This isn’t your average crinkle cookie — the combination of the chocolate cacao filled cookie dough and the extra chocolate chips folded in make them ooey-gooey, and the confectioners’ sugar adds a sweet touch. These cookies are fast and easy to make, they bake in less than 12 minutes and they’re full of chocolate-y goodness, even without chilling the dough. If you love chocolate desserts like me, this is the perfect cookie for you! These Double Chocolate Crinkle Cookies have some extreme chocolate flavor that remind me of brownies and can also be made gluten free (see “Tips to making crinkle cookies”). This double chocolate crinkle cookie is slightly crispy on the outside but soft and fluffy on the inside — the perfect combination! The confectioners’ sugar adds a beautiful final touch to the cookie and makes them great for the Christmas season or any holiday. Put some extra love into making these cookies and they will turn out to be the best ever! Before you know it, they’ll all be eaten up at any party or family gathering. All-Purpose Flour: Make sure to measure out the flour by spooning it into your measuring cup instead of scooping the flour out with your measuring cup. Then level off the measuring cup with the back of a knife to ensure that you don’t end up with more than you need. Cake flour: Cake flour is a lot softer, lighter, and finer than All-Purpose flour. It has less protein than All-Purpose flour, so your cookies will be softer and more delicate. 100% cacao powder, unsweetened: The cacao powder gives these cookies that extra chocolate-y flavor. Corn Starch: Yes, this is definitely an odd ingredient to add to cookies. But it’s a great addition in combination with the cake flour — you’ll end up with cookies that are thick but have an amazingly soft, fluffy center. Baking powder: Baking powder is used as a leavening agent for the cookies. Baking soda: Baking soda is also used as a leavening agent, but it’s stronger than baking powder.
Salt: The tiny bit of salt in this double chocolate crinkle cookie recipe enhances and intensifies the sweetness and chocolate flavor. Butter: Many dessert recipes call for room temperature or softened butter, but I use cold butter in this recipe because it’s ideal for baked goods that should be crisp on the outside. Since it gets broken down into small pieces throughout the dough instead of getting fully incorporated, the little pieces create steam in the oven and results in a fluffier cookie. Granulated sugar: Using regular granulated sugar helps the crinkle cookies spread a little bit when baking, so you get the perfect crinkle cookie shape! Light or dark brown sugar: Either light or dark brown sugar works for this recipe! The brown sugar makes the cookie chewier, softer, and more moist compared to only using granulated sugar. Eggs: Eggs help to create structure and stability in the cookie dough. Use room temperature eggs to create a lighter, fluffier crinkle cookie. Pure Vanilla extract: The vanilla extract acts as another rich base note of flavor to the cookie, and it can help highlight the chocolate flavor. Milk chocolate chips (or dark chocolate or semi sweet): These are essential to creating that double chocolate, ooey gooey goodness! Semi sweet or milk chocolate chips will create a sweeter cookie, but feel free to use dark chocolate chips too! Confectioners’ sugar (for rolling): The confectioners’ sugar is the final touch to this cookie! It adds a beautiful look to the resulting crinkle cookie and makes it a perfect holiday cookie.
Tips to making double chocolate crinkle cookies
No cake flour? No problem. To make homemade cake flour that works just as well, you’ll need 14 Tbsp. All-Purpose flour and 2 Tbsp. corn starch. Mix together and sift twice to get it fully aerated. This will make ~1 cup of cake flour. You can also choose to just only use All-Purpose flour, but the cookies will be more dense. If you have access to cake flour, I would definitely recommend using the combination. You can make these cookies gluten free by replacing both the All-Purpose flour and cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Make sure to cream the butter and sugar really well. The fluffier your butter and sugar mixture is, the fluffier and softer your cookie will be. No need to chill the dough! These cookies won’t flatten out and the flavor will be just as great. Make sure not to over bake the cookies! You want to make sure that they stay ooey gooey and soft in the center. The cookies will keep cooking a little bit once you pull them out of the oven and let them cool, so it’s best to bake them for only 10-12 minutes.
Your cookies may turn out even fluffier if you make the cookie dough in advance and let them chill.
