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Freshly baked chocolate Christmas cookies dusted with powdered sugar on an elegant festive plate.

Double Chocolate Crinkle Cookies

These festive chocolate Christmas cookies feature a rich, fudgy center and iconic powdered sugar crinkles. Easy to make and irresistibly chocolaty — perfect for the holidays or gifting!
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Course: Cookies, Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter, softened (113g)
  • ½ cup granulated sugar (100g)
  • ½ cup packed light or dark brown sugar (100g)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour, spooned & leveled (125g)
  • ½ + 2 tablespoons unsweetened natural cocoa powder (51g)
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup semi-sweet chocolate chips (180g), mini or regular
  • 3 tablespoons granulated sugar, for rolling (35g)
  • 1 cup confectioners sugar, for rolling (120g)

Equipment

  • Large mixing bowl
  • hand or stand mixer with paddle attachment
  • Whisk
  • Rubber spatula
  • Baking sheets
  • Parchment paper or silicone mat
  • Cookie Scoop 1.5 Tbsp size
  • Wire cooling rack

Method
 

  1. In a large bowl, cream together softened butter, ½ cup granulated sugar, and ½ cup brown sugar for 2–3 minutes until light and fluffy. Add egg and vanilla; beat until combined.
  2. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.
  3. Add dry ingredients to wet ingredients and mix on low until just combined. Stir in chocolate chips. Dough will be thick and sticky.
  4. Cover dough tightly and refrigerate for at least 3 hours (or up to 3 days). This step is essential for texture and crinkling.
  5. Let chilled dough rest at room temp for 10–20 minutes. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  6. Scoop 1.5 Tbsp-sized dough balls. Roll each lightly in granulated sugar, then generously in confectioners sugar. Place 3 inches apart on baking sheets.
  7. Bake for 11–12 minutes. If cookies aren’t spreading by minute 9, remove and bang tray on counter 2–3 times. Edges should be set, centers soft.
  8. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Cookies will deflate slightly — this is normal.

Notes

Use high-quality unsweetened cocoa for the richest flavor. Chilling the dough is crucial — it prevents spreading and ensures deep crinkles. Roll first in granulated sugar so the powdered sugar sticks better. Try peppermint or white chocolate variations for fun holiday twists.