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. 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.

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.

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!

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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


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.


  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (51g) 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


  • 3 Tablespoons (35g) granulated sugar
  • 1 cup (120g) confectioners’ sugar, for rolling


  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.


  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


  1. Shannon Gyarmathy says:

    Growing up, my mom would tell me how her and her mom would make chocolate crinkles every year for Christmas. I was excited to get to make this recipe in remembrance of that tradition! I made these last night as a trial run for a Christmas party I’m attending this Friday night – SO delicious! These are so rich and fudgy, and I love how the powdered sugar turns into a glaze on the outside.

  2. I made these back in October and froze them, took them out about a month later when friends were staying over and they absolutely LOVED them. My husband and I thought freezing made them more mellow and we liked them just as much if not better than fresh. I used a small cookie scoop and got 27 cookies. I also put the icing sugar in a sandwich bag and dropped the dough balls into it and that worked well for me. Don’t skimp on the icing sugar. I did that for my second sheet of cookies and ended up sprinkling more on after they cooled but it’s not the same.

    1. I like your idea to drop the dough balls into a sandwich bag with the icing sugar: it looks so much faster than rolling them, especially because I am kind of ‘slow baker’… next time I bake these cookies I will give it a try! Thanks for this suggestion.

    2. Who needs to wait for Christmas. My home for Quarentined College student. Said I need cookies double chocolate and raspberry. I used this and placed I fresh raspberry when I rolled it have to make a duvet and carefully roll to keep the berry inside. Then the last minute put a berry on top. Oh my heavenly goodness!!
      Did cook an extra minute or two.

  3. I want to make these for a cookie exchange this weekend (8 – 10 doz). I don’t have a paddle attachment – will my normal attachment work (I think it’s like a wisk.) Also what is best size scoop to use. I am going to purchase one tonight. Thanks so much.

    1. The whisk attachment works just fine– and I would use the medium cookie scoop is what I like to use.

  4. I made these cookies last night using peanut butter chips instead of chocolate chips and they are so delicious! The texture is perfect….crunchy outside and chewy inside! I only made 6 and I froze the rest of the cookie dough balls. I love that I can just pop them in the oven anytime I want a fresh cookie! Thanks for the great recipe…in fact I love all your recipes! You have the PERFECT scientific understanding of baking, which is very helpful for me. 

  5. These we sooo delicious! So rich and chocolaty. This was the last type of cookie I made for Christmas but the first gone! Make these! You won’t regret it.  

  6. I made tbese tonight for a cookie exchange tomorrow night. They are still very poofy. Not very crinkled. Am I doing something wrong?

    1. Hi Cheri! It could be a couple things, actually. (1) Not creaming the butter and sugars for long enough (2) Leavener (baking soda) has lost strength– have you replaced it recently? (3) Overmixing the cookie dough.

  7. My daughter has asked for mint chocolate cookies in her stocking. Do you think these would be good with some peppermint extract? If so, how much? 

    1. I think that using the mint chocolate chips that Nestle puts out for the holidays or crushed Ande’s in lieu of the regular chocolate chips would probably yield better results than adding peppermint extract, in my opinion.  

  8. Christine Towle says:

    I want to thank you for all this valuable baking knowledge you are so generously sharing with fellow bakers! I’ve been wanting to make cinnamon rolls for quite some time, however, I was crippled by my intimidation of yeast (dough in general to be honest). Reading about your similar fear, accompanied by your “Easy Cinnamon Roll” recipe, gave me the courage to give it a try. They are baking in the oven as I write this and that wonderful smell is starting to permeate through my house! I know with practice, I will only improve. Thank you again. 🙂

  9. My sister gave me a recipe similar to this many years ago…..Chocolate Sambuca cookies.  
    Add a 1/4 cup of Sambuca liquor for the most wonderful flavor.    (Use instead of the milk you suggest.)   Kids love them too.

  10. The unsweetened cocoa powder that I have in the pantry is Dutch- processed. Can I just substitute baking powder for baking soda in the same proportion as in this recipe? (use 1 tsp baking powder for Dutch processed cocoa?). Thanks so much.

  11. Hi. These cookies are incredible. Double or triple the recipe and freeze for later. I do have a question though. My powdered sugar is coming out a yellowish color, almost butter-colored, after baking and cooling. Do you have any idea why that could be? They still taste delicious, but don’t have that bright white contrast that yours do. Thanks for the great recipes.

    1. It could just be the buttery dough melting the powdered sugar. How about sprinkling more on top when they come out of the oven.

      1. Hi I’ve had the same problem. After cooling some of the powdered sugar patches turned to a pale yellow, almost hardened. Do you have any idea why this happens? Thank you

  12. Hi sally 
    I want to make this cookie ..but i dont know how much  coco powder  i should add …1/2 cup + 53gr or all of it should be 53 gr ?! 

    1. 1/2 cup is about 53 grams, so you would just use 1/2 cup which is 53 grams. I include the cup measurement AND the gram measurement so everyone can understand the recipe 🙂

  13. Thanks Sally for this recipe. I just made this yesterday and its good. A little bit sweet, but my sister in law just love it and her co-worker. They said it tastes great. Im not just fun of too sweet hehe. But its okay i will just lessen some white sugar the next time I bake.

    Anyway, I use pastry flour instead of plain flour, I added 1/4/cup in the original recipe .

  14. Kathleen Hallas says:

    Hi Sally,

    I have always wanted to try the crinkle cookies but when I baked other chocolate types, they tasted burnt. I think the parchment paper is the cure for that (I had never used it before) and wow, these cookies are amazing…everything I thought they would be…and perfectly matching your description. Thanks!

    1. Wonderful, Kathleen! I’m so happy you found a chocolate cookie that works for you!

  15. Hi sally can i substitute chocolate chip with nutella? I like to make it like nutella stuffed crinkles thank you

  16. Hands down my favorite cookie! I have accidentally used black cocoa, which result she in a yummy, but flatter cookie. Do you think if I swapped the cocoa and the baking soda for baking powder, they would be thicker?

  17. Hi!

    I was wondering if the recipe would work without chocolate chips? Would I have to change anything for the flavour to balance out?

  18. I made these for my coworkers last week. They loved them! Even people who said they weren’t big chocolate fans said they were great! I doubled this recipe and ended up with nearly 4 dozen cookies! I have trouble scooping batter in measurements of tablespoons, as it’s hard for me to eyeball, so instead I put my mixing bowl on the digital food scale and scooped 30g of batter out for each cookie. They turned out just the right size! And yes, they should only bake for 8 minutes, rotating the pan at 4 minutes. They came out perfectly soft and not burned, with a near-fudge consistency. So good!

  19. Melanie Aponte says:

    Hi Sally,
    I made these last year and absolutely love them. My son is an officer deployed in Japan and I would like to bake some cookies for his sailors. Do you think these will hold up in a tin? Or do you have another recipe that might be a better fit? I look forward to hearing from you!

    1. Absolutely! Here are all my tips for shipping cookies.


  20. Confectionary Addict says:

    Sally could I use a Ghiradelli semi sweet baking bar cut up instead of the chips? Thanks!!

    1. You sure can!

      1. Confectionary Addict says:

        Thank you for the swift reply! Let the baking begin!!

  21. Hi!  I found your recipe to use the best ingredients. However, I would like to add espresso or coffee to your recipe. How much would I use?  What are your thoughts?  Thank you!

    1. What a delicious addition. I would add 2 teaspoons of espresso powder to the dough.

      1. Thank you!

  22. Just made these with my daughter and rolled them in crushed candy canes and then the icing sugar. They were delicious! She loved making the cookies “play in the snow” before baking. Thanks for another delicious recipe 🙂

    1. YUM!! And that is adorable 🙂

  23. These are so delicious! I made them this week to give out to friends and coworkers and they were a huge hit. I added a bit of peppermint extract and some chopped Andes peppermint pieces (the red and white ones, not the green and black creme de menthe version). Instead of rolling the cookie dough balls in powdered sugar prior to baking them, I half-dipped the finished cookies in white chocolate after they’d cooled. The cookies are so fudgy, the texture is perfect, and the flavor is wonderful! I definitely will be making these again.

  24. they r so good I made them they r a hit

  25. Hi Sally. The cookie dough tasted wonderful last night! I️ was looking forward to making these all day. However, the dough did not spread one bit, the cookies are a round lump on the rack with light brown powdered sugar… any suggetions for high altitude baking? 

  26. How many cookies do you get out of this recipe? Thanks so much, 

  27. These cookies taste absolutely amazing, but I’m not happy with how they baked. I know a lot of other people have had issues with this recipe too which is unfortunate. I will say though, even knowing these cookies didn’t turn out absolutely perfect for me, I will still make these a hundred more times just because they taste so heavenly!! Thanks for the recipe Sally and congrats on your beautiful baby girl!

  28. Love these cookies. I’ve made them once before and they were gone the day they were baked. Making a double batch for a Christmas party.
    Thank you.

  29. I made these and they are super rich and delicious!
    The chocolate chips did not melt. Are they supposed to?

    1. So glad you love them, Anne, thanks! And no, the chocolate chips aren’t supposed to melt. 🙂

  30. Is it okay to use 1/2 tsp baking soda and 1/2 tsp baking powder?

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