Hi there! I’m Cassandre, and today on Caramel Loafing, I’m thrilled to share one of my favorite easy chocolate treats: Double Chocolate Crinkle Cookies.
These crinkle cookies are pure holiday joy—their snowy, crackled tops instantly remind you of a cozy white Christmas, which makes them a classic homemade favorite this time of year. But let’s be honest—good cookies have no season! These have a lightly crisp exterior with a moist, cake-like center. It’s essentially a tiny chocolate cake tucked inside a cookie. Each bite is like tasting a fudgy brownie, a chocolate cake, and a soft cookie all at once.
These chocolate brownie cookies are rolled in a thick layer of powdered sugar, which cracks naturally as they bake to create those striking dark-and-white patterns. The texture is surprisingly soft—more like a soft mini cake than a crunchy cookie. The chocolate aroma is irresistible, and they taste delicious both at room temperature and chilled, making every bite feel a little different.
Chocolate lovers, don’t miss our classic brownie recipe and our easy French classic: Classic Chocolate Cake.
Planning your holiday dessert lineup? Be sure to try these too: Red Velvet Cupcakes, Snowball Cookies, Mini Gingerbread Houses, and Japan’s holiday classic: Japanese Strawberry Shortcake.
This recipe reduces sugar by about 35% for a less overly sweet flavor. If you’ve ever struggled with your powdered sugar melting, I’ll show you how to keep that beautiful crackled look! If you love brownies, chocolate cake, and cookies—you have to try these!
Double Chocolate Crinkle Cookies Recipe
Ingredients
Prep Time: 20 minutes ·
Chill Time: 2 hours ·
Bake Time: 12 minutes ·
Total Time: 2 hours 32 minutes
Yields about 10 cookies (each dough ball about 30g / 1oz)
- All-purpose flour 63g (2.2oz)
- Unsweetened cocoa powder 25g (0.9oz)
- Aluminum-free baking powder 2g (0.07oz)
- Coarse sea salt 1g (0.04oz)
- Instant espresso powder 1g (0.04oz)
- Raw cane sugar (or white sugar) 65g (2.3oz)
- 1 medium egg, room temperature, about 51–52g (1.8oz) without shell
- Unsalted butter 60g (2.1oz), softened
- Dark rum (or vanilla extract) 4g (0.14oz)
- 70% dark chocolate 40g (1.4oz)
- *Granulated sugar, as needed (for rolling)
- *Powdered sugar, as needed (for rolling)
Use our Nutrition Calculator for full nutrition info on this recipe.
Instructions
- Sift together flour, cocoa powder, and baking powder. Stir in sea salt and instant espresso powder until well combined.
- Roughly chop the chocolate—don’t chop it too finely; you want those chocolate chunks for texture!
- In a mixing bowl, cream the softened butter and sugar on medium speed until light and fluffy.
- Add the room temperature egg and rum (or vanilla). Beat on medium speed until fully incorporated.
- Add the dry ingredients to the wet and mix on low speed just until combined.
- Fold in the chopped chocolate using a spatula. Cover with plastic wrap and chill for at least 2 hours, or overnight.
- Scoop about 30g (1oz) of dough and roll into a ball. Don’t compress too firmly; you should end up with about 10 dough balls.
- Roll each dough ball in granulated sugar first, then generously coat in powdered sugar.
- Preheat oven to 350°F (175°C). Bake for 11–12 minutes.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack until completely cool. Enjoy!
Watch the full video tutorial here: Double Chocolate Crinkle Cookies
Double Chocolate Crinkle Cookies FAQ & Tips
These chocolate crinkle cookies are simple to make, but a few simple tips can make a big difference. Here are some common questions and helpful answers:
What’s the most important key to perfect cookie dough?
This dough is very simple—it all comes together in one bowl. The absolute key is making sure both your butter and egg are truly at room temperature. Softened butter creams better with sugar, becoming light and fluffy, which creates a lighter texture. If your egg is too cold, it won’t incorporate smoothly. Nail these two details and your dough should turn out perfectly!
Why roll the dough in granulated sugar before powdered sugar?
Some crinkle cookie recipes skip this step, but rolling the dough in granulated sugar first helps absorb excess surface moisture, preventing the powdered sugar from melting during baking. It also adds a bit of crunch. Keep the granulated layer light—just enough to help the powdered sugar stick.
Why does the powdered sugar coating sometimes turn transparent?
The signature look of crinkle cookies is that bright white powdered sugar against dark chocolate cracks. However, the sugar often melts and becomes transparent. To prevent this, always roll the dough balls in granulated sugar first, then coat generously in powdered sugar. The thicker the coating, the more dramatic the contrast. If you worry about sweetness, you can tap off excess sugar before eating—it won’t make the cookie itself too sweet. Also, bake right away after coating, especially if your kitchen is humid.
Why didn’t my cookies spread out while baking?
If your cookies stay in a ball shape, it’s likely because the dough was too cold or your oven was too hot. If the dough is rock-hard, let it sit at room temperature for 5 minutes before rolling. If your oven runs hot, the exterior sets before the interior can melt and spread. Try lowering the baking temperature by 5°F (about 2°C) next time to find the sweet spot.
Can I use brewed espresso instead of instant coffee powder?
Brewed espresso adds too much liquid and won’t have the same strong flavor as instant coffee powder. It can throw off your dough’s texture. For this recipe, it’s best to stick with instant espresso powder—or you can skip it if you’d prefer. It simply deepens the chocolate flavor and balances the sweetness slightly.
Will the powdered sugar make the cookies too sweet?
The thick powdered sugar layer is mainly for aesthetics! It doesn’t soak into the cookie, so it won’t make the dough overly sweet. If you’re sensitive to sweetness, just dust off a little of the sugar before eating. You’ll still get that beautiful crackle effect.
What if my crinkle cookies turn out dry?
The perfect crinkle cookie should have a crisp outside and soft, moist center with bits of melty chocolate. If they’re dry or crumbly, they’re probably overbaked. Next time, shorten the bake time by a minute or so—that usually fixes the problem.