Rich and soft, chewy and fudgeyThese double chocolate crinkle cookies are a must-have holiday tradition! 
Here is the recipe for these classic and chocolate-lovers must-have holiday cookies.
These double chocolate crinkle cookies have the perfect brownie interior and light cookie crunch exterior. They are tender, rich, and fudgey. All in the same lick-your-sugary-fingers delicious bite. Dangerous, I'm telling you!
Here is how easy it is to make these chocolate cookies :
Melt the chocolate chips with the butter in the microwave or double boiler.
Beat the eggs with the sugar (I'm using both regular granulated sugar AND brown sugar for extra flavor and texture). Add the vanilla extract, and melted chocolate/butter.
In a separate bowl, whisk together the dry ingredients. And fold into the wet ingredients until combined - don't over- mix.
Roll each ball into granulated sugar first (lightly), and then powdered sugar (heavily). And bake!
If you make more than one batch of these cookies make sure to refrigerate the balls while waiting for them to go in the oven.
These only need about 11 to 12 minutes to bake. Don't overbake!
The cookies will still be soft and look lightly undone inside the cracks. Let them cool down on the baking sheet. So they will finish baking and will harden when cooling
TIPS:
This cookie dough is extra moist, so make sure to roll into granulated sugar before rolling in the powdered sugar. So that the humidity won't melt the powdered sugar and it will stay nice and white.
You can store these cookies in an air tight container for up to 4 days (if they last that long!) or freeze up to 3 months.
The unbaked dough can also be stored in the freezer for up to two month. Chill the dough as in the recipe, roll into balls, and chill the dough balls in the refrigerator for 1 hour. After that they will be hard enough to place into a zipper bag and be placed in the freezer. When ready to bake, thaw in the refrigerator overnight, or at room temperature for at least 30 minutes. Roll into granulated sugar and powdered sugar per recipe. And bake!
Here is the printable recipe card for you!
Double Chocolate Crinkle Cookies
Ingredients
- 1/2 cup (75 gr) semisweet chocolate chips
- 2 oz (60 gr) unsalted butter
- 1 cup (125 gr) all-purpose flour
- 1/2 cup (45 gr) unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100 gr) granulated sugar
- 1/2 cup (100 gr) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- powdered sugar and granulated sugar, for rolling
Instructions
- In a small bowl, melt the butter cut in pieces with the chocolate chips: Microwave for about 1 and 1/2 minutes at 50 percent power until melted. Whisk and add 30 more seconds if needed. Set aside and let cool.
- In a medium bowl, sift the flour, cocoa powder, baking soda and salt. Whisk to combine.
- In a large bowl add the eggs, vanilla extract, granulated and brown sugar. Beat well with a mixer or a whisk until light and fluffy.
- Beat in the melted butter/chocolate.
- Add the dry ingredients and fold until combined (no overmixing).
- Refrigerate the dough for 30 minutes or longer (overnight works too). If you are in a rush you can freeze for 15 minutes.
- Preheat the oven to 350 F (180 C). Roll the dough into balls (about 1 1/2 tablespoon in size). Roll lightly in granulated sugar first and then more heavily in powdered sugar until well coated.
- Place on a parchment lined baking sheet, spacing the cookies out (they will expand when baking).
- Bake at 350F for about 11 or 12 minutes, until puffed and cracked. Please note, the middle of the cookies (between cracks) will still look soft and undone. Let the cookies cool down on the baking sheet.
- Store in air tight container for up to 3 days.
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