These Double Chocolate Crinkle Cookies are just the right blend of fudgy, chewy, and beautifully crackled on top. Each cookie offers that irresistible deep chocolate flavor, made even richer with gooey chocolate chips stirred into the batter. If you love cookies that look as good as they taste, this is the keyphrase: Double Chocolate Crinkle Cookies. They’re as fun to bake as they are to devour, and trust me, the urge to sneak one before they’ve cooled is very real!
Ingredients You’ll Need
The ingredients for Double Chocolate Crinkle Cookies are refreshingly simple, but each one plays an important role in building the flavor, texture, and signature look of these classic cookies. Here’s why every component matters:
- All-purpose flour: The foundation of the cookie, giving them just the right chew and structure.
- Unsweetened cocoa powder: Deepens the chocolate flavor and gives the cookies their rich, dark color.
- Baking powder: Lends a gentle lift, helping the cookies crackle on top.
- Salt: A little pinch enhances all the other flavors, especially the chocolate.
- Granulated sugar: Adds sweetness and helps with that perfect crinkle.
- Light brown sugar: Contributes moisture and a slight caramel note for extra depth.
- Unsalted butter (softened): Makes the cookies wonderfully rich and soft.
- Large eggs: Bind everything together and contribute to that fudgy texture.
- Vanilla extract: Brings warmth and rounds out the chocolate flavor.
- Semi-sweet chocolate chips: Little pockets of melty chocolate in every bite—absolute perfection!
- Powdered sugar (for rolling): Essential for creating those dramatic, snowy cracks on top.
How to Make Double Chocolate Crinkle Cookies
Step 1: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, cocoa powder, baking powder, and salt. This not only evenly distributes the rising agent but also ensures the cocoa powder won’t have any lumps. With the dry mix ready, your chocolate flavor and texture foundations are set!
Step 2: Cream the Butter and Sugars
In a larger bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is all about aerating the butter, which helps make the Double Chocolate Crinkle Cookies tender and gives them just the right amount of moistness inside.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. The eggs help bring everything together, while the vanilla makes the chocolate pop in every bite.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredient mixture to the wet ingredients, stirring just until you don’t see any more streaks of flour. Overmixing can make cookies tough, so stop as soon as everything is incorporated. Fold in the semi-sweet chocolate chips for that extra burst of chocolate in every mouthful.
Step 5: Chill the Dough
Cover the dough and let it rest in the fridge for at least two hours, or until it’s firm enough to roll. This is the secret to those dramatic, crinkly tops and guarantees cookies that don’t spread too thin while baking.
Step 6: Shape and Roll in Powdered Sugar
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough, roll them into balls, and coat them generously in powdered sugar. That sweet coating is what gives Double Chocolate Crinkle Cookies those gorgeous, snowy crackles!
Step 7: Bake and Cool
Arrange the cookie balls on the baking sheet with a couple of inches between each. Bake for 10 to 12 minutes, just until they’re cracked on top and set around the edges. Let them cool on the pan for a few minutes before transferring to a wire rack—they’ll firm up and become perfectly chewy as they cool.
How to Serve Double Chocolate Crinkle Cookies
Garnishes
If you’re feeling fancy, try a pinch of flaked sea salt right after baking for a flavor explosion, or a light dusting of extra cocoa powder before serving for dramatic presentation. You can even drizzle with melted chocolate for an added touch!
Side Dishes
Serve these with a tall glass of icy cold milk for the ultimate nostalgic treat. They’re also wonderful alongside a bowl of vanilla ice cream or a warm mug of coffee or hot chocolate for extra coziness.
Creative Ways to Present
Stack them high on a decorative platter for holiday dessert tables, or package them up in a ribbon-tied box for a sweet homemade gift. Double Chocolate Crinkle Cookies also make adorable ice cream sandwich bases—just scoop a bit of your favorite ice cream between two cookies and freeze until firm.
Make Ahead and Storage
Storing Leftovers
Once cooled, pop your Double Chocolate Crinkle Cookies into an airtight container. They’ll stay fresh and soft for up to five days, making them perfect for make-ahead treats or busy weeks when you need a quick chocolate fix.
Freezing
To freeze, arrange the baked cookies in a single layer in an airtight container (or between sheets of parchment so they don’t stick). They’ll keep beautifully in the freezer for up to three months. If you prefer, you can also freeze the dough balls before rolling them in powdered sugar and bake off just as many as you need at a time.
Reheating
For that just-baked magic, warm leftover cookies in a 300°F (150°C) oven for a few minutes or microwave for about 10 seconds. This restores their gooey chocolate center and makes the chocolate chips melty all over again.
FAQs
Can I use Dutch process cocoa instead of natural cocoa powder?
Absolutely! Dutch process cocoa will give your cookies an even deeper color and a slightly milder, richer chocolate flavor. Just make sure your baking powder is fresh, as it’s needed to provide rise when using Dutch cocoa.
Why do I need to chill the dough for Double Chocolate Crinkle Cookies?
Chilling gives the dough time to firm up, preventing the cookies from spreading too much and ensuring those classic crackles on top. It also intensifies the chocolate flavor and makes the dough easier to handle.
Can I make Double Chocolate Crinkle Cookies without chocolate chips?
Of course! The cookies are deliciously chocolaty on their own, so if you’re out of chips or simply want a less intense double chocolate effect, you can leave them out entirely.
Why don’t my cookies have pronounced crinkles?
This usually happens if the dough wasn’t chilled long enough or the powdered sugar coating was too thin. Make sure to roll them generously and chill thoroughly for maximum contrast and texture.
Are Double Chocolate Crinkle Cookies suitable for gifting?
They’re perfect for gifting! Once cooled, pack them in a pretty tin or box and add a handwritten note—the crinkled tops and rich taste are sure to impress anyone lucky enough to receive a batch.
Final Thoughts
There’s truly nothing like baking a batch of Double Chocolate Crinkle Cookies to fill your kitchen with warm, chocolatey fragrance and make everyone smile. If you’re looking for a cookie that’s as fun to make as it is to eat, give these a try—you’re bound to fall in love with their crackled tops and fudgy middles!
Print
Double Chocolate Crinkle Cookies Recipe
- Total Time: 27 minutes (plus chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these rich and fudgy Double Chocolate Crinkle Cookies with a crispy powdered sugar coating. Perfect for holiday baking or anytime you crave a chocolatey treat!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar (for rolling)
Instructions
- Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Wet Ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips.
- Cover and chill the dough for at least 2 hours. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, coat in powdered sugar, and place on the baking sheet.
- Bake for 10–12 minutes until cookies are cracked on top. Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Chilling the dough is essential for the classic crinkle effect.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
