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!

319 Comments

  1. Hi Sally!

    These cookies are amazing!! My fiancé’s favorite.

    I have a couple of questions though.

    1) If I spray my cookie scoop, will it change the flavor or texture in any way? Just trying to figure out a way for the cookie dough to not stick to the scoop.

    2) Can I substitute cold coffee for the milk?

    Thanks!

    1. Hi Ori! The cookie dough will likely stick a little anyway, but you can trying spraying the scoop with nonstick spray first. There is no milk in this cookie dough as written. Similar cookie doughs do use milk to thin out the dough and you definitely could, but the cookies will spread a little more. You can use cold or room temperature coffee in its place.

    2. These are awesome…out of oven warm its hard to stop eating them..i just made my second batch..everyone loves them..even the trainer at my gym..lol…Thanks again

  2. You mentioned in the post that the cookie addiction version of the recipe uses melted chocolate, but my copy uses cocoa powder. Are there different editions of the book or am I looking in the wrong cookbook??

  3. Hi Sally. I wanted to know if there would be an effect on the recipe if I leave out the choco chips? I don’t care for choco chips in cookies/brownies etc. I don’t want to mess up the recipe tho. Thx!

  4. Hi Sally. Each Christmas I try a “new” cookie to add to my rather large repertoire. This will be it this year!! Only question I have: here in Canada most common cocoa is Fry’s (Dutch processed). My reading suggests I could use it BUT add baking powder instead of soda. Will try that and let you know how it goes….

    Elizabeth

    1. I only have fry cocoa and trader joe’s organic cacao and i understand they are both dutched processed … so can i use either one or should i just go buy the Hershey’s cocoa powder to make sure this recipe works?

    1. Hi Ann! Natural cocoa powder may be called “regular” but the label should read “natural” somewhere on it. Natural and dutch process cocoa powders are very different. I wrote an in-depth article on it if you’re interested!

    1. Hi Chriss– I’m not the best one to ask about vegan baking– I have very little experience with dairy-free substitutions. Sorry! I do have a category of vegan recipes and you can find them here: https://sallysbakingaddiction.com/category/vegan/

  5. I LOVE chocolate crinkle cookies! Is this recipe similar to the one in your cookbook? That one is my favorite so far 🙂 Is there any way I could incorporate peppermint into these cookies? Maybe some peppermint extract or crushed candy canes in the cookies, if that last one would work well? Thanks!

    1. Hi Erin! I recommend adding 3/4 teaspoon of peppermint extract when you add the vanilla extract. 🙂 For extra peppermint, increase to 1 teaspoon.

  6. Thank you Sally! Made these TONIGHT using Martha Stewart recipe but think (know) I’ll adjust to yours for thanksgiving. Martha’s recipe says 14 min which had them a little burnt at the bottom. And she has us dividing that sticky dough into 4 and wrapping in plastic wrap..what a mess! I did use granulated sugar with the powdered so they look pretty good..also did use milk. But choc chips will be amazing!!

  7. I have made these cookies for a long time. But I do have a problem with the cookies eventually drying out. Is it because I’m over baking them?

    1. Hi Gail! If the cookies taste dry, they are likely over-baked. Remove from the oven a minute or 2 earlier– the centers can still look a little soft. To keep soft, see tip #10 in my baking tips post. It’s a trick that always works with storing!

  8. I guess I should ask—-I rolled in granulated sugar before confectioners but it still seems like mine melted quite a bit. I did have a hard time getting the granulated sugar to stick to the dough. Could my dough have been too warm after sitting out? Should it be cooler to get it to stick better? Suggestions please. Thank you!

    1. Hi Megan! If the sugar isn’t sticking, the dough may actually be too cold. Let it sit at room temperature to soften a bit and the sugar will stick a little better.

      1. I made a mistake! I accidentally stuck the dough in the freezer without thinking They were in the freezer for about 2.5 hours. What should I do?!

  9. Sally, your cookies look divine! I love the contrast between the white sugar & the dark cookies. I’d love to get mine to look as dramatic. What brand of cocoa powder do you use to achieve that lovely blackish colour?

  10. Hey Sally! (or comment readers!)

    I am new to baking and have been getting LOTS of compliments on the cookies I have been making with all your recipes, so thank you!

    I am planning on making some huge batches and wanted to know if it is ok to put 2 trays in the oven at once on different racks?

    1. Hi Lordie! Thank you! While I always try to bake one sheet at a time (it’s ideal for the absolute best results) you can definitely bake 2 batches at a time if you need to. Rotate the pans top to bottom halfway during bake time.

  11. just made these today and they turned out perfect! cant wait to share with everyone for my early Christmas celebration this weekend.

  12. I am making shortbread cookies with a cookie press. My dough seems to not come out as to cookie disc. Have added twice to dough @ don’t understand why the dough is okay to use. My last batch
    I had too much was stiff. Any recommendations….

    1. Hi Gail, This is my favorite recipe for using a cookie press along with all of my tips: https://sallysbakingaddiction.com/spritz-cookies/

  13. Sally – This cookie has been a Christmas staple in my house ever since you posted the recipe. I made these last year for a cookie exchange and they beat out dozens of other cookies as the winner! This cookie recipe is absolutely delicious!

  14. Rolling in granulated sugar before rolling powdered sugar is genius! It enhanced the softness of the “brownie” center. My in-laws devoured these after Thanksgiving dinner – we didn’t have a single cookie left. I will definitely be adding to my Christmas cookie plans. Thanks for another great recipe!

  15. We just made these but rolled them in granulated sugar and put a candy cane hershey kiss on top after baking them. When the kiss got all melty we sprinkled a tiny bit of crushed candy cane on it. So delicious!

  16. OH MY GOODNESS! I added some Lorann Peppermint oil to this recipe and they were amazing! I don’t leave reviews but I have to with these cookies. I literally got side eyed by my husband and son as I packaged them up to take to work because I “didn’t leave enough at home” for them. I don’t have a sweet tooth but I ate about 8 of these. They were a hit and I cannot wait to make some more. My co-workers even asked me to make them again. Thank you for this amazing recipe. Absolutely delicious.

  17. I will need to try your version of these. The recipe I have used for a few years has vegetable oil in it. Generally I would prefer to use butter..but I have a friend who cant eat dairy..so they are perfect 🙂 at least one kind of cookie will be a good gift for her.

  18. Made these yesterday and I love them! I make these cookies every year and I love your recipe! Thank you so much!

  19. Seriously double this recipe even on the first try–I baked these for thanksgiving and didn’t even get to try them because they were all gone! (Besides sneaking some of the dough, of course). I just baked more and they are amazing!! Thanks Sally!

  20. Hello Sally, I can’t wait to try these cookies for my Christmas Cookie Exchange at work. I noticed your recipe called for baking soda. I did a little research and voila! came across your article on baking soda vs. baking powder. You indicate you typically use a 1/4 tsp of baking soda per cup of flour, but this recipe calls for a 1 tsp. I will give it a try anyway, but hoping you can confirm this is the right amount? Thanks!!

  21. What an amazing recipe!! Best chocolate crinkle cookies I’ve ever had. I added toffee bits to the dough too. It’s so hard to stop eating them!!!

  22. Hi, Want to make this cookie & send to Florida [I’m in NY]. Read your shipping instructions. Would these ship well do you think? Nancy

  23. Hi Sally! I’ve made these every year for my girls night Christmas party. Is the only change you made from the prior version the softened butter vs. melted better? I personally preferred the more chewy cookie texture over the thick brownie-like texture. The granulated sugar before the confectioner’s sugar is a good tip though! Definitely helped keep the sugar from melting.

    1. Hi Marly! This is the same recipe that’s always been on my website, I just updated the photos. 🙂 I have a different version in my cookbook that calls for melted butter, more eggs, more flour, and more cocoa powder. They’re very rich tasting!

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