Double Chocolate Crinkle Cookies Recipe

I absolutely love this Double Chocolate Crinkle Cookies Recipe because it hits that perfect spot between fudgy and cakey — think rich, intense chocolate flavor with a delightfully crackly powdered sugar surface that’s just so inviting. When I first tried these, I was hooked immediately; they’re deceptively simple to make but feel super special every time, whether for a casual afternoon treat or a festive holiday cookie exchange.

You’ll find that these cookies stay soft and chewy inside, with just enough crumble on the outside, making them a crowd-pleaser in my family. Plus, the mandatory chill time actually helps develop flavor and makes rolling much easier, which is great if you’re prepping ahead. This Double Chocolate Crinkle Cookies Recipe is definitely worth trying if you want an easy, impressive chocolate cookie that won’t let you down.

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Ingredients You’ll Need

The ingredients in this Double Chocolate Crinkle Cookies Recipe work harmoniously to create the perfect chocolate cookie. You’ll appreciate using good-quality cocoa powder and chocolate chips, plus soft butter for that melt-in-your-mouth texture.

• Unsalted Butter: Softened at room temperature to blend smoothly without greasiness.
• Granulated Sugar: Balances sweetness and helps with the cookie’s texture.
• Light or Dark Brown Sugar: Adds moisture and a hint of caramel flavor for depth.
• Large Egg: Room temperature eggs blend easier and improve the dough consistency.
• Vanilla Extract: Enhances the chocolate flavors with a warm, aromatic note.
• All-Purpose Flour: Provides structure without making the cookies tough.
• Unsweetened Cocoa Powder: Natural cocoa works best for that intense chocolate punch.
• Baking Soda: Leavens the dough slightly, giving lightness to the chew.
• Salt: Balances sweetness and intensifies the chocolate flavors.
• Semi-Sweet Chocolate Chips: Melting pockets of chocolate add richness and gooeyness.
• Granulated Sugar (for rolling): Creates a subtle crunchy coating on the dough balls.
• Confectioners’ Sugar (for rolling): Signature powdery finish that cracks while baking.

Variations

I love how versatile this Double Chocolate Crinkle Cookies Recipe is; it invites your personal touch and makes it easy to adapt for different tastes or occasions. Feel free to mix in different types of chocolate or try some add-ins to keep things interesting.

• Nutty Version: I once stirred in chopped toasted walnuts for a nice crunch and extra flavor kick — my family went crazy for that twist.
• Spicy Kick: Adding a pinch of cayenne pepper or cinnamon gives a warming background note that’s surprisingly delightful.
• Vegan Adaptation: Using coconut oil instead of butter and a flax egg can work well, though expect a slightly different texture — I’ve tried this when a friend came over, and it was still delicious!
• Mini Cookies: For bite-sized treats, simply roll smaller dough balls and reduce baking time by a couple of minutes; perfect for parties!

How to Make Double Chocolate Crinkle Cookies Recipe

Step 1: Cream Together the Butter and Sugars Until Fluffy

Start by beating the softened butter with both granulated and brown sugars on medium-high speed until the mixture becomes light and fluffy, about 2-3 minutes. This is a key step because it incorporates air into the dough, ensuring your cookies have the right texture. Make sure not to skip this or rush it—I’ve learned the hard way that under-creamed butter can make the cookies dense.

Step 2: Add Egg and Vanilla, Then Whisk Dry Ingredients

Next, beat in the egg and vanilla extract until combined, scraping down the bowl as needed to keep everything even. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt thoroughly. This step ensures that the baking soda and salt are evenly spread in the dough, preventing any spots of bitterness or uneven rise.

Step 3: Combine Wet and Dry Ingredients, Then Fold in Chocolate Chips

With your mixer on low, slowly incorporate the dry ingredients into the wet mixture until just combined. The dough will be thick and sticky—that’s exactly what you want here. Fold in the chocolate chips until distributed evenly. Resist the urge to overmix; otherwise, your cookies might turn out tougher than intended.

Step 4: Chill the Dough for at Least 3 Hours

This is the mandatory chill time that really makes a difference. Cover your dough tightly and refrigerate it for at least three hours or up to three days. Chilling develops the flavors and firms the dough, which makes it easier to scoop and roll without it sticking all over your hands. Trust me, this step is not optional—I always plan ahead to make this part stress-free.

Step 5: Scoop, Roll, and Coat the Dough Balls

Once chilled, let the dough sit at room temperature for 10-20 minutes depending on how long it’s been refrigerated. Then scoop about 1.5 tablespoons of dough into balls—using a medium cookie scoop is a game-changer here to keep the sizes consistent. Roll each ball lightly in granulated sugar, then generously in confectioners’ sugar for that classic crackled look. I like to be generous with the powdered sugar because it makes the crackly, snowy surface so beautiful.

Step 6: Bake and Give Your Cookies a Little Nudge

Bake your cookies at 350°F (177°C) for 11-12 minutes until the edges are set but the centers still look soft. Here’s a neat trick I discovered: if they aren’t spreading by about minute 9, take the baking sheet out and gently bang it 2-3 times on your countertop to encourage spreading, then quickly pop them back in the oven. This little nudge helps achieve the perfect crinkle effect. Once baked, cool on the tray for 5 minutes before transferring to a rack—they’ll settle and deflate slightly as they cool.

How to Serve Double Chocolate Crinkle Cookies Recipe

Garnishes

I like to keep it simple here—sometimes a sprinkle of flaky sea salt on top right after rolling the dough in sugar adds a delicious contrast that cuts through the sweetness. Occasionally, I’ll dust a little extra confectioners’ sugar just before serving for an elegant snow-dusted look that impresses guests.

Side Dishes

These cookies are perfect with a cold glass of milk or a rich, frothy cup of coffee or hot chocolate. Whenever I’m making a batch, I also like pairing them with fresh berries or a scoop of vanilla ice cream to turn a simple cookie into a dessert experience.

Creative Ways to Present

For parties, I’ve arranged these cookies on festive platters lined with parchment and garnished with sprigs of mint or edible flowers for a beautiful pop of color. Another fun idea is stacking them in clear jars or cellophane bags tied with twine and a personalized tag—makes an awesome gift that friends and family adore.

Make Ahead and Storage

Storing Leftovers

I keep leftover Double Chocolate Crinkle Cookies stored in an airtight container at room temperature, where they stay soft and fresh for up to a week. If you want to keep them longer, separating layers with parchment paper prevents sticking and keeps the texture intact.

Freezing

Freeze baked cookies wrapped tightly in plastic wrap and placed in a freezer-safe bag; this method preserved their flavor and texture well when I wanted to stash some for later. You can also freeze the cookie dough balls pre-rolled, which is a huge time saver—just thaw overnight in the fridge before baking.

Reheating

To enjoy the cookies warm, I reheat them in a 300°F oven for 5-7 minutes or pop them in the microwave for about 10-15 seconds. This brings back that freshly baked softness and gooey chocolate chips without drying them out.

FAQs

Final Thoughts

This Double Chocolate Crinkle Cookies Recipe has become one of my all-time favorites because it’s consistently delicious and surprisingly easy to make once you get the hang of the chilling step. I really love sharing these with friends because everyone always asks for the recipe after tasting them. If you’re craving a luscious chocolate treat that’s both cozy and impressive, give this recipe a try—you’ll be glad you did!

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