Perfect Double Chocolate Crinkle Cookies

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There’s something about the holidays that brings out my inner cookie fanatic. These Perfect Double Chocolate Crinkle Cookies are my go-to treat every December—and honestly, all winter long. They’re deeply chocolatey, soft in the center, and have that signature powdered sugar crackle that makes them as beautiful as they are delicious. The crinkle effect is more than just pretty; it’s the tell-tale sign of a perfectly baked cookie with a fudgy inside and slightly crisp edges.

I’ve tested a lot of chocolate cookie recipes over the years, but this one hits every mark. Rich cocoa, melty chocolate chips, and just the right amount of sweetness to balance the deep chocolate flavor. They come together quickly, and they’re always a crowd-pleaser—especially with a mug of hot cocoa or a scoop of vanilla ice cream. If you’re ready to make your kitchen smell like a chocolate dream, you’re in for a treat.

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Why You’ll Love These Perfect Double Chocolate Crinkle Cookies

• Deep, rich chocolate flavor that satisfies every craving
• Gorgeous crinkle top coated in powdered sugar
• Fudgy centers with crisp, crackled edges
• Quick and easy to make with pantry staples
• Perfect for holiday platters, cookie swaps, or cozy nights in

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What Kind of Cocoa Powder Should I Use?

I recommend using unsweetened Dutch-processed cocoa powder for a smooth, deep chocolate flavor and that dark, rich cookie color. Natural cocoa works too, but it tends to be slightly more acidic and won’t produce quite the same rich hue or mellow flavor. If you’re after bakery-quality cookies, Dutch-processed is worth it.

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Options for Substitutions

• Flour: Use a 1:1 gluten-free flour blend if you’re baking gluten-free.
• Butter: Swap with vegan butter sticks for a dairy-free version. Avoid margarine.
• Sugar: Coconut sugar can be used for a slightly deeper, caramelized taste.
• Chocolate chips: Use white chocolate or dark chocolate chunks for a twist.
• Eggs: A flax egg (1 tbsp flax + 3 tbsp water) works well if you need an egg-free alternative.

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Ingredients for These Perfect Double Chocolate Crinkle Cookies

• All-purpose flour: Provides the structure and base for the cookie dough.
• Dutch-processed cocoa powder: Delivers a rich, deep chocolate flavor and dark color.
• Baking powder: Helps the cookies rise and contributes to the soft, cake-like texture.
• Salt: Enhances the chocolate flavor and balances sweetness.
• Granulated sugar: Sweetens the cookies and gives the classic cookie texture.
• Brown sugar: Adds moisture and a subtle molasses depth.
• Unsalted butter: Adds richness and flavor; be sure it’s softened for easy mixing.
• Eggs: Bind the ingredients and give the cookies structure.
• Vanilla extract: Enhances the overall flavor profile.
• Semi-sweet chocolate chips: Adds gooey, melty pockets of extra chocolate in every bite.
• Powdered sugar: Coats the cookie balls and creates the iconic crinkle effect when baked.

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Step 1: Whisk the Dry Ingredients

In a medium mixing bowl, combine the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt. Whisk until well blended and set aside. This step ensures your dry ingredients are evenly distributed and avoids clumps in the dough.

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Step 2: Cream the Butter and Sugars

In a large bowl or stand mixer, beat the softened unsalted butter with both granulated and brown sugars until the mixture is light and fluffy. This should take about 2–3 minutes. This creaming process is key for a tender, soft cookie texture.

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Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract. Mix until fully combined. The eggs help bind the dough and add richness, while the vanilla enhances the deep cocoa flavor.

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Step 4: Mix in the Dry Ingredients

Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing—this keeps the cookies soft and tender.

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Step 5: Fold in the Chocolate Chips

Using a spatula or mixer on low speed, fold in the semi-sweet chocolate chips. These bring that irresistible double chocolate goodness to every bite.

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Step 6: Chill the Dough

Cover the dough tightly and refrigerate for at least 2 hours, or overnight for best results. Chilling is crucial—it firms the dough, makes it easier to roll, and ensures thicker, chewier cookies that don’t spread too much in the oven.

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Step 7: Preheat the Oven and Prep the Coating

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Pour a generous amount of powdered sugar into a shallow bowl. You’ll be rolling the cookie dough balls in this right before baking.

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Step 8: Roll the Dough Balls

Scoop out heaping tablespoons of chilled dough and roll them into balls (about 1 to 1.5 inches in diameter). Coat each ball generously in powdered sugar, making sure they’re fully covered—this helps create that bold crinkle effect.

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Step 9: Bake to Perfection

Place the coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes or until the cookies are puffed and cracked, but still soft in the center. The tops should be crinkled and set, while the insides remain fudgy.

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Step 10: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will firm up slightly as they cool but remain soft and chewy on the inside. Enjoy them warm or store for later!

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How Long to Prepare the Perfect Double Chocolate Crinkle Cookies

Prep Time: Most of the work here is in the chilling stage. Active prep takes about 20 minutes—mixing the dough, forming the balls, and coating in powdered sugar. But for the best texture and crinkle appearance, chilling the dough for at least 2 hours is essential. You can also make the dough a day ahead.

Bake Time: Each batch takes 10–12 minutes to bake. If you’re doing multiple trays, allow a few extra minutes for rotation or staggered baking.

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Tips for Perfect Double Chocolate Crinkle Cookies

• Chill the dough well: This step prevents cookies from spreading too much and enhances the texture.
• Use good-quality cocoa: Dutch-processed cocoa gives deeper flavor and better color.
• Generously coat in powdered sugar: Don’t skimp—this creates the bold contrast and signature crinkle.
• Scoop evenly: Use a cookie scoop to ensure uniform size for even baking.
• Don’t overbake: Pull them out when the edges are set but the centers are still soft.

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Watch Out for These Mistakes While Cooking

• Skipping the chill time: Leads to flat, overly spread cookies.
• Undercoating with powdered sugar: The crinkle won’t show up well.
• Using melted butter: Softened, not melted, is key for the right texture.
• Overmixing the dough: Can make the cookies tough and dry.
• Storing before they cool: Traps steam and causes sogginess.

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What to Serve With Perfect Double Chocolate Crinkle Cookies?

1. A Mug of Hot Cocoa

Chocolate and chocolate? Absolutely. The warm drink complements the fudgy cookie perfectly.

2. Vanilla Ice Cream

Serve the cookies warm with a scoop of vanilla for a dessert everyone will remember.

3. Peppermint Tea

The minty freshness balances out the richness of the cookies.

4. Espresso or Strong Coffee

A shot of espresso cuts through the sweetness and enhances the cocoa notes.

5. Fresh Berries

Raspberries or strawberries add tartness and color to your cookie plate.

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Storage Instructions

Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Keep them away from moisture and heat to preserve their texture.

Freezing: Freeze the dough balls (before powdered sugar coating) on a baking sheet, then transfer to a zip-top bag for up to 2 months. When ready to bake, thaw slightly, roll in powdered sugar, and bake.

Reheating: If you want that just-baked warmth, microwave a cookie for about 10 seconds.

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Estimated Nutrition

Per Cookie (Approximate):

• Calories: 160
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 24g
• Sugar: 15g
• Protein: 2g
• Fiber: 1g
• Sodium: 80mg
• Cholesterol: 20mg

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Frequently Asked Questions

What makes these cookies crinkle?

The outer dough sets quickly while the inside continues to expand, creating those beautiful cracks on the surface.

Can I use natural cocoa powder instead of Dutch-processed?

Yes, but expect a lighter color and slightly tangier flavor. Dutch-processed yields a smoother taste.

Why do I need to chill the dough?

Chilling solidifies the fats and controls the spread of the cookies, resulting in thicker, fudgier centers.

Can I freeze baked cookies?

Yes! Let them cool completely and freeze in an airtight container. Thaw at room temperature or microwave briefly.

How do I know when they’re done baking?

The cookies should be puffed with cracked tops and just set on the edges. The centers may look soft—that’s perfect.

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Conclusion

Perfect Double Chocolate Crinkle Cookies are everything you want in a holiday treat: rich, fudgy, festive, and easy to make. They’re as gorgeous on a cookie tray as they are irresistible fresh from the oven. Whether you’re baking for friends, family, or yourself (no shame), these cookies will become a seasonal favorite—and maybe even a year-round one. Enjoy every crackly, chocolate-packed bite!

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