Double Chocolate Crinkle Cookies Recipe

Introduction

These Double Chocolate Crinkle Cookies are rich, fudgy, and coated in a snowy layer of confectioners’ sugar. Perfectly soft and chewy with a crackled top, they’re a chocolate lover’s dream and a delightful treat for any occasion.

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup (180g) mini or regular size semi-sweet chocolate chips
• 3 Tablespoons (35g) granulated sugar
• 1 cup (120g) confectioners’ sugar, for rolling

Instructions

1. Step 1: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
2. Step 2: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
3. Step 3: Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
4. Step 4: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
5. Step 5: Scoop and roll dough into balls, about 1.5 Tablespoons of dough each. A medium cookie scoop is helpful here. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
6. Step 6: Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. If they aren’t spreading by minute 9, remove the baking sheet and lightly bang it on the counter 2-3 times to encourage spreading. Return to the oven to finish baking.
7. Step 7: Cool cookies for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.

Tips & Variations

• Use room temperature ingredients for better mixing and texture.
• Chilling the dough is essential to control spread and develop flavor.
• For extra fudginess, substitute half the flour with almond flour.
• Try adding a pinch of espresso powder to enhance the chocolate flavor.
• If you prefer a crunchier cookie, bake for an extra 1-2 minutes.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week. To reheat, warm in a microwave for 10-15 seconds or enjoy at room temperature for soft, chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Dutch-processed cocoa powder instead of natural cocoa powder?

Natural cocoa powder reacts with baking soda to help cookies rise, so it’s best to use as stated. Dutch-processed cocoa might alter texture and rise slightly but can still be used if needed.

Why is chilling the dough mandatory?

Chilling firms up the sticky dough, making it easier to scoop and roll. It also helps control cookie spread during baking, resulting in a fudgy, chewy texture.

Double Chocolate Crinkle Cookies Recipe

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★★★★★

5 from 135 reviews

Delight in these decadent Double Chocolate Crinkle Cookies, featuring a rich cocoa and semi-sweet chocolate chip dough rolled in confectioners’ sugar for a beautiful cracked finish. Soft-centered with slightly crisp edges, these fudgy cookies make a perfect treat for chocolate lovers and are easy to prepare with a mandatory chilling step to enhance the texture and flavor.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup (180g) mini or regular size semi-sweet chocolate chips

Coating

• 3 Tablespoons (35g) granulated sugar
• 1 cup (120g) confectioners’ sugar, for rolling

Instructions

1. Mix Butter and Sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is fluffy and light in color, about 2-3 minutes. Then add the egg and vanilla extract and beat on high speed until thoroughly combined, scraping down the bowl as needed.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed. Gradually add these dry ingredients to the wet mixture with the mixer on low speed, blending until just combined. Then mix in the semi-sweet chocolate chips. Expect a thick, sticky dough. Cover tightly and chill for a minimum of 3 hours or up to 3 days to firm the dough.
3. Prepare Dough for Scooping: Remove chilled dough from the fridge and let it sit at room temperature for 10 minutes if chilled for 3 hours, or about 20 minutes if longer, to soften slightly and ease scooping.
4. Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats for easy cookie removal and cleanup.
5. Shape and Coat Cookies: Using about 1.5 tablespoons per cookie, scoop dough balls and lightly roll each first in granulated sugar, then coat generously with confectioners’ sugar. Place cookies on prepared sheets spaced 3 inches apart to allow spreading.
6. Bake Cookies: Bake for 11-12 minutes until edges are set but centers remain soft. If cookies seem not to spread by the 9-minute mark, carefully remove the tray and gently tap it on the counter 2-3 times to encourage spreading, then return to bake until done.
7. Cool: Let cookies cool on baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. They will slightly deflate while cooling, developing their classic crinkle appearance.
8. Storage: Store cookies covered at room temperature for up to one week, maintaining their freshness and texture.

Notes

• Chilling the dough is essential for managing the sticky texture and helps the cookies develop their characteristic crinkle surface while baking.
• Use softened butter at room temperature to ensure smooth creaming with sugars.
• For best results, use a cookie scoop to maintain uniform cookie size for even baking.
• Lightly tapping the baking sheet mid-bake helps encourage the cookies to spread properly if they appear stubborn.
• These cookies can be stored in an airtight container at room temperature for up to 7 days or frozen for longer storage.

Keywords: Double Chocolate Crinkle Cookies, chocolate cookies, crinkle cookies, chocolate chip cookies, fudgy chocolate cookies, holiday cookies