Double Chocolate Crinkle Cookies Recipe
If you’re looking for a cookie that dazzles both the eyes and the taste buds, these Double Chocolate Crinkle Cookies are the ultimate treat. They’re irresistibly soft in the center, blissfully fudgy, with crackly powdered sugar tops that promise chocolatey magic in every bite. This recipe is pure joy, whether you’re baking for a holiday cookie tray or just craving a chocolate fix. Plus, you don’t need fancy ingredients or expert skills—just a little chilling time and a love of all things chocolate.
Ingredients You’ll Need
For these Double Chocolate Crinkle Cookies, you only need a handful of simple pantry ingredients. Each one plays a special role, from the texture and color to that iconic crinkly finish and, of course, deep chocolate flavor you crave.
- All-purpose flour: Provides structure and the perfect base for these soft cookies.
- Unsweetened cocoa powder: Delivers a rich, chocolatey depth—be sure to use a good-quality brand for maximum flavor.
- Baking powder: Gives the cookies just enough lift for a tender, chewy center.
- Salt: Balances the sweetness and makes the chocolate shine.
- Granulated sugar: Sweetens and helps achieve those irresistibly crisp edges.
- Vegetable oil: Keeps the cookies super moist, so you get a fudgy bite every time.
- Large eggs: Bind the dough together and contribute richness for a soft texture.
- Vanilla extract: Rounds out the chocolate flavor and adds aromatic warmth.
- Semi-sweet chocolate chips: Dotted throughout for little melty pockets of extra chocolate.
- Powdered sugar: Essential for that snowy, iconic crinkle top.
- Cornstarch: Mixed with the powdered sugar for a thicker, flawless coating that really pops.
How to Make Double Chocolate Crinkle Cookies
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, cocoa powder, baking powder, and salt in a medium bowl. This even blend ensures each cookie has a perfect chocolate base with just the right amount of rise. Don’t skip this step—lumps of cocoa are no one’s friend, and sifting brings everything together beautifully.
Step 2: Combine the Wet Ingredients
Grab a large mixing bowl and beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture turns pale and silky. This creates a glossy base for your dough, infusing every cookie with moisture and a delicate crumb.
Step 3: Bring It All Together
Gradually add your dry ingredients into the wet mixture, stirring until just combined. Then, fold in those glorious chocolate chips for double chocolate goodness. Don’t overmix—stop as soon as you see no more streaks of flour. Your dough should look thick and sticky (a sign of fudge-like texture ahead!).
Step 4: Chill the Dough
This is the secret behind those iconic cracks! Cover your dough and refrigerate for at least 2 hours, or even overnight if you want to bake fresh the next day. This crucial step firms up the dough so your Double Chocolate Crinkle Cookies maintain their beautifully rounded shape and deep crinkles while baking.
Step 5: Coat in Sugar and Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a shallow bowl, mix together the powdered sugar and cornstarch so you’re ready for assembly. Scoop out tablespoon-sized portions of dough, quickly roll them into balls with your hands, then coat each one generously in the sugar mixture. Place on your prepared sheets about 2 inches apart, and bake for 10 to 12 minutes—watch as the tops puff, spread, and develop those classic cracks.
Step 6: Cool and Enjoy
Once they’re out of the oven, let your cookies cool on the baking sheets for about five minutes (they’ll be soft at first!), then transfer to a wire rack to finish cooling. The cracks will settle, that sugary crust will set, and you’ll be rewarded with the most beautiful batch of Double Chocolate Crinkle Cookies.
How to Serve Double Chocolate Crinkle Cookies
Garnishes
These cookies are showstoppers as they are, but if you want to dress them up, try a light dusting of extra powdered sugar right before serving. For a festive twist, sprinkle with a pinch of flaky sea salt or top with a drizzle of melted chocolate for double chocolate dreams.
Side Dishes
Pair Double Chocolate Crinkle Cookies with a tall glass of cold milk or a steaming mug of hot cocoa for retro comfort. For a more grown-up vibe, serve alongside espresso, cappuccino, or a scoop of vanilla ice cream—pure bliss!
Creative Ways to Present
Stack these beauties in clear cellophane bags tied with ribbon for a delightful homemade gift, or arrange them on a platter with other colorful holiday cookies. For a party, set up a DIY crinkle cookie bar with toppings like sprinkles, crushed nuts, or mini chocolate chips so guests can personalize their treats.
Make Ahead and Storage
Storing Leftovers
Double Chocolate Crinkle Cookies stay ultra-soft for days when stored in an airtight container at room temperature. They’re perfect for make-ahead treats and hold up beautifully on cookie platters, lunchboxes, or late-night snack sessions.
Freezing
You can freeze both baked cookies and unbaked dough balls! For baked cookies, cool completely and store in a zip-top bag for up to two months. For dough, roll into balls (skip the sugar coating) and freeze on a tray, then transfer to a freezer bag—when ready to bake, just thaw briefly, roll in sugar, and bake fresh for instant cookie joy.
Reheating
If your cookies feel a tad firm after storage or freezing, pop them into a warm oven (about 275°F) for a few minutes to revive their fudgy centers. Be careful not to overheat—just a gentle warmth is all you need to bring back that fresh-baked softness.
FAQs
Why do my Double Chocolate Crinkle Cookies lose their crinkle after baking?
This usually happens if the dough isn’t chilled long enough. Make sure the dough is properly cold before rolling and baking—that’s what helps create those deep, dramatic cracks as the cookies puff in the oven.
Can I use a different type Dessert, Cookies
Absolutely! Dark chocolate chips or chocolate chunks add extra intensity, while milk chocolate chips offer a sweeter touch. Feel free to experiment based on your chocolate preference.
How do I keep the powdered sugar coating from melting during baking?
Mixing the powdered sugar with cornstarch helps it stick and form that classic, dramatic coating. Also, give your dough balls a generous, thick roll in the sugar mixture right before baking for best results.
Is it possible to make these cookies gluten-free?
Yes, just substitute a one-to-one gluten-free flour blend for the all-purpose flour. The texture will still be deliciously soft and crinkly, and everyone gets a chance to enjoy them!
Can I halve or double the recipe?
Definitely—this recipe is easy to scale for a small batch or a big crowd. Just be sure to watch chilling time and baking duration: smaller batches may chill and bake a bit faster than larger ones.
Final Thoughts
If you’re searching for a cookie that delivers chocolate comfort and wow factor in each bite, you can’t go wrong with Double Chocolate Crinkle Cookies. Every batch promises chocolatey bliss and that irresistible crinkled finish. Gather your ingredients and treat yourself—you and your loved ones will be glad you did!
Print
Double Chocolate Crinkle Cookies Recipe
- Total Time: 2 hours 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Double Chocolate Crinkle Cookies for a rich, fudgy treat that’s perfect for the holidays or any day you’re craving chocolate. These cookies have a crackly exterior, chewy interior, and a double dose of chocolate goodness.
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 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
- 2 tablespoons cornstarch
Instructions
- Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Wet Ingredients: In a large mixing bowl, beat sugar, oil, eggs, and vanilla until smooth. Gradually mix in the dry ingredients until combined, then fold in chocolate chips.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours, or overnight, until firm.
- Preheat and Prep: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a shallow bowl, mix powdered sugar and cornstarch.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in the sugar mixture. Place on prepared baking sheets, spacing 2 inches apart. Bake for 10 to 12 minutes, until the cookies have spread and cracked on top.
- Cool and Enjoy: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough is essential for the crinkle effect.
- For extra decadence, use dark chocolate chips or chunks.
- Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 13 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
