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.
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!
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 cookies, s’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!
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.
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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!
And these over-the-top peanut butter chocolate swirl cookies.