Double Chocolate Crinkle Cookies

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!

Welcome bake! (I just typed that. I meant welcome BACK.)

Hopefully you all know what I’m welcoming you back to… it’s Christmas Cookie Palooza time! This is my third annual cookie palooza, where I share 10 holiday cookie recipes in a row right here on Sally’s Baking Addiction. The palooza has included some of my most loved cookie creations including monster cookies stuffed with Reese’s cups, homemade Oreos, and red velvet 7 layer bars. Please, for the love of all things dessert, try those 7 layer bars.

And that brings us to 2015. Ladies and gents, grab your spatulas. Get that mixer revving. Stock your fridge with butter and you BETTER have sprinkles on hand. Are you ready? Let’s do this!

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!

We’re kicking things off with a total classic holiday cookie recipe. Rich chocolate cookies, packed with mini chocolate chips, rolled in confectioners’ sugar, and baked until soft and chewy. We’re talking ultra soft and massively chewy. Just like yesterday’s truffles, I brought these cookies along with me to my Pittsburgh book signing the other week. I wanted to test them on cookie lovers besides Kevin whose usual cookie critique is “it’s good.” OR sometimes I get “it’s really good.” So thank you, Pittsburgh, for giving the ultimate praise on my soft and chewy double chocolate crinkle cookies!

These chocolate cookies aren’t anything new or groundbreaking, but that’s what makes them so darn good. You might actually recognize the base of this chocolate cookie recipe. 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 cookiess’more chocolate crinkle cookies, and let’s not forget about the epicness that is salted caramel dark chocolate cookies

The cookie base is super easy and starts with room temperature ingredients. Why room temperature? Room temperature butter and egg will mix easily and more evenly into each other. Creating a uniform texture among all the cookies. Not only this– the egg whips up to a greater volume when room temperature. Producing a softer-crumbed, wonderfully textured baked cookie. The room temperature butter (not melted in the slightest, please) creates the creamiest base when beaten with white and brown sugars. Brown sugar isn’t a typical ingredient in chocolate crinkles, but I find it necessary for a little extra flavor and– of course– extra softness!

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!

Flour and unsweetened natural cocoa powder combine as the dry ingredients. Make sure you are using natural cocoa, not dutch cocoa. Remember all the differences I taught you between the two? Natural cocoa, an acid, will react with the baking soda, a base, in this cookie recipe. The two are almost always paired together.

I add mini chocolate chips to my chocolate crinkle cookies. And I’ve never heard a complaint about the extra fudgy goodness packed inside each one! You can use regular size chocolate chips instead if you’d like. Or leave them out completely. I won’t judge. I promise. Sorta.

Once the cookie dough is all mixed up, make sure it spends time chilling by the pool. What? I mean in the refrigerator. The cookie dough is super sticky and unmanageable until after it chills. I always chill it overnight, but 3 hours is just fine. Just remember – the longer, the better. Chilled cookie dough is not only easy to handle and roll into balls, it also helps bake thicker cookies. Less spreading.

Roll each cookie dough ball in confectioners’ sugar. When rolling, make sure the cookie is well coated all around. Then, 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.

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!

Try these right out of the oven. OH MY GOSH. Like, pure fudge. They will melt in your mouth! Exclamation points! So much heavenly chocolate. So, here we go. Recipe #1 in the palooza!


Double Chocolate Crinkle Cookies

  • Author: Sally
  • Prep Time: 3 hours, 30 minutes
  • Cook Time: 9 minutes
  • Total Time: 3 hours, 50 minutes
  • Yield: 20 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure! Make sure you chill the cookie dough for at least 3 hours. The longer, the better! Chilling helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle.


  • 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 (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (180g) mini or regular size semi-sweet chocolate chips
  • 1 cup (120g) confectioners’ sugar, for rolling


  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
  4. 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.
  5. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball generously in the confectioners’ sugar and place on the baking sheets.
  6. Bake the cookies for 8-9 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.


  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls (that are not coated in confectioners’ sugar) freeze well – up to three months. Coat the frozen cookie dough balls in confectioners’ sugar, then bake for about 10 minutes. No need to thaw them.
  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 the recipe reflects that. (No milk!)

Keywords: crinkle cookies, chocolate crinkle cookies

Try my dark chocolate chunk oatmeal cookies too!

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies

And these over-the-top peanut butter chocolate swirl cookies.

Soft-Baked Peanut Butter Chocolate Swirl Cookies

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!


  1. Another recipe that spread like crazy and I’m an avid baker. Lots of success with many of your recipes and I’ve never rd had issues but these spread like the red velvet/filled ones and pistachio ginger cookies. I followed all directions to a T and use top quality ingredients plus 2 oven thermometers, I’m not sure what’s happening. Tomorrow I’ll be making the pistachio linzer I’m sure they’ll be perfect ! . 

  2. Hi Sally,

    Have you ever tried freezing this dough? I was thinking of making a double batch and freezing half the dough until Christmas Eve. Do you think this would work?


  3. 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? 

  4. 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!

  5. 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.

  6. 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!

  7. 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.

  8. 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!

  9. 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!

  10. 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.

  11. 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!!

  12. 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

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

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

  14. 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 🙂

  15. 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.

  16. 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!

  17. 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!

  18. 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?

  19. 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!).

  20. 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!

  21. 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!

  22. 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.

    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 – -‘

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally