These homemade chocolate crinkle cookies are truly above the rest. Rich, fudgy, and irresistibly gooey, they taste almost like a lava cookie in crinkle form. Made with real vanilla extract, cocoa powder, and the real secret—big chunks of dark chocolate—they’re deeply chocolatey in every single bite. Rolled in powdered sugar before baking, each cookie cracks into a beautiful crinkled top. And when eaten warm, the chocolate melts through the soft centers, making them completely irresistible.

Is there anything better than a really good Christmas cookie? December is hands down my favorite month to bake, and in preparation for this year’s 2025 cookie box, I’ve been baking cookies almost every day.

Chocolate crinkle cookies have been on my must-bake list for years, and my cousins Abby and Maggie finally pushed me to make them happen this season. Their one request? The cookies had to be gooey—not dry. And honestly, I agree. So many crinkle cookies look pretty but fall flat when it comes to texture and flavor.

These are different. Think molten chocolate cookie…just in crinkle form.

We love them warm straight from the oven, but they’re just as delicious once cooled and packaged up. Perfect for cookie boxes, sharing with neighbors, or baking for your next holiday party—everyone loves these.

They’re classic, indulgent, and exactly the kind of cookie you want this time of year.

These are the details

Ingredients

• cocoa powder
• granulated sugar
• salted butter
• eggs
• vanilla extract
• flour
• baking soda
• dark chocolate chips – or semi-sweet is great too
• powdered sugar

Special Tools

For these chocolate crinkle cookies, I recommend using a stand mixer fitted with the beater or a handheld mixer. Either is great!

Then, a spatula and cookie sheets!

The Steps 

Step 1: Make the Cookie Dough

Mix together the cocoa powder, both sugars, melted butter, and eggs until smooth and very glossy. Stir in the vanilla.

Add the dry ingredients—flour, baking soda, and salt—then fold in the chocolate chips until just combined.

Step 2: Form the Dough Balls

Scoop the dough into rounded tablespoon-sized balls.

Arrange the dough balls on a baking sheet and freeze for 10 to 20 minutes. I’ve found this is usually enough, but if your dough feels extra soft or wet, you can chill for an additional 20 minutes or up to an hour.

Step 3: Roll in Sugar

Before baking, roll each dough ball first in granulated sugar, then generously in powdered sugar.

Rolling in granulated sugar first helps prevent the powdered sugar from melting into the cookies while baking. If you want very white, dramatic crinkles, don’t skip this step. If you don’t mind a more chocolate-colored cookie, you can roll directly in powdered sugar only.

Step 4: Bake

Bake the cookies for about 10 minutes. If they’re not spreading, pull them out around the 8-minute mark and gently tap the baking sheet on the counter to help them deflate and spread.

Be careful not to overbake—these cookies are meant to stay soft and gooey in the center. Let them set fully on the baking sheet before moving.

Enjoying and Sharing

These cookies are extra gooey and delicious when eaten warm, but they’re just as good once cooled and packaged up. Perfect for cookie boxes, sharing with neighbors, or adding to your holiday dessert table.

Looking for Christmas cookie recipes? Here are a few ideas: 

Vanilla Hot Chocolate Molten Cookies

Chewy Frosted Cinnamon Swirl Snickerdoodles

Easy Slice ‘n’ Bake Vanilla Bean Sugar Cookies

Christmas Monster Cookies

Easy Vanilla Bean Christmas Lights Cookies

The Santa Clause Cookies

Holly Jolly Santa Cookies

Soft Gingerbread Latte Cookies with Brown Butter Icing

Lastly, if you make these Gooey Chocolate Crinkle Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!