If you’re looking for a cookie recipe that’s rich, chocolatey, and perfect for the holidays (or any day!), these Double Chocolate Crinkle Cookies are just the thing. With a fudgy interior, a beautiful crackled sugar coating, and a hint of espresso to deepen the chocolate flavor, this recipe is sure to become a favorite in your home. This recipe yields 44 cookies (but is easily halved), making it ideal for cookie swaps, gift-giving, or just stocking your cookie jar for a chocolatey treat anytime.
Step-by-Step Video Tutorial
If you’d like to see exactly how these Double Chocolate Crinkle Cookies come together, check out my step-by-step video on the Rise & Bake YouTube channel! In the video, I walk you through each part of the process—from melting the chocolate and mixing the dough to rolling, coating, and baking the cookies.
I also share helpful tips, like why parchment paper is essential, how to make rolling the dough easier, and the best ways to store your cookies or dough for later. Whether you’re a seasoned baker or a beginner, this visual guide will make the recipe even easier to follow.
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Your Grandma’s Recipe – but Elevated
I have figured out the very best changes from the original Betty Crocker recipe! These differences elevate the classic chocolate crinkle cookie and I know you’ll love them more than the originall!
- Espresso powder
- Mini Chocolate Chips
- Double Sugar Coating
Tools I use to Make These Cookies
Having the right tools can make baking these Double Chocolate Crinkle Cookies even easier and more enjoyable. Here are some of my go-to kitchen tools that I used for this recipe:
KitchenAid Paddle Attachment – Works great for mixing against the sides of the KitchenAid Bowl.
Cookie Scoop (#40 size) – Ensures your cookies are all the same size for even baking.
Cookie Scoop Set – This is another option that has a better value than buying cookie scoops individually.
Oil Sprayer – Great for spraying on pans (for other recipes) and keeping hands oiled for shaping into balls.
Unbleached Parchment Paper – A must-have for baking these cookies (so they do not stick)
Large Cutting Board – (not an affiliate link) Great for creating extra workspace, especially if you have a small kitchen. I’ve had this for over 10 years and use it many times each week.
Cooling Racks – Helps the cookies cool evenly without getting soggy bottoms.
Stainless Steel Pans with Lids – Perfect for storing baked cookies.
I’ve linked my favorite versions of these tools above. If you’re looking to upgrade your baking setup, these are tried-and-true options. Plus, purchasing through these affiliate links helps support my blog—thank you!
Ingredients for Double Chocolate Crinkle Cookies
Wet Ingredients:
- 1/2 cup butter
- 4 oz unsweetened chocolate squares (melted together)
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 4 large eggs (room temperature)
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp espresso powder
Add-ins and Coatings:
- 1 cup mini semi-sweet chocolate chips
- 1/4 cup granulated sugar (for first coating)
- 1/2 cup powdered sugar (for second coating)
Instructions to Make Double Chocolate Crinkle Cookie
- Melt Chocolate and Butter:
- In a double boiler or microwave-safe bowl, melt the butter and unsweetened chocolate squares together.
- Microwave in increments no more than 30 seconds at a time.
- Once chocolate is nearly melted, set it aside so the warm butter finished melting the chocolate without burning the chocolate.
- Stir until smooth, and let cool slightly.
- Mix Wet Ingredients: Add 2 cups of granulated sugar to a large mixing bowl. Transfer the melted chocolate mixture to it and mix well. Beat in the eggs one at a time, and add the vanilla extract. Mix until fully incorporated.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder.
- Combine: Add the dry ingredients to the wet mixture, stirring just until combined. Stir in the mini semi-sweet chocolate chips.
- Chill: Cover the dough and refrigerate for at least 4 hours or overnight. Chilling is crucial for easy handling and achieving the signature crinkle effect during baking.
- Roll and Coat: Scoop the chilled dough using a 2-tablespoon cookie scoop (#2 scoop).
- Roll each portion into a ball.
- Coat first in granulated sugar, then generously in powdered sugar.
- Bake:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper (not silicone liners, as parchment ensures the cookies sugars do not stick).
- Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the center. Do NOT overbake.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for PERFECT Cookies
Rolling the Dough:
- Keep It Cold: The dough will be sticky, so ensure it’s thoroughly chilled before handling. You’ll need to chill your batter for at least 4 hours chilling overnight produces extra firm dough.
- Oiled Hands: Lightly oil your hands if needed to roll the dough smoothly without sticking.
- Vanilla Extract: Use pure vanilla extract rather than imitation for a deeper, more natural flavor.
- Uniform Cookie Sizes: Use a cookie scoop for consistent sizing, ensuring even baking. A #2 scoop (2 tablespoons) works perfectly for this recipe.
- Experiment with Add-ins:
- For a twist, try adding a handful of chopped nuts (like pecans or walnuts) or a sprinkle of flaky sea salt on top of the cookies just after you remove them from the oven.
- Add a Christmas touch by mixing in holiday-colored sprinkles or rolling the cookies in colored sugar before the powdered sugar for a fun variation.
Baking Tips:
- Parchment Paper is Key: Parchment paper allows the cookies to spread evenly and ensures the sugar coating doesn’t stick, unlike silicone liners.
- Don’t Overbake: For the best fudgy texture, remove the cookies while the centers are still slightly soft.
- Humidity Adjustments: If you live in a high-humidity area, you might need to bake the cookies for an additional 1–2 minutes to ensure they set properly.
- Baking at High-Altitudes: For high-altitude baking, reduce the baking powder slightly and add an extra tablespoon of flour if needed.
- Watch the Oven Closely: These cookies can go from perfect to overbaked quickly. Start checking at the 10-minute mark. The centers should look slightly underbaked—they’ll firm up as they cool. I bake mine 11 minutes exactly and they turn out perfect every time, but make adjustments depending on your preferences.
Storage Tips:
Storing Baked Cookies:
- Room Temperature:
- Container: Store the cookies in an airtight container to maintain their softness and prevent them from drying out.
- Layering: Place parchment or wax paper between layers of cookies to keep them from sticking together.
- Duration: Cookies will stay fresh at room temperature for up to 4 days.
- Freezing: These cookies freeze beautifully!
- Cool Completely: Allow the cookies to cool completely before freezing to prevent condensation and ice crystals.
- Layering: Use a freezer-safe container or resealable freezer bags. Place parchment paper between layers of cookies to prevent them from sticking together.
- Freeze Duration: Cookies can be frozen for up to 3 months.
- Thawing: I like to eat them straight out of the freezer but if you’d like to thaw them, let them sit for at room temperature for 30–60 minutes before serving.
Storing Cookie Dough:
For fresh-baked cookies anytime, freeze the dough instead of the baked cookies.
- Scoop and Prep: After chilling, scoop the dough into balls and coat them with granulated sugar (skip the powdered sugar at this stage).
- Flash Freeze: Arrange the dough balls on a baking sheet lined with parchment paper and freeze until firm.
- Store: Transfer the frozen dough balls to a freezer-safe bag or container. Label with the baking instructions.
- Freeze Duration: Dough balls can be frozen for up to 3 months.
- Baking from Frozen: Roll in powdered sugar before baking. Bake directly from frozen, adding 1–2 minutes to the baking time.
Why You’ll Love These Double Chocolate Crinkle Cookies
The combination of melted unsweetened chocolate, mini chocolate chips, and a hint of espresso powder gives these cookies a depth of flavor that’s rich and irresistible. The dual sugar coating creates a visually striking crinkle effect that’s as delicious as it is beautiful. Whether you’re making these for a holiday celebration or just to treat yourself, these Double Chocolate Crinkle Cookies are guaranteed to impress! Enjoy every fudgy, chocolate-filled bite!
Recipe for Double Chocolate Crinkle Cookies
If you made it through all that, bravo! 😊 Here is the printable version of the recipe for you.
Super Fudgy Double Chocolate Crinkle Cookies
Ingredients
- ½ cup butter
- 4 oz unsweetened chocolate squares melted together
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups unbleached all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp espresso powder
Add-ins and Coatings:
- 1 cup mini semi-sweet chocolate chips
- ¼ cup granulated sugar for first coating
- ½ cup powdered sugar for second coating
Instructions
- In a double boiler or microwave-safe bowl, melt the butter and unsweetened chocolate squares together. Microwave in increments no more than 30 seconds at a time. Once chocolate is nearly melted, set it aside so the warm butter finished melting the chocolate without burning the chocolate. Stir until smooth, and let cool slightly.
- Add 2 cups of granulated sugar to a large mixing bowl. Transfer the melted chocolate mixture to it and mix well. Beat in the eggs one at a time, and add the vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder.
- Add the dry ingredients to the wet mixture, stirring just until combined. Scrape the bowl and stir in the mini semi-sweet chocolate chips.
- Cover the dough and refrigerate for at least 4 hours or overnight. Chilling is crucial for easy handling and achieving the signature crinkle effect during baking.
- Scoop the chilled dough using a 2-tablespoon cookie scoop (#2 scoop).
- Roll each portion into a ball. (You may lightly oil your hands to prevent sticking)
- Coat rolled balls first in granulated sugar, then generously in powdered sugar.
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper (not silicone liners, as parchment ensures the cookie sugars do not stick).
- Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the center. Do NOT overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.