Double chocolate crinkle cookies are a gorgeous, but oh-so-simple addition to your holiday cookie platter.
This recipe combines the ease of your favorite double chocolate chip cookie with a pretty coating of powdered sugar for a rich, soft dessert that everyone will love.
Some cookies are so tasty you just can’t put them down. And that may or may not be a good thing.
If you ask my waistline, it’s terrible. But my taste buds beg to differ.
In fact, of all my three different double chocolate cookie recipes, most of my kids liked these double chocolate crinkle cookies the best. It’s not hard to see why.
The powdered sugar coating contrasts perfectly with the chocolate cookie dough underneath, resulting in a striking appearance for very little effort.
These cookies really are the perfect addition to your holiday cookie platter.
What You’ll Need:
- Stand Mixer (I highly recommend using a scraper blade and splash guard)
- Large mixing bowl
- 2 small bowls
- Measuring spoons and Measuring cups
- Cookie scoops (I use the smallest from this set)
- Parchment paper or Silpat
- Baking sheets
- All purpose flour
- Bread flour
- Cocoa powder
- Baking soda
- Instant coffee
- Butter, softened
- Dark brown sugar
- White sugar
- Vanilla extract
- Semi-sweet chocolate chips, semi-sweet, white or a combination
- Granulated sugar, for coating
- Powdered sugar, for coating
How Do You Make Double Chocolate Chip Crinkle Cookies?
The process for making double chocolate crinkle cookies is very similar to most cookie recipes.
First, Make the Cookie Dough
The base for the cookie dough is actually my double chocolate chip cookies recipe. You can head over there to see all sorts of process shots and tips for making the dough, but here’s the quick and simple version:
- Mix together dry ingredients
- Cream together butter, sugar, and other wet ingredients
- Mix in the chocolate chips
- Refrigerate for at least one hour
- Scoop the dough into evenly sized balls
Coat Your Crinkle Cookies (Tips for Getting the Perfect Results)
Crinkle cookies should have nice big cracks and a powdery white coating. But for many years, my powdered sugar would melt as the cookies baked.
Don’t get me wrong, the cookies still tasted awesome. They just weren’t as pretty as I wanted.
Here’s what helped:
First, Flatten the Cookie Slightly:
The base recipe was created to be thick and rich, with a soft center.
And there’s nothing wrong with that. But it means the cookies don’t spread quite as much.
Flattening the cookies helps the dough warm up so it spreads more. And you need spreading to get those pretty cracks.
Second, Let the Dough Warm Up Before Baking:
Yes, I still recommend chilling the cookie dough, because it does wonders for the flavor of the cookie. But cold dough doesn’t spread as much.
So, after you’ve chilled, scooped the dough, let it sit out for 10-15 minutes before rolling in the sugar.
Before anyone asks: I do not recommend letting the dough rest at room temperature. This is both for food safety, and because the cold dough is slightly less sticky to scoop.
Third, Double Roll Your Cookies:
This is probably the biggest game changer: Give your cookie dough a roll in granulated sugar before rolling it in the powdered sugar.
I’ve read different theories on why this works, but the important thing to know is that it definitely made a difference.
Bake for 10-12 minutes
Unlike the base recipe, you’re going to bake double chocolate crinkle cookies at a lower temperature and for a little longer.
This is also to help the cookies spread more so they can create the signature fault lines.
The cookies will be ready when they look like they’re set, but aren’t too firm around the edges.
Let the cookies cool on the pan for at least five minutes before moving to a cooling rack.
Use a cookie scoop for evenly sized cookies. We tend to use the smallest scoop from this set.
Don’t over bake your cookies. The cookies will continue to bake a little bit as they cool down. So it’s best to slightly underbake them.
Your pan makes a difference. Baking on airbake style cookie sheets tends to add a couple minutes to the cooking time.
Can You Freeze Double Chocolate Crinkle Cookies?
Mmmm. Sort of.
If you really want to freeze your dough, you can follow the freezing instructions for the base double chocolate chip recipe.
However, you’ll want the dough to defrost before rolling and baking to help promote those gorgeous cracks.
More Cookie Recipes to Love:
- Best Ever Chocolate Chip Cookie Recipe – My favorite cookie of all time, tested and perfected over 9 years
- Soft and Chewy Almond Macaroons – Always a favorite, almond macaroons are perfect when you’re looking for a small batch cookie.
- Lemon Cake Mix Cookies – No chilling necessary, and full of bright, citrusy flavor.
- Death by Chocolate Cookies – Inspired by the sinfully delicious 7-layer cake at the famed Trellis restaurant, these cookies take decadent to a whole new level.
- 1 1/3 cups all-purpose flour
- 2/3 cup bread flour
- 2/3 C cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp instant coffee
- 1 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup dark brown sugar, packed
- 2 eggs
- 1 C shredded coconut
- 1 C powdered sugar
- 1/2 cup granulated sugar
- 1/2 cup powdered sug
- Preheat oven to 350F
- In a large bowl, whisk together 1 1/3 cups all purpose flour, 2/3 cup bread flour, 2/3 cup cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon instant coffee. Set aside.
- Prepare a stand mixer with a paddle attachment. In the bowl of the stand mixer, add 1 cup butter, 3/4 cup white sugar, 3/4 cup dark sugar, 2 eggs, and 2 teaspoons vanilla extract.
- Mix on medium to medium high speed until light and fluffy.
- Add about 1/3 of the dry ingredients to the creamed butter and sugars. Mix on low until just combined. Repeat 2 more times with the remaining dry ingredients.
- Add the chocolate chips to the dough and mix on low until evenly incorporated. Batter will be sticky. Do not over mix.
- Refrigerate the batter for at least one hour.
- Preheat your oven to 325˚F. Prepare a cookie sheet with parchment paper or a reusable baking mat. Place 1/2 cup granulated sugar and 1/2 cup
- Scoop the refrigerated dough into evenly sized balls. Flatten the balls slightly.
- Allow the cookie dough balls to warm up for 10-15 minutes. Then roll each dough ball in the granulated sugar before rolling in powdered sugar.
- Place on the prepared cookie sheet and bake for 10-12 minutes.
- Let the cookies cool on the pan for at least 5 minutes before moving to a cooling rack.
- For evenly sized cookies, your best bet is a cookie scoop. We like to use the smallest scoop from this set
- Don’t over bake your cookies. The cookies will continue to bake a little bit as they cool down. So it’s best to slightly underbake them.
- Your pan makes a difference. Standard dark cookie sheets will bake faster than airbake style cookie sheets.
To Freeze Double Chocolate Crinkle Cookie Dough
Scoop the dough into balls and freeze on a wax or parchment covered baking sheet before rolling in sugar. When the dough balls are solid, transfer them to a gallon size freezer bag for up to 3 months.
When you're ready to make your cookies, defrost the dough balls in the refrigerator overnight, and then roll and bake as instructed above.
Serving Size:1 grams
Amount Per Serving: Calories: 88Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 62mgCarbohydrates: 13gFiber: 0gSugar: 9gProtein: 1g
__________________________________ The nutrition information provided above is estimated using an automated calculation system. Actual nutrition will vary depending on brand and measurements used in your recipe. To obtain the most accurate representation of the nutrition information for any given recipe, you should calculate the nutritional information using the actual ingredients you used in your recipe.