Chocolate Lovers’ Double Chocolate Crinkle Cookies

Delicious cookies are worth effort and time


Anisa Thompson

Anisa Thompson ’22 altered the original cookie recipe from Sally’s Baking Addiction to what she thought would taste best.

Anisa Thompson, Staff Writer


1 cup all-purpose flour

1/2 cup + 2 tbsp unsweetened natural cocoa powder

1 tsp of baking soda

1/8 tsp salt

1 stick unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup packed light or dark brown sugar (I like dark best)

1 large egg, at room temperature

1 tsp pure vanilla extract

3/4 cup to 1 cup dark chocolate chips (can use milk chocolate, but dark chocolate gives a richer flavor)


3 tbsp granulated sugar (optional)

1/2  cup confectionersí sugar



Dry Ingredients

1. Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.


Wet Ingredients:

1. In a large bowl, using a hand-held or stand mixer with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and creamed (about two minutes). Beat in the egg and vanilla on high speed. Use a spatula to scrape the sides of the bowl if necessary.

2. On low speed, mix the dry ingredients into the wet ingredients 1/4 cup at a time. The dough will be thick and a bit crumbly.

3. Beat in the chocolate chips.

4. Cover dough tightly with plastic wrap and chill in the refrigerator overnight.

5. Preheat oven to 350∫F and line two baking sheets with parchment paper.

6. Remove dough from the refrigerator and allow it to sit at room temperature for twenty minutes (the dough will be easier to scoop).

7. Very lightly dust your hands with confectionersí sugar so the dough doesnít stick to your hands.

8. Scoop the dough into 1 tbsp-sized balls and roll them in your hand to get it warmed up.

9. Roll each ball lightly in the granulated sugar (optional) and more heavily in the confectionersí sugar.

10. Place the dough three inches apart on the baking sheets.

11. Bake the cookies for eleven to twelve minutes. After nine minutes, remove the cookies from the oven and bang the baking sheet against the counter to encourage spreading.

12. Return the cookies to the oven for the remaining minutes.

13. Let the cookies cool for five minutes before transferring to a wire rack to cool completely & enjoy!