What is the secret to crinkle cookies?

The secret is chilling the dough and rolling it generously in powdered sugar before baking. Chilling keeps the dough from spreading too much, while the powdered sugar helps create the signature crackled look and adds a sweet, crisp coating.

What are chocolate crinkle cookies?

Chocolate crinkle cookies are rich, cocoa-based cookies coated in powdered sugar before baking. As they bake, the dough spreads and “crinkles,” revealing beautiful cracks that contrast against the white sugar coating.

What is a double chocolate cookie?

A double chocolate cookie contains both cocoa powder and real chocolate pieces or chips. This combination intensifies the chocolate flavor and creates a soft, indulgent texture.

Why is it called a double chocolate chunk cookie?

It’s called “double chocolate” because it uses two forms of chocolate: cocoa powder for deep flavor and chunks or chips for bursts of melty sweetness. The word “chunk” simply refers to the size of the chocolate pieces.

Double Chocolate Crinkle Cookies – Ultimate Fudgy Treat in 5 Steps

Name: Double Chocolate Crinkle Cookies
Prep time: 3 h 20 min
Cook time: 12 min
Total time: 3 h 35 min
Yield: 20-22 cookies
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, softened; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) packed light or dark brown sugar; 1 large egg, at room temperature; 1 tsp pure vanilla extract; 1 cup (125g) all-purpose flour; 1/2 cup + 2 tbsp (51g) unsweetened cocoa powder; 1 tsp baking soda; 1/8 tsp salt; 1 cup (180g) semi-sweet chocolate chips; 3 tbsp (35g) granulated sugar (for rolling); 1 cup (120g) confectioners’ sugar (for rolling)

Description

Fudgy, rich double chocolate crinkle cookies with a crackled sugar coating. Perfect for holidays or any chocolate craving.

Ingredients

Scale

1/2 cup (113g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

1 large egg, at room temperature

1 tsp pure vanilla extract

1 cup (125g) all-purpose flour

1/2 cup + 2 tbsp (51g) unsweetened cocoa powder

1 tsp baking soda

1/8 tsp salt

1 cup (180g) semi-sweet chocolate chips

3 tbsp (35g) granulated sugar (for rolling)

1 cup (120g) confectioners’ sugar (for rolling)

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Instructions

1. Beat butter, granulated sugar, and brown sugar until light and fluffy.

2. Add egg and vanilla; beat until combined.

3. Whisk flour, cocoa powder, baking soda, and salt in separate bowl.

4. Slowly add dry mixture to wet; mix until combined.

5. Stir in chocolate chips; dough will be thick.

6. Cover and chill dough at least 3 hours.

7. Preheat oven to 350°F (177°C). Line baking sheets.

8. Roll chilled dough into 1.5 tbsp balls.

9. Roll in granulated sugar, then powdered sugar.

10. Bake 11–12 min until edges set; centers soft.

11. Cool 5 min on sheet, then transfer to rack.

Notes

Chill time is mandatory for best texture.

Freeze baked cookies up to 3 months.

Unbaked dough balls freeze up to 3 months (roll in sugar after thawing).

Prep Time: 3 hours 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 135
Sugar: 15g
Sodium: 60mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg