Double Chocolate Crinkle Cookies

Author: Half the Sugar Baker

These double chocolate crinkle cookies embody the holiday season in my mind. Their beautiful crackled tops and fudgy chocolate interior just scream holiday cheer! They are one of my family’s favorite cookies that they ask for every year and I will gladly make them. They look and taste amazing and they are so easy to make! I love eating these with milk or coffee, it’s one of the simple joys in everyday life. They are so soft and fudgy that is unlike any other cookie ever.

Pro tip: these cookies are soooo good if you microwave them for 10 seconds. The chocolate gets melted and the cookie is warm, just like it came from the oven!

Tips

I wanted these cookies to be extra fudge and chocolatey because no one wants dry crinkle cookies! That’s why there is two types of chocolate in the dough, cocoa powder and semisweet chocolate chips. The chocolate chips are chopped very fine so that it melts and makes the cookie soft and rich but there aren’t huge pockets of just melted chocolate. If you like big pockets, go ahead and leave the chocolate chips large! If you don’t have chocolate chips, I have tried this recipe with just the cocoa powder and it came out amazing too!

I also prefer to use some almond flour in my cookies because in my opinion, it helps the texture and also adds some nutrition but if you don’t have it on hand, feel free to use just all purpose flour.

The powdered sugar in this recipe is really important to getting that stunning cracked top. The sugar causes the surface of the cookie to dry out first and set while the inside is still expanding so it forces the surface apart, leaving those beautiful cracks. Make sure you coat these cookies very well with powdered sugar. I made the mistake of brushing the extra off of my first batch and they didn’t have as noticeable of a crinkle top. If you don’t have powdered sugar, you can still make this recipe! I have tried it before and the inside is just as soft and fudgy, the only difference is that there won’t be a cracked top.

double chocolate crinkle cookies on a plate

When baking these cookies, I have tried parchment paper and it worked out great for me but if you don’t have it, I would recommend lining your baking sheet with aluminum foil and greasing it well with oil.

Another tip for baking is to spread these cookies out more than you might think you need. When I baked these, I was so surprised at how much they grew in the oven so keep that in mind when you form your balls and when you space them on the baking sheet!

Double Chocolate Crinkle Cookies

Prep time: 20 minutes Cook time: 10 minutes Servings: 36 cookies

Ingredients

1 cup unsweetened cocoa powder
1 1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips, chopped finely
1 cup all purpose flour
1 cup almond flour (or sub all purpose flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners sugar (for rolling)

Preparation

In a large bowl, use a whisk to combine the cocoa powder, granulated sugar, brown sugar, and vegetable oil. It will seem to dry at first but the more you mix, the more liquid the mixture will become. Using the whisk, beat in the four eggs one at a time, then stir in the vanilla extract. Dump in the chopped chocolate chips and stir to distribute.
In a medium bowl, whisk together the all purpose flour, almond flour, baking powder, and salt. Stir the mixture into the chocolate mixture using a spatula or large spoon. The mixture will seem very wet. Cover the dough and refrigerate for at least 4 hours or preferably overnight.
When ready to bake, preheat oven to 350º F. Line two baking sheets with parchment paper (see above in the post for alternative). Pour the powdered sugar into a small bowl or rimmed plate. Roll the cookie dough into 1 1/2 inch balls, roughly 2-3 tablespoons. Coat each ball very well in confectioners sugar before placing onto prepared baking sheets (see above in the post for tips).
Bake in the preheated oven for 10-12 minutes. The cookies should be very soft. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.