Double Chocolate Crinkle Cookies: A Fudgy, Rich Holiday Favorite

When the holiday season arrives, the kitchen fills with the aroma of cinnamon, ginger, and freshly baked cookies. For many, Christmas wouldn’t feel complete without baking batches of cookies to share with family and friends. If you’re looking to elevate your holiday cookie game, then Double Chocolate Crinkle Cookies are the answer. These rich, fudgy, and visually stunning cookies are more than just a treat—they are a celebration of chocolate in all its glory.

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The Double Chocolate Crinkle Cookie recipe takes traditional chocolate cookies to the next level. They are the epitome of what a holiday cookie should be—beautifully cracked on the outside, soft and gooey on the inside, and packed with intense chocolate flavor. What makes these cookies so special is the combination of cocoa powder, semi-sweet chocolate chips, and the signature crinkled exterior that’s dusted with a generous amount of powdered sugar. Each bite offers a perfect balance of sweetness and depth, leaving you with a lingering chocolatey satisfaction that’s impossible to resist.

Chilling the dough is an essential step that ensures the cookies maintain their rich, chewy texture. This process not only makes the dough easier to handle, but it also intensifies the flavor and prevents the cookies from spreading too thin while baking. This small step is what transforms them from just another chocolate cookie into something extraordinary.

The Secret Behind the Fudgy Texture

Double Chocolate Crinkle Cookies have a texture that sets them apart from many other cookies. What gives these cookies their signature fudgy, brownie-like texture is the combination of a few key ingredients and the proper baking technique. The cocoa powder and chocolate chips contribute to the rich flavor, while the chilling step allows the dough to firm up, ensuring the cookies bake into thick, chewy morsels instead of spreading out into thin discs.

But it’s not just the texture that makes these cookies irresistible. It’s also the visual appeal. The snowy dusting of powdered sugar that covers the dough balls before baking creates the signature “crinkle” effect once the cookies bake. This contrast between the dark chocolate dough and the white sugar coating gives these cookies a festive, elegant look that makes them perfect for holiday gifting, cookie exchanges, or as a sweet treat to enjoy with your loved ones.

Ingredients for Double Chocolate Crinkle Cookies

This recipe uses a combination of pantry staples and a few special ingredients that work together to create the perfect cookie dough. Here’s a detailed breakdown of what you’ll need:

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  Butter is a key ingredient in cookie dough. When it’s softened, it helps the dough come together easily and gives the cookies a tender texture. Unsalted butter is preferred because it allows you to control the salt level in the recipe.
• 1/2 cup (100g) granulated sugar
  Granulated sugar provides sweetness and helps the cookies spread while baking. It also contributes to the structure of the cookie.
• 1/2 cup (100g) packed light or dark brown sugar
  Brown sugar brings moisture to the dough and imparts a slight caramel flavor. The molasses in brown sugar adds richness to the cookies and helps create a chewy texture.
• 1 large egg, at room temperature
  Eggs help bind the ingredients together and provide structure to the cookies. Room temperature eggs mix more evenly into the dough.
• 1 teaspoon pure vanilla extract
  Vanilla extract enhances the overall flavor profile of the cookies. Even though the star ingredient here is chocolate, a touch of vanilla rounds out the taste.
• 1 cup (125g) all-purpose flour (spooned & leveled)
  Flour is the main dry ingredient in cookie dough. It provides structure to the cookies, and when combined with the cocoa powder, it creates the perfect base for these rich, fudgy cookies. Be sure to spoon and level the flour when measuring to avoid using too much.
• 1/2 cup + 2 tablespoons (51g) unsweetened natural cocoa powder
  Cocoa powder is the secret to the deep chocolate flavor of these cookies. Unsweetened cocoa powder is used to avoid adding too much sweetness, allowing the chocolate flavor to really shine.
• 1 teaspoon baking soda
  Baking soda is a leavening agent that helps the cookies rise slightly and spread out during baking, giving them a soft, airy texture.
• 1/8 teaspoon salt
  Salt enhances the sweetness and balances the richness of the chocolate, preventing the cookies from tasting too one-dimensional.
• 1 cup (180g) mini or regular size semi-sweet chocolate chips
  Chocolate chips add pockets of melty chocolate throughout the cookie, intensifying the overall flavor and ensuring that every bite is packed with chocolate goodness.
• Rolling:
  • 3 tablespoons (35g) granulated sugar
    The granulated sugar helps to give the crinkle cookies their slightly crispy texture on the outside.
  • 1 cup (120g) confectioners’ sugar
    Powdered sugar is what creates the signature crinkled look on these cookies. As the cookies bake, the sugar cracks, forming the beautiful, snowy exterior.

Step-by-Step Instructions

1. Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a handheld or stand mixer fitted with the paddle attachment to beat the mixture on medium-high speed. This process should take about 2-3 minutes. The goal is to create a light, fluffy base for the dough. Once the butter and sugars are fully incorporated, add the egg and vanilla extract. Beat the mixture on high speed until the egg is fully mixed in, ensuring the batter is smooth and homogeneous.

2. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are well distributed and prevents clumps of cocoa powder or salt in your dough. The cocoa powder is the star here, providing the deep, rich chocolate flavor that makes these cookies so irresistible.

3. Combine Wet and Dry Ingredients

With the mixer running on low speed, gradually add the dry ingredients into the wet mixture. Beat until just combined. Be careful not to overmix, as this can affect the texture of your cookies. Once the dough has come together, add in the chocolate chips and stir until evenly distributed. The dough will be thick and sticky, which is exactly what you want for a chewy, fudgy texture.

4. Chill the Dough

Cover the dough tightly with plastic wrap or place it in an airtight container. Refrigerate for at least 3 hours or up to 3 days. Chilling the dough is a crucial step because it prevents the cookies from spreading too much during baking and ensures a chewy, fudgy texture. The longer the dough chills, the better the flavor and texture will be.

5. Prepare for Baking

After the dough has chilled, let it sit at room temperature for 10-20 minutes. This step makes it easier to scoop and roll the dough into balls. Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone baking mats. These mats ensure that the cookies bake evenly and don’t stick to the sheet.

6. Scoop and Roll the Dough

Using a medium cookie scoop or a tablespoon, scoop out about 1.5 tablespoons of dough for each cookie. Roll the dough between your hands to form a ball. Roll each dough ball in granulated sugar and then generously coat it in powdered sugar. The powdered sugar will create the signature crinkle effect as the cookies bake.

7. Bake the Cookies

Place the dough balls about 3 inches apart on your prepared baking sheets. Bake for 11-12 minutes, or until the edges of the cookies are set but the centers still appear soft. If the cookies aren’t spreading as expected by minute 9, remove them from the oven and gently bang the baking sheet on the counter 2-3 times to help them spread. Return the cookies to the oven to finish baking.

8. Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes. This gives them a chance to firm up before transferring them to a wire rack. The cookies will slightly deflate as they cool, leaving them with a chewy center and crisp edges.

Tips and Variations

• Peppermint Twist: For a holiday variation, add ¾ to 1 teaspoon of peppermint extract along with the vanilla extract to create a festive peppermint chocolate crinkle cookie. The minty flavor pairs wonderfully with the rich chocolate.
• Make Ahead: If you’re preparing for a holiday party or cookie exchange, you can freeze the unbaked cookie dough balls. Just roll the dough into balls and freeze them before coating with powdered sugar. Once frozen, transfer them to a freezer-safe container and bake from frozen, adding a couple of minutes to the baking time.
• Larger Batch: This recipe is easy to double if you’re baking for a crowd. Just double all the ingredients, and you’ll have enough dough for about 40-44 cookies.
• Serving Suggestions: These cookies are perfect on their own, but they can also be paired with a cold glass of milk or a cup of hot cocoa for an extra cozy treat. Serve them at holiday parties, as part of a cookie exchange, or package them up in a cute tin for a delicious gift.

Conclusion

Double Chocolate Crinkle Cookies are more than just a holiday treat—they’re a chocolate lover’s dream come true. The combination of rich cocoa, chocolate chips, and the signature crinkled exterior makes them visually stunning and irresistibly delicious. Though they require some patience due to the chilling time, the end result is well worth it. Whether you’re baking for yourself, your family, or a holiday gathering, these cookies are sure to impress everyone who takes a bite. So grab your ingredients, start baking, and enjoy the holiday season with these fudgy, decadent cookies that are sure to become a tradition in your home.