Rich, fudgy, and irresistibly chocolatey, these Double Chocolate Crinkle Cookies are the ultimate treat for chocolate lovers. Beautiful powdered sugar crinkly on the outside, and soft and chewy on the inside, they’re perfect for holiday baking or any sweet craving!
Get ready for the ultimate chocolate cookies! These Double Chocolate Crinkle Cookies are super rich, fudgy, and perfect for the holidays—or anytime you’re craving something chocolatey.
We all know and love Chocolate Crinkle Cookies but with the addition of chocolate chips, these Double Chocolate Crinkle Cookies are a chocolate lover’s dream!
These are the perfect addition to a Christmas cookie platter and other favorites such as Sugar Cookie Bars, Andes Mint Chocolate Cookies, and Christmas M&M Cookies.
Ingredients to Make Double Chocolate Crinkle Cookies:
Here’s a glance at the ingredients for these Double Chocolate Crinkle Cookies. For full measurements and directions, check out the printable recipe card below.
- Butter- Use unsalted and make sure it’s at room temperature.
- Dark Brown Sugar- This recipe uses a higher ratio of brown sugar than granulated sugar to make these cookies more soft and moist.
- Granulated Sugar- Using granulated sugar helps give these cookies their signature crinkle look.
- Egg- For the best results, use an egg that has come to room temperature—it mixes more smoothly into the dough.
- Vanilla Extract- I always recommend using a high-quality vanilla extract. Never imitation.
- Baking Soda- Helps the cookies rise and spread. Make sure your baking soda is fresh.
- Salt- Adds a nice contrast to the sweet flavor of the cookies.
- Milk or Cream- Either works great. I’ve made this recipe without and it makes a difference, making the cookies more moist and soft.
- Cocoa Powder- Use an unsweetened natural cocoa powder. I like to do a mix of regular cocoa powder and dark cocoa powder.
- All-Purpose Flour- Make sure to measure correctly so the cookies aren’t dry.
- Semi-Sweet Chocolate Chip Cookies- I love the delicious flavor semi-sweet adds to these cookies but if you prefer another type of chocolate chip you can use that instead.
How to Make Double Chocolate Crinkle Cookies:
1. Cream Butter and Sugars- Mix the butter and sugars for a few minutes, add the egg and vanilla extract.
2. Mix Dry Ingredients– Add the baking soda and salt, then add the milk or cream, followed by the cocoa powder. Gradually mix in the flour until just combined. Gently fold in the chocolate chips.
3. Chill the Dough– Cover and refrigerate the dough for at least 1 hour, or up to 3 days.
4. Prepare for Baking– Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
5. Shape the Cookies- Scoop and roll the dough into balls, using about 1.5 tablespoons per cookie. Roll each ball in granulated sugar and then powdered sugar, then place on the prepared baking sheets, spacing them about 3 inches apart.
6. Bake- Bake for 9-10 minutes. Then let cool.
7. Serve- Enjoy!
How to Store Double Chocolate Crinkle Cookies:
Store cookies in an airtight container at room temperature for up to 1 week.
You are going to love these cookies! They are one of my favorite cookies of all time!
Enjoy!
More Christmas Dessert Ideas:
- Christmas Sugar Cookie Bars
- Andes Mint Chocolate Cookies
- Christmas Muddy Buddies
- Large Batch Christmas M&M Chocolate Chip Cookies
- Christmas Cookie Bars
- Gingerbread Cookie Bars with Cream Cheese Frosting
Double Chocolate Crinkle Cookies
Ingredients
- 8 tablespoons unsalted butter (room temperature)
- 2/3 cup dark brown sugar (packed)
- 1/3 cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk or cream
- ½ cup + 2 Tbsp. unsweetened natural cocoa powder
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
For Rolling Dough
- 3 tablespoons granulated sugar
- 2/3 cup powdered sugar
Instructions
- Cream Butter and SugarsIn the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and mix until combined. Scrape down the sides of the bowl as needed.
- Mix Dry IngredientsAdd the baking soda and salt, mixing just until incorporated. With the mixer on low speed, add the milk or cream, followed by the cocoa powder. Gradually mix in the flour until just combined. Gently fold in the chocolate chips.
- Chill the DoughCover and refrigerate the dough for at least 1 hour, or up to 3 days.
- Prepare for BakingPreheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape the CookiesScoop and roll the dough into balls, using about 1.5 tablespoons per cookie. Roll each ball in granulated sugar and then powdered sugar, then place on the prepared baking sheets, spacing them about 3 inches apart.
- Bake Bake for 9-10 minutes. If the cookies don’t spread much, carefully bang the baking sheet on the counter to flatten them slightly. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and StoreEnjoy! Store cookies in an airtight container at room temperature for up to 1 week.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
