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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

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 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.

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 #marshasbakingaddiction. I’d love to see!

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

Chocolate Crinkle Cookies

Yield: 25 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

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!

Ingredients

  • 1 and 1/2 cups (187g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1/4 cup (56g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) dark chocolate, melted
  • 1 cup (125g) icing/powdered sugar, for coating

Instructions

  1. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. Whisk together the eggs and sugar. Add the butter, vanilla, and melted chocolate, and whisk until combined.
  3. Add the dry ingredients, and mix until combined. You'll get a very soft and sticky dough.
  4. Freeze the mixture for 30 - 45 minutes, or until firm and chilled completely through.
  5. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  6. 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.
  7. Bake for 10 - 11 minutes. The cookies will be very soft, but will firm up as they cool.
  8. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

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:
Yield: 25 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 120Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 48mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Aleisha Long

Saturday 5th of December 2020

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

Derek

Thursday 24th of December 2015

awesome once again!

Marsha

Thursday 24th of December 2015

Thanks, Derek!

Sara @ Life's Little Sweets

Sunday 20th of December 2015

These cookies are really gorgeous and look so festive!

Marsha

Sunday 20th of December 2015

Thanks, Sara!

Sara | Belly Rumbles

Wednesday 16th of December 2015

Love these cookies and your photos look awesome.

Marsha

Wednesday 16th of December 2015

Thanks, Sara!

Vicky & Ruth- May I Have That Recipe

Monday 14th of December 2015

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!

Marsha

Monday 14th of December 2015

Thanks, Vicky & Ruth! Enjoy!