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Freshly baked crinkle cookies are cooling on a parchment-lined baking sheet. The rich chocolate cracks contrast beautifully with the powdered sugar. A cooling rack is visible nearby for transferring the cookies.

Chocolate Crinkle Cookies Recipe

These Double Chocolate Crinkle Cookies are a fudgy and rich treat! With their beautiful crinkled tops and irresistible chocolate flavor, they're perfect for any occasion—whether a holiday gathering or an indulgent snack.
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Prep Time 3 hours 20 minutes
Cook Time 15 minutes
Total Time 3 hours 35 minutes
Course Dessert
Cuisine American
Servings 22
Calories 140 kcal

Equipment

  • Hand or stand mixer with paddle attachment
  • large mixing bowls
  • Whisk
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Medium cookie scoop (optional)
  • Cooling rack

Ingredients
  

Cookie Dough:

  • 1/2 cup 113g unsalted butter, softened
  • 1/2 cup 100g granulated sugar
  • 1/2 cup 100g packed light or dark brown sugar
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1 cup 125g all-purpose flour
  • 1/2 cup + 2 Tbsp 51g unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 cup 180g semi-sweet chocolate chips

Rolling:

  • 3 Tbsp 35g granulated sugar
  • 1 cup 120g confectioners’ sugar

Instructions
 

Mix Wet Ingredients:

  • In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high speed until fluffy (2-3 minutes). Add egg and vanilla; beat on high speed until combined.

Combine Dry Ingredients:

  • In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture, mixing on low. Fold in chocolate chips. The dough will be sticky.
    A separate mixing bowl on a marble countertop holds flour, cocoa powder, baking soda, and salt being whisked together. A container of chocolate chips sits close by.

Chill Dough:

  • Cover the dough tightly and chill in the refrigerator for at least 3 hours (up to 3 days).
    Sticky cookie dough is shown in a bowl covered with plastic wrap, ready to be chilled in the refrigerator. The bowl is inside a well-lit refrigerator with neatly organized items around it.

Prepare for Baking:

  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Let dough sit at room temperature for 10-20 minutes if chilled longer than 3 hours.
    The chilled cookie dough rests at room temperature on a counter for 10-20 minutes. A baking sheet lined with parchment paper is nearby, prepared for shaping the cookies.

Shape and Roll:

  • Scoop 1.5 Tbsp-sized balls of dough. Roll lightly in granulated sugar, then generously in confectioners' sugar. Place balls 3 inches apart on baking sheets.
    Cookie dough balls are being shaped and rolled, first in granulated sugar and then generously in confectioners' sugar. A baking sheet shows evenly spaced dough balls coated in white sugar.

Bake:

  • Bake for 11-12 minutes until edges set and centers remain soft. If cookies haven’t spread by 9 minutes, lightly bang the baking sheet on the counter 2-3 times to encourage spreading.
    Cookies are shown baking in the oven, starting to crinkle with set edges and soft centers. A timer on the countertop reads 9 minutes, and the tray is ready to be banged to encourage spreading.

Cool:

  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
    Freshly baked crinkle cookies are cooling on a parchment-lined baking sheet. The rich chocolate cracks contrast beautifully with the powdered sugar. A cooling rack is visible nearby for transferring the cookies.