Double Chocolate Crinkle Cookies

Crinkle cookies are one of those traditional, classic cookies that you find on every holiday dessert platter each Christmas. These Double Chocolate Crinkle Cookies are even more delicious with a soft and fudgy texture from a pure dark chocolate cookie dough with fine shards of chocolate throughout so you get so much chocolate flavor in every bite. I like to roll them in cocoa powder to make them look extra chocolatey. They taste like a chocolate chip brownie cookie and I find them irresistible. Often times crinkle cookies based on oil can be dry, but these are so moist and fudgy. If you're looking for more holiday cookies to make this year, check out my Best Chewy Ginger Molasses Cookies, my most popular Chewy Pumpkin Cookies and my Brown Butter Snickerdoodles. If you're a sucker for crinkle cookies, don't miss my Chocolate Peppermint Crinkle Cookies as well!

WHY THIS RECIPE WORKS

• Soft and fudgy crinkle cookies - these cookies are so wonderfully soft and fudgy with a slight crunch from the sugar crust.
• Double chocolate cookies - the rich chocolate cookie dough has more finely chopped chocolate folded through and then they're rolled in cocoa.
• Perfect crackle crinkle - the powdered sugar sticks nicely to this cookie dough so you get a really nice defined crinkle on top.
• Cocoa coating - I like to roll some of these cookies in cocoa powder too for a really rich look.
• Soft for days - one of the best things about these crinkle cookies is that they stay soft for a long time and don't dry out as quickly as a lot of other crinkle cookie recipes I've tried.

INGREDIENTS FOR DOUBLE CHOCOLATE CRINKLE COOKIES

• Unsalted butter - for this recipe you can use unsalted or salted butter. If you use salted butter, then you can reduce the added salt by a pinch.
• Pure vanilla extract - vanilla enhances the chocolate flavor. I recommend this Madagascar Bourbon Vanilla extract.
• Granulated sugar - simple granulated sugar makes these cookies fudgy and sweet to let the chocolate flavor shine. You will also roll the cookie dough in sugar before baking.
• Eggs - two whole eggs will give majority of the structure to these cookies. Large size eggs are 57g each.
• Milk - a bit of milk will adds moisture to make these cookies extra fudgy and keep them soft for longer.

• All purpose flour - AP flour is ideal for chewy cookies. I always use unbleached flour.
• Cocoa powder - you should get your hands on some good quality cocoa powder! It's the main flavor and you want it to shine so use the best you can find. You can use natural or Dutch cocoa. I love to use this Dutch Process cocoa powder for this recipe for the darker color it gives to these cookies and it has a nice rich chocolate taste. Make sure you use unsweetened cocoa powder and not cocoa mix.
• Baking powder - a bit of baking powder helps these cookies puff up to create the signature cracked appearance.
• Dark chocolate - it is very important to use bittersweet chocolate with minimum 70% cocoa solids for cookie dough. If you use sweeter chocolate, then the cookies will spread too much.

STEP BY STEP INSTRUCTIONS

• STEP 1). Melt chocolate. Combine chocolate and butter a medium microwave-safe bowl and heat at 75 percent power in the microwave in 30 seconds bursts, stirring in between, until chocolate is completely melted, smooth and glossy. Alternatively, combine chocolate and butter in a heatproof bowl and set it over a saucepan filled with an inch of gently simmering water. The bowl should be larger than the saucepan so it sits over, but not touching the water. Stir occasionally until melted and smooth.
• STEP 2). Add sugar and eggs. Add sugar and vanilla to the chocolate and stir with a spatula or a wooden spoon until combined. It will look gritty at this point. Mix in eggs one at a time until well incorporated. Beat rather vigorously after adding the second egg so the mixture is glossy. Stir in milk.
• STEP 3). Combine dry ingredients. Soft flour and cocoa into another large bowl. Add salt and whisk to blend evenly.
• STEP 4). Combine wet and dry ingredients. Add these dry ingredients to the chocolate mixture and fold it in until just combined.
• STEP 5). Mix in chocolate. Add the finely chopped chocolate and fold it in.
• STEP 6).Chill the dough. Cover the bowl and refrigerate the dough for 2 hours until firm enough to scoop.

• STEP 7). Scoop the dough. Use a 1-ounce cookie scoop to portion dough and roll it into balls. They will be about 1 ¼ inch balls. Place them 1 inch apart on a lined baking sheet and refrigerate again for 30 minutes.
• STEP 8). Roll dough in sugar. If making white cookies, roll the dough balls in the granulated sugar, then in the confectioners' sugar and place them on baking sheets spacing them 3 inches apart. Do not flatten. If making cocoa cookies, roll the dough balls in the confectioners' sugar, and then in cocoa powder and place them on baking sheets spacing them 3 inches apart.
• STEP 9). Bake until the cookies for 10 to 12 minutes until set but still soft and fudgy on the inside. Transfer cookie sheets to a wire rack too cool for 5 minutes, then transfer individually to the rack to finish cooling.

EXPERT BAKING TIPS

• Measure the flour accurately to ensure you get the right texture. Too much flour will make them dry and the dough will not spread the right way, while not enough flour means that they will spread too much.
• Let the dough chill in the fridge for at least 2 hours so that you get thick fudgy cookies that stay soft and moist for longer.
• Chill the rolled dough balls too. Chilling the dough balls lets the flour absorb the moisture so that the surface of the cookies is dry which helps the cracks look more defined.
• Use a trigger-release ice cream scoop to portion these cookies for even baking and roll the dough portions into smooth balls for a uniform shape.
• Roll generously in powdered sugar and/or cocoa. Don't skimp on the outer coating because some will fall off after baking.
• Preheat the oven fully. It is important to have your oven preheated properly so you get that instant heat over the cookie dough to set them and prevent them from spreading out too flat. If your oven runs low, try baking them at 375 degrees F if you find they spread too much the first round.

RECIPE FAQ

If you love cookies, check out these recipes!

Chewy Brown Butter Snickerdoodles Cookies Pumpkin Oatmeal Chocolate Chip Cookies Ferrero Rocher Cookies Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!

Craving more cookies?

If you love cookies as much as I do, check out the latest recipes:

Brownie recipes

Here are some of my latest brownie recipes: