Let’s bake some chocolate crinkle cookies! These holiday classics stand out because they’re just as rich and fudgy as homemade brownies. Thick, soft-baked in the middle, and packed with extra chocolate—what’s not to love?
I’m sharing fresh new photos and foolproof tips for my beloved double chocolate crinkle cookies today! First posted a few years back, these Christmas favorites have become a must-have in so many of your kitchens. Readers rave that they’re the “best cookies ever” and insist you “make a double batch immediately.” Trust me, they vanish fast.
Why You’ll Adore These Cookies:
- Double chocolate goodness—yes, there are chocolate chips!
- Taste like brownies in cookie form
- Soft centers with crisp, crackly edges
- Extra thick and indulgent
- Melt-in-your-mouth when warm
As timeless as Christmas sugar cookies, as snowy as snowball cookies, and as addictive as peanut butter blossoms or pinwheel cookies, these chocolate crinkles will steal the spotlight on any holiday platter. Guaranteed.
The Story Behind the Recipe
These cookies aren’t some wild new invention—and that’s exactly why they’re perfect. You might even recognize the dough because it’s my all-time favorite chocolate cookie base! I’ve used it for years in recipes like double chocolate chip cookies, inside-out chocolate chip cookies, chocolate frosted cookies, peppermint mocha cookies, and Andes mint chocolate cookies. It’s also the star in chocolate raspberry crinkles and those legendary salted caramel dark chocolate cookies.
Some of you had issues with the cookies spreading too much because of the sugar coating, so I skipped the milk in this dough to fix that.
How are these different from the version in Sally’s Cookie Addiction? Great question! The cookbook recipe uses melted butter, making the cookies slightly chewier. Both are super moist with amazing chocolate flavor, but the book’s version is a tad thicker in the middle and crumblier at the edges. Today’s batch? Pure brownie-like goodness!
How to Make Chocolate Crinkle Cookies
- Whisk the dry ingredients: all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt.
- Beat the wet ingredients: butter, white sugar, brown sugar, egg, and vanilla extract. Pro tip: room-temperature butter and egg blend better, giving the cookies a uniform texture. They also whip up fluffier, making the cookies softer.
- Combine everything—don’t forget the chocolate chips! I prefer mini ones for maximum chocolate in every bite.
- Chill the dough: It’s sticky, so refrigeration is a must. Overnight works, but 3 hours is ideal. Chilled dough is easier to handle, rolls into neater balls, and bakes up thicker.
- Roll into balls: After chilling, scoop about 1.5 tablespoons of dough per cookie and roll into balls.
- Coat in sugar: First, roll the balls in granulated sugar, then give them a generous dunk in confectioners’ sugar. Why granulated first? It’s a game-changing trick—more on that below! 😊
- Bake: 11–12 minutes. If they’re not spreading by minute 9, pull them out, lightly bang the tray on the counter 2–3 times to kickstart spreading, then return to the oven.
The result? Ultra-thick, crackly, fudgy-centered perfection.
A reader’s genius suggestion: swap chocolate chips for peanut butter chips. I’m way too eager to try that!
How to Keep the Powdered Sugar from Melting
Before, I only used confectioners’ sugar, which works great for lemon crinkles. But since these cookies are extra moist, the sugar sometimes melts or turns slightly yellow. No big deal, but if you want bright white sugar, here’s the fix: lightly coat the dough balls in granulated sugar first, then pile on the confectioners’ sugar. (Thanks to America’s Test Kitchen for this trick—it’s the same method I use for Nutella crinkles!)
Baking on dry days helps, too. Humidity can make the sugar absorb moisture and melt. If that happens, just load up on extra confectioners’ sugar.
As the cookies bake, the sugar cracks into those signature crinkles—hence the adorable name. Obsessed.
How to Freeze Them
You can freeze these cookies before or after baking.
- Baked cookies: Let them cool completely, then freeze in single layers with parchment paper between them. They’ll keep for up to 3 months. Thaw in the fridge or on the counter.
- Cookie dough: Chill as directed, roll into balls, then refrigerate the balls for 1 hour. Transfer to a freezer bag and freeze for up to 3 months. When ready to bake, thaw for at least 30 minutes, coat in sugars, and bake as usual.
For more tips, check out my How to Freeze Cookie Dough post.
Eat them warm—they’re like pure fudge and literally melt in your mouth. Have you tried these yet? Let me know!