Double Chocolate Crinkle Cookies – Ultimate Fudgy Treat in 5 Steps
Fudgy, rich double chocolate crinkle cookies with a crackled sugar coating. Perfect for holidays or any chocolate craving.
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)
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).