Quick and Easy Double Chocolate Crinkle Cookies Recipe

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Enjoy rich and fudgy Double Chocolate Crinkle Cookies with a soft texture, fudgy brownie taste, and melted chocolate chips inside. Granulated sugar and powdered sugar coating give them beautiful crinkles that resemble snowy days. Effortless to prepare, these cookies will be a hit on your Christmas holidays.

Quick and Easy Double Chocolate Crinkle Cookies Recipe

How long should I chill the dough?

I recommend chilling the dough for at least 4-5 hours, but I prefer chilling the cookie dough overnight. As a result, the dough will be easy to handle and roll out into balls, and the cookies will not spread too much.

Quick and Easy Double Chocolate Crinkle Cookies Recipe

 

Freeze the cookie dough:

This cookie dough is freezer-friendly. Prepare the dough by following the recipe instructions and place it in the refrigerator overnight. Scoop the dough and roll it out into balls. Place balls on a baking sheet and refrigerate until firmed up.

Finally, place cookie balls in a freezer-safe ziplock bag. Freeze for up to 2 months. Let it thaw in the refrigerator before baking.

Quick and Easy Double Chocolate Crinkle Cookies Recipe

Quick and Easy Double Chocolate Crinkle Cookies Recipe

Quick and Easy Double Chocolate Crinkle Cookies Recipe

These Double Chocolate Crinkle Cookies have a soft texture, fudgy brownie taste and melted chocolate chips inside!
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 12 minutes
Chilling: 4 hours
Total Time: 4 hours 37 minutes
Servings: 24 Servings
Calories: 144kcal
Author: Kathy

Ingredients

  • 1 ¼ cup all-purpose flour
  • ½ cup cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup mini chocolate chips

For the coating:

  • ¼ cup granulated sugar
  • ¾ cup powdered sugar

Instructions

  • In a large bowl, whisk together the dry ingredients - flour, cocoa powder, baking powder, and salt. Set aside.
  • In a separate mixing bowl or a stand mixer with a paddle attachment, cream together softened butter, packed brown sugar, and granulated sugar on medium speed for about 2 minutes or until fluffy. Add one egg, and beat until combined. Then, add one more egg and vanilla extract, and beat until combined. Don’t forget to scrape the bottom and the sides of the bowl to make sure everything is combined well.
  • Add the dry ingredients to the wet and mix on a low speed until just combined. Don’t overmix. Then, stir in chocolate chips using a rubber spatula. The mixture should be sticky. Cover the bowl with plastic wrap and let the batter chill in the refrigerator overnight or for at least 4-5 hours.
  • When ready to bake, prepare the oven to 350 F. Line two large baking sheets with parchment paper.
  • Scoop the dough and roll it out into 1-inch balls using your hands (if the dough is too sticky, lightly wet your hands or use a cookie scoop). Lightly roll in granulated sugar. Then, generously roll in powdered sugar. This will prevent the powdered sugar from being absorbed into the batter. Repeat with the remaining cookie dough. Arrange the balls on the prepared baking sheet, leaving about 2 inches between each cookie. Bake in the preheated oven for 11-13 minutes or until they have firm edges but soft center. Remove from the oven, land et the cookies cool for 5 minutes on a baking sheet. Then, transfer to a cooling rack. Enjoy!

Nutrition

Calories: 144kcal | Carbohydrates: 23.5g | Protein: 1.9g | Fat: 5.9g | Saturated Fat: 3.5g | Cholesterol: 25mg | Sodium: 54mg | Potassium: 88mg | Fiber: 0.7g | Sugar: 16.9g | Calcium: 21mg | Iron: 1mg

Frequently Asked Questions about Double Chocolate Crinkle

Quick and Easy Double Chocolate Crinkle Cookies Recipe

1. Why do my cookies spread too much?

Chill the cookie dough in the refrigerator overnight or for at least 4-5 hours. This will help to prevent your cookies from spreading too much.

2. Can I skip the brown sugar?

Yes, you can skip adding the brown sugar. You can use granulated sugar instead, but the texture and the flavor of the cookies may slightly change.

3. What if I don’t have mini chocolate chips?

If you don’t have mini chocolate chips, you can use the same amount of regular chocolate chips.

4. How can I prevent the powdered sugar from melting?

Roll the cookie dough balls in granulated sugar before coating in powdered sugar, This will help to prevent the powdered sugar from melting.

5. What should I do if my cookies aren’t spreading while baking?

If your cookies aren’t spreading while baking, you can press the cookie dough ball with your hand to flatten it slightly before baking. Also, make sure you measure the flour properly and preheat the oven to 350 F.

6. Can I use oil instead of butter?

No, this recipe calls for using softened butter, not melted. So, if you use liquid oil, the texture and the flavor of these cookies will change.

7. How do I make sure the cookies stay fresh?

Let the cookies cool completely, then transfer them to an airtight container or a plastic bag. Store at room temperature for up to a week.

8. Can I add other flavors, like peppermint?

Yes, feel free to add other flavors. You can add 1/4 to 1 tsp of peppermint extract depending on your taste.

Quick and Easy Double Chocolate Crinkle Cookies Recipe

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