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+ servings
Chocolate crinkle cookies on a white plate.
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5 from 8 votes

Holiday Perfect Triple Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are stunning chocolate chip Christmas cookies, with a fudgy gooey center, chewy and cracked exterior, and powdered sugar coating.
Prep Time20 minutes
Cook Time9 minutes
Chill in the Refrigerator + on baking sheet2 hours 5 minutes
Total Time2 hours 34 minutes
Course: Holiday cookie, Holiday dessert
Cuisine: American
Servings: 35 cookies
Calories: 97kcal

Ingredients

  • 1 cup All-Purpose flour (125g)
  • 10 Tablespoons unsweetened natural cocoa powder (53¾g) (½ cup plus 2 Tablespoons)
  • 1 teaspoon baking soda (4.6g)
  • teaspoon kosher salt (¾g)
  • ½ cup unsalted butter room temperature (113½g)
  • ½ cup granulated sugar (100g)
  • ½ cup dark brown sugar (packed) (110g)
  • 1 egg room temperature
  • 1 teaspoon pure vanilla extract (4⅓g)
  • ½ cup semi-sweet chocolate chips (85g)
  • ½ cup white chocolate chips (85g)
  • 3 Tablespoons granulated sugar (37½g)
  • 1 cup powdered sugar (120g)

Instructions

  • In a large bowl whisk the flour, cocoa powder, baking soda, and salt. Once mixed set aside.
  • In a large bowl using a hand mixer and cream the butter, white sugar, dark brown sugar, egg, and vanilla together on medium-high speed for 2 minutes or until fluffy.
    Scrape down the sides and bottom of the bowl as needed.
  • Slowly add the dry ingredients to the wet ingredients mixing on low speed.
  • Add the chocolate chips, and mix until fully distributed throughout the cookie dough.
  • Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours.
  • Preheat the oven to 350℉. Line a baking sheet with parchment paper.
  • Scoop out 1½ Tablespoons of dough and using clean hands roll them into a ball.
    Lightly roll the dough ball first in the white sugar, and then generously in the powdered sugar. Place them on the prepared baking sheet about 2 inches apart.
  • Bake for 9 minutes. Remove from the oven immediately and allow them to cool for 5 minutes and then transfer them to a wire rack.
    Take each cookie and gently dip the tip of the cookie into the powdered sugar and place them back on the wire rack.

Notes

STORAGE: These chocolate crinkle cookies can be stored at room temperature in an airtight container for up to 5-7 days.
You can also freeze these cookies for up to 3 months (either the baked cookies or the cookie dough).
TIPS:
  • Using a cookie scoop is a good way to ensure uniform-sized cookies that will cook evenly in the oven. 
  • Make sure enough space is allowed between each cookie to allow for normal spreading while baking.
  • Make the cookie dough ahead of time, roll it into balls, and then store them in the freezer to be coated in powdered sugar and baked later. 
  • To prevent your crinkles from spreading while baking, line the cookie sheet with parchment paper or a silicone mat instead of applying cooking spray.
  • Gently remove the crinkled cookies from the oven onto the countertop so that you don’t increase the crinkling on the cookies.
 

Nutrition

Calories: 97kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 46mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg