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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
Easy Vanilla Bean Christmas Lights 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!
Gooey Chocolate Crinkle Cookies
Servings: 36 cookies
Calories Per Serving: 92 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 sticks (3/4 cup) salted butter melted
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet or dark chocolate chips/chunks
For Rolling
- 1 cup powdered sugar
- 2 tablespoons granulated sugar (optional)
Instructions
- 1. Using an electric mixer or a stand mixer, mix the cocoa powder, both sugars, melted butter, and eggs. Mix for 2 minutes, until very glossy. Add the vanilla, flour, baking soda, salt, and chocolate chips, beating to combine. 2. Preheat oven to 350° F. Line a baking sheet with parchment paper. 3. Scoop the dough into rounded tablespoon-size balls. Place on the prepared baking sheet. Freeze for 10-20 minutes, until chilled. If using, roll each ball through granulated sugar. Then generously roll in powdered sugar and return to the baking sheets.4. Bake for 8-10 minutes or until the cookies start to set around the edges and crack. The centers should be doughy though. Let cool on the pan. Eat warm or package them up for storing. The cookies keep for 2 to 3 days.
Notes
Tip: If the cookies aren’t spreading by minute 8, remove them from the oven and bang the baking sheet on the counter 2-3x to flatten.
This post was originally published on December 16, 2025
I’m a little confused as to what makes these “gooey” – they sound like normal cookies to me & they look like normal cookies in your pics above. Am I missing something?
Hi Rebecca,
The chocolate chips help to make these gooey in the center. Please let me know if you have any other questions!
The recipe refers to adding the sugars plural in the batter. Is there supposed to be brown sugar in the cookies?
Looking forward to trying these.
Hi Linda,
Sorry for any confusion! You will want to use 1/2 cup of granulated sugar and 1/2 cup of brown sugar.
Please let me know if you have any other questions!
In step one you say to mix both sugars but there is only one listed.
Hey Erin,
So sorry about that, the recipe needs 1/2 cup of granulated sugar and 1/2 cup of brown sugar.
Let me know if you give these cookies a try! Happy Holidays!
The instructions say to mix “both sugars” but only granulated sugar is listed. Is there also supposed to be brown sugar in this recipe?
Hey Ashley,
Yes, you are correct, you will also want to use 1/2 cup of brown sugar.
Please let me know if you have any other questions!
i am making ate crinkle cookies. instructions say add two sugars to dough mix. I only see one sugar. however there are two sugars for rolling, Please advise as I am confused
thank you
Linda
Hi Linda,
You will want to use 1/2 cup of granulated sugar and 1/2 cup of brown sugar in step 1.
Please let me know if you have any other questions!
Hi! What is the purpose of freezing the cookies before baking? I get a little impatient if I don’t understand the reason for something 😊. Thanks for all the recipes! Most everything I make comes from you!!
Hi Carol,
Thanks so much! Freezing the cookies helps them hold their shape so they don’t spread too much.
Please let me know if you have any other questions!
These look delicious. I’m hoping to make them today, but am confused about where it says to add “both sugars” to the bowl. The dough recipe only calls for a half cup of granulated sugar. Am I missing something?
Hi Jennifer,
My apologies, you will want to also use 1/2 cup of brown sugar.
Please let me know if I can help in any other way!
It says to mix “both sugars” but there is only granulated sugar listed. Is there supposed to be brown sugar too?
Hey Kathy,
Yes, you will also want to use 1/2 cup of brown sugar. So sorry for any confusion!
Let me know if you try these cookies! Happy Holidays!
you mention mixing the cocoa powder with “both sugars” yet the cookie dough recipe only calls for granulated sugar. The icing sugar is for the rolling. Is there a sugar that is missing from the cookie dough recipe?
Hi Silvana,
My apologies, you will want to also use 1/2 cup of brown sugar. Please let me know if you give this recipe a try!
The recipe refers to both sugars, but only lists granulated sugar. Should there also be brown sugar? Can’t wait to try these!
Thanks so much, Linda! Yes, you will also want to use 1/2 cup of brown sugar. Please let me know if you have any other questions!
Happy Holidays!
The instructions indicate adding both sugars, along with the cocoa powder, butter & eggs. However, the ingredient list on shows 1/2 c granulated sugar.
Is there another sugar to be included? Maybe brown sugar?
Hi Cathy,
Yes, you are correct, it’s 1/2 cup of brown sugar. Thanks for asking!
Let me know if you give this recipe a try! Happy holidays!
What are the two sugars used in the initial mixing with the melted butter and cocoa powder. There is only granulated sugar noted in the ingredients.
Hi Chrisoula,
So sorry for any confusion. You will want to use 1/2 cup of granulated sugar and 1/2 cup of brown sugar.
Please let me know if you try these cookies, I hope you love them!
I am looking over the recipe and see that the instructions say to mix the cocoa with both sugars but there is only one sugar listed in the ingredients for the dough.
Hey Melody,
My apologies, you will want to use 1/2 cup of granulated sugar and 1/2 cup of brown sugar.
Please let me know if you have any other questions!
These sound delicious! Your recipe mentions to mix both sugars, but only has granulated sugar listed. Is there brown sugar as well? How much? Thanks!
Thanks so much, Maria! Yes, you will want to use 1/2 cup of brown sugar. Thanks for asking!
I hope you love these cookies! Happy Holidays!
Hi. I’ve had great success with your recipes and want to try this one. It seems light on sugar and the instructions say to mix both sugars. Is it missing brown sugar?
Hi Katrina,
Yes, so sorry about that! You will also want to use 1/2 cup of brown sugar.
I hope you love these cookies! Happy Holidays!