Description

Delight in these rich and fudgy Double Chocolate Crinkle Cookies, featuring a dense cocoa-packed dough studded with semi-sweet chocolate chips. Rolled in granulated and confectioners’ sugar, they bake up with a classic crackled surface and a soft, chewy center. Perfect for chocolate lovers looking for an indulgent yet simple treat.

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

Others

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

Make the Cookie Base: 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 fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly blended. Gradually pour this dry mixture into the wet ingredients while running the mixer on low speed. Beat just until incorporated, then gently fold in the semi-sweet chocolate chips. The dough will be very thick and sticky at this point. Cover tightly and refrigerate for at least 3 hours, up to 3 days; chilling is essential for handling the dough.
Prep for Baking: Remove chilled dough from the refrigerator, letting it rest at room temperature for 10 to 20 minutes depending on chill time. This makes the dough easier to scoop and roll into balls.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking and aid even baking.
Form and Coat Dough Balls: Scoop approximately 1.5 tablespoons of dough per cookie using a medium cookie scoop if available. Roll each dough ball lightly in granulated sugar, then generously coat it with confectioners’ sugar. Place the coated dough balls about 3 inches apart on the prepared baking sheets to allow spreading.
Bake: Bake the cookies for 11-12 minutes or until the edges appear set while the centers remain soft. If by minute 9 the cookies have not started spreading, carefully remove the baking sheet and gently tap it 2-3 times on the counter to encourage spreading, then return it to the oven to finish baking.
Cool: Let the cookies cool on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely. The cookies will slightly deflate as they cool but maintain a chewy texture.
Storage: Store cooled cookies covered at room temperature for up to 1 week to retain freshness.

Notes

Chilling the dough is mandatory to manage the sticky consistency and to help cookies retain their shape and texture during baking.
Rolling the dough balls twice—first in granulated sugar and then confectioners’ sugar—creates the signature crinkled, snow-dusted appearance on the cookies.
Allow dough to soften slightly after chilling to make rolling easier and prevent cracking.
Spacing cookies 3 inches apart is essential as they spread during baking.
Gently tapping the baking sheet if cookies don’t spread by 9 minutes ensures the perfect crinkle.
Use parchment paper or silicone mats to prevent sticking and ensure even baking.

Prep Time: 15 minutes (plus 3 hours chilling)
Cook Time: 11-12 minutes per batch
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Keywords: chocolate cookies, crinkle cookies, double chocolate, dessert, homemade cookies, chocolate chip cookies