Servings
Font
Back
4.9 from 123 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
35 mins
Servings: 6 cookies
Calories: 527 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  8. 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

  • 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 Information

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 (4%) Fiber 2g (8%) Sugar 38g (76%) Vitamin A 559IU (11%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6cookies

Amount Per Serving

Calories 527

% 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.