Double Chocolate Crinkle Cookies

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.

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.

Baking Tips:

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.

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