Double chocolate crinkle cookies are such a festive and delicious dessert for any occasion. These cookies made with cocoa, powdered sugar, chocolate chips, and hazelnuts have rich chocolate flavor and a soft middle.
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I do not post too many sweets recipes on my blog but we all have a sweet tooth once in a while. I love simple, delicious dessert recipes, and these double chocolate crinkle cookies are simply the best. Oh, and they look just beautiful. Christmas is the perfect time to make them.
These cookies are cakier and ticker than any other ones. They are soft and a little crumbly inside. Cocoa powder and chocolate chips make them taste very chocolatey. They are not fudgy, like other recipes of crinkle cookies. But I promise you will fall in love with these cookies if you are a fan of chocolate and hazelnuts.
These double chocolate crinkle cookies have such a beautiful holiday look. They are the best cookies to make during the winter holiday season.
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Why you will love this recipe
- double chocolate cookies are for chocolate lovers like me.
- only a few pantry staple ingredients are required, except for hazelnut, which you can skip.
- this cookie dough does not require hours of cooling. Only 40 minutes in the fridge, and they are ready to be baked.
- they taste the same the next day and will not be dry.
- no mixer or special equipment is required to make these crinkle cookies.
Crinkle cookies Ingredients
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 taste cakier.
Eggs: I used fresh cold eggs
Softened Butter: your butter has to be room temperature and become very soft. Take it out 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 roasted unsalted hazelnuts.
See recipe card for ingredients quantities.
Equipment
- 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: for the cookie dough.
- small bowl and a fork: for whisking the egg
- measuring cup
- measuring spoons
- silicone spatula: for mixing the dough.
- medium bowl: for coating the cookies.
- ice cream scoop ( medium size) or a large spoon.
- baking sheet and parchment paper.
- plastic wrap or foil: to cover the dough
Instructions
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, using fingers remove the dry peel with your hands if it falls out easily.
2. Place the hazelnuts into food processor and grind them, just so they break 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 bowl whisk the eggs lightly using the fork.
5. Add whisk eggs and softened butter to the flour mix. Using a spatula start mixing all the ingredients until the sticky thick dough it formed. the dough will seem dry and sticky. That is how it supposed to be.
5. Fold in nuts and chocolate chips into the dough. Cover the bowl with plastic wrap and refrigerate for at least 40 minutes.
6. Preheat oven to 375 degrees F. Lay the parchment paper on the baking sheet. Add the remaining powdered sugar to the medium bowl. Take the cookie dough out of the fridge. Scoop the dough with ice cream scoop spoon and form the ball with hands. Cover the cookie ball with powdered sugar and without shaking off the sugar, place it on a baking sheet. Repeat with the rest of ingredients. I had 15 medium size cookies.
8. Bake in preheated oven for about 15 minutes. let cookies to cool down on the baking sheet for about 10 minutes. They cookies might be still very soft, but will harden once cooled down. Do not bake longer than 18 minutes, because they will be dry.
Serving suggestions
- 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 a cookie with a cup of milk for kids.
Storing
-when the cookies completely cooled down, store them in airtight contianer on a counter for about 3 days. Just make sure to move them very carefully not to lose the beautiful coating.
-in the fridge these cookies will stay fresh for about a week.
-store these cookies in the freezer for about 2 months. (I still recommend making them fresh or freezing the prepared dough).
Recipe variations
- omit the nuts if you do not like them.
- use almonds instead of hazelnuts.
- 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 if you are a fan of spicy cookies.
Other sweet treats recipes you may like
Frequently asked questions
Why are my crinkle cookies flat?
- you may have measured the ingredients wrong or did no chill the dough for at least 40 minutes in the fridge.
Can I freeze crinkle cookies dough?
- Yes, these cookie dough freezer well. Just fit it in the freezer-friendly ziploc and store for up to 2 months in the freezer. Thaw it completely in the fridge for a day. Form, coat with powdered sugar and bake according to the recipe.
My cookies did not crinkle?
- if your cookies do not start spreading out in about 9 minutes of baking .Take the tray our and try to heat it against the top of the stove. This may resolve the problem and help to start the process of spreading.
- Other reason could be the old baking powder. If the baking powder was not fresh, chemical reaction did not happen and it prevented the dough from spreading.
📖 Recipe
Double chocolate crinkle cookies
Equipment
- non stick pan
- food processor
- sifter
- Measuring Cup
- measuring spoons
- mixing bowl
- silicone spatula
- medium bowl
- ice cream scoop
- baking sheet
- plastic wrap
Ingredients
- 1 ¼ cup (160 grams) all purpose flour
- 1 cup + 2 Tablespoons (150 grams) powdered sugar for the dough
- ½ cup + 1 Tablespoon (50 grams) cocoa powder 60 grams
- 1 pinch salt
- 1 teaspoon baking powder
- 2 eggs cold
- 4.5 Tablespoons (60 grams) softened butter 60 grams
- ½ cup chocolate chips
- ⅓ cup whole hazelnuts raw
- ½ cup powdered sugar for coating
Instructions
- 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 pieces.
- In a large mixing bowl, sift flour. Add powdered sugar, cocoa powder, salt and baking soda.
- Using a fork, whisk lightly 2 eggs. Add eggs and softened butter to the flour mix.
- Mix until all ingredients combined into a thick, sticky dough. Fold in chocolate chips and hazelnuts. Cover the dough and refrigerate for at least 40 minutes.
- Preheat oven to 375°F. Lay parchment paper over the baking sheet. Pour the ½ cup of powdered sugar into a medium bowl. Using ice cream spoon, scoop the dough and using your hands form it into a ball. Roll the cookie ball in powdered sugar. Place on the parchment paper. Repeat with the rest of the dough. You will have approximately 15 medium cookies.
- Bake for 15 minutes. Let the cookies to cool down on a baking sheet for about 10 minutes before removing. Enjoy warm or cold!
Notes
- do not bake cookies longer than 18 minutes.
- 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. The more sugar the prettier!
- soften butter at room temperature. To expedite the process, place it near the stove while you are cooking something else.
Rachelle
I definitely have a sweet tooth lol and I love how you posted a picture of each step because it definitely helps
Sava's Kitchen
Thank you, Rachelle.