Double Chocolate Crinkle Cookies deserve a spot on your Christmas table. They’re crispy on the outside and brownie-like on inside. Plus, the powdered sugar coating makes them perfectly festive.
Ingredient Notes
Butter- I tested versions of these cookies with both butter and oil, and think butter is definitely the way to go. The flavor is much better and the get a crispier exterior.
Cocoa powder- I generally lean towards Dutch process cocoa, but I actually prefer the flavor of natural cocoa (like Hershey’s brand) for this recipe. The extra acidity compliments the cookie well.
Sugar- As far as sugar goes, I really liked how a combination of granulated sugar and dark brown sugar worked together in this recipe. The deep molasses flavor works so well with the chocolate, that I preferred dark brown sugar over light brown. The brown sugar also gives the cookie a nice chewy texture, while the white sugar provides texture.
Coffee- For a flavor boost, I added instant coffee powder, which really brings out that chocolate flavor. I also used a considerable amount of salt, which helps make everything pop.
Chocolate chips- Now, these are technically Double Chocolate Crinkle Cookies, because I added chocolate chips! Semisweet or bittersweet varieties work well. I typically prefer chopped baking chocolate over chocolate chips, but I think the chocolate chips work better with this shape of cookie and stay more contained.
Recipe Steps
To make double chocolate crinkle cookies, first sift together all of the dry ingredients (1). Then cream together the butter and sugars (2).
Next, add in the eggs one at a time, and stir in the vanilla (3). Add the dry ingredients to the wet ingredients in 2-3 additions (4).
Roll the cookies into balls and then roll into granulated sugar. This is a crucial step so that not too much of the powdered sugar is absorbed. Then, roll into powdered sugar and place on a lined baking sheet (5). Bake at 350F for about 8-10 minutes (6).
Recipe Tips and FAQs
- I highly, highly recommend eating some of these cookies warm. They are the crispiest on the outside, the softest in the center and full of warm gooey chocolate chips. Just eat some warm. Trust me.
- Roll in granulated sugar before powdered sugar. This is an important step that prevents the cookies from absorbing too much powdered sugar. The end result is totally worth it.
You can store chocolate crinkle cookies in an airtight container at room temperature for up to 5-7 days.
You can freeze chocolate crinkle cookies in a freezer bag for up to 3 months. Wrap individually in plastic wrap to help them stay even fresher, if desired. To defrost, place them in your fridge overnight or in a low power microwave for a few seconds.
You can freeze chocolate crinkle cookie dough. I recommend freezing the dough after shaping into tablespoon-sized balls, but before dipping in powdered sugar. Freeze in freezer bags. Remove from freezer, roll in granulated sugar, then roll in powdered sugar. Bake for an additional 1-3 minutes or until cooked through.
More Cookie Recipes
- Peanut Butter Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Chewy Ginger Molasses Cookies
- Hazelnut Sandwich Cookies with Chocolate and Jam
- Chocolate Peppermint Whoopie Pies
- Chocolate Dipped Coconut Macaroons
- Linzer Cookies with Strawberry Rose Jam
- Lemon Lavendar Shortbread Cookies
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Double Chocolate Crinkle Cookies
- Total Time: 1 hour
- Yield: about 4 dozen cookies 1x
Description
Double Chocolate Crinkle Cookies deserve a spot on your Christmas table. They’re crispy on the outside and brownie-like on inside.
Ingredients
- 1 cup all purpose flour
- ½ cup plus 2 tablespoon natural cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon instant coffee powder*
- ½ teaspoon kosher salt (or ¼ tsp heaping fine salt)
- 1 stick unsalted butter, softened at room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 2 large eggs, at room temperature*
- 1 teaspoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
- Granulated sugar and powdered sugar, for rolling
Instructions
- Sift dry ingredients: Sift together flour, cocoa, baking soda, instant coffee and salt in a bowl.
- Cream butter and sugars: Add butter and sugars to the bowl of a stand mixer, fitted with a paddle attachment. Beat over medium speed for about 3 minutes or until light and fluffy. You can also use a bowl and handheld beaters or a whisk.
- Add eggs: Beat in eggs, one at a time, over medium speed until well combined. Stir in vanilla.
- Add dry ingredients: Add flour mixture in two to three additions and beat over low speed until almost fully combine. Stir in chocolate chips. Do not over mix. Remove dough from bowl and wrap in plastic.
- Chill: Chill dough in fridge until firmed, at least two hours or up to 2-3 days.
- Bake: Preheat oven to 350°F. Line two baking sheets with parchment or silpats. Place a few tablespoons of granulated sugar in one bowl and ½ cup of powdered sugar in another bowl. Scoop chilled dough into tablespoon sized portions and roll into a ball. Roll in granulated sugar first, then in powdered sugar, making sure to coat well. Place on baking sheet spaced at least two inches apart. Bake on upper and lower third of the oven* for 8-10 minutes, rotating half way through, or until firmed on the outside while still soft in the center. Repeat with remaining dough, replenishing sugar for coating, as needed.
- Cool: Cool on baking sheet over wire rack for 5 minutes, then transfer directly to wire rack to cool completely. Before they’re completely cooled, be sure to try a warm cookie! Enjoy.
Notes
To warm up eggs quickly, put whole eggs in the shell in a bowl of warm (not hot) water for about ten minutes.
You can store chocolate crinkle cookies in an airtight container at room temperature for up to 5-7 days.
You can freeze chocolate crinkle cookies in a freezer bag for up to 3 months. Wrap individually in plastic wrap to help them stay even fresher, if desired. To defrost, place them in your fridge overnight or in a low power microwave for a few seconds.
You can freeze chocolate crinkle cookie dough. I recommend freezing the dough after shaping into tablespoon-sized balls, but before dipping in sugar. Freeze in freezer bags. Remove from freezer, roll in granulated sugar, then roll in powdered sugar. Bake for an additional 1-3 minutes or until cooked through.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 160
- Sugar: 18g
- Sodium: 82mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 18mg
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