Double Chocolate Crinkle Cookies Recipe

Introduction

Double Chocolate Crinkle Cookies are rich, fudgy treats with a beautiful cracked sugar coating. These cookies balance deep chocolate flavor with a soft, chewy texture that makes them irresistible for chocolate lovers.

Ingredients

• 1 cup (120 g) all-purpose flour
• 1/2 cup (40 g) Dutch-processed cocoa powder
• 1 1/4 tsp (4 g) baking powder
• 1/2 tsp (3 g) kosher salt
• 1/2 tsp (1 g) espresso powder, optional
• 1/2 cup (114 g) butter, salted or unsalted at room temperature
• 3/4 cup (150 g) granulated sugar, plus more for rolling
• 2 tsp (8 g) pure vanilla extract
• 1 egg, at room temperature
• 2 ounces (56 g) bittersweet chocolate, finely chopped
• 1/2 cup (60 g) confectioners’ sugar for rolling

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder if using.
2. Step 2: In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Scrape down the sides.
3. Step 3: Add the egg and mix until well incorporated, then scrape down the bowl again.
4. Step 4: Add the flour mixture all at once and mix on low speed just until combined. Scrape the bowl, then mix on medium speed for 15 seconds.
5. Step 5: Reduce speed to low, add the chopped bittersweet chocolate, and mix until just incorporated.
6. Step 6: Line two baking sheets with parchment paper.
7. Step 7: Using a #70 (1-tablespoon) scoop or about 22 grams of dough, form balls by rolling the dough between your palms. Roll each ball in granulated sugar.
8. Step 8: Freeze the dough balls for 15 minutes (until very cold but not frozen solid) or refrigerate for 30 minutes.
9. Step 9: Preheat the oven to 375ºF (190ºC).
10. Step 10: Dip each chilled dough ball in confectioners’ sugar and place them on the prepared baking sheets, spacing about 3 inches apart.
11. Step 11: Bake one sheet at a time in the middle of the oven for 8 to 10 minutes, until cookies puff up and the sugar coating crinkles. Avoid overbaking to retain softness.
12. Step 12: Cool cookies completely on the baking sheet before serving or storing.

Tips & Variations

• For a deeper chocolate flavor, try using a mix of bittersweet and semi-sweet chocolate chips instead of chopped chocolate.
• Espresso powder is optional but enhances the chocolate richness without adding coffee taste.
• Chilling the dough ensures the cookies keep their shape and develop the signature crinkle texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They remain soft and fudgy. If desired, warm gently before serving to revive the melty chocolate texture. Cookies can also be frozen for up to 3 months; thaw at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do the cookies have a cracked surface?

The cracking effect happens as the dough expands in the oven and the powdered sugar coating fractures, creating the signature crinkle appearance.

Can I make these cookies without espresso powder?

Yes, espresso powder is optional. It enhances chocolate flavor but omitting it won’t affect the texture or overall success of the cookies.

Double Chocolate Crinkle Cookies Recipe

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★★★★★

4.8 from 50 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: About 24 cookies 1x

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Description

Decadent Double Chocolate Crinkle Cookies featuring a rich cocoa dough studded with bittersweet chocolate chunks and coated in a delicate layer of confectioners’ sugar that cracks beautifully during baking, resulting in a chewy, fudgy center with a slightly crisp exterior.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120 g) all-purpose flour
• 1/2 cup (40 g) Dutch-processed cocoa powder
• 1 1/4 tsp (4 g) baking powder
• 1/2 tsp (3 g) kosher salt
• 1/2 tsp (1 g) espresso powder, optional

Wet Ingredients

• 1/2 cup (114 g) butter, salted or unsalted at room temperature
• 3/4 cup (150 g) granulated sugar, plus more for rolling
• 2 tsp (8 g) pure vanilla extract
• 1 egg, at room temperature
• 2 ounces (56 g) bittersweet chocolate, finely chopped

Coating

• 1/2 cup (60 g) confectioners’ sugar for rolling

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Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, kosher salt, and optional espresso powder to ensure even distribution and break up any lumps.
2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and vanilla extract on medium speed until light and fluffy, about 2 minutes. Scrape the bowl down with a rubber spatula.
3. Add Egg: Incorporate the room temperature egg into the creamed mixture, blending until fully combined. Scrape the bowl again to ensure uniform mixing.
4. Combine Dough: Add the dry flour mixture all at once to the wet ingredients. Mix on low speed just until combined, then scrape the bowl. Mix on medium speed for 15 seconds to fully incorporate. Turn speed to low and fold in the finely chopped bittersweet chocolate until evenly distributed.
5. Prepare Dough Balls: Line two baking sheets with parchment paper. Using a #70 portion scoop or weighing dough portions at 22 grams each, scoop dough and roll into round spheres. Roll each dough ball in granulated sugar for a light coating.
6. Chill Dough: Freeze the sugared dough balls for about 15 minutes until very cold but not frozen solid, or alternatively refrigerate for 30 minutes to firm up for easier rolling in confectioners’ sugar later.
7. Preheat Oven: Set the oven to 375ºF (190ºC) to reach the proper baking temperature.
8. Apply Sugar Coating and Arrange: Dip the chilled dough balls in confectioners’ sugar, ensuring they are fully coated, then place them on the prepared baking sheets, spacing them about 3 inches apart to allow for expansion.
9. Bake Cookies: Bake one sheet at a time on the middle rack for 8 to 10 minutes until the cookies puff up and develop the characteristic crinkled sugar coating. Aim for about 10 minutes for the best texture—avoid overbaking to keep the cookies chewy.
10. Cool: Let the cookies cool completely on the baking sheet before handling, serving, or storing. This allows them to set properly and maintain their chewy texture.
11. Flavor Note: As the cookies cool, the confectioners’ sugar coating may dissolve slightly, but this does not affect the rich chocolate flavor. The cookies reach peak flavor two to three days after baking, when their fudgy richness intensifies.

Notes

• The optional espresso powder enhances and deepens the chocolate flavor but can be omitted if unavailable.
• Freezing the dough balls before baking helps preserve their shape and yields a more uniform crinkle effect.
• Use Dutch-processed cocoa powder for the best chocolate flavor and color contrast in the crinkles.
• For best texture, do not overbake; the cookies should remain slightly soft in the center.
• Storing in an airtight container at room temperature maintains freshness for up to five days.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: double chocolate crinkle cookies, chocolate cookies, fudgy cookies, crinkle cookies, baking, chocolate dessert