# Double Chocolate Crinkle Cookies

These traditional Christmas cookies are a cut above the rest because they’re as rich and fudgy as brownies.

- Servings: 20 servings
- Total time: 215 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 0.5 cup unsalted butter, softened to room temperature
- 0.5 cup granulated sugar
- 0.5 cup packed light or dark brown sugar
- 1 unit large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned & leveled)
- 0.5 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 0.125 teaspoon salt
- 1 cup mini or regular size semi-sweet chocolate chips
- 3 Tablespoons granulated sugar
- 1 cup confectioners’ sugar, for rolling

## Instructions

1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes.
2. Add the egg and vanilla extract, and then beat on high speed until combined.
3. Scrape down the sides and bottom of the bowl as needed.
4. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
5. With the mixer running on low speed, slowly pour into the wet ingredients.
6. Beat on low until combined and then beat in the chocolate chips.
7. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days.
8. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes (or 20 minutes if chilled longer than 3 hours).
9. Preheat oven to 350°F (177°C).
10. Line large baking sheets with parchment paper or silicone baking mats.
11. Scoop and roll dough into balls, about 1.5 Tablespoons of dough each.
12. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar.
13. Place 3 inches apart on the baking sheets.
14. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
15. If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x.
16. Return to the oven to continue baking.
17. Cool cookies for 5 minutes on the baking sheet.
18. Transfer to a cooling rack to cool completely.
19. Cookies stay fresh covered at room temperature for up to 1 week.

## Equipment

- large bowl
- handheld or stand mixer
- paddle attachment
- separate bowl
- whisk
- large baking sheets
- parchment paper
- silicone baking mats
- medium cookie scoop
- cooling rack

## Tips

- Chilling the cookie dough is important because it helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle.
- If the cookies aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x to help initiate spread.
- To prevent powdered sugar from melting, coat cookie dough balls in a little granulated sugar first, then generously in confectioners’ sugar.
- Bake cookies on dry days if possible, as humidity can cause confectioners' sugar to melt.
- Baked cookies can be frozen in single layers between sheets of parchment paper for up to 3 months.
- Unbaked cookie dough balls (not coated in confectioners’ sugar) can be frozen for up to 3 months.

## Source

- Original video: https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies/
- Recipe page: https://www.cliprecipe.com/recipe/95277dbc-957a-418a-a583-ad58909a8629
- Extracted: 2025-07-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt