Chocolate Crinkle Cookies

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These crinkle cookies are super chewy and full of three kinds of chocolate. They come out all crinkly on the outside and taste amazing!

‘Tis the season for Chocolate Crinkle Cookies! These chocolate Christmas cookies are soft inside and covered in powdered sugar outside.

It’s baking time, and we’re all about making Crinkle Cookies for our holiday cookie swap this year. They’re the best chocolate Christmas cookies ever, made with milk chocolate, dark chocolate, and cocoa powder.

And to top it off, they get a dusting of powdered sugar that makes them look and taste irresistible.

Chocolate Crinkle Cookies

Prep Time 3 hours 30 minutes
Cook Time 10 minutes
Total Time 3 hours 40 minutes
Course Dessert
Servings 24


Dry Stuff

  • 4 oz. of chopped dark chocolate Ghirardelli Intense Dark 72%
  • ½ cup cocoa powder 50g
  • ½ cup all-purpose flour 70g
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 oz. of chopped milk chocolate like a Lindt chocolate bar
  • 1 cup brown sugar 200g

Wet Stuff

  • ½ cup softened unsalted butter
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract


  • ½ cup powdered sugar
  • ½ cup granulated sugar


  • Start by melting 3 oz. of dark chocolate and 2 tablespoons of butter in a bowl using a double boiler or the microwave until smooth. Set aside.
  • Mix the dry stuff. Combine flour, cocoa powder, baking soda, and salt in a bowl. Stir until well mixed. Toss in 1 oz. of chopped dark chocolate and all the milk chocolate pieces. Set aside.
  • In a mixer, beat the rest of the butter and brown sugar until light and fluffy.
  • In another bowl, whisk eggs and vanilla together, then slowly add to the butter and sugar mixture until fluffy.
  • Gently fold in the dry ingredients until just combined, then add the melted chocolate and mix well.
  • Refrigerate the dough for at least 2 hours or overnight for best results.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • While the dough chills, put granulated sugar in one bowl and powdered sugar in another.
  • Roll a tablespoon of dough into a ball, then roll it in granulated sugar, and then in powdered sugar until completely covered. Place on the baking sheet.
  • Bake for 9-11 minutes until the cookies start to crack on top.
  • Let cool on a wire rack.


  • To melt chocolate, use the microwave or a double boiler.
  • Make sure to have all your ingredients ready before starting.
  • Cream the butter and sugars until light in color.
  • Refrigerating the dough helps cookies stay moist and prevents spreading.
  • For a quick chill, freeze the dough for 30 minutes, but refrigeration overnight is best.

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