Double Chocolate Crinkle Cookie Recipe
Ultra-fudgy and chewy, this double chocolate crinkle cookies recipe is a must-try! Perfect for holiday cookie exchanges or any time of year.
Servings: 36 Servings
Calories: 109kcal
Ingredients
For the Cookie Dough
- 1 Cup granulated sugar
- ¼ Cup neutral oil (canola or vegetable oil)
- 1 teaspoon vanilla extract
- 2 ounces unsweetened baking chocolate, melted and cooled slightly
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 Cup all-purpose flour
- 1 Cup mini semi-sweet chocolate chips
For Dipping
- ⅓ Cup granulated sugar
- ⅓ Cup powdered sugar
Instructions
- Add the granulated sugar, oil, vanilla extract, and melted chocolate to a large mixing bowl (or the basin of a stand mixer with a paddle attachment), and mix to combine.
- Stir in the eggs until well incorporated.
- Slowly add in the salt, baking powder, and all-purpose flour, mixing until a dough is created.
- Gently stir in the chocolate chips to incorporate throughout the dough.
- Chill for at least 1 hour (up to overnight).
- When ready to bake, preheat oven to 350°F and lightly grease your baking sheets.
- Portion out dough balls with a small cookie scoop (or 1 Tablespoon measuring, rolling between your hands to create a ball).
- Dip each dough ball into granulated sugar first, then into powdered sugar.
- Place dipped cookie dough balls 2"-3" apart on the greased cookie sheets.
- Bake for 9-11 minutes, until the cookie tops are dry and "cracking" and the edges look set. You can check them by giving a cookie a gentle poke. If the cookie kind of bounce back (doesn't stay sunken in), they're ready to come out of the oven.
- Transfer to a wire rack once removed from the oven to cool completely.
Video
Notes
*36 servings = the yield (aka a single batch of this recipe makes 3 dozen cookies) and is based on using a small cookie scoop to portion out your dough.
Baking multiple trays of crinkles at a time? Be sure to rotate the cookie sheets between racks halfway through baking.
Tip: do not over bake your crinkles for the best result. These cookies are best when they are JUST baked, resulting in ultra fudgy and chewy crinkle cookies.
Store cooled crinkle cookies in an airtight container at room temperature for up to 4 days. You can also make chocolate crinkle cookies ahead of time by freezing either the dough balls or the fully baked cookies! See the "How to Store Chocolate Crinkle Cookies" section above for detailed freezing instructions.
Nutrition
Calories: 109kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 33mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 16IU | Calcium: 14mg | Iron: 1mg
