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Double Chocolate Crinkle Cookies

These indulgent cookies feature a crispy edge with a chewy center, offering rich chocolate flavor and a delightful powdery sugar coating.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 3 hours 15 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour Substitute with gluten-free flour if needed.
  • 1/2 cup Unsweetened cocoa powder Carob powder can work as an alternative.
  • 1 teaspoon Baking soda Do not substitute with baking powder.
  • 1/4 teaspoon Salt Enhances flavor.
Wet Ingredients
  • 1/2 cup Butter Can replace with vegetable oil; texture may vary.
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar Balance moisture and sweetness.
  • 1 large Egg For a vegan option, use flaxseed meal.
  • 1 teaspoon Vanilla extract Use pure for the best flavor.
Mix-ins
  • 1 cup Chocolate chips Or substitute with white chocolate chips for a twist.

Method
 

Preparation
  1. In a large bowl, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2-3 minutes.
  2. Add the egg and vanilla extract, then beat on high speed until combined, scraping down the sides as needed.
  3. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
  4. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients and mix until combined.
  5. Finally, beat in the chocolate chips. The dough will be thick and sticky.
Chilling
  1. Cover the dough tightly and chill in the refrigerator for at least 3 hours, up to 3 days.
Baking
  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Scoop and roll the dough into balls (about 1.5 tablespoons each).
  3. Roll each ball in granulated sugar, then generously in confectioners' sugar. Place 3 inches apart on baking sheets.
  4. Bake cookies for 11-12 minutes, until edges are set but centers still look soft. If they aren't spreading by minute 9, remove from oven and bang the baking sheet on the counter 2-3 times.
  5. Cool cookies for 5 minutes on the baking sheet, then transfer them to a cooling rack.

Notes

Store leftover cookies in an airtight container for freshness. They can also be frozen for up to 3 months.