Chocolate Crinkle Cookies

Chocolate Crinkle Cookies – Traditional Christmas cookies that are deliciously thick, soft-baked, and are as rich and fudgy as brownies. These are absolutely the BEST chocolate crinkle cookies!

Chocolate Crinkle Cookies

As classic as Rolo Peanut Butter Blossoms and Gingerbread Men, these Chocolate Crinkle Cookies belong on your Christmas cookie tray every year.

These cookies are thick, incredibly soft, and are as rich and fudgy as brownies. They are coated in icing sugar, and then baked to create those beautiful, eye-catching crinkles.

Infused with chocolate in two different ways, and perfectly sweetened, you just won’t be able to resist these cookies.

They are so popular and always the first to go in my house!

Looking for more Christmas cookies? Check out my Cranberry Orange Slice ‘n’ Bake Cookies, Mint Chocolate Thumbprint Cookies, and my Melting Moments (Butter Cookies).

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Plain/all-purpose flour
• Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
• Baking powder
• Salt
• Large eggs: You’ll need 2.
• Caster/granulated sugar
• Unsalted butter: Melted.
• Vanilla extract
• Dark chocolate: Melted.
• Icing/powdered sugar: For coating the cookie dough balls.

How to make Chocolate Crinkle Cookies

To make these cookies, grab a mixing bowl, and whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar. Add the butter, vanilla, and melted chocolate, and whisk until combined.

Add the dry ingredients, and fold in until combined. You’ll get a very soft and sticky dough.

Freeze the mixture for 30 – 45 minutes, or until firm and chilled completely through.

TIP: At this point, you can also keep the mixture in the fridge, covered, for up to 24 hours.

Roll the dough into 0.8oz balls (or you can use a small cookie scoop). Add the icing sugar to a small bowl, and generously coat each ball.

Roll once again, then place onto a large baking tray lined with parchment paper or a silicone mat.

Bake for 10 – 11 minutes. The cookies will be very soft, but will firm up as they cool down.

Allow to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Chocolate Crinkle Cookies are:

• super quick and easy to make
• deliciously soft and thick
• rich and fudgy – just like a brownie!
• loaded with chocolate flavour
• the perfect Christmas cookie

How long will these cookies last? These cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Can I freeze these cookies? Yes. They also freeze well for up to 3 months.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).

When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in icing sugar, and bake as instructed.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these Christmas treats next!

• Old-Fashioned Gingerbread
• Pumpkin Spice Hot Chocolate
• No-Bake Mint Chocolate Cream Pie
• Gingerbread Cake Roll

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Originally Published: December, 2015 | Updated: November, 2019