Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are soft, chewy, and rich with chocolate, then covered in sweet powdered sugar. With their beautiful crinkled tops, they’re a classic Christmas cookie and a delicious addition to any holiday cookie box.

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Truth be told, I had only made Chocolate Crinkle Cookies one time years ago, and they did not turn out well. Like, at all.

I couldn’t figure out why the powdered sugar disappeared into the cookies instead of creating those pretty white crinkles.

The trick? Coating the cookie dough balls in granulated sugar before rolling them in powdered sugar.

I forgot that step the first time I made them, and the powdered sugar absorbed into the cookie. No pretty crinkles!

Once I figured out the sugar-coating trick, these cookies turned out just the way I wanted; soft and chewy in the center, rich and chocolatey, with a beautiful powdered sugar coating and those classic crinkles on top.

A Classic Christmas Cookie

Chocolate Crinkle Cookies are a Christmas staple for a reason. The snow white powdered sugar makes them look beautiful on a Christmas cookie tray, while the rich chocolate cookie makes them hard to resist.

They would also make a great neighbor Christmas gift or bring them to your Christmas cookie exchange party.

How to Make Chocolate Crinkle Cookies

1. Preheat the oven: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.

2. Melt the butter and chocolate: In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Microwave at 50% power for 1 minute 30 seconds. Stir until smooth. If the chocolate isn’t completely melted, continue microwaving in short 15 second intervals at 50% power, stirring between each interval. Set aside to cool slightly.

3. Mix the dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set aside.

4. Mix the wet ingredients: In a large mixing bowl, whisk together the brown sugar, melted chocolate and butter mixture, eggs, and vanilla extract until well combined.

5. Combine the ingredients: Fold the dry ingredients into the wet ingredients until a dough forms and no streaks of flour remain. Allow the dough to rest for 3–5 minutes. This gives the flour a little time to absorb the wet ingredients.

6. Coat the cookie dough: This step is important for getting those beautiful crinkles! Pour the granulated sugar into a shallow bowl and the powdered sugar into a separate shallow bowl. Portion about 1½–2 tablespoons of dough and roll it into a ball. Roll the dough ball in the granulated sugar until coated, then roll it generously in the powdered sugar. I like to roll the dough in the powdered sugar twice to make sure it has a thick coating. Don’t skip the granulated sugar! It helps keep the powdered sugar from absorbing into the cookie while it bakes, giving you those beautiful crinkles.

7. Bake: Place the coated dough balls on the prepared baking sheets, leaving space between each cookie. Bake at 375°F for 6–8 minutes. You’ll know they’re ready when the cookies have spread and beautiful cracks have formed across the tops. Be careful not to overbake them. You want the centers to stay soft and chewy.

8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Helpful Baking Tools

You don’t need a lot of fancy equipment to make these Chocolate Crinkle Cookies, but these are some of the tools I use and love:

• Mixing bowls: I love and use this mixing bowl set with lids.
• Kitchen Scale: This kitchen scale has great reviews.
• Measuring cups and spoons: I use and love this set of measuring cups and spoons.
• Rubber spatula: These rubber spatulas are a best seller.
• Rimmed baking sheets: I love these Nordic Ware baking sheets.
• Cookie Scoop: I love and use this cookie scoop set.
• Parchment paper: Using parchment paper makes for better cookies and makes cleanup easier.

Can You Freeze Chocolate Crinkle Cookie Dough?

Yes! The cookie dough can be frozen for up to three months.

Portion the dough into balls and place them in a freezer-safe zip-top bag. When you’re ready to bake them, allow the dough to come to room temperature, then roll the dough balls in the granulated sugar and powdered sugar just before baking.

I recommend waiting to coat the dough in sugar until you’re ready to bake. This will give you the best crinkle effect.

More Christmas Recipes You’ll Love

These Chocolate Crinkle Cookies are excellent for a Christmas cookie box! If you’re looking for more Christmas baking ideas, try these recipes next:

• Easy, Delicious No-Bake Peanut Butter Bon Bons
• White Chocolate Cranberry Orange Cookies
• Easy and Delicious Peppermint Milk Chocolate Chip Cookies

I hope you make these Chocolate Crinkle Cookies this Christmas season! There’s something so fun about pulling a tray of pretty, powdered-sugar-covered cookies out of the oven and sharing them with people you love.