Double Chocolate Crinkle Cookies

Double Chocolate Crinkle Cookies are the cookies you need in your life if you love the classic chocolate chip cookie but craving even more chocolate flavor.

This isn’t your average crinkle cookie — the combination of the chocolate cacao filled cookie dough and the extra chocolate chips folded in make them ooey-gooey, and the confectioners’ sugar adds a sweet touch.

These cookies are fast and easy to make, they bake in less than 12 minutes and they’re full of chocolate-y goodness, even without chilling the dough.

If you love chocolate desserts like me, this is the perfect cookie for you! These Double Chocolate Crinkle Cookies have some extreme chocolate flavor that remind me of brownies and can also be made gluten free (see “Tips to making crinkle cookies”).

This double chocolate crinkle cookie is slightly crispy on the outside but soft and fluffy on the inside — the perfect combination!

The confectioners’ sugar adds a beautiful final touch to the cookie and makes them great for the Christmas season or any holiday.

Put some extra love into making these cookies and they will turn out to be the best ever! Before you know it, they’ll all be eaten up at any party or family gathering.

Double Chocolate Chip Cookie line up:

All-Purpose Flour: Make sure to measure out the flour by spooning it into your measuring cup instead of scooping the flour out with your measuring cup. Then level off the measuring cup with the back of a knife to ensure that you don’t end up with more than you need.

Cake flour: Cake flour is a lot softer, lighter, and finer than All-Purpose flour. It has less protein than All-Purpose flour, so your cookies will be softer and more delicate.

100% cacao powder, unsweetened: The cacao powder gives these cookies that extra chocolate-y flavor.

Corn Starch: Yes, this is definitely an odd ingredient to add to cookies. But it’s a great addition in combination with the cake flour — you’ll end up with cookies that are thick but have an amazingly soft, fluffy center.

Baking powder: Baking powder is used as a leavening agent for the cookies.

Baking soda: Baking soda is also used as a leavening agent, but it’s stronger than baking powder.

Salt: The tiny bit of salt in this double chocolate crinkle cookie recipe enhances and intensifies the sweetness and chocolate flavor.

Butter: Many dessert recipes call for room temperature or softened butter, but I use cold butter in this recipe because it’s ideal for baked goods that should be crisp on the outside. Since it gets broken down into small pieces throughout the dough instead of getting fully incorporated, the little pieces create steam in the oven and results in a fluffier cookie.

Granulated sugar: Using regular granulated sugar helps the crinkle cookies spread a little bit when baking, so you get the perfect crinkle cookie shape!

Light or dark brown sugar: Either light or dark brown sugar works for this recipe! The brown sugar makes the cookie chewier, softer, and more moist compared to only using granulated sugar.

Eggs: Eggs help to create structure and stability in the cookie dough. Use room temperature eggs to create a lighter, fluffier crinkle cookie.

Pure Vanilla extract: The vanilla extract acts as another rich base note of flavor to the cookie, and it can help highlight the chocolate flavor.

Milk chocolate chips (or dark chocolate or semi sweet): These are essential to creating that double chocolate, ooey gooey goodness! Semi sweet or milk chocolate chips will create a sweeter cookie, but feel free to use dark chocolate chips too!

Confectioners’ sugar (for rolling): The confectioners’ sugar is the final touch to this cookie! It adds a beautiful look to the resulting crinkle cookie and makes it a perfect holiday cookie.

How to make Double Chocolate Crinkle Cookies

1. Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cacao powder, cornstarch, baking soda, baking powder and salt. Set aside.
2. Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting.
3. Cream the butter and sugars together.
4. Add in the eggs and vanilla extract.
5. Gradually add in the dry ingredients.
6. Add in the chocolate chips until incorporated.
7. Measure out 6 large cookies. Roll each cookie dough ball generously in the confectioners’ sugar.
8. Place all 6 cookies on an ungreased cookie sheet and gently press cookies down just a little to flatten them.
9. Bake the cookies for 10-12 minutes!

Tips to making double chocolate crinkle cookies

No cake flour? No problem. To make homemade cake flour that works just as well, you’ll need 14 Tbsp. All-Purpose flour and 2 Tbsp. corn starch. Mix together and sift twice to get it fully aerated. This will make ~1 cup of cake flour.

You can also choose to just only use All-Purpose flour, but the cookies will be more dense. If you have access to cake flour, I would definitely recommend using the combination.

You can make these cookies gluten free by replacing both the All-Purpose flour and cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Make sure to cream the butter and sugar really well. The fluffier your butter and sugar mixture is, the fluffier and softer your cookie will be.

No need to chill the dough! These cookies won’t flatten out and the flavor will be just as great.

Make sure not to over bake the cookies! You want to make sure that they stay ooey gooey and soft in the center. The cookies will keep cooking a little bit once you pull them out of the oven and let them cool, so it’s best to bake them for only 10-12 minutes.

Can I make the cookie dough in advance?

Of course! Making the cookie dough in advance also helps develop the flavors. Just make sure to keep the dough chilled in the fridge before baking.

Your cookies may turn out even fluffier if you make the cookie dough in advance and let them chill.

Can I freeze the cookie dough?

Yes, you can make the dough in advance and shape them before freezing the cookie dough. You can roll them in confectioners’ sugar right before you bake them. There’s no need to thaw the cookie dough before baking — just bake them for 2-3 minutes longer.

the goods

Hershey’s Cacao

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Cake Flour

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Double Chocolate Crinkle Cookies

Best Ever Double Chocolate Crinkle Cookies are decadent, brownie-like cookies with cacao powder and chocolate chips for an extra chocolatey cookie! Perfect for holiday parties or any time or year!

4.91 from 11 reviews

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 10 minutes

Cooling time: 15 minutes

Total Time: 35 minutes

Servings: 6 cookies

Calories: 527kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Stand mixer or hand mixer

1x2x3x

Ingredients

• ▢ 1 cup All-Purpose Flour
• ▢ 3/4 cup Cake Flour
• ▢ 1/4 cup Cacao or cocoa powder
• ▢ 1 tsp. corn starch
• ▢ 1/2 tsp. baking soda
• ▢ 1/2 tsp. baking powder
• ▢ 1/2 tsp. salt
• ▢ 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
• ▢ 1/2 cup brown sugar, packed (light or dark)
• ▢ 1/4 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 1 tsp. vanilla extract
• ▢ 2 1/2 cups chocolate chips, milk chocolate or semi-sweet
• ▢ 1/2 cup confectioners' sugar/powdered sugar

US Customary – Metric

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Instructions

• Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cacao powder, cornstarch, baking soda, baking powder and salt. Set aside.
• Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting.
• Let the mixer cream the butter for about ~30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar until fully incorporated.
• Then add in the egg, egg yolk and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment use a rubber spatula to knock it off.
• Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time. Lastly, add in the chocolate chips until incorporated and then turn off the machine.
• Measure out 6 large cookies. Roll each cookie dough ball generously in the confectioners’ sugar. Place the cookies on an ungreased cookie sheet and gently press cookies down just a little to flatten them.
• Double up the cookie sheet. Meaning, flip one cookie sheet upside down and place the cookie sheet the cookie dough balls are on on top of that. This ensure the bottoms won’t brown too much. It’s a fun trick!
• Bake the cookies for 10-12 minutes (I always bake for 10 in our oven). The secret is to pull them out before you think they are done. Let them rest on the cookie sheet for 15 minutes and then using a spatula transfer them to a cooling rack. Enjoy!

Video

Notes

GLUTEN FREE: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . I tested this & the cookies are very similar in taste and appearance and a great option for those who need a GF cookie.

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Nutrition

Serving: 1cookie | Calories: 527kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 337mg | Potassium: 128mg | Fiber: 2g | Sugar: 38g | Vitamin A: 559IU | Calcium: 62mg | Iron: 2mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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