Description
These Double Chocolate Crinkle Cookies are rich, fudgy, and delightfully crackled on the outside with a soft, chewy center. Perfect for chocolate lovers, these cookies are rolled in powdered sugar to create a beautiful crinkled effect as they bake. Easy to make and sure to impress, they are a decadent treat for any occasion.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Add-ins
- 1 cup (180g) mini or regular size semi-sweet chocolate chips
Instructions
- Mix Butter and Sugars: 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, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients and Mix: 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.
- Warm Dough Slightly: 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 to make scooping and rolling easier.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and Roll Dough Balls: Scoop and roll dough into balls, about 1.5 tablespoons of dough each. Roll each ball very lightly in granulated sugar, then generously in confectioners’ sugar. Place 3 inches apart on the baking sheets.
- Bake Cookies: Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. If the cookies aren’t spreading by minute 9, remove the baking sheet and lightly bang it on the counter 2-3 times to help initiate spreading. Return to oven to finish baking.
- Cool Cookies: 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.
- Store Properly: Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Chilling the dough is essential to manage the sticky consistency and to achieve the crinkle effect.
- Rolling the cookie dough first in granulated sugar and then in confectioners’ sugar creates the signature crackled look.
- If cookies aren’t spreading well, gently banging the baking sheet helps promote spreading.
- Use parchment paper or silicone mats to prevent sticking and help with even baking.
- The dough can be chilled for up to 3 days ahead of baking to save time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Double Chocolate Cookies, Crinkle Cookies, Chocolate Crinkle Cookies, Fudgy Chocolate Cookies, Holiday Cookies
