Super Fudgy Double Chocolate Crinkle Cookies

These Double Chocolate Crinkle Cookies are a rich and fudgy twist on the classic recipe. Made with melted chocolate, mini chocolate chips, and a hint of espresso powder, these cookies are packed with deep chocolate flavor. Rolled in granulated and powdered sugar, they bake into a beautiful crackled treat that’s perfect for the holidays or any chocolate lover. The dough can also be prepared and frozen ahead, making it easy to bake fresh cookies anytime. Yielding 44 cookies, this recipe is perfect for sharing—or keeping all to yourself!

Course Dessert

Cuisine American

Keyword chocolate, chocolate chips, christmas, holidays

Prep Time 20

Cook Time 11

Refrigerating Dough 4

Total Time 4 31

Servings cookies

Calories 155kcal

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.

Notes

Cookies store well at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition