Okay, chocolate lovers—this one’s for you. Imagine biting into a cookie that’s soft and fudgy on the inside, slightly crisp on the edges, and dusted with a delicate snowy layer of powdered sugar. Yep, we’re talking about Double Chocolate Crinkle Cookies, and trust me—these are next-level indulgent.
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They’ve got that brownie-like richness, the perfect crinkly top (hello, Instagram-worthy!), and just enough sweetness to make them totally addictive. These are the cookies you whip up when you want to impress your friends, treat yourself, or just fill your kitchen with the warm, melty smell of chocolate bliss.
Let’s dive into cookie heaven.
Why You’ll Love Double Chocolate Crinkle Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a weekend treat, a cookie swap, or a little self-love session, these cookies fit the vibe. Here’s why you’ll want to make them again and again:
Versatile: Perfect for holidays, gifting, or just a cozy evening with a glass of milk. These cookies are always a hit, no matter the occasion.
Budget-Friendly: Uses basic baking staples you probably already have in your pantry. No fancy chocolate required—though if you do want to splurge, they’ll only get better.
Quick and Easy: No mixer needed, no complicated steps. Just mix, chill, roll, and bake. You’ll feel like a pro baker without breaking a sweat.
Customizable: Want to toss in some espresso powder for a mocha vibe? Go for it. Prefer a hint of orange zest? Do it! These cookies are your delicious canvas.
Crowd-Pleasing: Soft, chewy, chocolatey goodness with a crackly powdered sugar crust? Everyone—everyone—loves these.
Ingredients in Double Chocolate Crinkle Cookies
These cookies are a chocolate dream come true, and the ingredients are delightfully simple. Let’s break it down:
Cocoa Powder: The base of the chocolate flavor. Go with unsweetened for that rich, brownie-like depth.
Chocolate Chips or Chunks: Adds melty pockets of goodness in every bite. Semi-sweet or dark chocolate both work beautifully.
Flour: The structure builder. All-purpose flour keeps things light but chewy.
Sugar: A combo of granulated and brown sugar keeps the cookies soft and gives a hint of caramel-like flavor.
Eggs: These help create that soft, fudgy center we all crave.
Butter: Because every good cookie starts with butter. Melted butter adds richness and chewiness.
Vanilla Extract: Rounds out the flavor and adds that cozy, bakery-style touch.
Baking Powder and Salt: Essential for lift and balance. A little salt makes the chocolate sing.
Powdered Sugar: Rolled on before baking to give that signature crinkle look. It’s like a winter wonderland on a cookie.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bake up some chocolate magic:
Melt and Mix: Start by melting your butter, then whisk it together with the cocoa powder and sugars until it’s glossy and smooth. Add in your eggs and vanilla, whisking until the mixture is velvety.
Add Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and salt. Gradually stir it into the wet ingredients until just combined. Fold in the chocolate chips or chunks for that gooey, molten bite.
Chill the Dough: Pop the dough in the fridge for at least an hour (overnight is even better). Chilling helps develop flavor and keeps the cookies from spreading too much.
Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Preheating makes sure your cookies bake evenly.
Roll and Coat: Scoop out the dough into small balls, then roll each one generously in powdered sugar until it’s fully coated.
Bake to Crinkly Perfection: Bake for 10–12 minutes until the tops are cracked and the edges are just set. Don’t overbake—they’ll continue to set as they cool.
Cool and Devour: Let them cool on the tray for a few minutes, then transfer to a wire rack. Try not to eat them all before they cool (no judgment if you do).
How to Serve Double Chocolate Crinkle Cookies
These cookies are the ultimate treat on their own, but if you want to level up the experience:
With Milk: Classic and perfect. Nothing beats warm cookies with a cold glass of milk.
With Coffee or Espresso: The bold flavor of coffee complements the deep chocolate beautifully.
As Ice Cream Sandwiches: Sandwich a scoop of vanilla, mint chip, or coffee ice cream between two cookies. It’s outrageously good.
Drizzled with Chocolate or Caramel: If you’re feeling fancy, add a drizzle of melted chocolate or caramel over the top for extra indulgence.
On a Dessert Platter: Pair them with other cookies, fruits, and a bowl of whipped cream or chocolate dip for a stunning spread.
Additional Tips
Don’t Skip the Chill: Chilling the dough is essential for texture and appearance. It keeps the cookies from spreading too much and makes them easier to roll.
Get Generous with Powdered Sugar: Really coat those cookie balls—this is what gives you the dramatic crinkle look.
Experiment with Add-Ins: Try white chocolate chips, peppermint bits, or chopped nuts for a fun twist.
Storage Tips: Store in an airtight container at room temp for up to 5 days. They also freeze beautifully!
Freeze the Dough: Scoop and freeze unbaked dough balls, then bake straight from the freezer—just add a minute or two to the baking time.
FAQ Section
Q1: Can I use dark chocolate instead of semi-sweet?
A1: Absolutely! Dark chocolate will make them even richer. Go for it if you’re a true chocoholic.
Q2: Do I have to chill the dough?
A2: Yes, chilling is key for that signature crinkle and soft texture. It’s worth the wait, promise.
Q3: Can I make these gluten-free?
A3: Yes—just use your favorite gluten-free all-purpose flour blend. Make sure it includes xanthan gum for best results.
Q4: What’s the best way to get that crinkle top?
A4: Make sure your dough is chilled and fully coated in powdered sugar before baking. No skimping!
Q5: Can I make them ahead of time?
A5: Definitely. Make the dough a day or two ahead and keep it chilled until you’re ready to bake.
Q6: Can I freeze baked cookies?
A6: Yup! Freeze them in a single layer, then store in a freezer-safe bag or container. Thaw at room temp.
Q7: Can I double the recipe?
A7: Yes! These cookies disappear fast, so doubling is always a smart move.
Q8: My cookies didn’t crinkle—what went wrong?
A8: Likely the dough wasn’t chilled enough or wasn’t coated well in powdered sugar. Give it another try!
Q9: Can I make them dairy-free?
A9: Totally. Use plant-based butter and dairy-free chocolate chips—they’ll still turn out delicious.
Q10: How do I keep them soft?
A10: Store with a slice of bread or a marshmallow in the container—it keeps the cookies moist longer.
Final Thoughts
There’s something magical about a cookie that looks like it came straight from a bakery but takes almost no effort to make. Double Chocolate Crinkle Cookies are rich, decadent, and totally irresistible. Whether you’re sharing them with friends or sneaking one straight off the tray, they’re a treat you’ll keep coming back to.
Print
Double Chocolate Crinkle Cookies
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 22 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Double Chocolate Crinkle Cookies are soft, chewy, and full of rich chocolate flavor. These cookies are coated in powdered sugar, creating a beautiful crackled effect as they bake. Perfect for any chocolate lover, these cookies are a must-try! #ChocolateCrinkleCookies #DoubleChocolate #ChocolateLovers #BakingCookies #HomemadeCookies #DessertLovers #BakedGoodies
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 cup (40 g) Dutch-processed cocoa powder
- 1 1/4 tsp (4 g) baking powder
- 1/2 tsp (3 g) kosher salt
- 1/2 tsp (1 g) espresso powder (optional)
- 1/2 cup (114 g) butter, at room temperature
- 3/4 cup (150 g) granulated sugar, plus more for rolling
- 2 tsp (8 g) pure vanilla extract
- 1 egg, at room temperature
- 2 ounces (56 g) bittersweet chocolate, finely chopped
- 1/2 cup (60 g) confectioners’ sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and espresso powder, if using.
- In a stand mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl. Mix in the egg until fully incorporated.
- Add the flour mixture all at once and mix on low until it just comes together. Scrape the bowl again, then mix on medium for 15 seconds. Add the chopped chocolate and mix until incorporated.
- Line two baking sheets with parchment paper. Scoop the dough into 22-gram portions or use a tablespoon scoop. Roll each dough ball into a round sphere and coat in granulated sugar.
- Freeze the dough balls for about 15 minutes (or refrigerate for 30 minutes) until cold but not frozen solid.
- Preheat the oven to 375°F. Roll the dough balls in confectioners’ sugar and place them on the baking sheets, leaving 3 inches between each cookie.
- Bake for 8 to 10 minutes, until the cookies puff up and the sugar coating cracks. Do not overbake. Let cool completely on the baking sheet before serving or storing.
Notes
- Measure cocoa powder using a scale for accuracy, as it can be hard to measure by volume.
- If you don’t have a stand mixer, you can mix by hand, but using one will make the process easier and result in better texture.
- Chill the dough balls for no more than 15 minutes to help preserve the snowy white sugar coating.
- For the best flavor, let the cookies sit for a day or two after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg