Description
These Double Chocolate Crinkle Cookies are rich, fudgy, and loaded with chocolate chips, offering a perfect brownie-like taste with soft centers and crisp, crackly edges. Extra thick and irresistibly melt-in-your-mouth warm from the oven, they are a chocolate lover’s dream cookie.
Ingredients
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
Additional Ingredients
- 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 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: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until well combined. Slowly pour this dry mixture into the wet ingredients while mixing on low speed. Beat on low until combined, then fold in the chocolate chips. The dough will be thick and very sticky. Cover tightly and chill in the refrigerator for at least 3 hours and up to 3 days; chilling is mandatory to manage the sticky dough.
- Prepare dough for scooping: Remove dough from the refrigerator and let it sit at room temperature for 10 minutes. If chilled for longer than 3 hours, allow about 20 minutes to soften, making the dough 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 and assist even baking.
- Scoop and roll dough: Using about 1.5 tablespoons of dough per cookie (a medium cookie scoop works well), roll each into balls. Lightly roll each ball first in granulated sugar, then generously coat in confectioners’ sugar. Place the balls 3 inches apart on the prepared baking sheets to allow spreading.
- Bake the cookies: Bake for 11-12 minutes until the edges are set but the centers still appear soft. If after 9 minutes they aren’t spreading enough, remove the baking sheet and gently bang it 2-3 times on the counter to encourage spreading, then return to bake.
- Cool cookies: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will slightly deflate as they cool, leaving thick, soft-centered cookies with crackly surfaces.
- Storage: Store cookies covered at room temperature to keep them fresh for up to 5 days.
Notes
- Chilling the dough for at least 3 hours is essential for managing the sticky consistency and achieving the thick, fudgy texture.
- Rolling the dough balls in both granulated and confectioners’ sugar helps create the signature crackled cookie appearance.
- Gently tapping the baking sheet during baking encourages cookie spreading if they seem stubborn.
- Using room temperature eggs and butter aids in even mixing and better cookie texture.
- For thicker cookies, avoid flattening dough balls before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
