Instant espresso powder + mini semisweet chocolate chips = next-level double chocolate crinkle cookies. One bite and you’ll be hooked!
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If you’re a fan of chocolate (I know, silly question!) and cookies (yep, another “duh”), then you’re gonna fall completely, head over heels in love with these double chocolate crinkle cookies.
When it’s time to start decking the halls and planning those neighborhood cookie platters, double chocolate crinkle cookies are top of mind. They’re right up there with chocolate chip Rolo cookies, salted caramel bars, and my grammy’s easy homemade fudge.
And guess what? Double chocolate crinkle cookes can make even the scroogiest, grinchiest people smile. I mean, there’s no real research to back me up, but I believe this to be true.
Speaking of making people smile, can we talk about how I love almost every Christmas song (“Last Christmas” and “The Christmas Shoes” make me want to vomit my hot cocoa), but one of my most favorites is “Let It Snow” by Harry Connick Jr. Because TRUMPETS.
I feel like pairing Harry Connick Jr. with chocolate cookie dough rolled in powdered sugar makes for a very magical moment—one we should indulge in as often as possible.
*sigh* I love chocolate crinkle cookies so much.
But I digress.
Why are these double chocolate crinkle cookies more decadent than their single chocolate crinkle counterpart? I’ve taken the classic chocolate crinkles recipe and added a couple pinches of my favorite instant espresso powder (optional but recommended) to enhance the chocolate flavor.
AND THEN I threw in mini semisweet chocolate chips. You’re welcome.
I love how the crinkled powdered sugar looks super snowy on top of all that chocolate yumminess. It’s like these cookies were meant to be eaten while Harry Connick Jr. serenades me with his “Let It Snow.”
Wanna see how easy it is to make double chocolate crinkle cookies? Here you go!
How to Make Double Chocolate Crinkle Cookies
Step 1: Mix cookie ingredients together. Fold in chocolate chips. Chill dough overnight.
Step 2: Scoop heaping tablespoons of dough and roll into a ball. Coat each ball in powdered sugar and place on cookie sheet.
Step 3: Bake and cool.
Printable recipe for double chocolate crinkle cookies below. Enjoy!
- 1 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder (optional)
- 2 cups sugar
- 1/2 cup canola oil
- 4 eggs, room temperature
- 2 teaspoon vanilla
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mini semisweet chocolate chips
- 1/2 to 1 cup powdered sugar
- Mix together cocoa powder, espresso powder, sugar and oil in a medium bowl. Beat in eggs one at a time followed by vanilla.
- Combine flour, baking powder and salt in a separate bowl. Add to cocoa mixture and mix until thoroughly combined. Fold in chocolate chips.
- Cover dough with plastic wrap and refrigerate at least 4 hours or overnight.
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper or a silicone baking mat.
- Scoop a heaping tablespoon of dough and roll into a ball. Coat each ball in powdered sugar before placing on cookie sheet.
- Baked for 10 to 12 minutes or until set. Let cool on cookie sheet for 3 to 5 minutes before removing to a wire rack to cool completely.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 28mgCarbohydrates: 37gFiber: 2gSugar: 32gProtein: 2g