Double Chocolate Crinkle Cookies Recipe
Introduction
These Double Chocolate Crinkle Cookies are rich, fudgy, and irresistibly chocolatey with a delicate crackled surface. They offer a perfect balance of soft centers and slightly crisp edges, making them a delightful treat for any chocolate lover.
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 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 ingredients. Beat on low until combined, then fold in the chocolate chips. The dough will be thick and sticky. Cover tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory.
- Step 3: Remove the dough from the refrigerator and let it sit at room temperature for 10-20 minutes (longer if chilled more than 3 hours) to soften slightly, making it easier to scoop and roll.
- Step 4: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Step 5: Scoop about 1.5 tablespoons of dough per cookie. Roll each ball lightly in granulated sugar, then generously coat with confectioners’ sugar. Place the cookies 3 inches apart on the prepared baking sheets.
- Step 6: Bake cookies for 11-12 minutes until edges look set and centers appear soft. If they are not spreading by minute 9, remove the sheet and gently bang it on the counter 2-3 times to encourage spreading. Return to oven to finish baking.
- Step 7: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will slightly deflate as they cool.
- Step 8: Store cookies covered at room temperature for up to 1 week.
Tips & Variations
- Chilling the dough is essential—it helps control spreading and develops deeper flavor.
- For extra fudgy cookies, try using dark cocoa powder and bittersweet chocolate chips.
- Rolling the dough balls generously in confectioners’ sugar creates the classic crinkle effect.
- If dough is too sticky to handle after chilling, let it warm slightly or use a cookie scoop dipped in sugar for easier rolling.
Storage
Store your cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container, which helps maintain moisture. Reheat gently in the microwave for 10-15 seconds if you prefer them warm before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid the cookies becoming too salty.
Why is chilling the dough mandatory?
Chilling firms up the dough, making it easier to handle and preventing the cookies from spreading too much during baking. It also helps develop richer flavors and improves the texture.
PrintDouble Chocolate Crinkle Cookies Recipe
These Double Chocolate Crinkle Cookies are rich, fudgy, and irresistibly chocolatey with a delicate crackled sugar coating. Perfectly soft with gooey centers, these cookies combine unsweetened cocoa, mini semi-sweet chocolate chips, and a dual sugar coating that creates a beautiful crinkled look after baking. Ideal for chocolate lovers looking for a chewy, decadent treat that stays fresh for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Mix-ins and Coatings
- 1 cup (180g) mini or regular size semi-sweet chocolate chips
- 3 Tablespoons (35g) granulated sugar (for rolling)
- 1 cup (120g) confectioners’ sugar (for rolling)
Instructions
- Mix the 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 together on medium-high speed until the mixture becomes fluffy and light in color, about 2-3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure everything is mixed well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed.
- Incorporate Dry Ingredients: With the mixer running on low speed, slowly add the dry ingredients into the wet ingredients. Beat on low until the mixture is combined, then fold in the chocolate chips. The resulting dough will be thick and very sticky.
- Chill the Dough: Cover the cookie dough tightly and place it in the refrigerator to chill for at least 3 hours and up to 3 days. This step is mandatory to handle the sticky dough properly and enhances flavor and texture.
- Prepare to Bake: Remove the chilled dough from the refrigerator and let it sit at room temperature for 10 minutes (or about 20 minutes if chilled longer than 3 hours) to soften slightly, making it easier to scoop and roll.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Roll Dough Balls: Using about 1.5 tablespoons of dough per cookie, scoop and roll dough into balls. Lightly roll each ball in granulated sugar, then generously coat in confectioners’ sugar. Place the coated dough balls about 3 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake for 11-12 minutes, or until the cookie edges appear set while the centers remain soft. If the cookies are not spreading by minute 9, gently bang the baking sheet 2-3 times on the counter to encourage spreading, then return to the oven to finish baking.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. The cookies will slightly deflate as they cool.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week to keep them fresh.
Notes
- Chilling the dough is essential to manage the sticky texture and to help develop the signature crinkle effect during baking.
- Using both granulated sugar and confectioners’ sugar for rolling creates the classic crackled sugar crust.
- If your cookies do not spread enough, lightly tapping the baking sheet during baking helps stimulate spreading.
- For softer centers, avoid overbaking; the cookies should look set on the edges but slightly soft in the middle when done.
- Make sure the butter and egg are at room temperature for better mixing and texture.
Keywords: double chocolate crinkle cookies, chocolate crinkle cookies, fudgy chocolate cookies, chocolate cookies recipe, crinkle cookies, chocolate chip cookies
