Crinkle cookies are a holiday classic, and these Double Chocolate Crinkle Cookies are a rich, fudgy take on the tradition. The dough is made from pure dark chocolate and cocoa, with finely chopped bittersweet chocolate folded through so every bite delivers intense chocolate flavor. Rolling some in cocoa powder gives a deep, chocolatey finish, while rolling others in granulated and confectioners’ sugar produces the signature snowflake-like crinkle. These cookies have a brownie-like texture—soft and fudgy inside with a delicate sugar crust outside—and they stay moist longer than many oil-based crinkle recipes.
WHY THIS RECIPE WORKS
- Soft, fudgy texture – these cookies are tender and brownie-like with a slight crunch from the sugar coating.
- Double chocolate – cocoa in the dough plus finely chopped bittersweet chocolate creates layered chocolate flavor.
- Classic crinkle appearance – the sugar coating and chilled dough produce well-defined cracks on top.
- Cocoa-coated option – rolling some cookies in cocoa powder intensifies the chocolate look and flavor.
- Stays soft for days – this recipe yields cookies that retain moisture longer than many crinkle recipes.
INGREDIENTS FOR DOUBLE CHOCOLATE CRINKLE COOKIES
- Unsalted butter – you may substitute salted butter and reduce added salt by a pinch if desired.
- Pure vanilla extract – enhances the chocolate flavor; use a good-quality vanilla for best results.
- Granulated sugar – provides sweetness and contributes to the fudgy texture; also used for rolling.
- Eggs – two large eggs give structure and help create a glossy interior when beaten well.
- Milk – a tablespoon of milk adds extra moisture for a softer cookie.
- All-purpose flour – unbleached AP flour works well for chewy cookies.
- Cocoa powder – use a high-quality unsweetened cocoa (natural or Dutch process) for color and depth; Dutch process gives a darker, richer result.
- Baking powder – a small amount helps the cookies puff and form cracks.
- Bittersweet dark chocolate (about 70% cacao) – use chocolate with higher cocoa content to avoid excess sweetness and prevent excessive spreading.
STEP BY STEP INSTRUCTIONS
- STEP 1: Melt the chocolate. Combine the chopped bittersweet chocolate and butter in a microwave-safe bowl and heat at 75% power in 30-second intervals, stirring between bursts, until smooth and glossy. Alternatively, melt over a simmering water bath, stirring until fully melted.
- STEP 2: Add sugar and eggs. Stir granulated sugar and vanilla into the melted chocolate until combined; the mixture may appear gritty. Add eggs one at a time, mixing until incorporated and beating vigorously after the second egg so the mixture becomes glossy. Stir in the milk.
- STEP 3: Prepare dry ingredients. Sift or whisk together flour, cocoa powder, baking powder, and salt in a separate bowl to blend evenly.
- STEP 4: Combine wet and dry. Fold the dry ingredients into the chocolate mixture until just combined.
- STEP 5: Fold in chopped chocolate. Add the finely chopped bittersweet chocolate and fold through the dough.
- STEP 6: Chill the dough. Cover and refrigerate the dough for about 2 hours, until firm enough to scoop.
- STEP 7: Scoop the dough. Use a 1-ounce cookie scoop to portion dough and roll into smooth balls (about 1 1/4 inches). Place on a lined baking sheet about 1 inch apart and refrigerate for 30 minutes.
- STEP 8: Roll in coatings. For the white-crinkle look: roll each chilled ball in granulated sugar, then in confectioners’ sugar. For cocoa-coated cookies: roll in confectioners’ sugar, then in cocoa powder. Place on baking sheets spaced 3 inches apart; do not flatten.
- STEP 9: Bake. Bake at 350°F for 10–12 minutes until set on the edges but still soft and fudgy inside. Let the sheets rest on a wire rack for 5 minutes, then transfer cookies to the rack to cool completely.
EXPERT BAKING TIPS
- Measure flour accurately—too much will dry the cookies; too little will make them spread. A kitchen scale is ideal.
- Chill the dough for at least 2 hours to improve texture and reduce spreading.
- Chill the rolled balls before baking so the surface dries slightly and the cracks form cleanly.
- Use a trigger-release scoop for consistent portions and uniform baking.
- Generously coat with sugar or cocoa—some of the coating will fall off during baking, so don’t skimp.
- Preheat the oven fully so cookies set quickly and maintain height; if your oven runs cool and cookies spread, try a slightly higher temperature.
RECIPE FAQ
If the dough is too wet or hasn’t been chilled long enough, the surface won’t dry and the signature cracks won’t form. Rolling in sugar and allowing proper chill time helps dry the surface and encourages cracking. Also avoid making the cookies too large—oversized cookies tend to spread flat and lose defined cracks.
Yes. Salted butter works fine; you can reduce the recipe’s added salt by a pinch if you prefer, but the small amount of butter won’t dramatically change the result.
Bittersweet chocolate with around 70% cocoa solids is recommended. Sweeter semisweet chocolate can make the dough too sweet and increase spreading.
Cracks form when the cookies puff from baking powder while the surface is relatively dry. The tension from spreading after puffing creates the crackly pattern. Chilling and sugar coating help dry the surface so cracks form instead of just rising smoothly.
Excessive spread can result from insufficient chilling, too little flour, too much leavening, or incorrect ingredient ratios. Weighing flour and following chill times closely prevents flat cookies.
Yes, chilling is important for texture and for creating the crinkled surface. It also helps control spread during baking.
Store at room temperature in an airtight container for up to five days to keep them soft and fudgy.
If you love cookies, check out these recipes!
Chewy Brown Butter Snickerdoodles Cookies
Pumpkin Oatmeal Chocolate Chip Cookies
Ferrero Rocher Cookies
Lemon Blueberry Cookies with White Chocolate Chunks
Coffee Pecan Chocolate Chip Cookies
Double Peanut Butter Chocolate Chunk Cookies
Hazelnut Double Chocolate Chunk Cookies
THE BEST Chewy Chocolate Chip Cookies – Bakery Style!
Craving more cookies?
If you enjoy baking, try these other recent recipes:
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Raspberry Lemonade Cookies
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Chocolate Chip Cookie Cake
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Soft Sprinkle Sugar Cookies
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Classic Fudgy Brownie Cookies
Brownie recipes
Here are some recent brownie ideas to try:
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Chocolate Chip Cookie Dough Brownies
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Speckled Chocolate Mini Egg Brownies
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Fudgy Lemon Brownies
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Peanut Butter Brookies
Double Chocolate Crinkle Cookies
Christina Marsigliese
Pin Recipe
Ingredients
Chocolate cookie dough:
- 4 ounces (113g) bittersweet chocolate (70% cacao), coarsely chopped
- ¼ cup (56g) unsalted butter
- 1 cup (200g) granulated sugar
- ½ teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 tablespoon (15ml) whole milk
- ½ cup plus 1 tbsp (80g) all-purpose flour
- ¼ cup (21g) unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ⅓ cup (56g) finely chopped bittersweet chocolate (70% cacao)
For rolling:
- ¼ cup (50g) granulated sugar
- ¼ cup (30g) powdered confectioners’ sugar
- ¼ cup (21g) unsweetened cocoa powder
Instructions
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Make the cookie dough. Melt the chopped chocolate and butter together until smooth, using either short microwave bursts or a double boiler. Stir until glossy.
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Stir granulated sugar and vanilla into the melted chocolate. Mix in eggs one at a time, beating after the second egg until glossy, then stir in the milk.
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Sift or whisk flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined, then fold in the finely chopped chocolate.
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Chill the dough. Cover and refrigerate for about 2 hours, until firm enough to scoop.
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Portion using a 1 oz scoop and roll into smooth balls. Place on a lined baking sheet and refrigerate for 30 minutes.
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Preheat oven to 350°F and line baking sheets with parchment. Prepare three bowls for rolling: granulated sugar, confectioners’ sugar, and cocoa.
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For white-crinkle cookies: roll balls in granulated sugar, then confectioners’ sugar. For cocoa-crinkle cookies: roll in confectioners’ sugar, then cocoa. Place on baking sheets spaced 3 inches apart; do not flatten.
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Bake 10–12 minutes until edges are set but centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.