Name: Double Chocolate Crinkle Cookies Recipe
Prep time: 3 h 20 min
Cook time: 12 min
Total time: 3 h 32 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter; 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

These Double Chocolate Crinkle Cookies are a chocolate lover’s dream! They’re rich, fudgy, and packed with chocolate flavor, thanks to both cocoa powder and chocolate chips in the dough. The crinkled tops dusted with powdered sugar add a touch of elegance, making them perfect for holiday baking or any special occasion.

Why You’ll Love This Recipe

Double Chocolate Delight: These cookies are bursting with chocolate flavor, making them a perfect treat for chocolate enthusiasts.
Fudgy and Chewy: The combination of butter, brown sugar, and cocoa powder creates a wonderfully fudgy and chewy texture.
Easy to Make: With simple ingredients and straightforward instructions, these cookies are surprisingly easy to prepare.

Ingredients

Here’s what you’ll need to make these Double Chocolate Crinkle Cookies:

Unsalted butter: Softened to room temperature, adds richness and a tender texture.
Granulated sugar: Adds sweetness and helps create a crisp exterior.
Brown sugar: Packed, adds moisture and a hint of molasses flavor.
Egg: At room temperature, binds the ingredients together.
Vanilla extract: Enhances the overall flavor.
All-purpose flour: The main dry ingredient, provides structure.
Unsweetened natural cocoa powder: Adds a rich chocolate flavor.
Baking soda: Helps the cookies rise and become soft.
Salt: Enhances the overall flavor.
Semi-sweet chocolate chips: Mini or regular size, adds extra chocolatey goodness.

For Rolling:

Granulated sugar: For a light coating before rolling in powdered sugar.
Confectioners’ sugar: For rolling, creates the signature crinkle effect.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Double Chocolate Crinkle Cookies

Step 1: Cream Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes.

Step 2: Add Egg and Vanilla

Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat on high speed until well combined. Scrape down the sides and bottom of the bowl as needed.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.

Step 4: Add Dry Ingredients to Wet Ingredients

With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Beat on low speed until just combined, then beat in the chocolate chips. The cookie dough will be thick and sticky.

Step 5: Chill the Dough

Cover the dough tightly and chill in the refrigerator for at least 3 hours, or up to 3 days. Chilling is mandatory for this sticky cookie dough.

Step 6: Scoop and Roll

Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 10-20 minutes to soften slightly.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.

Scoop and roll the dough into balls, about 1.5 tablespoons of dough each. Roll each ball very lightly in granulated sugar, then generously in confectioners’ sugar. Place the coated cookie dough balls on the baking sheets, spacing them about 3 inches apart.

Step 7: Bake

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 them from the oven and lightly bang the baking sheet on the counter a few times to help initiate spreading. Return the cookies to the oven to finish baking.

Step 8: Cool and Serve

Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will slightly deflate as they cool.

Pro Tips for Making the Recipe

Use room temperature ingredients: Make sure the butter and egg are at room temperature for easier mixing and a smoother dough.
Chill the dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
Don’t overbake: Overbaking will result in dry and crumbly cookies. Bake just until the edges are set and the centers are still slightly soft.

How to Serve

Holiday Treat: These Double Chocolate Crinkle Cookies are perfect for holiday baking or cookie exchanges.
Party Dessert: Serve them at your next party or gathering for a delicious and festive treat.
Everyday Indulgence: Enjoy them as an after-dinner dessert or a sweet afternoon snack.

Make Ahead and Storage

Storing Leftovers

Cookies stay fresh covered at room temperature for up to 1 week.

Freezing

Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls (not coated in confectioners’ sugar) also freeze well for up to 3 months.

FAQs

Can I use dark cocoa powder?

Yes, you can use dark cocoa powder for a more intense chocolate flavor.

Can I add nuts to the dough?

Yes, you can add chopped nuts, such as walnuts or pecans, to the dough for extra crunch and flavor.

Can I make these cookies without an electric mixer?

Yes, you can mix the dough by hand using a wooden spoon or spatula, but it will require more effort.

How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend.