6. 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

  7. Hi Sally! I made this just now.. i love the taste, the chewiness in the inside and a bit crunchy on the outside. But can i lessen the sweetness? If yes, how? Thank u Sally for great recipes! By the way, i made ur oatmeal cookies and they’re a hit with family and friends! 

    1. Feel free to slightly reduce the sugar. Happy you enjoy them!

  8. Hi Sally, is it ok if i will not include baking soda? Thank you

  9. Hello! Is there a way that I could make these cookies a little bit more fudgier and moist? Or will the additional milk help with that? Thank you so much for the recipe! 

  10. Hello Sally! First of all, I love your blog since I’m also baking. Anyway, so I guess i was right at the beginning that one egg is enough if it is only a cup of flour. I have read many choco crinkles recipe that in a cup flour, there will be 2 eggs. I tried doing that and it turned out cakey which i don’t really like. I want the fudgey one more!

  11. I baked these at Christmas time! I always wanted to find a recipe that included mint with chocolate but I never found an actual recipe. Now I found these I have baked these three times and get great remarks. I love how these cookies are gooey. I tend to dislike hard cookies. A Massive Yes!

  12. Hi sally! Can i lessen the amount of sugar? 🙂 i find it too sweet with that much sugar. 

    1. You can reduce the sugar to your tastes, but the texture (and the taste of course!) will slightly change.

  13. These are delicious and have the perfect texture!

    I do have one question–after I bake them, the powdered sugar coating is always sticky or gooey and tends to look more like a glaze. It doesn’t look powdery anymore. Am I doing something wrong? I’ve had crinkle cookies where they had a nice “crust” of powdered sugar that wasn’t sticky/gooey.

    1. So glad you love them! Are the cookie dough balls sticky when they go into the oven? How about you try rolling them in the sugar then refrigerating for an extra 20 minutes. Baking the balls as cold, solid dough could help prevent that sticky layer.

  14. Hi Sally!
    My mom absolutely loooves these cookies! So I was thinking of making them for her for Mother’s Day. But I wanted to make them smaller so they could fit in this cute jar I found. Do you have any suggestions for baking time if I were to make these cookies about 0.5 tablespoon each?
    I also wanted to tell you that i really enjoy the way you write (about) your recipes. They make me feel like I understand what I’m doing and why! I didn’t know it was possible, but you’ve made me love baking even more 🙂

    1. I’m glad my recipes are helpful and you’ve found passion in the kitchen!

      For smaller cookies, I’d say about 7 minutes give or take.

      1. Hi! They turned out great! I put some heart-shaped sprinkles on the dough balls before baking which made them perfect as a gift for my mom! Thanks for responding so quickly

  15. Hi Sally! Is there any way i can replace the butter with something else? or isn’t it possible..? 

    1. Not here. Butter is a must. I’ve tried with coconut oil but did not enjoy the results.

      1. Thanks for getting back:) what about margarine?

  16. Hi Sally,
    I followed your recipe exactly and my cookies didn’t deflate at all and were so dry and crumbly that they barely hold together. The flavor is delicious and I’m eating them but the texture isn’t very desirable. I have made many of your recipes and am a huge fan… This is the only instance where what I’ve made hasn’t come out absolutely perfectly with everyone raving about them…so I thought I’d reach out and see if you had any thoughts or advice. Happy to send you a picture if you respond. 
    I look forward to hearing from you & to baking more of your fab creations

    1. Hi Caroline! A couple things can cause that crumbly cookie problem you’re facing: overmeasuring the dry ingredients and/or using a different kind of fat (or not enough fat). Did you use 1/2 cup (1 stick) unsalted butter? Not margarine or light butter, correct? Make sure it is room temperature and creams properly. Spoon and level the cocoa and flour. Don’t scoop either. Overbaking could also be the issue. Maybe a minute or 2 less in the oven will help.

  17. OMG just made these ooey gooey bliss bombs…totally yummy beyond what I’d imagine. Yum yum yum! Thank you! Definitely a recipe keeper!

  18. Hi Sally, i could only find dutch processed cocoa powder coz that’s the only thing that they sell here in my country. So is it possible to make this? 

  19. Hi, Sally! 🙂 I love all your recipes especially this one! Could you formulate a cookies n’ cream crinkle cookie recipe please????

    1. That sounds really good! In my head, I’m already thinking of these cookies with white chocolate chips inside and rolled into crushed Oreos before baking. Thoughts on those?

      1. Yes, please! Can’t wait for you to publish the recipe 🙂 I’ll be waiting 😉

  20. Carol Hassler says:

    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”

  21. 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!

  22. I’ve made similar cookies in the past, but used chopped walnuts instead of chocolate chips! Why did I never think of chocolate chips?!

  23. 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.

  24. Celine Dela Cruz says:

    Hi Sally. I will make this as soon as we finish off what I just baked. But I was wondering, why do some crinkles come out more cake-y than fudge-y? I looked at the ingredients of several recipes and they are almost the same but mine came out more like cake. Would you know why this happens? Thanks!

  25. I made these cookies with white chocolate chips (all I had in my cupboard) and they were fantastic!! 

  26. Added 1/2 tsp of peppermint -merry christmas to me! Yum! They came out more mounded than expected so I don’t know if I should have pressed them down a bit before going in the oven? But nevertheless they tasted amazing!

  27. I think I am going to make this for a cookie exchange at work, but with mint chips instead of chocolate chips. The regular recipe is a go to favorite of mine though.

  28. Sascha Nehring says:

    Sally, I wanted to freeze some of these cookies but I accidentally rolled them all into the sugar! Can I freeze it like that or do I need to find some kind of way to take all the sugar off to freeze it? 

  29. Thanks for another wonderful recipe. The cookies came out soft and fudgy, Love it!!!

  30. I made them last year and they were a hit. I just made two double batches (which ended up making 7 dozen) for a cookie exchange and they turned out perfectly. I made the dough two days ahead of time so baking 7 dozen didn’t seem so bad.

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