Chocolate Crinkle Cookies are a chocolate lover's dream! With a sugary crinkle top, these cookies are as pretty on the outside as they are rich and chewy on the inside. Make room for these on your holiday table next to these minty divinity cookies.
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Chocolate crinkle cookies are as indulgent as a fudgy brownie. Their crispy yet chewy texture is as crave-worthy as these molasses crinkle cookies.
Every holiday cookie platter should showcase these cookies alongside almond candy cane cookies, cornstarch cookies, and Santa's Whiskers cookies.
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Why This Recipe Works
- The perfect blend of ingredients yields a crispy exterior and a chewy interior.
- Rich and fudgy flavor.
- The dough is made with pantry staple ingredients.
- Chilling the dough creates a thick, chewy texture.
- Rolling the dough in two layers of sugar is the key to keeping a white, sugary exterior.
Ingredient Notes
- I prefer using unsalted butter to control the amount of salt.
- Brown sugar and an extra egg yolk contribute to the chewy texture. Both light and dark brown sugar can be used.
- Unsweetened cocoa powder adds deep chocolate flavor. I use Ghirardelli or Hershey.
See the recipe card for complete instructions and ingredient amounts.
How to Make Chocolate Crinkle Cookies
Step 1: Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
Step 2: Mix the butter and sugars in the bowl of a stand mixer until creamy and well combined, about 2 minutes.
Step 3: Add the vanilla and eggs, one at a time, and mix until well incorporated.
Step 4: With the mixer running, slowly add the flour mixture and blend until just combined, scraping down the bowl as needed. The dough will be thick.
Step 5: Portion the dough into balls using a one-tablespoon cookie scoop. Place the balls on a parchment-lined baking sheet. Chill for at least 4 hours or overnight.
Step 6: Preheat the oven to 350℉. Add granulated sugar to a small dish and powdered sugar to another. Roll a dough ball in the granulated sugar and then in the powdered sugar.
Step 7: Place 6-8 balls on a parchment-lined baking sheet.
Step 8: Bake for 8-10 minutes until set but soft in the middle. Cool for 5 minutes on the baking sheet before transferring the cookies to a cooling rack.
Expert Tips
- Don't skimp on the chill time. This prevents the cookies from overspreading and creates a thick, chewy cookie.
- Roll the cookie dough in granulated sugar before rolling in powdered sugar. This helps prevent the powdered sugar from melting into the cookies while they bake.
- There's no need to shake off the excess powdered sugar before baking. A thick layer is extra delicious!
- Mix the dough one day and bake the cookies the next. This is a great way to batch bake several varieties of cookies during the holidays.
Recipe FAQs
These cookies will stay fresh for five days when stored in an airtight container at room temperature.
To freeze the baked cookies, cool them completely. Transfer them to a freezer-safe container, using parchment paper between the layers. Freeze for up to 3 months.
To free unbaked cookies, shape the cookie dough into balls. Freeze the dough on a parchment-lined baking sheet until firm. Transfer them to a freezer-safe container and freeze for up to 3 months. Thaw them in the refrigerator, roll in the sugar coating, and bake according to the recipe.
More Christmas Cookies You Will Love
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📖 Recipe Card
Chocolate Crinkle Cookies
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Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon Kosher salt
- 1 cup unsalted butter (softened to room temperature)
- ¾ cup granulated sugar
- 1 ¼ cup light brown sugar (lightly packed)
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 tablespoon vanilla extract
- ¼ cup granulated sugar (for rolling the cookie dough)
- ½ cup powdered sugar (for rolling the cookie dough)
Instructions
- Whisk the flour, cocoa, baking soda, and salt together in a mixing bowl. Set aside.2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1 teaspoon Kosher salt
- Combine butter, granulated sugar, and light brown sugar in the bowl of stand mixer fitted with the paddle attachment. Mix until well combined, about 2 minutes. Add the eggs and egg yolk, one at a time, mixing after each addition. Mix in the vanilla.1 cup unsalted butter, ¾ cup granulated sugar, 1 ¼ cup light brown sugar, 2 large eggs, 1 large egg yolk, 1 tablespoon vanilla extract
- With the mixer running, slowly add the flour mixture and mix until just combined, scraping down the sides of the bowl as needed.
- Using a one-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Refrigerate the cookie dough for four hours or overnight.
- Preheat the oven to 350℉. Roll the cookie dough in the granulated sugar and then in the powdered sugar, ensuring the dough is heavily covered with the powdered sugar. Bake for 8-10 minutes. The center of the cookies will look slightly underdone. Cool the cookies on the baking sheet for five minutes before transferring them to a cooling rack to cool completely.¼ cup granulated sugar, ½ cup powdered sugar
- Store in an airtight container at room temperature for up to five days.
Notes
- Don't skip chilling the dough. This is necessary to create a thick, chewy cookie.
- Rolling the dough in a double layer of sugar prevents the powdered sugar from melting into the cookies while they bake.
- To freeze the baked cookies, cool them completely. Transfer them to a freezer-safe container, using parchment paper between the layers. Freeze for up to 3 months.
- To free unbaked cookies, shape the cookie dough into balls. Freeze the dough on a parchment-lined baking sheet until firm. Transfer them to a freezer-safe container and freeze for up to 3 months. Thaw them in the refrigerator, roll in the sugar coating, and bake according to the recipe.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
The chewy center and sweet, crispy exterior make these cookies irresistible! I hope you love these too!