Go Back
Chocolate Crinkles Recipe
Print Pin

Perfect Double Chocolate Crinkles Recipe for Soft and Fudgy Cookies

These Double Chocolate Crinkles are rich, chocolatey, soft, chewy, and perfectly fudgy with a slightly crisp exterior. This recipe compares three baking methods - no chilling, freezing, and refrigerating - to determine which produces the best crinkles. Regardless of the method, every batch tastes delicious, but chilling the cookie batter creates more dramatic cracks while rolling the dough in granulated sugar before powdered sugar produces the prettiest finish.
Author Onyok Kokok

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ cup high-quality cocoa powder sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon coffee powder

Wet Ingredients

  • ¼ cup canola oil or any neutral cooking oil
  • ½ cup dark brown sugar or ¾ cup if you prefer sweeter cookies
  • 2 large eggs

Add-ins

  • ½ cup chocolate chips

For Rolling

  • 2 tablespoons granulated sugar
  • 3 tablespoons powdered sugar icing sugar or confectioners' sugar

Yield: 24 pieces

Instructions

  • In a mixing bowl, combine the eggs and canola oil. Mix until well combined.
  • Add the sifted cocoa powder, salt, coffee powder, and dark brown sugar. Mix until smooth.
  • Add the sifted all-purpose flour and baking powder. Mix just until incorporated.
  • Fold in the chocolate chips. Do not overmix.

Option 1 - Bake Immediately

  • Scoop about 1 tablespoon of the cookie batter for each cookie. Shape into balls.
  • Roll each ball in granulated sugar first, then coat generously with powdered sugar. Or roll each ball into powdered sugar only.
  • Bake immediately. In a preheated oven, bake at 170C for 12 to 15 minutes.

Result: Beautiful chocolate flavor. Soft, chewy, fudgy center. Cookies rolled in granulated sugar first develop better-looking cracks and coating.

    Option 2 - Freeze the Cookie Batter

    • Freeze the dough for 1 hour.
    • After freezing, scoop 1 tbsp and shape into balls.
    • Roll in granulated sugar first, followed by powdered sugar.
    • In a preheated oven, bake at 170C for 12 to 15 minutes.

    Result: Thicker cookies, Better bulging, More attractive cracks.

      Option 3 - Refrigerate the Cookie Batter

      • Refrigerate the dough for at least 4 hours or overnight.
      • Scoop 1 tbsp and shape into balls.
      • Roll first in granulated sugar, then powdered sugar.
      • In a preheated oven, bake at 170C for 12 to 15 minutes.

      Result: Nearly identical to the frozen dough. Thick cookies and beautiful cracked tops

        All three methods produce cookies that are: Rich in chocolate flavor, Crunchy outside, Soft inside, Chewy, Fudgy. The biggest difference is appearance. Both freezing and refrigerating produce more dramatic cracking and slightly puffier cookies. Rolling the chocolate balls in granulated sugar before powdered sugar consistently produces the best-looking chocolate crinkles.