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Double Chocolate Crinkle Cookies

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Easy to make double chocolate crinkle cookies, sweet and chewy and with lots of chocolate, these are some of our family’s favorite Christmas cookies.

chocolate crackle cookies on a wire rack

These double chocolate crinkle cookies or chocolate crackles are pretty addictive. Not only the baked cookies, but the unbaked dough as well… I really had to force myself to stop nibbling that dough while I was forming the cookies…

So cookies again, Christmas is just around the corner.

This is a repost from December 2014. In the meantime, I’ve baked these chocolate crackle cookies at least a dozen times. The recipe has changed slightly (improved) over the years.

Now the crinkles hold their shape better, are even chewier and that chocolate “inner life” even more satisfying.

Chocolate crinkles or chocolate crackle cookies seem to be very popular all around the world. I used to think that they were typical German cookies or Plätzchen, but I have learnt differently. But there’s no wonder that they are so popular, they are incredibly delicious and easy to make.

chocolate crackle cookies on a wire rack
inside of a chocolate crackle cookie

Tips for double chocolate crinkles


  • Use good quality chocolate to make the crackle cookies. As always, baked goods containing lots of chocolate can only be as good as the chocolate is. Use chocolate brands you really enjoy eating and not cheap baking chocolate.
  • Use a box grater (the larger holes) to grate the chocolate; if you use chocolate chips, the chocolate pieces will be too large.
  • You can use a food processor to chop the chocolate; just make sure that the chocolate is not processed into powder; it should be finely chopped, not powdered.


  • For best results, always use a kitchen scale; cup measuring is very inaccurate. (Amazon affiliate link)
  • After grating or processing the chocolate, mix all the ingredients together.
  • Form a dough disc, wrap it in cling film and refrigerate.
  • Chill the dough long enough, at least 3 hours, ideally longer/overnight.
  • That is necessary because the dough is very sticky; you will not be able to form the cookies properly if the dough is too soft.
  • The good news: although the dough is rather sticky, the cookies will not spread much; they will remain nice and round.
  • While the first batch of cookies is baking, keep the remaining dough refrigerated; this way, it will not become soft and sticky again.


  • Make sure the oven is preheated before you start baking.
  • Bake between 13-15 minutes, depending on how large they are, but not longer.
  • They will still be soft when you take them out of the oven, but they will harden as they cool.
  • Leave on the baking tray for 5 minutes, and transfer to a wire rack to cool completely.
forming and coating chocolate crackle cookies in sugar

How to store?

  • The double chocolate crinkle cookies keep well in an airtight container at room temperature.
  • You can keep them for about 2 weeks (if you manage).
  • They can be frozen for up to 2 months. Once completely cooled, place them in freezer bags and freeze them.
chocolate crackle cookies on a wire rack on the table

More cookies

Do you like this recipe?

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one double chocolate crinkle cookie on the table

Double Chocolate Crinkle Cookies

Easy to make double chocolate crinkle cookies with lots of chocolate, taste some of our family's favorite Christmas cookies.
5 from 2 votes
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Course: Cookies
Cuisine: German, American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 55
Calories: 84kcal
Author: Adina


  • 100 g/ 3.5 oz milk chocolate
  • 100 g/ 3.5 oz dark chocolate
  • 3 eggs medium Germany, large US
  • 200 g/ 7 oz/ 1 cup icing sugar
  • 250 g/ 8.8 oz/ 2 cups ground almonds
  • 180 g/ 6.3 oz/ 1 ½ cups all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons water
  • about 100 g/ 3.5 oz/ 1 cup icing sugar for rolling the cookies


  • Grate the chocolate on a box grater on the side with the largest shredding holes. If using a food processor, chop the chocolate finely but don't let it turn into powder.
  • Mix the grated chocolate, eggs, icing sugar, ground almonds, flour, vanilla extract, cinnamon, and water. The dough will be somewhat sticky. Form a dough disc, wrap it in cling film. Place the dough in the fridge until firm, at least two hours or longer, preferably overnight.
  • Preheat the oven: 150 degrees Celsius/ 300 degrees Fahrenheit. Line 2 or 3 baking trays with parchment paper.
  • Place the remaining icing sugar in a small bowl. Form balls about the size of a walnut and roll the balls in icing sugar. Place them on a baking tray and bake for about 15 minutes. Keep the dough you are not using refrigerated, so that it remains firm. Once it is too warm, it will become stickier again.
  • Shortly before the first batch of cookies is baked, form the second batch of cookies and place the balls on another prepared baking sheet. Leave the cookies to cool down on the baking sheet for about 5 minutes, then place them on a cooling rack.
  • When completely cooled, place them in an airtight container.


Always use a digital kitchen scale when baking; it yields the best results.


Serving: 1cookie | Calories: 84kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 29mg | Fiber: 1g | Sugar: 7g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Recipe Rating


Wednesday 20th of November 2019

They look so GOOD! I will have to bake a batch soon!


Wednesday 14th of January 2015

Immer wieder, liebe Schwiegermutter!!


Sunday 11th of January 2015

Da hast du aber übertrieben--10 dieser super leckeren Plätzchen habe ich nicht gegessen, vielleicht 9 !? Die Schüssel voller Plätzchen war im Nu geleert--nächstes Jahr bitte wieder!!


Thursday 1st of January 2015

Thank you, Reemda. Glad you liked them.


Wednesday 31st of December 2014

Hmm, these cookies are really yummy! In your New Kitchen next to the stove they were even better...