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

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).

Chocolate Crinkle 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.

Flour, cocoa powder, baking powder, and salt in bowl ready to be whisked.
Whisking together dry ingredients in mixing bowl.

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

Whisking together eggs and sugar in mixing bowl.
Whisking together wet ingredients in mixing bowl.

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.

Folding dry ingredients into wet ingredients in mixing bowl.

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.

Cookie dough balls on baking tray ready to be baked.

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, their measurements, 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.

Chocolate Crinkle Cookies
Chocolate Crinkle Cookies

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.

Did You Make This Recipe?

Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!

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Chocolate Crinkle Cookies
Chocolate Crinkle Cookies

Try these Christmas treats next!

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

Chocolate Crinkle Cookies
Simply Bake

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!
Author: Marsha
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yields: 25 cookies

Ingredients

  • 1 ½ cups (187g) plain/all-purpose flour
  • ½ cup (50g) cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup (150g) caster/granulated sugar
  • ¼ cup (56g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup (90g) dark chocolate, melted
  • 1 cup (125g) icing/powdered sugar, for coating

Instructions

  • Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • Whisk together the eggs and sugar. Add the butter, vanilla, and melted chocolate, and whisk until combined.
  • Add the dry ingredients, and mix 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.
  • Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  • Roll the dough into 0.8oz balls. Add the icing sugar to a small bowl, and generously coat each ball. Roll once again, then place onto the prepared baking tray.
  • Bake for 10 – 11 minutes. The cookies will be very soft, but will firm up as they cool.
  • Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Video

Recipe Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. They also freeze well for up to 3 months.
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.

Nutrition Information:

Serving: 1cookieCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 20mgSodium: 48mgFiber: 1gSugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

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44 Comments

  1. I tried these and they were the softest chocolate crinkle cookies I’ve tried so far. The sweetness was perfect with the sugar on top (I usually reduce the sugsr but I didn’t here after looking at the measurements). The flavour could have been a bit more special, I would recommend adding something like vanilla to it.

    Reply

  2. My grandmother’s chocolate crinkle recipe started with melted chocolate but I could never get them to rise like she did. These are the gooey fudgy flavor I wanted with the perfect puffiness! I’ve been looking for a recipe with melted chocolate that rises like these for years! Some people love the cocoa powder chocolate crinkles but I say there is nothing like the ones with melted chocolate. It’s more like a gooey brownie. Thank you for a wonderful recipe. I’ll be passing this along to my grandkids some day.

    Reply

  3. Why did my cookies not spread out? Followed the recipe to a T. Though they did “crack”, they stayed in a ball shape.

    Reply

  6. I love crinkle cookies and i used to make them all the time but i lost my recipe and just this week my husband asked me to make him a batch. So happy i found this recipe! Happy Holidays!

    Reply

  10. These look great. I love that they’re crunchy on the outside and chewy on the inside. The texture sounds great. These would be perfect for a cookie swap.

    Reply