Name: Double Chocolate Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 3 h 27 min
Cuisine: American
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; 3 Tablespoons (35g) granulated sugar (for rolling); 1 cup (120g) confectioners’ sugar, for rolling; 1 cup (180g) mini or regular size semi-sweet chocolate chips

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

Step 1: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 2–3 minutes. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet mixture. Beat on low until just combined, then fold in the chocolate chips. The dough will be thick and very sticky. Cover tightly and chill in the refrigerator for at least 3 hours or up to 3 days. Chilling is mandatory for this dough.

Step 3: Remove dough from the refrigerator and let it sit at room temperature for 10 minutes if chilled 3 hours; if chilled longer, let sit about 20 minutes to soften slightly for easier scooping.

Step 4: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.

Step 5: Scoop and roll dough into 1.5 tablespoon-sized balls. Roll each ball lightly in granulated sugar, then generously in confectioners’ sugar. Space cookies 3 inches apart on baking sheets.

Step 6: Bake for 11–12 minutes or until edges are set and centers still look soft. If cookies aren’t spreading by minute 9, carefully remove baking sheet and gently bang it 2–3 times on the counter to encourage spreading, then return to oven to finish baking.

Step 7: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will slightly deflate as they cool.

Step 8: Store cookies covered at room temperature for up to 1 week.

Tips & Variations

Using a medium cookie scoop ensures uniform cookie size and even baking.

For extra fudgy cookies, substitute half the butter with browned butter for a nutty flavor.

If you prefer bittersweet intensity, swap semi-sweet chocolate chips for dark chocolate chips.

Rolling dough balls in confectioners’ sugar twice can deepen the classic crinkle effect.

FAQs

Can I freeze the cookie dough?

Yes, cookie dough can be scooped into balls and frozen on a baking sheet, then transferred to a sealed container. Bake from frozen, adding a few extra minutes to the baking time.

Why do I need to chill the dough?

Chilling firms up the sticky dough, making it easier to handle and helps develop flavors. It also prevents cookies from spreading too much while baking, ensuring the perfect crinkle texture.