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Cookies
Double Chocolate Crinkle Cookies
If a brownie and a cookie had a baby and that baby rolled around in powdered sugar, this is what you'd get. These crinkle cookies are straight up fudgy in the center with these dramatic cracks that show the dark chocolate underneath the white sugar coating. They look like something from a fancy bakery window but they're honestly one of the easiest cookies you can make. The secret weapon is using BOTH cocoa powder and melted chocolate. Most recipes use one or the other. We're not most recipes. The double hit of chocolate is what makes these taste like actual chocolate instead of chocolate-ish. The dough needs to chill though. Don't skip it or you'll have chocolate puddles instead of cookies.
Ingredients
- 1/2 cup unsalted butter
- 4 oz semi-sweet baking chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup powdered sugar (for rolling)
- 1/4 cup granulated sugar (for rolling)
Instructions
- 1
Melt the chocolate and butter
Melt butter and chopped chocolate together in a microwave in 30-second intervals, stirring between each, until completely smooth. You can also do this in a double boiler if you're fancy. Whisk in the cocoa powder until smooth and glossy. Let this cool for 10 minutes.
- 2
Build the dough
Whisk sugar, eggs, and vanilla into the cooled chocolate mixture until smooth and slightly thick. In a separate bowl, whisk flour, baking powder, and salt together. Fold the dry ingredients into the chocolate mixture until just combined. The dough will be wet and sticky. That's normal. Don't panic.
- 3
Chill (mandatory)
Cover the dough tightly and refrigerate for at least 1 hour, up to 24 hours. The dough needs to firm up enough to roll into balls. If you skip this step, you'll be trying to roll chocolate soup in powdered sugar and you'll have a very bad time.
- 4
Coat and shape
Roll tablespoon-sized balls of dough, then roll each ball first in granulated sugar, then generously in powdered sugar. The double coating is what creates those dramatic cracks. The granulated sugar creates a barrier so the powdered sugar doesn't just dissolve into the dough.
- 5
Bake
Place on parchment-lined baking sheets 2 inches apart. Bake at 325°F (165°C) for 11-13 minutes. The tops will crack and puff up, and the edges will be set but the centers will look soft and almost underdone. That's exactly what you want. They'll continue cooking on the pan.
- 6
Cool completely
Let these cool on the pan for a full 10 minutes, then transfer to a wire rack. They're very fragile when hot. The centers will sink slightly and become dense and fudgy as they cool. This is the magic happening. Let it happen.
Baker's Notes
- The double sugar roll (granulated then powdered) is non-negotiable. It's what makes the cracks dramatic. Single powdered sugar roll gives you sad, subtle cracks.
- 325°F, not 350°F. Lower temperature lets the cookies spread and crack slowly instead of puffing up and setting too fast.
- Use a good cocoa powder. Dutch-process gives a darker, more intense color. Natural cocoa gives a slightly tangier flavor. Both work.
- These are even better the next day. The fudginess intensifies overnight. You're welcome.
Nutrition
Calories
135
Fat
5g
Carbs
21g
Protein
2g
Sugar
14g
Serving
1 cookie
Notes
FAQ
Why do I need to chill the dough?
My cookies didn't crinkle. What happened?
Are these supposed to be fudgy or cakey?
Can I use milk chocolate instead of dark?
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