Double Chocolate Crinkle Cookies Recipe

I absolutely love this Double Chocolate Crinkle Cookies Recipe because it delivers that perfect balance between fudgy, gooey chocolate centers and a delicate, crackly sugary exterior. Whenever I bake these, the rich chocolate flavor fills the whole kitchen, making it impossible to resist sneaking a warm cookie straight from the tray. It’s one of those recipes that feels fancy, yet is surprisingly easy to whip up, which makes it a go-to whenever I want to impress friends or simply treat my family on a cozy afternoon.

You’ll find that this Double Chocolate Crinkle Cookies Recipe works beautifully year-round—whether for a holiday cookie swap, a birthday treat, or just because. The best part? Chilling the dough helps these cookies develop that signature crackle while intensifying the chocolate flavor, so the wait is totally worth it. Plus, the recipe is forgiving no matter your skill level, and I can’t wait to share all my tips so you’ll nail this every time.

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Ingredients You’ll Need

Every ingredient in this Double Chocolate Crinkle Cookies Recipe works together to build those rich chocolate layers and fluffy texture, so quality matters here—especially for the cocoa powder and butter.

• Unsalted Butter: I always use room temperature butter—it creams better and helps develop that light texture.
• Granulated Sugar: Adding it twice—once in dough and again for rolling—adds crunch and sweetness to balance the cocoa.
• Brown Sugar: The slight molasses flavor here adds depth and moistness to the cookies.
• Egg: Make sure it’s at room temperature so it mixes evenly and keeps the cookies tender.
• Pure Vanilla Extract: Just a teaspoon really heightens the chocolate without competing with it.
• All-Purpose Flour: Properly measured (spoon & leveled) to avoid dense results.
• Unsweetened Natural Cocoa Powder: Use a good-quality one for vivid chocolate flavor; avoid Dutch-processed as it reacts differently with baking soda.
• Baking Soda: This helps the cookies rise and get that crackled surface.
• Salt: I always add a pinch to balance the rich sweetness.
• Semi-Sweet Chocolate Chips: Mini or regular size both work—I like to mix in some mini chips for even chocolate bursts.
• Confectioners’ Sugar: For rolling, it creates the iconic crinkle effect after baking.

Variations

I’ve played around with this Double Chocolate Crinkle Cookies Recipe, and honestly, it adapts well to whatever chocolate fix you’re craving. Feel free to make it your own by tweaking the chocolate type or adding mix-ins—it’s fun to experiment!

• White Chocolate Chips: I swapped these in once for a sweeter, creamier contrast; turns out amazing if you like a milder chocolate flavor.
• Espresso Powder: Adding a teaspoon amps up the chocolate intensity—the bitterness brings out even richer flavors.
• Gluten-Free Flour Blend: I tried this for friends with sensitivities and it worked well, just check your blend has xanthan gum for structure.
• Nut Mix-Ins: Toasted walnuts or pecans add a delightful crunch that my family goes crazy for.

How to Make Double Chocolate Crinkle Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by beating your softened butter with both granulated and brown sugars on medium-high speed using a paddle attachment. You’ll want to mix for about 2 to 3 minutes until the mixture looks light and fluffy. This step is key because the air you whip in gives your cookies a tender, cakey texture. Don’t rush it; scraping the bowl occasionally ensures everything blends evenly.

Step 2: Add the Egg and Vanilla Extract

Next, beat in the egg and vanilla extract on high speed until fully combined. I like to add these ingredients separately to confirm everything is well incorporated. The room temperature egg mixes in more smoothly, preventing any weird texture in the dough.

Step 3: Mix Dry Ingredients and Combine

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt—this ensures the leavening and flavors are evenly distributed. Slowly add this dry mix to your wet ingredients on low speed to avoid flour clouds. Once just combined, fold in your chocolate chips gently; the dough will be thick and sticky—that’s totally normal!

Step 4: Chill the Dough Thoroughly

This is one of the crucial steps I learned early on. Cover your dough tightly and chill it in the fridge for at least 3 hours, or up to 3 days. Trust me, chilling helps the dough firm up so it’s easier to handle and helps the cookies maintain that perfect crinkle shape without spreading too much.

Step 5: Shape, Roll in Sugars, and Bake

When ready, take the dough out and let it sit 10 to 20 minutes to soften slightly—this makes scooping easier. Then, roll the dough into roughly 1.5 tablespoon-sized balls. First, lightly roll each ball in granulated sugar, then generously coat them in confectioners’ sugar for that iconic crackle finish. Place them 3 inches apart on parchment-lined baking sheets and bake at 350°F for 11-12 minutes. If you notice they’re not spreading by minute 9, I recommend gently tapping the baking sheet a few times to “wake” the dough up—this trick really works!

Step 6: Cool and Enjoy!

Let the cookies cool on the baking sheet for about 5 minutes—they look puffed when hot but will deflate slightly as they set. Afterward, transfer to a wire rack to cool completely. I usually test one at this point, and it’s still soft inside, chewy, and utterly irresistible.

How to Serve Double Chocolate Crinkle Cookies Recipe

Garnishes

I like to garnish these cookies with just a little extra confectioners’ sugar dusted over the top right before serving—it adds a snowy, festive touch without overpowering. Sometimes I’ll even sprinkle a pinch of sea salt on a few just before baking to create that irresistible sweet-salty contrast that my guests rave about.

Side Dishes

These cookies pair wonderfully with simple sides like a cold glass of milk or a cup of freshly brewed coffee or hot chocolate. For parties, I often serve them alongside vanilla ice cream or fresh berries to balance out the richness.

Creative Ways to Present

If you’re making these cookies for special occasions, I love arranging them stacked on pretty plates tied with twine or placed in festive tins. Another fun idea I tried recently was sandwiching two cookies together with a scoop of chocolate or peppermint ice cream in between—total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store my leftover Double Chocolate Crinkle Cookies in an airtight container at room temperature, and they stay soft and fresh for up to a week. If you prefer them chewier, adding a slice of bread in the container helps retain moisture and keep that perfect texture.

Freezing

I often freeze the cookie dough balls before the baking step—just roll and sugar-coat them, then freeze on a tray before transferring to a bag. This way, you can bake fresh cookies anytime by popping them right into the oven (just add an extra minute or two to baking time). Cookies themselves freeze well too; just thaw at room temperature.

Reheating

To enjoy reheated cookies, I pop them in the microwave for about 10-15 seconds—this revives that soft, gooey center without drying them out. Alternatively, warming in a 300°F oven for 5 minutes does the trick if you want a slight crisp on the outside again.

FAQs

Final Thoughts

This Double Chocolate Crinkle Cookies Recipe holds a special place in my baking rotation because it’s simple, satisfying, and never fails to get compliments. It’s one of those recipes that feels like a hug on a plate—rich, comforting chocolate that’s easy to love. If you try these out, I truly hope you enjoy baking and sharing these as much as I do. Trust me, once you make this recipe your own, it’ll become a beloved staple whenever you want that perfect chocolate cookie fix.

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