Double Chocolate Crinkle Cookies

Another day, another cookie.

We’ve tackled a copycat, a frosted, and a ball… and today we dive into chocolate overload.

These cookies are everything. They have a crinkly top, they’re crisp on the outside and gooey and soft in the center. They’re legitimate perfection.

((The overnight rest is not optional! So, you’re gonna want to plan ahead for these babies.))

In a medium bowl, whisk together the flour with the cocoa powder, salt, baking powder and baking soda.

In another medium bowl, mix together the two sugars and incorporate the molasses. I like to use my hands to really blend it nicely. Mix in your softened butter. If you’re using a stand mixer or electric mixer, blend for 3-5 minutes until light and fluffy.

Add in your egg and vanilla.

If you’re doing this by hand, use your spatula here to mix very thoroughly for 2-4 minutes until the wet mixture is very light and airy.

Add your dry into the wet and blend until you can’t see any dry ingredients. Mix very slowly so your room isn’t covered in flour and cocoa powder.

Add in your chips ‘n chunks and mix until evenly distributed. I used 1 cup of semi-sweet chocolate chunks & 1 cup of semi-sweet chocolate chips – any blend works here, but I’d recommend semi-sweet or dark!

Wrap the dough in an airtight container or plastic wrap, place in the fridge, and LET REST FOR 12-36 HOURS. I know this is the worst part, but it’s critical to the success of the cookies. 12 hours is the absolute minimum, 24-36 hours is best.

Preheat the oven to 350.

Scoop your dough into 2 tablespoon balls and arrange onto a baking sheet, about 9 per sheet with lots of space between them. You don’t need to flatten them.

Bake for 10-12 minutes until the edges are set but the middles still look soft. Around halfway through the cooking time, I like to bang the pan onto the counter a few time. This helps get those crispy edges and crackly crinkle top.

Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.

These cookies are at their best when at room temp, believe it or not! They’re crisp on the edges and soft and gooey in the middle. Perfection!!


Adapted from: NYT Cooking

Makes: 20 cookies

Prep: 10 minutes, Cook: 10 minutes, Total: 20 minutes (plus 24 hours rest time)

  • 1 cup all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup light brown sugar
  • 2/3 cup white sugar
  • 2 teaspoons molasses
  • 10 tablespoons unsalted butter at room temp
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips/chunks (I used 1 cup chunks and 1 cup chips)

In a medium bowl, whisk together the flour with the cocoa powder, salt, baking powder and baking soda.

In another medium bowl, mix together the two sugars and incorporate the molasses. I like to use my hands to really blend it nicely. Mix in your softened butter. If you’re using a stand mixer or electric mixer, blend for 3-5 minutes until light and fluffy. Add in your egg and vanilla. If you’re doing this by hand, use your spatula here to mix very thoroughly for 2-4 minutes until the wet mixture is very light and airy.

Add your dry into the wet and blend until you can’t see any dry ingredients. Mix very slowly so your room isn’t covered in flour and cocoa powder.

Add in your chips n chunks and mix until evenly distributed.

Wrap the dough in an airtight container or plastic wrap, place in the fridge, and LET REST FOR 12-36 HOURS. I know this is the worst part, but it’s critical to the success of the cookies. 12 hours is the absolute minimum, 24-36 is best.

Preheat the oven to 350.

Scoop your dough into 2 tablespoon balls and arrange onto a baking sheet, about 9-10 per sheet with lots of space between them. You don’t need to flatten them.

Bake for 10-12 minutes until the edges are set but the middles still look soft. Around halfway through the cooking time, I like to bang the pan onto the counter a few time. This helps get those crispy edges and crackly crinkle top.

Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.

These cookies are at their best when at room temp, believe it or not! They’re crisp on the edges and soft and gooey in the middle. Perfection!!


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