Double Chocolate Crinkle Cookies

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!

Welcome bake! (I just typed that. I meant welcome BACK.)

Hopefully you all know what I’m welcoming you back to… it’s Christmas Cookie Palooza time! This is my third annual cookie palooza, where I share 10 holiday cookie recipes in a row right here on Sally’s Baking Addiction. The palooza has included some of my most loved cookie creations including monster cookies stuffed with Reese’s cups, homemade Oreos, and red velvet 7 layer bars. Please, for the love of all things dessert, try those 7 layer bars.

Christmas-Cookie-Palooza-Image

And that brings us to 2015. Ladies and gents, grab your spatulas. Get that mixer revving. Stock your fridge with butter and you BETTER have sprinkles on hand. Are you ready? Let’s do this!

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!

We’re kicking things off with a total classic holiday cookie recipe. Rich chocolate cookies, packed with mini chocolate chips, rolled in confectioners’ sugar, and baked until soft and chewy. We’re talking ultra soft and massively chewy. Just like yesterday’s truffles, I brought these cookies along with me to my Pittsburgh book signing the other week. I wanted to test them on cookie lovers besides Kevin whose usual cookie critique is “it’s good.” OR sometimes I get “it’s really good.” So thank you, Pittsburgh, for giving the ultimate praise on my soft and chewy double chocolate crinkle cookies!

These chocolate cookies aren’t anything new or groundbreaking, but that’s what makes them so darn good. You might actually recognize the base of this chocolate cookie recipe. Because it’s my go-to chocolate cookie! It’s the chocolate cookie recipe I’ve been using for years in recipes like inside out chocolate chip cookies, my double chocolate chip swirl cookiess’more chocolate crinkle cookies, and let’s not forget about the epicness that is salted caramel dark chocolate cookies

The cookie base is super easy and starts with room temperature ingredients. Why room temperature? Room temperature butter and egg will mix easily and more evenly into each other. Creating a uniform texture among all the cookies. Not only this– the egg whips up to a greater volume when room temperature. Producing a softer-crumbed, wonderfully textured baked cookie. The room temperature butter (not melted in the slightest, please) creates the creamiest base when beaten with white and brown sugars. Brown sugar isn’t a typical ingredient in chocolate crinkles, but I find it necessary for a little extra flavor and– of course– extra softness!

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!

Flour and unsweetened natural cocoa powder combine as the dry ingredients. Make sure you are using natural cocoa, not dutch cocoa. Remember all the differences I taught you between the two? Natural cocoa, an acid, will react with the baking soda, a base, in this cookie recipe. The two are almost always paired together.

I add mini chocolate chips to my chocolate crinkle cookies. And I’ve never heard a complaint about the extra fudgy goodness packed inside each one! You can use regular size chocolate chips instead if you’d like. Or leave them out completely. I won’t judge. I promise. Sorta.

Once the cookie dough is all mixed up, make sure it spends time chilling by the pool. What? I mean in the refrigerator. The cookie dough is super sticky and unmanageable until after it chills. I always chill it overnight, but 3 hours is just fine. Just remember – the longer, the better. Chilled cookie dough is not only easy to handle and roll into balls, it also helps bake thicker cookies. Less spreading.

Roll each cookie dough ball in confectioners’ sugar. When rolling, make sure the cookie is well coated all around. Then, as the cookies bake, the confectioners’ sugar coating crinkles and cracks as the cookies take their shape. Hence, the cute crinkle name. I love these.

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!

Try these right out of the oven. OH MY GOSH. Like, pure fudge. They will melt in your mouth! Exclamation points! So much heavenly chocolate. So, here we go. Recipe #1 in the palooza!

Double Chocolate Crinkle Cookies

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure! Make sure you chill the cookie dough for at least 3 hours. The longer, the better! Chilling helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle.

Ingredients:

  • 1/2 cup (115g) 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 (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (180g) mini or regular size semi-sweet chocolate chips
  • 1 cup (120g) confectioners' sugar, for rolling

Directions:

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball generously in the confectioners' sugar and place on the baking sheets.
  6. Bake the cookies for 8-9 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
  7. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls (that are not coated in confectioners' sugar) freeze well - up to three months. Coat the frozen cookie dough balls in confectioners' sugar, then bake for about 10 minutes. No need to thaw them.

Recipe Notes:

I usually make these cookies with 2 Tablespoons of milk (added when you add the chocolate chips)-- but some readers were having issues with spreading. So, removing the milk will help and the recipe reflects that. (No milk!)

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Try my dark chocolate chunk oatmeal cookies too!

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies

And these over-the-top peanut butter chocolate swirl cookies.

Soft-Baked Peanut Butter Chocolate Swirl Cookies

Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!
Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!
Here is my recipe for undoubtedly fudgy classic crinkle cookies. With a little extra chocolate for good measure!

174 comments

  1. I think I am going to make this for a cookie exchange at work, but with mint chips instead of chocolate chips. The regular recipe is a go to favorite of mine though.

  2. Sally, I wanted to freeze some of these cookies but I accidentally rolled them all into the sugar! Can I freeze it like that or do I need to find some kind of way to take all the sugar off to freeze it? 

  3. Thanks for another wonderful recipe. The cookies came out soft and fudgy, Love it!!!

  4. I made them last year and they were a hit. I just made two double batches (which ended up making 7 dozen) for a cookie exchange and they turned out perfectly. I made the dough two days ahead of time so baking 7 dozen didn’t seem so bad.

  5. Growing up, my mom would tell me how her and her mom would make chocolate crinkles every year for Christmas. I was excited to get to make this recipe in remembrance of that tradition! I made these last night as a trial run for a Christmas party I’m attending this Friday night – SO delicious! These are so rich and fudgy, and I love how the powdered sugar turns into a glaze on the outside.

  6. I made these back in October and froze them, took them out about a month later when friends were staying over and they absolutely LOVED them. My husband and I thought freezing made them more mellow and we liked them just as much if not better than fresh. I used a small cookie scoop and got 27 cookies. I also put the icing sugar in a sandwich bag and dropped the dough balls into it and that worked well for me. Don’t skimp on the icing sugar. I did that for my second sheet of cookies and ended up sprinkling more on after they cooled but it’s not the same.

  7. I want to make these for a cookie exchange this weekend (8 – 10 doz). I don’t have a paddle attachment – will my normal attachment work (I think it’s like a wisk.) Also what is best size scoop to use. I am going to purchase one tonight. Thanks so much.

  8. I made these cookies last night using peanut butter chips instead of chocolate chips and they are so delicious! The texture is perfect….crunchy outside and chewy inside! I only made 6 and I froze the rest of the cookie dough balls. I love that I can just pop them in the oven anytime I want a fresh cookie! Thanks for the great recipe…in fact I love all your recipes! You have the PERFECT scientific understanding of baking, which is very helpful for me. 

  9. These we sooo delicious! So rich and chocolaty. This was the last type of cookie I made for Christmas but the first gone! Make these! You won’t regret it.  

  10. I made tbese tonight for a cookie exchange tomorrow night. They are still very poofy. Not very crinkled. Am I doing something wrong?

    • Hi Cheri! It could be a couple things, actually. (1) Not creaming the butter and sugars for long enough (2) Leavener (baking soda) has lost strength– have you replaced it recently? (3) Overmixing the cookie dough.

  11. My daughter has asked for mint chocolate cookies in her stocking. Do you think these would be good with some peppermint extract? If so, how much? 

    • I think that using the mint chocolate chips that Nestle puts out for the holidays or crushed Ande’s in lieu of the regular chocolate chips would probably yield better results than adding peppermint extract, in my opinion.  

  12. I want to thank you for all this valuable baking knowledge you are so generously sharing with fellow bakers! I’ve been wanting to make cinnamon rolls for quite some time, however, I was crippled by my intimidation of yeast (dough in general to be honest). Reading about your similar fear, accompanied by your “Easy Cinnamon Roll” recipe, gave me the courage to give it a try. They are baking in the oven as I write this and that wonderful smell is starting to permeate through my house! I know with practice, I will only improve. Thank you again. 🙂

  13. My sister gave me a recipe similar to this many years ago…..Chocolate Sambuca cookies.  
    Add a 1/4 cup of Sambuca liquor for the most wonderful flavor.    (Use instead of the milk you suggest.)   Kids love them too.

  14. I made a light version of this cookie, “healthier lava cookies,” but I love your idea of adding chocolate chips. Can’t wait to try it!

  15. The unsweetened cocoa powder that I have in the pantry is Dutch- processed. Can I just substitute baking powder for baking soda in the same proportion as in this recipe? (use 1 tsp baking powder for Dutch processed cocoa?). Thanks so much.

  16. Hi. These cookies are incredible. Double or triple the recipe and freeze for later. I do have a question though. My powdered sugar is coming out a yellowish color, almost butter-colored, after baking and cooling. Do you have any idea why that could be? They still taste delicious, but don’t have that bright white contrast that yours do. Thanks for the great recipes.

    • It could just be the buttery dough melting the powdered sugar. How about sprinkling more on top when they come out of the oven.

  17. Hi sally 
    I want to make this cookie ..but i dont know how much  coco powder  i should add …1/2 cup + 53gr or all of it should be 53 gr ?! 

    • 1/2 cup is about 53 grams, so you would just use 1/2 cup which is 53 grams. I include the cup measurement AND the gram measurement so everyone can understand the recipe 🙂

  18. Thanks Sally for this recipe. I just made this yesterday and its good. A little bit sweet, but my sister in law just love it and her co-worker. They said it tastes great. Im not just fun of too sweet hehe. But its okay i will just lessen some white sugar the next time I bake.

    Anyway, I use pastry flour instead of plain flour, I added 1/4/cup in the original recipe .

  19. Hi sally. Can I substitute the butter with vegetable oil? I followed the recipe, it is good but the color of the powdered sugar on top of the crinkles turned yellow. 

  20. Hi Sally i tried the cookies and they turned out so chewy and looked So good. It’s a bit sweet for me should I add like 1/4 cup of flour or take away 1/4 cup of sugar ? 

  21. Hi Sally,

    I have always wanted to try the crinkle cookies but when I baked other chocolate types, they tasted burnt. I think the parchment paper is the cure for that (I had never used it before) and wow, these cookies are amazing…everything I thought they would be…and perfectly matching your description. Thanks!

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