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Double Chocolate Crinkle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 77 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours 27 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Rich and fudgy Double Chocolate Crinkle Cookies that feature a tender, chewy inside with a signature crackled powdered sugar exterior. These cookies are perfect for chocolate lovers seeking a satisfying treat with intense cocoa flavor enhanced by mini semi-sweet chocolate chips. The dough is chilled for better texture and ease of handling, resulting in perfectly crinkled, soft-centered cookies.

Ingredients

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. This aeration is key for a soft texture.
  2. Add Egg and Vanilla: Add the room temperature egg and pure vanilla extract to the butter-sugar mixture. Beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed. This ensures an even distribution of leavening and cocoa.
  4. Incorporate Dry Ingredients: With the mixer running on low speed, slowly add the dry ingredients into the wet ingredients to avoid flour clouds. Beat on low until just combined to prevent overmixing. Then fold in the semi-sweet chocolate chips evenly throughout the sticky dough.
  5. Chill Dough: Cover the dough tightly and refrigerate for at least 3 hours, or up to 3 days. Chilling firms the dough, making it easier to handle and helping develop flavor and texture.
  6. Preheat Oven and Prepare Baking Sheets: About 10-20 minutes before baking, remove the dough from the fridge to soften slightly. Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  7. Scoop and Coat Dough Balls: Use a medium cookie scoop or spoon to portion approximately 1.5 tablespoons of dough per cookie. Roll each dough ball lightly in granulated sugar first, then generously coat in confectioners’ sugar for the classic crinkle effect.
  8. Bake Cookies: Place the sugar-coated dough balls on baking sheets spaced about 3 inches apart. Bake for 11-12 minutes, or until the cookie edges are set but centers remain soft. If cookies are not spreading by minute 9, gently tap the baking sheet on the counter a few times to encourage spreading, then continue baking.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Cookies will deflate slightly as they cool, acquiring their signature crinkle look.
  10. Storage: Store cooled cookies in an airtight container at room temperature. They remain fresh for up to 1 week, perfect for sharing or enjoying over several days.

Notes

  • Chilling the dough is essential: it helps control spreading and develops deeper flavor.
  • Use parchment paper or silicone mats to prevent sticking and ease clean-up.
  • If dough is too hard after chilling, allow it to sit for 10-20 minutes at room temperature before scooping.
  • Rolling cookies first in granulated sugar then confectioners’ sugar creates the classic crackled top.
  • For extra fudgy cookies, avoid overbaking; centers should look slightly soft when removed from the oven.
  • These cookies can be frozen after baking; thaw at room temperature before serving.

Find it online: https://yumbara.com/double-chocolate-crinkle-cookies-recipe/