These double chocolate crinkle cookies are made with cocoa, powdered sugar, chocolate chips, and hazelnuts. They have a deep chocolate taste with a soft center with a hint of crumble.
About these double chocolate crinkle cookies recipe
When it comes to sweets, I love making simple recipes that do not require much time or work.
Besides their taste, what I love about this recipe is that you will not even need a mixer to make it.
I mix the batter with a fork and a spatula. Works great for this specific recipe.
These cookies have a soft interior with a hint of crumble. The combination of cocoa powder and chocolate chips creates a rich chocolate flavor.
They are also thicker and puffier than traditional flat cookies.
I incorporated roasted hazelnuts into the recipe, but you can omit them based on preference.
These crinkle cookies have a festive appearance, making them particularly fitting for the winter holiday baking season.
See recipe card for ingredients quantities in grams.
- Flour: I used all-purpose unbleached flour, and it works great for making cookies. Make sure your flour is fresh and not expired. Opened bag of flour will last up for 8 months in a pantry.
- Powdered Sugar: the only type of sugar you will need to make these crinkle cookies. You will need some for the dough and a little bit for coating.
- Cocoa Powder: you will need good baking quality chocolate powder.
- Salt: a little bit of salt to enrich the flavor and lighten up the sweetness of our cookies.
- Baking Powder: it helps to make our cookies spread while baking and will make them softer.
- Eggs: I cold or room temperature.
- Softened Butter: the butter needs be very soft. Take it out at least 1 hour before baking. I left it near the stove while I was making the soup to expedite the process.
- Chocolate Chips: chose the ones that you love. I used semi-sweet chocolate chips to make this crinkle cookies.
- Hazelnuts: unsalted raw hazelnut that I roasted on a pan. You can also use other nuts or omit them.
- non-stick frying pan: for roasting the hazelnuts.
- food processor(optional): for grinding up the nuts into smaller pieces. If you do not have one, just place nuts in a bag and hit few times with the knife handle to break them into pieces.
- Sifter: for sifting the flour.
- large mixing bowl
- small bowl
- food scale (recommenced) or a measuring cup
- measuring spoons
- silicone spatula
- medium bowl
- ice cream scoop ( medium size) or a large spoon.
- baking sheet and parchment paper.
- plastic wrap or foil
1) Heat the frying pan over medium heat and add hazelnuts. Roast the nuts for about 10 minutes, stirring occasionally. Let them cool down for 5 minutes. If desired, you can remove the dry peel with your hands as it comes out easily.
2) Add the hazelnuts into a food processor and grind them just enough to break them into smaller chunks and pieces. Do not turn them into flour. Set the nuts aside.
3) Sift the flour into the mixing bowl. Add powdered sugar, salt and baking soda.
4) In a separate small bowl, lightly whisk the eggs using the fork.
5) Add whisk eggs and softened butter to the flour mixture. Using a spatula, start mixing all the ingredients until a thick, sticky dough is formed. The dough will appear dry and sticky, which is the desired consistency.
6). Fold in nuts and chocolate chips into the batter. Cover the bowl with plastic wrap and refrigerate it for at least 40 minutes.
7) Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Pour the remaining powdered sugar into a medium bowl. Take the cookie dough from the fridge. Using an ice cream scoop, scoop out the dough and form it into a ball with your hands. Roll the cookie ball in powdered sugar, ensuring it's fully coated, and place it on the baking sheet without shaking off the excess sugar. Repeat with the remaining dough. I had 15 medium-sized cookies.
- when warm, these cookies are great with the scoop of vanilla ice cream.
- enjoy a cookie (or two!) with a cup of coffee or tea.
- serve them with a cup of milk.
- when the cookies completely cool down, store them in airtight container on a counter for about 3 days. Just make sure to transfer them very carefully not to lose the beautiful coating.
- They will stay fresh in the fridge for about a week.
- you can add a teaspoon of almond or vanilla extract to the dough.
- add a shot of espresso to make chocolate coffee cookies.
- you can even add some chilly powder to make them spicy.
Frequently asked questions
If the cookies are too flat after baking, it's possible that the ingredients were measured incorrectly or the dough wasn't chilled in the fridge for the recommended 40 minutes as recommended.
If you cookies did not crinkle: ensure the dough was chilled in the fridge, use a fresh baking powder, ensure to roll each ball into a powdered sugar, verify the oven temperature is set to 375°F.
Other recipes with chocolate
- Chocolate chip muffins
- Chocolate chips acorn squash bread
- Chocolate chips zucchini loaf
- Oat milk hot cocoa
Double chocolate crinkle cookies
- 1 Frying Pan
- 1 food processor
- 1 sifter
- 1 food scale (recommended) or a measuring cup
- measuring spoons
- 1 Large Mixing Bowl
- 1 silicone spatula
- 1 small bowl
- 1 ice cream scoop
- 1 baking pan and parchment paper
- 1 plastic wrap
- 150 grams (1 cup) all purpose flour
- 150 grams (1 cup) powdered sugar, for the dough
- 50 grams (½ cup) cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 eggs, cold
- 60 grams (4.5 tablespoons) softened butter
- 100 grams (½ cup) chocolate chips
- 40 grams (⅓ cup) raw hazelnuts
- 50 grams (½ cup) powdered sugar, for coating
- In a frying pan, roast hazelnut over medium heat for 10 minutes. Place them in a food processor and pulse few times until they break into small pieces.
- In a large mixing bowl, sift the flour. Add powdered sugar, cocoa powder, salt and baking soda. Stir to combine.
- In a small separate bowl, whisk 2 eggs with a fork.
- Add whisked eggs and softened butter to the flour mixture. Using a silicone spatula, mix well until a thick, sticky dough forms. Fold in chocolate chips and hazelnuts pieces. Cover the dough with a plastic wrap and chill in the fridge for at least 40 minutes.
- Preheat oven to 375°F. Line a baking pan with some parchment paper. Add the rest of ½ cup powdered sugar into a medium bowl. Using ice cream scoop or a spoon, scoop the dough and form it into a ball with your hands. Roll each cookie ball into powdered sugar. Do not shake off the access sugar. Place the ball on the parchment paper. Repeat with the rest of the dough. You will have approximately 15 cookies.
- Bake for about 15-16 minutes. Let the cookies cool down on a baking sheet for about 10 minutes before transferring them onto the plate. Enjoy warm or cold!
- these cookies will remain thick and puffy.
- if you do not have food processor, place nuts in a bag and crush them with the knife handle.
- do not shake off the powdered sugar after coating the formed ball. More sugar equals better crinkle.
- soften butter at room temperature for at list one hour.