Double Chocolate Crinkle Cookies
These double chocolate crinkle cookies are super fudgy chocolate cookies that are filled with both cocoa powder and chocolate chips. These are perfect for the holiday season!
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
Double Chocolate Crinkle Cookies
- 1 ¼ cups plus 2 tablespoons all-purpose flour
- ⅔ cup cocoa powder, sifted
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Rolling
- ¼ cup sugar
- 1 cup powdered sugar
Instructions:
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined (the dough will look similar to brownie batter). Then fold in the chocolate chips.
- Place both the sugar and powdered sugar in two separate small bowls and use a small cookie scoop (I used my 1.5 tablespoon) to scoop out the dough. Roll each dough ball lightly in the sugar and then very generously in the powdered sugar. Place onto the prepared baking sheets.
- Bake for 9-11 minutes or until the cookies have puffed up and cracked (the cookies will be soft when you remove them). Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
Baking Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might spread too much.
Sugar Coating: Roll each dough balls in granulated sugar first and then powdered sugar.
Nutrition
Serving: 1cookieCalories: 161kcalCarbohydrates: 27gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 73mgPotassium: 66mgFiber: 1gSugar: 20gVitamin A: 118IUCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!