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double chocolate crinkle cookies on a white board
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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!
Course Dessert
Cuisine American
Keyword cookies
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 15 minutes
Total Time 35 minutes
Servings 6 cookies
Calories 527kcal

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
  • 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- 2 1/2 cups chocolate chips, milk chocolate or semi-sweet (more or less as desired)
  • 1/2 cup confectioners' sugar/powdered sugar

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.
    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
  • Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting.
    1/2 cup cold, unsalted butter, cubed
  • 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.
    1/2 cup brown sugar, packed (light or dark), 1/4 cup granulated sugar
  • 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.
    1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
  • 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.
    2- 2 1/2 cups chocolate chips, milk chocolate or semi-sweet (more or less as desired)
  • Measure out 6 large cookies (or you can make smaller 2 Tbsp. Sized cookies if preferred!) Roll each cookie dough ball generously in the confectioners’ sugar, I roll them around at least twice. Place the cookies on an ungreased cookie sheet and gently press cookies down just a little to flatten them. Optional: you can roll the dough in granulated sugar first, then powdered sugar. This helps the powdered sugar stay on the cookies a little better and not melt into the cookies.
    1/2 cup confectioners' sugar/powdered sugar
  • 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 is optional but ensures 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.

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