Double Chocolate Crinkle Cookies

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These Double Chocolate Crinkle Cookies are a dreamy blend of rich cocoa and decadent chocolate chips, rolled in powdered sugar for that signature crackled finish. With a slightly crisp exterior and a chewy, fudgy center, they’re everything a chocolate lover craves in a cookie. The powdered sugar coating melts into craggy white ridges as they bake, making them just as beautiful as they are irresistible.

Perfect for holidays, cookie swaps, or whenever you need a chocolate fix, these cookies pack bold flavor in every bite. The contrast of textures – the delicate sugar crust outside and the soft brownie-like interior – makes them a standout treat. And don’t be surprised if they vanish within minutes of hitting the table.

Why You’ll Love This Double Chocolate Crinkle Cookies Recipe

• Rich, deep chocolate flavor thanks to both cocoa powder and chocolate chips.
• Gorgeous crinkle-top appearance that adds a festive touch.
• Simple ingredients you likely already have at home.
• Perfect make-ahead dough that chills well and bakes beautifully.
• A great addition to any holiday or party dessert table.

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Preparation Phase & Tools to Use

To make these cookies, you’ll need the following essential tools:

• Mixing bowls – One large for the dough, one medium for dry ingredients, and one small for eggs/sugar. Having separate bowls helps manage the mixing steps without overworking the dough.
• Electric hand mixer or stand mixer – Creaming the butter and sugar thoroughly is key for texture and lift.
• Sifter or fine mesh sieve – Ensures the cocoa powder and flour are lump-free and evenly mixed.
• Baking sheets – A must for even baking. Line them with parchment paper or silicone baking mats for best results.
• Cookie scoop or spoon – For evenly-sized dough balls which bake uniformly.
• Small bowl for powdered sugar – You’ll roll each dough ball in this before baking to achieve that classic crinkle finish.

Each of these tools plays a specific role in making the process smoother and delivering perfect cookies every time.

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Preparation Tips

Make sure your dough is well-chilled before baking; this keeps the cookies from spreading too much and helps achieve that dramatic crinkle effect. Don’t skimp on the powdered sugar – coat the dough balls generously to get that stark contrast in color and texture. Use good-quality cocoa powder and real chocolate chips or chunks for maximum flavor. Avoid overbaking; they should be slightly underdone in the center for that gooey, brownie-like bite. Lastly, let them cool on the tray for a few minutes before transferring to a rack – they’re delicate when hot and firm up as they cool.

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Ingredients for this Double Chocolate Crinkle Cookies Recipe

• 1 cup (120g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder (preferably Dutch-processed for richer flavor)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) vegetable oil or melted butter
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 3/4 cup (135g) semisweet or dark chocolate chips
• 1/2 cup (60g) powdered sugar, for rolling

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Step 1: Mix Dry Ingredients

In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. This removes any lumps and ensures even distribution, which is essential for a consistent dough.

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Step 2: Beat Wet Ingredients

In a separate large bowl, whisk or beat together the sugar and oil (or melted butter) until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should be glossy and slightly thickened.

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Step 3: Combine Wet and Dry

Gradually add the dry ingredients into the wet mixture, mixing until just combined. Do not overmix. Fold in the chocolate chips to distribute evenly throughout the dough.

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Step 4: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or until firm. Chilling is crucial – it makes the dough easier to handle and helps the cookies maintain their shape when baked.

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Step 5: Preheat the Oven and Prepare Baking Sheet

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even browning.

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Step 6: Roll and Coat Dough Balls

Scoop out tablespoon-sized portions of chilled dough and roll them into balls. Coat each ball generously in powdered sugar, making sure it’s fully covered to achieve the signature crinkle effect.

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Step 7: Bake

Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes. The cookies should be puffed and cracked on top but still soft in the center.

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Step 8: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool. Serve warm or at room temperature with a glass of milk, coffee, or on their own as a rich snack.

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Notes

These cookies are best when slightly underbaked – it gives them that rich, fudgy texture inside while maintaining a crisp outer shell. If you’re using natural cocoa instead of Dutch-processed, expect a slightly lighter flavor and different texture. The dough can be made ahead and kept refrigerated for up to 3 days or frozen for up to 2 months – perfect for baking fresh whenever the craving hits.

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Watch Out for These Mistakes While Cooking

• Skipping the chill time: Warm dough spreads too much and ruins the crinkle effect.
• Overmixing the dough: Can lead to tough cookies. Mix just until the ingredients are combined.
• Not coating enough with powdered sugar: A light coating disappears during baking – go heavy-handed!
• Overbaking: Crinkle cookies should be soft inside. If they look set all the way through in the oven, they’re probably overdone.
• Inconsistent dough ball sizes: Uneven cookies can bake improperly. Use a scoop for uniformity.

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Storage Instructions

Store the baked cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy but are best within the first 3 days. To freeze, place cooled cookies in a single layer in a ziplock bag or airtight container with parchment between layers. Freeze for up to 2 months. You can also freeze unbaked dough balls – just roll in powdered sugar right before baking.

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Estimated Nutrition

Per cookie (based on 24 cookies):

• Calories: 110
• Fat: 5g
• Saturated Fat: 2g
• Carbohydrates: 16g
• Sugar: 11g
• Protein: 1g
• Fiber: 1g
• Sodium: 40mg
• Cholesterol: 10mg

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Frequently Asked Questions

Can I use butter instead of oil?

Yes, melted butter adds a slightly richer flavor, but oil keeps the cookies moister for longer.

Why didn’t my cookies crinkle properly?

Most likely the dough wasn’t chilled long enough or the powdered sugar coating was too light.

Can I make the dough ahead of time?

Absolutely. Refrigerate for up to 3 days or freeze the dough balls for longer storage.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking blend.

Do I need to sift the cocoa powder?

Sifting helps avoid lumps and ensures even mixing, especially since cocoa can clump.

Can I double the recipe?

Yes, it doubles beautifully. Just be sure to chill the dough thoroughly.

Can I use white chocolate chips instead?

You can! It’ll change the flavor profile, but still taste amazing.

How do I know when the cookies are done?

The tops will be cracked and puffed, and the edges set. The centers will look soft – that’s perfect.

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Conclusion

Double Chocolate Crinkle Cookies are the ultimate combination of texture and taste – crisp, crackly outsides with a soft, brownie-like interior. They’re easy to make, require simple ingredients, and never fail to impress. Whether you’re making them for a holiday treat or a midweek indulgence, this recipe deserves a permanent spot in your dessert rotation.

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