Description
Deliciously rich and fudgy Double Chocolate Crinkle Cookies with a soft center and crackly powdered sugar exterior. These classic cookies combine cocoa, chocolate chips, and a perfectly chewy texture, making them an irresistible treat for chocolate lovers.
Ingredients
Units
Scale
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
Rolling
- 3 Tablespoons (35g) granulated sugar
- 1 cup (120g) confectioners’ sugar, for rolling
Instructions
- Cream Butter and Sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes.
- Add Egg and Vanilla: Add the large room temperature egg and pure vanilla extract, then beat on high speed until well combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Mix Dry Ingredients Into Wet: With the mixer running on low speed, slowly pour the dry ingredients into the wet mixture. Beat on low speed until just combined, then fold in the semi-sweet chocolate chips. The dough will be thick and very sticky.
- Chill Dough: Cover the dough tightly and chill in the refrigerator for at least 3 hours up to 3 days. Chilling is mandatory for handling this sticky dough easily.
- Prepare for Baking: Remove dough from refrigerator and allow it to sit at room temperature for 10-20 minutes (depending on chilling time) to soften slightly for easier scooping.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop and Roll Cookies: Scoop about 1.5 tablespoons of dough per cookie (a medium cookie scoop is helpful). Roll each dough ball lightly in granulated sugar, then generously coat in confectioners’ sugar. Place cookies 3 inches apart on prepared baking sheets.
- Bake Cookies: Bake for 11-12 minutes until edges appear set and centers still look soft. If cookies are not spreading by minute 9, remove the baking sheet and lightly bang it on the counter 2-3 times to encourage spreading, then return to oven to finish baking.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. The cookies will deflate slightly as they cool.
- Store: Store cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Chilling the dough is essential to handle the sticky batter and achieve the perfect crackled texture.
- Using parchment paper or silicone baking mats prevents sticking and helps cookies bake evenly.
- Rolling cookies in confectioners’ sugar creates the classic crinkle effect as cookies bake and spread.
- Banging the baking sheet on the counter encourages spreading if the cookies haven’t spread naturally by 9 minutes.
- Allow cookies to cool completely on a rack to maintain their chewy texture and prevent sogginess.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 140
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
