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Overhead close up shot of Chocolate Crinkle Cookies scattered on parchment paper.

Double Chocolate Crinkle Cookies

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  • Author: Sabrina Russo
  • Total Time: 1 hour
  • Yield: about 4 dozen cookies 1x


Double Chocolate Crinkle Cookies deserve a spot on your Christmas table. They’re crispy on the outside and brownie-like on inside.


  • 1 cup all purpose flour
  • ½ cup plus 2 tbsp 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


  1. Sift dry ingredients: Sift together flour, cocoa, baking soda, instant coffee and salt in a bowl.
  2. 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.
  3. Add eggs: Beat in eggs, one at a time, over medium speed until well combined. Stir in vanilla.
  4. 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.
  5. Chill: Chill dough in fridge until firmed, at least two hours or up to 2-3 days.
  6. 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.
  7. 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.


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


  • 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