Double Chocolate Crinkle Cookies
These double chocolate crinkle cookies are heaven for a chocolate lover. They have a rich chocolate flavor, fudgy centers with chunks of chocolate, and crinkly powdered sugar exteriors.
About these cookies
The dough is easy to prepare but requires some chilling time to ensure the perfect texture.
The unbaked dough balls are rolled generously in powdered sugar, so when the puff and bake, this makes a beautiful crinkle effect. The dough is rich in chocolate flavor thanks to a generous amount of cocoa powder. There is also the addition of chocolate chips for an extra texture and another element of chocolate.
Ingredients
Here’s what you need for these double chocolate crinkle cookies recipe. See the printable recipe card at the bottom of this post for the amounts.
- Neutral vegetable oil
- Large eggs
- Soft brown sugar
- Granulated sugar
- Pure vanilla extract
- All-purpose flour
- Unsweetened cocoa powder – This can be natural or dutch cocoa.
- Baking powder
- Baking soda
- Salt
- Semisweet chocolate chips or dark chocolate chunks – I like using a mixture of both.
- Powdered sugar/ confectioners’ sugar for coating.
Method
Add the oil, eggs, brown sugar, granulated white sugar, and vanilla to a large bowl. Beat together to combine.
Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until nearly combined.
Fold through the chocolate chips until all is combined.
It makes a thick and sticky dough. Cover the dough bowl tightly and refrigerate for at least two hours or up to 24 hours.
Chilling the dough is crucial for the texture of the cookies, and it helps to develop extra flavor.
Shaping
After the dough has chilled, heat the oven to 350°F (180°C) and line a cookie sheet with parchment paper. Add powdered sugar to a small bowl.
Remove the dough from the refrigerator and scoop cookie balls using a medium cookie scoop or around 1 1/2 tablespoons of dough per cookie.
Roll the dough into a ball, then add it to the dish of powdered sugar.
Roll it in until it sticks in a generous layer around the cookie balls.
Space the cookies at least 2 inches apart on the prepared baking sheet.
Bake for 11-12 minutes until the cookies have puffed. The baking time will depend on your oven. The cookies should still be a little soft in the middle. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before placing the baked cookies on a wire rack to cool to room temperature.
Store leftover cookies in an airtight container for up to a week. They also freeze very well, tightly wrapped or placed in a freezer bag.
Variations
Chocolate is such a great combination with so many other flavors! Why not try add these next time you bake these cookies.
- A tablespoon of finely grated orange zest to make these orange chocolate crinkle cookies.
- 1/2 a teaspoon peppermint extract for peppermint crinkle cookies version.
- White chocolate chips to make the crinkle version of inside-out cookies.
- A little instant espresso powder to enhance the chocolate flavor.
- Spices like cinnamon, cardamom, and ginger to make a warming chocolate cookie.
More cookie recipes
Double Chocolate Crinkle Cookies
These double chocolate crinkle cookies have fudgy chocolate centers with chunks of chocolate, and crinkly powdered sugar exteriors.
Ingredients
- 70g (1/3 cup) neutral vegetable oil
- 100g (1/2 cup) soft brown sugar
- 100g (1/2 cup) granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 160g ( 1 1/4 cups) all-purpose flour
- 45g (1/2 cup) cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 160g (1 cup) semisweet chocolate chips
Coating
- 120g (1/2 cup) powdered sugar
Instructions
- Add the oil, eggs, brown sugar, granulated white sugar, and vanilla to a large bowl. Beat together to combine.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and fold them together with a rubber spatula until nearly combined. Fold through the chocolate chips until all is combined. It makes a thick and sticky dough.
- Cover the dough bowl tightly and refrigerate for at least two hours or up to 24 hours. Chilling the dough is crucial for the texture of the cookies, and it helps to develop extra flavor. The longer the chill time, the better.
- After chilling the dough, heat the oven to 350°F (180°C) and line a cookie sheet with parchment paper. Add powdered sugar to a small bowl.
- Remove the dough from the refrigerator and scoop cookie balls using a medium cookie scoop or around 1 1/2 tablespoons of dough per cookie.
- Roll the dough into a ball, then add it to the dish of powdered sugar. Roll it in until it sticks in a generous layer around the cookie balls.
- Space the cookies at least 2 inches apart on the prepared baking sheet.
- Bake for 11-12 minutes until the cookies have puffed. The baking time will depend on your oven. The cookies should still be a little soft in the middle. Don't over-bake them, or they won't be fudgy.
- Remove from the oven. While hot from the oven, you can use a large cookie cutter to gently push them into place if they have spread unevenly.
- Allow them to cool on the baking sheet for 5 minutes before placing the baked cookies on a wire rack to cool to room temperature.
- Store leftover cookies in an airtight container for up to a week. They also freeze very well, tightly wrapped or placed in a freezer bag.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 124mgCarbohydrates: 22gFiber: 2gSugar: 16gProtein: 3g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
Absolutely delish! The best cookies I’ve possibly made and can’t wait to make them again! Huge hit with my husband and kids! YUM!