Chocolate Crinkle Cookies

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Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar!  These are a classic holiday (or anytime) favorite!

Chocolate Crinkle Cookies stacked

A Holiday Staple

My absolute favorite thing about the upcoming holiday season is all of the cookie baking that’s coming up in the very near future.  While I definitely like to experiment with new and different flavors each year, my heart really belongs to the classics.

Chocolate chip cookies, oatmeal cookies, sugar cookies… my favorites are the tried and true.  Each year these familiar, well-loved cookies make their way through my oven and out of my kitchen, as does a batch or two (or three…) of chocolate crinkle cookies.

Chocolate crinkle cookies are a holiday staple (though they are wonderful any time of year, of course), with their snowy powdered sugar surfaces and their decadent interiors.  They’re indulgent little treats that are actually really simple to make.  The hardest part is waiting for the dough to chill (and the dough does need to chill for at least 4 hours, so that is a little painful!).

Chocolate Crinkle Cookies on cooling rack

Tips For Perfect Chocolate Crinkle Cookies

Because I’m something of a chocolate addict (I could eat a slice of chocolate cake every day, twice a day, and never get tired of it), I made a few small changes to this classic chocolate crinkle cookie recipe in order to get the best possible flavor and maximum dose of chocolate.

First, I added a heaping portion of miniature chocolate chips into the batter.  While the extra chocolate is optional, it adds an extra dose of richness to these chocolate crinkle cookies.

Then, I used a combination of white sugar and brown sugar instead of solely white sugar.  Adding the brown sugar (light brown or dark brown will work) adds a little more moisture to the dough and gives our chocolate crinkle cookies a nice chewy interior.  They nearly melt in your mouth with each bite.

single Chocolate Crinkle Cookie

Chill, Roll, Bake

As I mentioned above, the cookie dough will need to chill for several hours before it can be baked.  This keeps the cookies from spreading and allows the dough to firm up so that it doesn’t stick to your hands (it will still be a bit sticky when you go to roll it, but should be easily manageable).

Don’t be shy when it comes to rolling them in the powdered sugar, either.  Make sure each cookie is well coated before baking (there’s no such thing as too much sugar, right?).

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4.92 from 12 votes
Review Recipe

Chocolate Crinkle Cookies

Prep Time 25 minutes
Cook Time 12 minutes
Chill time 4 hours
Total Time 37 minutes
Servings 36 cookies
Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar!


  • 12 tablespoons unsalted butter softened
  • 1 ½ cups sugar
  • ½ cup brown sugar light or dark, tightly packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 cup natural cocoa powder
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 cup mini chocolate chips
  • 2 cups powdered sugar for rolling

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  • Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.
  • Add eggs, one at a time, stirring until completely combined.
  • Stir in vanilla extract.
  • In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  • Gradually add dry ingredients to wet until completely combined.
  • Stir in mini chocolate chips.
  • Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
  • After chilling, preheat oven to 350°F.
  • Roll dough into 1 ½ tablespoon-sized balls with your hands and roll thoroughly in powdered sugar.
  • Transfer to baking sheet and bake on 350°F for 12 minutes.
  • Allow cookies to cool completely on baking sheet before enjoying.

Recipe Notes

Serving size is 1 cookie

Nutrition Information

Serving: 1cookie, Calories: 173, Carbohydrates: 29g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 28mg, Sodium: 61mg, Potassium: 91mg, Fiber: 1g, Sugar: 21g, Vitamin A: 155IU, Calcium: 31mg, Iron: 0.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Chocolate Crinkle Cookies
Course Cookies, Dessert
Cuisine American

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About the author


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Samantha is the creator behind the dessert blog “Sugar Spun Run”, a website she began as an excuse to appease her insatiable sweet tooth. Here she shares original, from-scratch desserts, usually of the chocolate variety. If she’s not in her kitchen (more likely than not coated in a fine dusting of powdered sugar), you’ll probably find her hanging out with her husband and their two dogs, Penny and (Princess) Leia.

More Posts by Samantha

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Recipe Rating


  1. Frickin delicious.
    The adults used to serve these at my piano recitals when I was a kid; now as an adult I went searching for classic Christmas cookies and your page had all the ones I remembered! Thank you so much for making this holiday special for me. :)

  2. I have the batter in the fridge at the moment, can’t wait to start cooking these :) I put in chocolate chips and I also roughly chopped up some glazed cherries

  3. The Chocolate crinkle cookies are soooo good! what a great recipe. Thank you for sharing! We had a cookie baking afternoon and these are by far the best! YUMMM5 stars

  4. These cookies are fabulous! Thanks for the recipe, it’s perfect as it’s written, no changes needed. I now have a “stash” in the freezer that I can bake anytime I’m craving one. :)5 stars

  5. The cookies don’t really need to chill all that long. 30 minutes in the freezer stiffens them enough to work with.4 stars

    1. I make these ahead of time a lot. Do everything, incl rolling in powdered sugar. Then freeze individually before labeling & putting in a freezer bag. I make different cookies & store them this way. Take out what you need & bake. Easy!

  6. Just made these, my husband LOVES chocolate desserts and these were a hit!  I used salted butter, because I love salt and chocolate.  Someone asked about using a scoop, I did use one to get the size I wanted, but to keep the batter from sticking I used the powder sugar on my hands, just as you would with flour and it worked out.  Just my suggestions.  

    Can’t wait to try a new recipe!

  7. I tried making this recipe and it turned out perfect. My question is, can I use a cookie scooper to shape the dough? Does it really have to be shaped into balls? Can I substitute butter with oil? Thank you5 stars

    1. I think a cookie scooper would work just fine, but may change the shape slightly. I have only tried the recipe as written, so am not sure about substituting butter with oil. Let us know if you try it.

    1. Extra flour would keep the cookies from flattening. When you measuring flour it should be gently spooned into the measuring cup and levelled with a knife.

      If there was not enough fat/butter or too much baking soda, you could see the same problems. I hope that helps!

    1. Hi Holly and Suzanne – I’m just reading this now (5/2018) but maybe my info will help other GF people. I am a GF Caterer. Basically “any” recipe can be made GF. All you need is a great All-Purpose GF flour blend. The one I have been using for almost 30 years is: 1 cup white rice flour; 1/2 cup tapioca flour; 1/2 cup corn starch. I make this in huge quantities and then just proceed with any recipe that calls for AP flour, adding the appropriate teaspoon of Xanthan Gum as required. I’ve made Holly’s recipe for crinkle cookies many times and it is absolutely delicious. I’ve made this for many of my clients…it’s always a huge hit. Hope this helps. Happy GF Baking!

      1. Thank you for the great tip Mary Ann! And so glad to hear that these cookies are always a big hit!

  8. These are the cookies that I tell everyone I licked them all, so I don’t have to share. So glad you are nicer then me and shared them!