Chocolate Crinkle Cookies are a holiday classic! They're soft and gooey on the inside, lightly crisp on the outside, and all wrapped in a snowy coat of powdered sugar. They taste like a rich, fudgy brownie in cookie form, making them a favorite for Christmas parties, Santa's cookie plate, or anytime that chocolate craving hits. Festive, easy to make, and downright joyful, these cookies always bring a little extra sweetness to the season.
- Prep time: 15 minutes
- Chill time: 2 hours
- Bake time: 10-15 minutes
For the holidays, pair these cookies with Pecan Oatmeal Raisin Cookies and White Chocolate Chex Mix.
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Why You'll Love These Cookies
Chocolate Crinkle Cookies deliver that classic holiday magic with fudgy centers, crackly edges, and a snowy powdered-sugar coating everyone loves.
- Brownie-like centers: If you love a fudgy brownie, these cookies bring that same rich, soft middle in every bite.
- Festive crinkle coating: That powdered-sugar "snow" gives 'em a classic Christmas snow look without any fancy decorating.
- Easy for any skill level: The dough comes together with simple pantry staples, so even a busy baker can whip up a batch in no time.
- Perfect texture combo: Slightly crisp edges + gooey centers = pure cookie bliss.
- Crowd-pleasing flavor: Deep chocolate richness makes these a hit at parties, cookie swaps, or just an afternoon treat with coffee.
- Make-ahead friendly: The dough chills beautifully, and the cookies freeze well-perfect for planning ahead during the holiday hustle.
Ingredient Notes with Photo
Here's a quick look at the key ingredients that give these Chocolate Crinkle Cookies their rich flavor and signature crinkled finish.
- Baker's unsweetened chocolate bar: Gives the cookies their deep, authentic chocolate flavor; melts smoothly for a rich, fudgy base.
- Butter: Adds moisture and richness; salted or unsalted works; just adjust your pinch of salt if using salted.
- All-purpose flour: Provides structure so the cookies hold their crinkled shape.
- Cocoa powder: Boosts the chocolate flavor and helps with that brownie-like texture; natural or Dutch-processed both work fine here.
- Baking powder: Helps the dough puff and crack beautifully in the oven.
- Salt: Balances the sweetness and highlights the chocolate.
- Eggs: Add moisture, richness, and help create that soft, fudgy center.
- Sugar: Sweetens the dough and helps create that crisp, crackly exterior.
- Vanilla extract: Rounds out the chocolate flavor with warm, sweet notes.
- Semi-sweet chocolate chips: Stirred in for extra melty pockets of chocolate; swap for dark chocolate chips if you prefer.
- Powdered sugar: The signature "snowy" coating that gives chocolate crinkle cookies their classic look and helps the cracks stand out.
Use the rest of the chocolate bar to make these indulgent Condensed Milk Brownies! They're so rich with deep chocolate flavor!
How to Make Chocolate Crinkle Cookies
Follow these simple steps to whip up these famous Christmas cookies with rich fudgy flavor and those classic, eye-catching crinkles.
Step 1. In a double boiler (see alternate method below), melt the chocolate and butter together.
Step 2. Let it cool slightly. Beat in the eggs, sugar, and vanilla until slightly thickened.
Step 3. In a separate bowl, whisk the flour, cocoa, baking powder, and salt.
Step 4. Add the cooled chocolate, and the flour-cocoa mixture. Mix for 2 minutes. Fold in the chocolate chips.
Step 5. Wrap and chill the dough for about 2 hours or until very firm.
Step 6. Roll the chilled dough into 1-inch balls, coat in powdered sugar, and bake.
Make Ahead Options
Short on time? Make these Chocolate Crinkle Cookies ahead! It's easy to do:
Chill the dough overnight: Mix the dough, wrap it tight, and refrigerate up to 24 hours before rolling and baking.
Roll ahead: Shape the dough into balls, place them on a sheet pan, and refrigerate up to 2 days. Roll in powdered sugar right before baking so the coating stays pretty.
Freeze the dough balls: Roll into balls (skip the sugar), freeze on a baking sheet until firm, then transfer to a freezer bag. Roll frozen balls in powdered sugar and bake straight from the freezer;just add 1-2 extra minutes.
For an extra special Christmas treat, serve these cookies with ice cold Egg Nog!
How to Store Them (keep them fresh!)
Room Temperature: Keep baked cookies in an airtight container for 3-4 days. Place a sheet of parchment between layers to protect the powdered sugar coating.
Keep them soft: Add a small piece of bread to the container to preserve moisture. Works like a charm!
How to Freeze Them
You can freeze baked Chocolate Crinkle Cookies or you can freeze the dough and bake them later.
Freeze Baked Cookies: Once cooled, freeze in a single layer, then move to an airtight container or freezer bag. They keep beautifully for up to 3 months. Thaw at room temp; the powdered sugar stays surprisingly intact.
Freeze Unbaked Dough Balls: Best for fresh-baked crinkles on demand. Freeze the dough balls (without sugar) for up to 3 months. When craving strikes, roll in powdered sugar and bake from frozen.
Recipe FAQs
No worries at all. Just set a heat-safe bowl over a small saucepan with a little simmering water (the bowl shouldn't touch the water). It melts the chocolate gently without scorching, just like a traditional double boiler.
Usually the dough wasn't cold enough, or the oven wasn't fully preheated. Make sure the dough is well chilled and bake on the center rack for the best crinkles.
Warm dough is the usual culprit. Chill longer, and use parchment-lined cool baking sheets for each batch.
Yes, it'll give an even richer, darker chocolate flavor. Natural cocoa works fine too.
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Recipe
Easy Chocolate Crinkle Cookies
Equipment
- small pan
- glass bowl slightly bigger than the pan or a double boiler if you have one
- Electric mixer
- measuring cup(s)
- measuring spoons
- cookie sheets (sheet pans)
Ingredients
- 4 oz Baker's unsweetened chocolate baking bar, chopped
- ¼ cup butter, cut up into pieces
- 1-½ cups all-purpose flour
- ½ cups cocoa powder
- 2 teaspoons baking powder
- small pinch of salt
- 4 eggs, large
- 2 cups sugar
- 2 teaspoons vanilla
- 1-½ cups chocolate chips, semi-sweet
- ½ cup powdered sugar
Instructions
- Place the chopped chocolate and the butter into your double boiler. Melt, stirring frequently, and set aside to cool.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the eggs, sugar, and vanilla until the mixture is lightened in color and slightly thickened. Add the cooled chocolate and mix until combined. Add the dry mixture, mix on low for 2 minutes. Mix in chocolate chips.
- Wrap dough in plastic wrap and chill for at least two hours. The dough should be COLD. Roll into small balls and then coat in powdered sugar. Place on a parchment lined baking sheet about 2-3 inches apart.
- Bake at 350 until the edges are slightly firm to the touch. The middles will look slightly underdone. In my oven, this took about 11 minutes. Your may take a few minutes less or more. Leave the cookies on the sheet for 2 minutes after removal from the oven, and then carefully transfer to cooling racks.
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