Indulge in the ultimate chocolate experience with these Double Chocolate Crinkle Cookies. Each bite offers a profound chocolate flavor, a wonderfully moist and tender crumb, and a delightfully gooey interior that melts in your mouth. Perfect for holiday gatherings, cookie exchanges, or simply satisfying a deep chocolate craving, these cookies are a true masterpiece of texture and taste.
The holiday season brings with it cherished traditions, and for many food bloggers, one of the most heartwarming is the annual Food Blogger Cookie Swap. This extraordinary event brings together hundreds of passionate food creators from across the globe, uniting them in a delicious celebration of all things scrumptious. More than just an exchange of delightful baked goods, this swap serves a profoundly noble purpose: raising vital funds for a truly impactful cause. This year, the proceeds from the cookie swap are dedicated to Cookies for Kids Cancer, a distinguished national non-profit organization. Their unwavering commitment is to fund innovative new therapies in the relentless fight against pediatric cancer, a devastating disease that tragically claims more young lives in the US than any other. Participating in such an event not only spreads holiday cheer through cookies but also contributes to meaningful research, offering hope to countless families.
At the heart of this magnificent annual tradition are our wonderful hosts, Lindsay and Julie. For four years, they have meticulously organized the cookie swap, watching it grow exponentially each year, attracting an ever-increasing number of enthusiastic food bloggers. The concept itself is elegantly simple and incredibly rewarding: once you sign up to participate, you are thoughtfully matched with three fellow bloggers. Your task is to bake and send a dozen of your finest holiday cookies to each of your three matches. In return, you receive three delightful packages filled with cookies from three different food bloggers, each offering a unique taste of their holiday baking traditions. It’s a truly fantastic arrangement that results in an abundance of delicious cookies and fosters a wonderful sense of community among culinary enthusiasts.
This year, I was absolutely spoiled by the incredible generosity and baking prowess of my matches! I received three delicious dozens of cookies, each a testament to the skill and holiday spirit of their creators. Frank and Wendy from A Day in the Life on the Farm, Nicole from Confectionalism, and Lisa and Anna from Garnish with Lemon truly outdid themselves, delivering some of the best holiday cookies I have ever had the pleasure of tasting. Their thoughtful contributions made my holiday season even brighter, and I extend my deepest gratitude to these wonderful ladies for the truly exceptional treats.
For my part, I meticulously chose a classic that truly embodies the spirit of holiday baking: these irresistible Double Chocolate Crinkle Cookies. I sincerely hope my recipients – Lynsey, Faye, and Natasha – enjoyed them as much as I enjoyed baking them. Last year, I ventured into new territory with my Butterscotch Gingersnap Molasses Cookies, which, while undeniably delicious to me, were met with some hesitation from a few family members who weren’t keen on the butterscotch addition (a sentiment I still find baffling!). This year, I decided to lean into tradition and bake a universally beloved classic. And what could be more classic, yet utterly decadent, than crinkle cookies? Not just any chocolate crinkles, mind you, but *double* chocolate crinkles!
These cookies deliver an intense, profound chocolate flavor, made even bolder and more complex by the clever addition of instant espresso powder, which serves to deepen and amplify the chocolate notes without adding a distinct coffee taste. The result is a truly fudgy, moist, and delightfully gooey interior that contrasts beautifully with their signature powdered sugar “cracked” exterior. They are simply amazing – a perfect blend of rich flavor and delightful texture, making them an ideal choice for a festive cookie swap or any special occasion. Their striking appearance, coated in white powdered sugar with deep chocolate cracks, makes them a stunning addition to any holiday cookie platter.
The Art of the Perfect Crinkle: Tips for Double Chocolate Crinkle Cookies
Achieving those beautiful, snowy crinkles on your chocolate cookies is both an art and a science, ensuring not only visual appeal but also a fantastic texture. The secret lies in the contrast between the sticky, moist dough and the generous coating of powdered sugar. When the cookies bake, they spread and expand, causing the sugar coating to crack, revealing the dark, rich chocolate beneath and creating that iconic crinkled surface.
To ensure your Double Chocolate Crinkle Cookies turn out perfectly every time, here are a few invaluable tips. First, don’t skimp on the chilling time for the dough. While this recipe suggests a short rest at room temperature, for even better crinkles and easier handling, a longer chill in the refrigerator (30 minutes to an hour) can make a significant difference, preventing the cookies from spreading too quickly.
Second, be generous with the powdered sugar. After rolling the dough balls in granulated sugar (which helps the powdered sugar adhere), roll them thoroughly and thickly in confectioners’ sugar. The more sugar that adheres, the more pronounced and beautiful your crinkles will be. A double coating technique, as outlined in the recipe, ensures maximum coverage.
Third, the oven temperature is crucial. Baking at 325 degrees Fahrenheit (as specified in the recipe) allows the cookies to bake evenly without browning too quickly, giving the powdered sugar time to set and crack. Over-baking can lead to dry cookies, so keep an eye on them; the centers should still be slightly soft when removed from the oven, as they will continue to set as they cool. This is key to maintaining that wonderfully gooey interior we all crave.
Finally, ensure your ingredients are at room temperature where specified, especially the eggs and butter. This helps them emulsify properly, creating a smooth, consistent dough that bakes evenly. The unsweetened chocolate and butter, melted together, contribute to the deep, intense chocolate flavor, while brown sugar adds moisture and chewiness. And of course, the instant espresso powder is a secret weapon, enhancing the chocolate’s depth without imparting a coffee flavor, making these cookies truly stand out.
With these tips, you’re well on your way to baking a batch of the most delicious and visually stunning Double Chocolate Crinkle Cookies that will impress everyone who tries them.
Print Recipe
Double Chocolate Crinkle Cookies
These double chocolate crinkle cookies have a deep chocolate flavor and are moist and tender with a gooey interior!
30 minutes
12 minutes
42 minutes
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups brown sugar, packed
- 3 large eggs
- 4 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
Instructions
- Preheat oven to 325 degrees F (160 degrees C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the brown sugar, eggs, instant espresso powder, and vanilla extract together until well combined. In a small saucepan, combine the chopped unsweetened chocolate and unsalted butter. Melt over low heat, stirring occasionally, until smooth.
- Whisk the melted chocolate mixture into the egg mixture until thoroughly combined. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until no streaks of flour remain. Be careful not to overmix. Let the dough rest at room temperature for 10-15 minutes.
- Place the granulated sugar and confectioners’ sugar in two separate, shallow bowls. Scoop about 2 tablespoons of dough and roll it into a smooth ball. First, roll the dough ball in the granulated sugar, ensuring it’s lightly coated. Then, transfer it to the confectioners’ sugar and roll it generously to coat completely. Place the coated dough balls on the prepared cookie sheets, ensuring they are about 2 inches apart from each other.
- Bake cookies for about 12 minutes, or until they are puffed and beautifully cracked. The centers will still appear soft; this is normal and contributes to their gooey texture. Rotate the baking sheet halfway through baking for even cooking. Let the cookies cool completely on the baking sheet before serving, as they will firm up as they cool.
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More Christmas Cookie Inspiration from Across the Web:
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Glazed Eggnog Shortbread Cookies– Life Made Sweeter
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Chunky Dark Chocolate Chunker Cookies – A Law Student’s Wife