Easy Triple Chocolate Crinkle Cookies

I didn’t grow up making crinkle cookies—my mom was more of a chocolate chip cookie person. But when I first saw these cookies at a holiday baking exchange, I knew I had to figure them out. They looked like little snowballs with dark chocolate cracking through, and everyone kept going back for more.

The secret to getting that signature crinkled look is all in the powdered sugar coating and how you roll the dough. If you skimp on the sugar or don’t roll the balls big enough, you’ll end up with sad, flat cookies that barely crack. But do it right, and you get these gorgeous cookies that taste even better than they look—because yes, we’re using three different kinds of chocolate here.

What Kind of Chocolate Chips Should I Use?

For these triple chocolate crinkle cookies, you’ll want to grab both semi-sweet and milk chocolate chips to get that perfect balance of rich chocolate flavor. The semi-sweet chips bring a deeper, more intense chocolate taste, while the milk chocolate adds a creamy sweetness that keeps the cookies from being too bitter. You can use any brand you like, but I find that higher quality chocolate chips with a higher cocoa content tend to melt better and give you those gorgeous chocolate pockets throughout the cookie. If you can’t find milk chocolate chips or just prefer one type over the other, you can absolutely use all semi-sweet or even throw in some dark chocolate chips for a more grown-up flavor.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chocolate chips: You can mix and match your chocolate chips however you like – try dark chocolate, white chocolate, or even butterscotch chips. Just keep the total amount around 5-1/3 cups for the best texture.
• Dutch process cocoa powder: Regular unsweetened cocoa powder works fine if that’s what you have. The cookies will still taste great, just with a slightly different chocolate flavor.
• Espresso powder: This is totally optional and just deepens the chocolate flavor. Skip it if you don’t have it, or use instant coffee granules crushed into a powder.
• Unsalted butter: Salted butter works too – just reduce the kosher salt to 1/2 teaspoon to keep things balanced.
• Light brown sugar: Dark brown sugar will give you a slightly deeper molasses flavor, or you can use all granulated sugar if needed (though the cookies will be a bit less chewy).
• Nuts: Leave these out for nut-free cookies, or swap in your favorite nuts like almonds or hazelnuts. No need to toast them if you’re short on time.

Watch Out for These Mistakes While Baking

The biggest mistake with crinkle cookies is skipping the chilling step – if your dough isn’t cold enough, the cookies will spread too much and you’ll lose those signature cracks that make them look so good.

Make sure you roll the dough balls generously in powdered sugar (don’t be shy here), because a thin coating will just melt away and won’t create the contrast you’re looking for against the dark chocolate.

Overbaking is another common issue that turns these fudgy cookies into dry pucks, so pull them from the oven when the edges are set but the centers still look slightly underdone – they’ll continue cooking on the baking sheet.

Finally, resist the urge to flatten the dough balls before baking, as this prevents the cookies from cracking properly and spreading naturally in the oven.

What to Serve With Triple Chocolate Crinkle Cookies?

These cookies are pretty rich and chocolatey, so they pair perfectly with a cold glass of milk – seriously, you’ll want to have one nearby for dunking. If you’re serving them at a party or get-together, set out a pot of hot coffee or some creamy hot chocolate to balance out all that chocolate goodness. For a fun dessert spread, I like putting these cookies alongside some vanilla ice cream or whipped cream, which gives everyone a nice contrast to the intense chocolate flavor. They’re also great on their own as an afternoon snack with a cup of tea.

Storage Instructions

Store: Keep your crinkle cookies in an airtight container at room temperature for up to 5 days. I like to layer them with parchment paper between each layer so the powdered sugar coating doesn’t rub off. They stay soft and chewy for days, which makes them perfect for cookie swaps or holiday gifting.

Freeze: These cookies freeze really well, either baked or as dough. For baked cookies, let them cool completely and freeze in a container for up to 3 months. If you want to freeze the dough, roll it into balls and freeze them on a baking sheet, then transfer to a freezer bag. You can bake them straight from frozen, just add a couple extra minutes to the baking time.

Make Ahead: The cookie dough actually benefits from a rest in the fridge! You can make it up to 3 days ahead and keep it covered in the refrigerator. Cold dough is easier to work with and helps the cookies keep their shape better. Just let it sit at room temperature for about 10 minutes before rolling if it gets too firm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6100-6600
• Protein: 50-60 g
• Fat: 300-340 g
• Carbohydrates: 860-900 g

Ingredients

For the dry ingredients:

• 1 tsp baking powder
• 1 tsp espresso powder (enhances chocolate depth)
• 2 tsp baking soda
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 0.5 cup unsweetened cocoa powder (for best flavor and aroma)
• 1 tsp kosher salt

For the wet ingredients:

• 2 tsp vanilla extract
• 2 large eggs (room temperature)
• 0.5 cup granulated sugar
• 1 cup packed light brown sugar (gives better texture and moisture)
• 1 cup unsalted butter (room temperature)

For the chocolate:

• 2 cups milk chocolate chips (I prefer Ghirardelli)
• 2 cups semi-sweet chocolate chips
• 1.33 cups semi-sweet chocolate chips

For the dough:

• 1 cup chopped toasted walnuts (or any toasted nuts you prefer)

For coating:

• 1.5 cups powdered sugar (sifted to remove lumps)

Step 1: Prepare the Dry Ingredients Mixture

• 2.25 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 tsp espresso powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt

Sift together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt in a medium bowl.

Sifting removes lumps and aerates the dry ingredients, which helps create a lighter texture in the final cookies.

Set this mixture aside—you’ll add it to the wet ingredients later.

Step 2: Melt the Semi-Sweet Chocolate and Cream the Butter and Sugars

• 1.33 cups semi-sweet chocolate chips
• 1 cup unsalted butter
• 0.5 cup granulated sugar
• 1 cup packed light brown sugar

While you’re getting organized, melt the 1.33 cups of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until completely smooth.

In a large mixing bowl, beat the room-temperature butter with the granulated sugar and brown sugar for 2-3 minutes until light and fluffy—this aerates the mixture and creates a better cookie texture.

I like to use room-temperature butter because it creams more easily and incorporates air better than cold butter, giving you fluffier cookies.

Step 3: Build the Wet Ingredient Base

• melted semi-sweet chocolate from Step 2
• 2 large eggs
• 2 tsp vanilla extract

Pour the melted chocolate from Step 2 into the creamed butter and sugar mixture, beating until fully incorporated.

Add the room-temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.

The eggs emulsify the dough and add structure, while the chocolate creates the rich flavor base for your cookies.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 3
• 2 cups milk chocolate chips
• 2 cups semi-sweet chocolate chips
• 1 cup chopped toasted walnuts

Gradually add the dry ingredient mixture from Step 1 to the wet mixture from Step 3, stirring on low speed until just combined—don’t overmix, as this can make cookies tough.

Fold in the milk chocolate chips, the remaining semi-sweet chocolate chips, and the chopped toasted walnuts by hand using a spatula or wooden spoon.

I find that folding in the mix-ins by hand gives me better control and prevents overdeveloping the gluten.

Step 5: Chill the Dough

• dough from Step 4

Using a cookie scoop or spoon, form dough into 1.5-inch balls and place them on a parchment-lined baking sheet.

Cover the sheet with plastic wrap and refrigerate for at least 2-3 hours—this resting period allows the flavors to develop and prevents the cookies from spreading too much during baking.

Chilling dough is key to getting that signature crinkled texture.

Step 6: Coat and Bake the Cookies

• chilled dough balls from Step 5
• 1.5 cups powdered sugar

Preheat your oven to 350°F.

Sift the powdered sugar into a shallow bowl.

Working with one chilled dough ball at a time, roll it in the powdered sugar until evenly coated, then place it on a parchment-lined baking sheet about 2 inches apart from other cookies.

Bake for 18-20 minutes—the edges will be set but the centers should still look slightly underbaked and fudgy.

The powdered sugar coating creates that distinctive crinkled appearance as the dough rises and cracks in the oven.

Step 7: Cool and Finish

Let the cookies cool on the baking sheet for 5 minutes to set slightly, then transfer them to a wire cooling rack to cool completely.

This brief rest on the sheet prevents them from breaking, while moving them to the rack allows air circulation for even cooling.

Easy Triple Chocolate Crinkle Cookies

Delicious Easy Triple Chocolate Crinkle Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings 4

Calories 6350 kcal

Ingredients

  

For the dry ingredients:

• 1 tsp baking powder
• 1 tsp espresso powder (enhances chocolate depth)
• 2 tsp baking soda
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 0.5 cup unsweetened cocoa powder (for best flavor and aroma)
• 1 tsp kosher salt

For the wet ingredients:

• 2 tsp vanilla extract
• 2 large eggs (room temperature)
• 0.5 cup granulated sugar
• 1 cup packed light brown sugar (gives better texture and moisture)
• 1 cup unsalted butter (room temperature)

For the chocolate:

• 2 cups milk chocolate chips (I prefer Ghirardelli)
• 2 cups semi-sweet chocolate chips
• 1.33 cups semi-sweet chocolate chips

For the dough:

• 1 cup chopped toasted walnuts (or any toasted nuts you prefer)

For coating:

• 1.5 cups powdered sugar (sifted to remove lumps)

Instructions

 

• Sift together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt in a medium bowl. Sifting removes lumps and aerates the dry ingredients, which helps create a lighter texture in the final cookies. Set this mixture aside—you'll add it to the wet ingredients later.
• While you're getting organized, melt the 1.33 cups of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until completely smooth. In a large mixing bowl, beat the room-temperature butter with the granulated sugar and brown sugar for 2-3 minutes until light and fluffy—this aerates the mixture and creates a better cookie texture. I like to use room-temperature butter because it creams more easily and incorporates air better than cold butter, giving you fluffier cookies.
• Pour the melted chocolate from Step 2 into the creamed butter and sugar mixture, beating until fully incorporated. Add the room-temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract. The eggs emulsify the dough and add structure, while the chocolate creates the rich flavor base for your cookies.
• Gradually add the dry ingredient mixture from Step 1 to the wet mixture from Step 3, stirring on low speed until just combined—don't overmix, as this can make cookies tough. Fold in the milk chocolate chips, the remaining semi-sweet chocolate chips, and the chopped toasted walnuts by hand using a spatula or wooden spoon. I find that folding in the mix-ins by hand gives me better control and prevents overdeveloping the gluten.
• Using a cookie scoop or spoon, form dough into 1.5-inch balls and place them on a parchment-lined baking sheet. Cover the sheet with plastic wrap and refrigerate for at least 2-3 hours—this resting period allows the flavors to develop and prevents the cookies from spreading too much during baking. Chilling dough is key to getting that signature crinkled texture.
• Preheat your oven to 350°F. Sift the powdered sugar into a shallow bowl. Working with one chilled dough ball at a time, roll it in the powdered sugar until evenly coated, then place it on a parchment-lined baking sheet about 2 inches apart from other cookies. Bake for 18-20 minutes—the edges will be set but the centers should still look slightly underbaked and fudgy. The powdered sugar coating creates that distinctive crinkled appearance as the dough rises and cracks in the oven.
• Let the cookies cool on the baking sheet for 5 minutes to set slightly, then transfer them to a wire cooling rack to cool completely. This brief rest on the sheet prevents them from breaking, while moving them to the rack allows air circulation for even cooling.