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title: "Double Chocolate Crinkle Cookies - Sally's Baking Addiction"
url: https://stacklist.com/card/d03fae38-d250-449d-a0f2-4752d333a877
source_url: "https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies/#tasty-recipes-71008"
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summary: "Double Chocolate Crinkle Cookies are rich, fudgy Christmas cookies with soft centers and crispy edges that taste like brownies. This tutorial provides detailed instructions for making thick, moist cookies with a double chocolate flavor using a classic dough base."
tags: "chocolate-cookies, recipe, christmas-baking, crinkle-cookies, dessert, baking-tutorial"
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# Double Chocolate Crinkle Cookies - Sally's Baking Addiction

Let’s make chocolate crinkle cookies. These traditional Christmas cookies are a cut above the rest because they’re as rich and fudgy as homemade brownies . They’re thick and soft-baked in the centers with a little extra chocolate for good measure! This post may contain affiliate links. Read our disclosure policy . Today I’m showing off sparkly new photos and success tips for my classic double chocolate crinkle cookies! Originally published a few years ago, these classic Christmas cookies have become a staple in many of your kitchens. Readers have said they’re the “best cookies I’ve ever tasted” and “make a double batch right away.” These cookies disappear. Why You’ll Love These Chocolate Crinkle Cookies: Double the chocolate—chocolate chips included! Taste like brownies Soft centers, crisp crackly edges Extra thick Warm from the oven, they melt in your mouth As classic as Christmas sugar cookies , as sugar-dusted as snowball cookies , and as irresistible as peanut butter blossoms and pinwheel cookies , these chocolate crinkles will outshine every other cookie on your Christmas cookie platter. And that’s a guarantee. Behind the Recipe These chocolate cookies aren’t anything new or groundbreaking, but that’s why they’re perfect. You might actually recognize the base dough because it’s my go-to chocolate cookie! It’s the chocolate cookie recipe I’ve been using for years in recipes like double chocolate chip cookies , inside out chocolate chip cookies , chocolate frosted cookies , peppermint mocha cookies , and  Andes mint chocolate cookies . I even turned it into chocolate raspberry crinkles and let’s not forget about the epicness that is salted caramel dark chocolate cookies . Some of you were having trouble with these cookies over-spreading as a result of the sugar coating on top, so I leave out the milk in this dough. How are these different from Chocolate Crinkle Cookies in Sally’s Cookie Addiction? Glad you asked! The recipes are a little different. The cookbook version uses melted butter in the dough, so the cookies are a little chewier. Both super moist cookies with excellent chocolate flavor. The cookies in the book are a little thicker in the centers and crumblier on the edges. Today’s cookies—again—taste like moist brownies! How to Make Chocolate Crinkle Cookies Mix dry ingredients together. You need all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt. Beat wet ingredients together. You need butter, white sugar, brown sugar, egg, and vanilla extract. Room temperature butter and egg will mix more evenly into each other, creating a uniform texture among all the cookies. Additionally, both whip into a greater volume when at room temperature, producing a softer-crumbed cookie. Combine all ingredients. And don’t forget to add the chocolate chips! I like to use mini size so there’s more in every bite. Chill the cookie dough in the refrigerator. The cookie dough is sticky and unmanageable, so chilling is necessary. Sometimes I chill it overnight, but 3 hours is perfect. Chilled cookie dough is not only easy to handle and roll into balls, it also bakes thicker cookies. Roll cookie dough into balls. After chilling, roll the cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Coat in confectioners’ sugar. Roll the cookie dough balls into granulated sugar, then a hefty dunk in confectioners’ sugar. Why granulated sugar first? That’s a new trick I discovered! See below. 🙂 Bake. Bake the cookies for 11-12 minutes. If the cookies aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven for a couple more minutes. They’ll be extra thick, extra crackly, and extra fudgy inside. Recommendation from a reader: substitute the chocolate chips for peanut butter chips. I honestly can’t preheat my oven fast enough to try these that way! How to Prevent the Powdered Sugar from Melting Before today, I only rolled these chocolate crinkle cookies in confectioners’ sugar. This works great for lemon crinkle cookies , however these particular crinkle cookies are extra moist so the confectioners’ sugar always ends up melting a bit and/or turns yellow-ish as a result from melting. Not a problem, but if you want stark white confectioners’ sugar on top, coat the cookie dough balls in a little granulated sugar first. Just a light layer, then go heavy on that confectioners’ sugar topping. I learned this tip from the wonderful chefs at America’s Test Kitchen and it’s the same process we use to coat Nutella crinkle cookies . It’s also helpful to bake these cookies on dry days. Any humidity in the air will soak into the confectioners’ sugar, slightly melting it. Sometimes you can’t avoid humidity, but if you’re wondering why the sugar melts, it could be the weather. Again, go heavy on that confectioners’ sugar layer. As the cookies bake, the confectioners’ sugar coating crinkles and cracks as the cookies take their shape. Hence, the cute crinkle name. I love these. How to Freeze Chocolate Crinkle Cookies You can freeze chocolate crinkle cookies before or after baking. To freeze the baked cookies, let them cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months . Thaw in the refrigerator or on the counter. How to freeze chocolate crinkle cookie dough:  Chill the cookie dough as directed in the recipe below. After that, roll into balls, and chill the cookie dough balls in the refrigerator for 1 hour. Then place the solid and cold cookie dough balls into a large zipped-top bag. Freeze cookie dough for up to  3 months . When it’s time to bake the cookies, remove them from the freezer and thaw on the counter for at least 30 minutes. Roll into granulated sugar and confectioners’ sugar as instructed in the recipe. Bake as directed. See more in my How to Freeze Cookie Dough post. Try these right out of the oven—they’re pure fudge. They will melt in your mouth! Have you tried these before? Let me know! Sally’s Cookie Palooza Cookies Chocolate Frosted Cookies 53 Comments