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. Hi Sally, I’m new to baking. Just want to ask how many minutes will I preheat the oven?

  2. Hi Sally,

    Love these chocolate cookies but I find the dough so sticky to work with, do you have any tips to make it less sticky/messy and enjoyable to work with?

    1. Hi Joelle! Cocoa powder, by nature, makes any cookie dough sticky. However, an extra 2 Tablespoons of flour helps a little. Chilling the cookie dough does too!

  3. I make these “snowballs” every Christmas with my toddlers and it’s fun and easy for them to roll in the powder sugar. I used to use a different recipe but they were too goopy to roll until now. These are perfect. Thank you.

  4. Hi Sally,
    I would like to make this cookie, but as a vanilla crinkle cookie. What would the ingredient measurements be? Is it just the baking soda and salt that changes because of the cocoa powder?

    1. Hi Liza, I have not tested this recipe as a vanilla crinkle cookie. Unfortunately I don’t think it would be as simple as just leaving out the cocoa powder. Let me know if you try it though!

  5. These cookies have become my go-to cookie recipe to use during the holiday season. To make them even more festive I love to crush up some candy canes so they are a fine powder and I mix a little bit of the candy cane powder into the powdered sugar. It gives the cookies a slight taste of peppermint that is perfect for the season!

  6. Katarina Stein says:

    Would these work being sent? How would you suggest shipping them?

    1. Yes!! This is how I ship cookies:

  7. Sheila Calnan says:

    You’ve made me a chocolate lover, I believe! I just made these, a double batch, and just tried one. OMG!! So good.
    Followed the recipe as written, except, I did add some peanut butter chips to the dough. As you always say, peanut butter and chocolate, can’t go wrong.
    Chilled for the 3 hours and they didn’t flatten out. Not real poofy, just right.
    Another great recipe. Thanks, Sally. Now I have 9 favorites.

  8. Amy Grabowski says:

    Chocolate Crinkles are a family tradition in my house! YOUR recipe takes them to another level on YUM! I always have to make more because they are the first to go! My second batch just came out of the oven and they smell wonderful! Thank you for another amazing recipe!!

  9. Sally. These are AMAZING!!! i love this recipe!!!!!! u r such a good baker. i love to make these!! it is really easy and the first time i made these, i was like WOW! thnx sally

  10. Sally. These. Are. AMAZING!!! i luve these cookiez!

    Do you think i could cut out these?!? or should i just leave them circle?

    1. Circle is best. Here is my chocolate sugar cookies recipe if you’re interested!

  11. Sabrina Juggernauth says:

    Thanks for yet another awesome recipe, Sally! These came out just as pictured and was pure deliciously fudgy goodness. I cut back the sugars bit, but other than that, followed the recipe to a T. Thanks 🙂

  12. Hello!
    My cookies arent powdery by the time they are baked! Do you happen to know why? They almost look like moist powdered sugar. I didnt use extra milk in the cookies.

    1. Hi Cora! It’s from all the moisture in the cookie dough (a good thing for the cookies, they are SO fudgy!)– you can dust with more powdered sugar when they are finished baking.

  13. Hi Sally! I made the classic crinkle cookies from your cookie cookbook tonight, but the recipe doesn’t say anything about refrigerating the dough. For the life of me, I can’t get the dough to roll- it’s way too sticky! Did I miss something? Thanks for your help!

    1. Hi Kendall! My cookbook recipe for chocolate crinkle cookies is different from this one. The dough is very sticky, but do your best to roll it– you can even wear kitchen gloves or dust your hands with powdered sugar. If it’s still too sticky, refrigerate the dough for 30 minutes. Hope this helps!

  14. I made these cookies for a Christmas party and they were AMAZING! I added some chopped maraschino cherries to mine 🙂 they are super rich and fudgey, will definitely make them again.

    Thanks Sally!

  15. Hi Sally! I was hoping to make these for Christmas and wanted to add some peppermint extract to them to make them extra festive. How much would you recommend?

    1. Hi Tiffany, I recommend 1 teaspoon peppermint extract. They will be delicious!

  16. This recipe is perfect for christmas! I made these cookies today for my cousins and they taste soooo good. I’ll make more for myself .
    Question, is the powdered sugar supposed to melt? Is it ok to put more powdered sugar after baking?

    1. I’m so glad you enjoyed the, Katrina! The powdered sugar does kind of melt so that it’s not powdery anymore, but you can still see that it’s white (see pictures in the post for a visual!).

  17. Christine stevenson says:

    Thank you Sally for another great recipe! For Christmas i made these, your Andes mints, peanut butter cookies, white chocolate macadamia nut, and brown sugar cookies. They were all wonderful. These were so easy to make and tasted so good! Thank you again for all the recipes and notes and your hard work! I have so many cookies to freeze now. Merry Christmas!

  18. I have made these twice so far, about to make them again. My family loves them! They disappeared so quickly on Christmas Eve when we had relatives over. Thanks Sally!

  19. Very good, though I didn’t follow the recipie exactly.. I made a double batch right away, but I used the amount of cocoa for one batch (53 g) since these kinds of recipies often are a little too chocolatey for me. I chilled the dough just for about 1,5 hours. I also didn’t add chocolate and they turned out very good.

  20. Hi! My parents found the cookie too sweet and wanted to make one with less sugar. Any tips on how many to lessen?

    1. My husband had the same comment, but in my case I think it was due to the confectioners’ sugar used to roll the cookie balls… maybe I took the “roll generously” part too literally – -‘

  21. Hi Sally! If i want to turn this into a red velvet crinkle recipe, could i replace some of the cocoa powder with flour and then add red food coloring? 🙂

    1. I haven’t tested these cookies that way so I can’t say for sure. You can try this cookie dough and leave out the cream cheese center if you want:

  22. After you chill the dough, scoop and roll balls of dough and then roll each ball generously in the confectioners sugar before baking. Enjoy!

  23. Marcela Vazquez says:

    Love it

  24. Hi Sally! Will it still be good if I leave out the 1 cup of chocolate chips? Thanks!

    1. Hi Riza! You can leave out the chocolate chips.

  25. Soooo delicious! These are one of my favorite cookies and I baked them yesterday for the first time: I love them, and I am pretty satisfied of the result I got. I baked the cookies in two pans, but those I baked next ended up much flatter than the first group… do you think it was due to the temperature of the cookie dough? Still, they tasted great! And I love adding chocolate chips to these cookies… especially when they are still warm!
    I’ve also frozen some unbaked cookie dough balls, so I am curious to bake them later. It is great that you also provide make ahead and freezing instructions: thank you so much, Sally!

    1. Hi Gabrielle, I’m so glad you loved them! If you cookie sheets were still hot when you placed the second batch on them, that could certainly have caused the cookies to spread out more.

      1. Thanks, Sally, for your reply! Your feedbacks are always very helpful.
        The cookie sheets were still hot, indeed. That definitely explains why they spread out more. Next time I will pay attention to it.

  26. I’m not kidding- the best cookies I’ve ever tasted. I skipped the powdered sugar and used a chopped semi-sweet 4oz choco bar instead of chips and it was FUDGY, chocolatey goodness. So soft and perfect. Thanks for the amazing recipes (I have the super crumb coffee cake in the oven right now)

    1. What a delicious idea!! Thanks for your positive review, Emily 🙂 Hope you love the coffee cake!

  27. Definitely going to make these cookies to hand out during the holidays. Will let you know how they turn out.

    1. Please do! I hope they’re a hit 🙂

  28. These are the best!! I add Andes mint chips. A family favorite.

    1. YUM! I’ll have to try that next time 🙂

  29. i love chocolate crinkle cookies but usually need to make them without dairy- so ive used oil. do you have a suggestion for this recipe that doesnt use dairy?

    1. Hi Susan! You can try using dairy-free chocolate chips and creaming solid coconut oil with the sugars (to replace the butter).

  30. Sally. Can you please tell me what brand of unsweetened natural cocoa powder you use mostly ?? I believe the Hershey Special Dark is not truly a natural unsweetened but a mixture of Dutch processed ? Can you clarify ? And you cannot use Dutch processed for these cookies ? Thank you !

    1. Hi Stephie, You are correct! Since this recipe uses baking soda you want a natural cocoa powder – I usually use Hershey’s unsweetened cocoa powder. Hershey’s Special Dark is a mix of dutch process which you really only want to use in recipes calling for baking powder or no leaveners at all. I think you will find this post helpful:

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