Double Chocolate Crinkle Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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