Double Chocolate Crinkle Cookies Recipe

These Double Chocolate Crinkle Cookies are the fudgiest, most irresistible treat for chocolate lovers! With their crackly sugar-dusted exterior and super soft, brownie-like centers, every bite is a warm invitation to pure cocoa bliss. Whether you’re baking for the holidays or just craving something decadent, this recipe delivers melt-in-your-mouth cookies you’ll want to bake again and again.

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Ingredients You’ll Need

The magic of Double Chocolate Crinkle Cookies lies in a handful of pantry staples, each one working its own bit of culinary wizardry. Every ingredient lends an important touch—flavor, texture, or color—to create cookies no one can resist.

• Unsalted Butter: The backbone of that rich, melt-in-your-mouth texture; it’s important to use it at room temperature for easy creaming and fluffiness.
• Granulated Sugar: Sweetens and gives crispy edges, while also being key for rolling before baking.
• Light or Dark Brown Sugar: Adds moisture and a caramelly depth—dark brown sugar will give an even richer taste.
• Large Egg: Acts as a binder and keeps the cookies tender; room temperature ensures an even mix.
• Pure Vanilla Extract: Lifts and rounds out all those deep chocolate notes—don’t skip it!
• All-Purpose Flour: Provides structure, so your cookies stay thick and soft, not flat.
• Unsweetened Natural Cocoa Powder: The heart of all that chocolate flavor. Natural (not Dutch-processed) gives the best results here.
• Baking Soda: Helps the cookies rise and stay delightfully soft.
• Salt: Just a tiny pinch brightens and balances the sweet and chocolatey flavors.
• Mini or Regular Semi-Sweet Chocolate Chips: Extra chocolate in every bite—use mini for more even chocolate distribution, but regular chips work beautifully, too.
• Granulated Sugar & Confectioners’ Sugar (for rolling): Rolling in both is the secret to that classic dramatic crinkle and snowy finish.

Variations

Part of the magic of this recipe is how easy it is to put your own twist on Double Chocolate Crinkle Cookies. You can adapt it for your pantry, dietary needs, or whatever flavor vibe you’re dreaming up—there’s room to get creative!

• Peppermint Chocolate Crinkle: Add 3/4 to 1 teaspoon of peppermint extract along with the vanilla for a cool minty twist, especially festive during the holidays.
• Espresso Chocolate Crinkle: Mix in 1 teaspoon of instant espresso powder with your dry ingredients to amp up the chocolate flavor and add a subtle coffee depth.
• Triple Chocolate Crinkle: Swap in a mix of dark, milk, or even white chocolate chips for a beautiful contrast in swirl and flavor.
• Gluten-Free Crinkles: Substitute a 1:1 gluten-free all-purpose flour blend to make these cookies friendly for gluten-sensitive friends—no one will guess the difference!

How to Make Double Chocolate Crinkle Cookies

Step 1: Cream Butter & Sugars

Start by beating your softened butter together with both granulated and brown sugars in a large bowl. You’ll want to mix for about 2–3 minutes until the mixture turns pale, fluffy, and almost airy—this is the secret to a super tender cookie! If you can, use a stand mixer or hand mixer, but a strong arm and a sturdy spatula work in a pinch.

Step 2: Add Egg & Vanilla

Beat in your egg and pure vanilla extract next. If you forgot to bring your egg to room temperature, just set it in warm water for a few minutes—it’ll blend in so much more smoothly. Scrape down the sides of the bowl to make sure every bit gets combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Whisking dry ingredients ensures even leavening and no sneaky cocoa clumps. This simple step keeps your cookies chocolatey all the way through.

Step 4: Mix Everything Together & Add Chocolate Chips

With your mixer on low, slowly add the dry ingredients to your wet mixture. It may look thick and a bit sticky—that’s perfect. Finish by folding in the chocolate chips so every bite bursts with melty chocolate goodness.

Step 5: Chill the Dough

This step is non-negotiable! Cover your dough tightly and chill in the refrigerator for at least 3 hours (or up to 3 days). Chilling lets the flavors meld and makes the sticky dough scoopable, so don’t be tempted to skip it—your Double Chocolate Crinkle Cookies will thank you.

Step 6: Portion & Roll in Sugar

Once chilled, let the dough soften briefly at room temperature for easy scooping. Roll balls (about 1.5 tablespoons each) very lightly in granulated sugar, then generously in confectioners’ sugar. This double dipping is the secret to that dramatic, classic crinkle look!

Step 7: Bake & Cool

Bake the cookies at 350°F for 11–12 minutes. The edges should look set while the centers stay a touch soft. If your cookies aren’t spreading by minute 9, give the pan a gentle bang—this encourages that signature crinkling. Cool on the baking sheet for five minutes, then transfer to a rack to cool completely and achieve their dreamy, fudgy texture.

How to Serve Double Chocolate Crinkle Cookies

Garnishes

For an extra flourish, try a light dusting of additional confectioners’ sugar or a sprinkle of edible gold stars before serving. You can even drizzle them with melted white or dark chocolate if you’re aiming to impress at a cookie swap or holiday party!

Side Dishes

These cookies are right at home with a tall glass of cold milk or hot chocolate—absolute perfection! For adults, pair with an espresso or a silky dessert wine to contrast their deep cocoa flavor, or serve alongside fresh berries for a fruity touch.

Creative Ways to Present

Try stacking them in cellophane bags tied with ribbon for easy homemade gifts, or arrange them in spirals on a platter for a dessert table centerpiece. For holiday parties, nestle them between candy canes or peppermint bark for a festive cookie tray everyone will gravitate toward.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Double Chocolate Crinkle Cookies in an airtight container at room temperature—they’ll stay soft and fresh for up to a week. Pop a slice of sandwich bread in with them to help maintain their fudgy texture even longer.

Freezing

Both the baked cookies and unbaked dough balls freeze like a dream. Stash the cookies in freezer bags for up to three months, or freeze dough balls before rolling in sugar, then coat and bake directly from frozen for fresh treats any time.

Reheating

To bring out that just-baked taste, warm cookies in the microwave for 10–15 seconds or in a low oven for a few minutes. This will revive their magical gooey centers and make them taste bakery-fresh, even days later!

FAQs

Final Thoughts

There’s something special about the crackled tops and deep chocolate aroma of Double Chocolate Crinkle Cookies fresh from the oven. Treat yourself and your loved ones to these crowd-pleasers—you’ll want to make a double batch! Happy baking, and don’t forget to save a few for midnight cravings.

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