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.

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!

Print

Double Chocolate Crinkle Cookies

  • Author: Sally
  • Prep Time: 3 hours, 30 minutes
  • Cook Time: 9 minutes
  • Total Time: 3 hours, 50 minutes
  • Yield: 20 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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

Instructions

  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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Double Batch: This recipe can easily be doubled.
  3. 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!)

Keywords: crinkle cookies, chocolate crinkle cookies

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!

245 Comments

  1. Definitely the most exciting time of the year☺!! I so look forward to your Christmas cookies and last year I made 5 of them to give as gifts and for us to inhale. These will be on my list for this year!!

  2. Hi Sally! These look awesome and it’s perfect that you started with a classic! Looking forward to another year of cookie madness! : ) I hope you had a fantastic Thanksgiving.

  3. YUM. Let’s say I wanted to make this with a hint of mint (if you’ve ever been to Panera around Christmas time, you’ll know my inspiration)… how much peppermint extract would you suggest adding? I would look up a recipe for mint crinkle cookies, but I trust your cookie recipes more than anyone else’s!

  4. Hi Sally,
    I’m SO excited for the cookie palooza! I love love love it!! These chocolate crinkles look incredible! Definitely gonna be making them.  I wanted to let you know that I made your red velvet chocolate chip cookies to bring to a family gathering yesterday & people went bananas over them!! I followed the recipe exactly (except for doubling) & made the dough & portioned out the balls the night before. Then in the morning I took them out while the oven preheated & rolled them (with pam sprayed hands) to shape the balls & put some chocolate chips on top.  They came out so pretty!! And they didn’t last very long AT ALL!! I think these are going to be requested a lot!!  Thanks SO much for this wonderful blog!  My baking skills have definitely improved because of you!  

  5. Why do you do this to me?!?? I came on here planning to make your amazing chewy chocolate chip cookies, but now I HAVE to make these!!! They are so beautiful, it hurts to look at them and not be able to eat them.

  6. Ok I attempted to bake my own recipe for chocolate crinkle cookies and it DID NOT work. 
    Back to the drawing board i guess 🙁 
    Yours look amazing though! 

      1. Never replace butter with margarine in my cookie recipes. Texture, taste, appearance– everything changes.

      2. What kind of flour did you use? I have an all purpose gf flour blend that does not contain xantham gum…do I need to add any? Thank you so much!

      1. I removed milk from the recipe as some were having issues with spreading. And it’s an easy fix to reduce spread. Still tasty, of course.

  7. Thanks for the new cookie recipe, Sally. I made them this afternoon and they turned out perfectly. They even look just like yours!

  8. I love these classic crinkle cookies, they are always a hit! I can never get over the beautiful cracks. Can’t wait too see what you have in store for the rest of the cookie palooza, I’ve loved it every year!

  9. Look delicious! Do I have to roll them in sugar though? I know they won’t officially be crinkle cookies, but will it change the texture and taste in any way?

  10. My mouth is watering!!! I have always made these with a cake mix and cream cheese type batter, but this is going to be a must try!!!!

  11. Would making these cookies with salted butter instead of unsalted make a big difference? Is it worth a trip out to the store to buy unsalted?

  12. Hello Sally! I have a question about butter… Do you have a preferred brand that you use for your baking? I typically stock Kerrygold Irish Butter, however, I find that it softens much faster than other brands (i.e. Tillamook or Land-o-Lakes). I am not sure if that affects the end result… Is that an issue for baking? 

    1. I’m asked this a lot and I do NOT have a preferred brand. To be honest, I usually just buy what’s on sale. And never, ever notice a difference in my baked goods!

  13. Sally, Could I use baking powder instead of baking soda since I only have Dutch process cocoa power. I am Dutch and that is the only cocoa powder they sell here

    1. Saskia– it would take some recipe testing. I don’t feel comfortable telling you the amount of baking powder without testing it myself. And the flavor of dutch cocoa is different from natural so again– I would need to test it out. Can you search online for an alternative?

      1. Thanks Sally. I got a tip they should have raw cocoa at the organic supermarket. I will check that. Being in a different country does mean you can’t always get the right ingredients, but it usually works out after a bit of trying.

  14. Puled these out of the oven last night, they’re delicious! It’s like eating a bar of chocolate in cookie form! Mine spread quite a bit though, they don’t look at pretty as yours here. Next time I’ll pop them into the fridge for a few minutes after rolling.

    1. Krithika– good thinking about chilling more. OR you can add another Tbsp or 2 of flour to help bulk up the cookie dough. That’s what I always do if I find cookies spread too much.

      1. Thanks for the tip Sally, I’ll try that! I’ll probably bake another batch this weekend.
        I think I’m too slow at rolling the balls, so the dough is very soft by the time it goes into the oven. I have the same issue with the chocolate chunk cookies, so I always pop the cookie sheet into the fridge for a few minutes before baking.

    2. Yeah mine spread pretty thin too, I’m going to chilling them again after, they were definitely sticky.  But there will be a next time.  Oh yes…  

  15. These were amazing. I’m not a big fan of chocolate so I omitted the chocolate chips, but they are wonderful. I made them for my coworkers and they went quickly! Thank you for another winning recipe.

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