Double Chocolate Crinkle Cookies
User Reviews
4.9
Double Chocolate Crinkle Cookies
Description
This recipe blends all-purpose and cake flour with cocoa powder, cornstarch, leavening agents, and salt to form a chocolate cookie base that is tender yet structured. Cold cubed butter is creamed with brown and white sugars, then combined with eggs and vanilla extract before incorporation of the dry ingredients and chocolate chips. The dough is portioned and rolled in confectioners' sugar to create a crinkled, crackled exterior after baking at 400°F.
The final cookies have a firm exterior with characteristic cracks exposing a moist, soft, and rich chocolate center enhanced by melted chocolate chips throughout. The combination of flours contributes to the light crumb, while the sugar coating emphasizes the crinkle effect and adds subtle sweetness and texture contrast.
These cookies can be made gluten-free by substituting both flours with a 1-to-1 gluten-free baking flour blend without major changes to taste or appearance. They pair well with milk or coffee and can be baked in different sizes depending on preference.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1/4 cup cocoa powder or cacao
- 1 tsp. corn starch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter cold, 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 milk chocolate chips or semi-sweet, amount as desired
- 1/2 cup powdered sugar also known as confectioners' 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.
- 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 (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.
- 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!
Notes
- For gluten-free cookies, replace all-purpose and cake flours with a 1-to-1 gluten-free baking flour blend.
- Chill the butter cold and cubed to aid in proper texture development during creaming.
- Roll the cookie dough balls generously in powdered sugar to enhance the signature crinkle effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 527kcal | 26% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 102mg | 34% |
| Sodium | 337mg | 14% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 559IU | 11% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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