Chocolate Crinkle Cookie Recipe
Double Chocolate Crinkle Cookies are a Christmas classic with soft and fudgy centers and a sweet crackled exterior. Make these for your Christmas cookie platters this year!
Servings: 30 cookies
Ingredients
- 2 1/2 cups all-purpose flour (353g)
- 1 cup unsweetened natural cocoa powder (118g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 8 Tablespoons salted butter melted and cooled
- 1 cups semisweet chocolate chips
- 1 cup powdered sugar for rolling
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat.
- Mix the flour, cocoa powder, baking powder, and salt together in a medium mixing bowl and set aside.2 1/2 cups all-purpose flour, 1 cup unsweetened natural cocoa powder, 2 teaspoons baking powder, 1 teaspoon salt
- In the bowl of a stand mixer fitted with a paddle attachment, beat both sugars and the eggs for 3 minutes on medium speed until thick and light. Reduce the speed to low and add the vanilla and melted butter while mixing.1 cup brown sugar, 3/4 cup granulated sugar, 4 large eggs, 2 teaspoons vanilla extract, 8 Tablespoons salted butter
- Gradually add the flour mixture to the sugar and eggs while mixing on low speed, scraping the bottom and sides of the bowl to make sure everything gets mixed together. Add the chocolate chips.1 cups semisweet chocolate chips
- Place the powdered sugar in a small bowl and dust your hands with a little of the powdered sugar. Scoop heaping tablespoons of dough and roll them into 1-inch balls, then roll them in the powdered sugar to generously coat each cookie. Place the balls of sugar covered dough on the parchment or silicon mat lined baking sheet about 2-inches apart.1 cup powdered sugar
- Bake for 11-13 minutes until cracks appear in the top of each cookie but they are still slightly underbaked in the centers. Cool for 2 minutes on the cookie sheet before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container.
Notes
- Storage: Keep the cooled cookies in an airtight container at room temperature for 4-5 days.
- Freezing: You can freeze the finished cookies for 2-3 months. Thaw on the counter for a few hours before serving.
- Freezing Dough: You can also make the dough ahead up to 2-3 months. Roll into balls and roll in powdered sugar, then freeze on a baking sheet lined with parchment paper. Once frozen, transfer balls of dough to a freezer-safe ziploc bag for longer term storage. Bake from frozen, increasing the bake time by 1-2 minutes.
- Chilling Dough: Chilling the dough might make rolling it into balls slightly less likely to stick to your hands, but I always skip this step. I actually don't think it makes any difference in flavor or texture and is mostly just to make the dough slightly easier to work with since it is so soft and sticky. You could always chill the dough in the freezer for 45 minutes or in the fridge for 2 hours before rolling into balls to make it a little easier to work with, but I find that dusting my hands with a little powdered sugar works just fine and I don't have to wait a couple extra hours for cookies!
Nutrition
Calories: 179kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 146mg | Potassium: 109mg | Fiber: 2g | Sugar: 18g | Vitamin A: 132IU | Calcium: 36mg | Iron: 1mg
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