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!

365 Comments

  1. I made these yesterday as I was having a chocolate craving and already had all of the ingredients in my pantry. They. Were. Perfect! Slightly crunchy edges, soft melty center, and oh so chocolatey! My husband couldn’t stop eating them and said they were the best cookies I’ve made from your blog yet.
    Oh, and I learned a lot about the difference between dutch-processed vs natural cocoa. Thanks for being awesome, Sally!

  2. I’m not a huge fan of fudgy cookies or brownies, but I really want to try a chocolate crinkle cookie! Which of your two recipes (cookbook or this one) would be the less fudgy version?

  3. quick question…..the powder sugar crinkle look will still be intact after the cookies are frozen and thawed out after baking???….just worried that the powder sugar crinkle will disappear after removal from the freezer…thanks in advance!!!

    1. Yep! I bake, cool, and freeze these cookies each holiday season. The confectioners’ sugar coating doesn’t melt or disappear. 🙂

  4. Just made it, follow the instructions exactly and it turned out spreading in the oven…maybe if you say that you ‘”always” chill yours overnight’ you should say that in the instructions as well because maybe two hours minimum isn’t enough. Anyway, I hope not to be disappointed with the next recipe :/

  5. I made these two nights ago and they are delicious but they spread so much. Any tips? My butter and egg were at room temperature and I chilled them for two hours. I baked them on parchment lined cookie sheets at the stated temperature for 11 minutes. The middle was like a brownie but they spread soooo much. Any tips?

      1. Made these again following your tips. I also let them chill overnight in the fridge. OMG these turned out perfect and so delicious! Thanks!

  6. All I can say is a great big thank you Sally! I just finished a “Sally’s Baking Day” and it was overwhelmingly successful. The butter cookies really look and taste like something from a bakery. I can’t believe how easy they were. I dressed them up with Christmas sprinkles and a red cinnamon candy in the middle. The “piece de resistance” however were the chocolate crinkles. I had an amazing recipe many years ago and lost it. I have never found another recipe that was as good until yours! Perfect combo of fudgy, chocolatey and sweetness. Sorry to go on but you are just a gift to all of us. Your instructions are always precise and I love that you explain the why of baking. Have a wonderful holiday!

  7. Love these cookies! It’s almost like eating a fudgy brownie. My favorite part is the texture! Moist and chewy on the inside, with slightly crispy edges. The perfect chocolate bite!

  8. First time with these cookies and they turned out great. We tripled the recipe, the only trouble we ran into was getting all dry ingredients to mix thoroughly! When it came to baking, we weighed our dough out to 1.13 oz per cookie, and it took just around the 12 minute mark for each batch – 5 dozen cookies all said and done.
    Thanks for a great recipe!

    1. I’m so glad you enjoyed them! Tripling the recipe is a lot of dough to work with at once and will certainly be more difficult to mix (without over-mixing!). I recommend doubling next time! 🙂

  9. Hi! I’m super excited to make these at home – if I wanted to add some peppermint extract for a holiday twist, how much of it would you add in?

  10. Just baked these cookies tonight. It’s my first time making crinkles, and they turned out fudgy in the center, and crispy on the edges. Just like the recipe said! Thanks for the recipe!

  11. We made this for the first time as part of our work gift baskets! The flavor was OK, and we liked the chew, but they were FLAT! We tried them twice, and both times – flat. We replace our leveners each year for the holidays. Any idea on what was going on?

    1. Hi Amber! I’m so happy to help. Sorry you’re having trouble here! First, I recommend reviewing my Tips to Prevent Cookies from Over-Spreading article. I list everything out in detail, so I won’t repeat myself here but one thing to point out– make sure your butter isn’t warm. Room temperature is actually much cooler than most think, about 65F and pretty solid. A firmer butter creates a firmer base, whether or not you chill the cookie dough, and helps prevent the cookies from over-spreading. I hope you find the article helpful!

  12. These were super good and super easy and I had no problems with spreading. I watched this on America’s Test Kitchen and couldn’t wait to make them. Thank you for the great cookie recipe!

  13. I don’t comment often but had to on this recipe! These cookies are SO good and turned out perfectly-exactly as described. I’ve been baking for 40+ years but have had mixed results with some online recipes. The difference is you took the time to provide detailed instructions and updated to remove the milk when some weren’t achieving the same results. THANK YOU for the fantastic recipe and the great instructions!

  14. I already gave a glowing review earlier this week after the first time I made these cookies. Well I have now made four batches and these are my new favorite cookie. The chocolate flavor is perfect and I really love the little crunch that rolling in granulated sugar first gives them. Without a doubt the best recipe ever for chocolate crinkles. I follow the recipe exactly as written. Thanks again Sally!

  15. Hey Sally! Is the rolling in powdered sugar an absolutely necessary step? Could I just bake them like a normal double chocolate chip cookie?

  16. Hi Sally, very excited to make these this weekend to bring to the office Momday. I’m going to chill in freezer for 10 min before baking, do I coat in sugars first or after the 10 minutes?

  17. These cookies remind me of the corner piece on a brownie!! So yummy!! Thanks for the recipe so easy to follow and make. My new go to Christmas cookie.

  18. Tried this recipe for the first time. They taste great but my powered sugar melted as they baked. Any ideas why? I followed the recipe exactly let them sit overnight in fridge and rolled in both sugars

  19. Literally just made these and we’ve each had about 3 each-so delicious! Really chocolatey and a bit of sweetness on top! Thank you for your consistently wonderful recipes! You’re still my go to! Merry Christmas, Sally!

  20. This recipe of yours was filled with your love and joy of baking and it showed as I made them for my own family! So thank you! These were tasty, easy and delicious to make. If you follow your directions, they turn out perfect! ❤

  21. I’ve never made Chocolate crinkle cookies before…now I’ll be making them regularly. These are amazing and even better on day 2

  22. These taste delicious and I really enjoyed making them. However, my cookies came out yellowish on top not white. Sally what can I do to prevent this?

    1. Hi Kimberly! It’s the powdered sugar absorbing some of the moisture from the cookie. Make sure you roll in granulated sugar first and roll GENEROUSLY in powdered sugar after that. 🙂

  23. A few years ago, I tried your original recipe. I wanted to compare it with another recipe that was similar. Yours tasted good, but I didn’t like how the powdered sugar absorbed into the cookie and didn’t have that stark contrast between dark and white. But recently, I saw that you revised your recipe, so yesterday on a whim, I decided to do a side-by-side taste test between the recipe I had been using and your new version. The other recipe used oil (not butter), BUT, the powdered sugar didn’t melt into the cookie, so that’s why I preferred it previously, because it had a better appearance. After doing the taste test between the two recipes, it’s no contest! Your recipe is by far superior, and hallelujah, with your new trick, your cookies were more visually pleasing and appealing to the other one. The flavor and texture of your recipe was SO much better! I’m eager to bake more this week. I’m SO happy you revamped your recipe! It is delicious!

  24. So delicious! I decided to make them “Mexican hot chocolate” crinkle cookies by adding a teaspoon of cinnamon and 1/8 tsp. cayenne pepper. I also rolled them in cinnamon sugar before the powdered sugar. They were a hit!

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