Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies

Prep Time 3 hours 30 minutes
Cook Time 10 minutes
Total Time 3 hours 40 minutes
Course Dessert
Servings 24


Dry Stuff

  • 4 oz. of chopped dark chocolate Ghirardelli Intense Dark 72%
  • ½ cup cocoa powder 50g
  • ½ cup all-purpose flour 70g
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 oz. of chopped milk chocolate like a Lindt chocolate bar
  • 1 cup brown sugar 200g

Wet Stuff

  • ½ cup softened unsalted butter
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract


  • ½ cup powdered sugar
  • ½ cup granulated sugar


  • Start by melting 3 oz. of dark chocolate and 2 tablespoons of butter in a bowl using a double boiler or the microwave until smooth. Set aside.
  • Mix the dry stuff. Combine flour, cocoa powder, baking soda, and salt in a bowl. Stir until well mixed. Toss in 1 oz. of chopped dark chocolate and all the milk chocolate pieces. Set aside.
  • In a mixer, beat the rest of the butter and brown sugar until light and fluffy.
  • In another bowl, whisk eggs and vanilla together, then slowly add to the butter and sugar mixture until fluffy.
  • Gently fold in the dry ingredients until just combined, then add the melted chocolate and mix well.
  • Refrigerate the dough for at least 2 hours or overnight for best results.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • While the dough chills, put granulated sugar in one bowl and powdered sugar in another.
  • Roll a tablespoon of dough into a ball, then roll it in granulated sugar, and then in powdered sugar until completely covered. Place on the baking sheet.
  • Bake for 9-11 minutes until the cookies start to crack on top.
  • Let cool on a wire rack.


  • To melt chocolate, use the microwave or a double boiler.
  • Make sure to have all your ingredients ready before starting.
  • Cream the butter and sugars until light in color.
  • Refrigerating the dough helps cookies stay moist and prevents spreading.
  • For a quick chill, freeze the dough for 30 minutes, but refrigeration overnight is best.

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