There’s something special about baking cookies that warms the kitchen and fills the home with inviting aromas. Thick double chocolate crinkle cookies combine rich chocolate flavors with a soft, chewy texture that’s hard to resist. Made with a blend of dark brown and granulated sugar, these cookies are not only indulgent but also straightforward to prepare. Whether you’re sharing them with family or savoring them with a cup of coffee, these cookies are sure to delight. Let’s explore how to make these delicious treats.
Why You’ll Love This Bakery Style Thick Double Chocolate Crinkle Cookies
This recipe offers a comforting blend of rich chocolate flavors and a wonderfully chewy texture, making it a go-to choice for both novice and experienced bakers. The ease and reliability in preparation make these cookies perfect for everyday baking. The balance of sweetness from both sugars ensures that every bite is satisfying, while the espresso powder enhances the chocolate, providing depth without overwhelming flavor. Enjoying a freshly baked cookie brings a little joy to any day.
Kitchen Tools You’ll Need
- Mixing bowl
- Electric mixer
- Parchment paper
- Baking sheet
- Measuring cups and spoons
Ingredients
- 8 tbsp unsalted butter, cold, cut into 1″ chunks (for creaminess)
- 1/4 cup Crisco shortening (helps maintain moisture)
- 1 cup dark brown sugar (adds depth of flavor)
- 1/2 cup granulated sugar (contributes sweetness)
- 2 tsp vanilla extract (enhances flavor)
- 1 tsp espresso powder (intensifies chocolate flavor)
- 2 large eggs (binds ingredients together)
- 3/4 tsp kosher salt (balances sweetness)
- 1/2 tsp baking powder (provides leavening)
- 3/4 cup Dutch-process cocoa (rich chocolate flavor)
- 2 cups cake flour (creates a soft texture)
- 1 cup semisweet chocolate chips (adds extra chocolate)
- 1 cup bittersweet chocolate chips (adds complexity)
- 3 tbsp granulated sugar (optional for coating; adds crunch)
- 1/2 cup powdered sugar (for coating; adds sweetness)
How to Make Bakery Style Thick Double Chocolate Crinkle Cookies
Step 1. Start by beating the cold butter and Crisco shortening together in a mixing bowl until the mixture becomes creamy. This step is crucial as it incorporates air into the fats, helping to create a light texture in your cookies. You want the mixture to look smooth and cohesive, which usually takes a couple of minutes of mixing.
Step 2. Next, add both the dark brown sugar and granulated sugar to the mixing bowl. Cream these sugars with the butter and shortening mixture for about 2 to 3 minutes, or until they are well combined. The color should lighten slightly as the sugar incorporates air, creating a fluffy texture.
Step 3. Once the sugars are mixed in well, beat in the vanilla extract along with the espresso powder. The vanilla adds warmth while the espresso powder enhances the chocolate flavor, making it richer. Combine these ingredients until evenly mixed, ensuring no dry ingredients remain.
Step 4. Now, add the eggs one at a time, mixing thoroughly after each addition. This allows for better incorporation of the eggs into the batter. As you mix, the texture should become more cohesive and slightly thicker, indicating that the eggs are properly integrated.
Step 5. Sprinkle in the kosher salt and baking powder, and continue to beat until these ingredients are fully combined. The salt enhances the sweetness, while the baking powder adds lift. Your batter should have an even consistency at this point.
Step 6. Next, add the Dutch-process cocoa powder. Beat it into the mixture until just combined, taking care not to overmix. The batter will deepen in color and take on a rich chocolate aroma. Achieving a uniform dark color means you’ve mixed adequately.
Step 7. Finally, fold in the cake flour until just combined, ensuring it is evenly distributed. The dough will start to thicken, and you may need a spatula to help finish mixing. Avoid overmixing here to retain a soft texture in the cookies.
Step 8. After your dough comes together, gently fold in the semisweet and bittersweet chocolate chips. You want them evenly dispersed throughout the dough without breaking them apart. Once mixed, the dough should feel thick and slightly sticky.
Step 9. Divide the dough into 15 equally sized balls, roughly 68 grams each. If desired, you may roll the balls in granulated sugar first for added texture. This adds a nice crunch once baked. If opting not to use granulated sugar for rolling, proceed directly to the next step.
Step 10. Roll the formed dough balls in powdered sugar, ensuring they are coated well. This will give them a beautiful, crinkled appearance once baked. After coating, place the dough balls on a parchment-lined baking sheet, allowing for space as they will spread.
Step 11. Now, chill the prepared dough in the refrigerator for at least 1 hour. Chilling helps solidify the fats, which results in thicker cookies that spread less during baking, leading to that bakery-style, thick texture.
Step 12. Preheat your oven to 375 degrees F (350 degrees F for convection). For optimal results, ensure you preheat the oven fully before baking to achieve even cooking and the best texture.
Step 13. If you chilled the dough overnight, remember to remove it from the fridge 20 to 30 minutes before baking. This allows it to soften slightly for easier handling. Roll the chilled dough balls in powdered sugar again, ensuring they are generously coated.
Step 14. Arrange the dough balls on a new parchment-lined baking sheet about 4 inches apart. This space prevents the cookies from merging into each other as they spread while baking.
Step 15. Bake the cookies for 15 minutes, keeping an eye on them. They should become puffed and fragrant, with edges that look set while the center remains soft. This indicates they are perfect and ready to come out.
Serving Suggestions
These thick double chocolate crinkle cookies are perfect for various occasions. Enjoy them as a delightful breakfast treat paired with coffee or tea. They also make for a comforting snack during the afternoon or a sweet indulgence for family meals. Leftovers, if you have any, can be stored and enjoyed later. The cookies maintain their soft, chewy texture making them a favorite for both kids and adults.
Pro Tips for Best Results
- Make sure your butter is properly chilled and cut into chunks to maintain an ideal dough consistency.
- Monitor your mixing time closely to avoid overbeating, as this can lead to a denser cookie.
- Chilling the dough is essential for achieving that thick texture; don’t skip this step.
- Use quality chocolate chips for the best flavor; they truly impact the overall taste of the cookies.
- If baking in batches, keep the remaining dough chilled until ready to bake for consistent results.
Common Mistakes to Avoid
- Not measuring ingredients accurately: Baking is a science; improper measurements can lead to flat cookies. Always use the correct measuring tools and techniques for best results.
- Skipping the chilling step: If you skip chilling the dough, cookies may spread too much during baking. Always chill for at least an hour to maintain thickness.
- Overmixing the dough: Mixing too long after adding flour can result in tough cookies. Mix until just combined to keep them soft.
- Using old baking powder: Expired baking powder won’t provide the needed lift. Ensure your leavening agents are fresh for fluffy cookies.
- Baking on an ungreased pan: Even if using parchment paper, ensure the pan is not overcrowded as cookies need space to expand.
- Ignoring visual cues: Focus on the appearance as they bake; they should look puffed and set around the edges while remaining soft in the middle.
Variations & Substitutions
For a little twist, consider adding a teaspoon of orange zest for a citrus hint, or substitute the semisweet chocolate chips with white chocolate chips for a contrasting flavor. You can also lightly sprinkle sea salt on top before baking for a sweet-and-salty approach.
Storage & Reheating
Stored at room temperature, these cookies remain fresh for up to 3 days in an airtight container. If you choose to refrigerate, they can last up to a week, but the texture may firm up a bit. For longer storage, you can freeze the dough balls before chilling or freeze baked cookies layered with parchment paper inside an airtight container. To reheat, warm them in a microwave for about 10 seconds to maintain their soft, chewy texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to three days. Alternatively, you can freeze the dough for several weeks before baking.
How long does it last in the fridge?
Baked cookies can last for about a week in the refrigerator if stored in an airtight container. However, they are best enjoyed within a few days of baking for optimal freshness.
Can I freeze this recipe?
Absolutely. You can freeze the formed dough balls before chilling, or freeze baked cookies. Just remember to layer them with parchment paper to prevent sticking.
What can I substitute for one ingredient?
If you need to substitute the butter, you can use all shortening instead, although it may alter the flavor slightly. However, it will still yield a nice cookie texture.
Why didn’t my recipe turn out as expected?
There are various reasons, but common issues involve ingredient measurement and mixing time. Ensure you measure ingredients correctly and avoid overbeating the dough.
Final Thoughts
Baking thick double chocolate crinkle cookies can be a rewarding experience, filling your home with rich chocolatey aromas and creating delightful moments. The simplicity of making this recipe, combined with its comforting flavors, makes it a wonderful addition to your baking repertoire. Whether enjoyed fresh from the oven or shared with loved ones, these cookies are a true delight. Enjoy the process and the treats that follow; there’s nothing quite like homemade cookies.
Bakery Style Thick Double Chocolate Crinkle Cookies
Ingredients
For the Dough
- 8 tbsp unsalted butter, cold, cut into 1" chunks for creaminess
- 1/4 cup Crisco shortening helps maintain moisture
- 1 cup dark brown sugar adds depth of flavor
- 1/2 cup granulated sugar contributes sweetness
- 2 tsp vanilla extract enhances flavor
- 1 tsp espresso powder intensifies chocolate flavor
- 2 large eggs binds ingredients together
- 3/4 tsp kosher salt balances sweetness
- 1/2 tsp baking powder provides leavening
- 3/4 cup Dutch-process cocoa rich chocolate flavor
- 2 cups cake flour creates a soft texture
- 1 cup semisweet chocolate chips adds extra chocolate
- 1 cup bittersweet chocolate chips adds complexity
- 3 tbsp granulated sugar optional for coating; adds crunch
- 1/2 cup powdered sugar for coating; adds sweetness
Instructions
Preparation
- Start by beating the cold butter and Crisco shortening together in a mixing bowl until creamy.
- Add both the dark brown sugar and granulated sugar, and cream for 2 to 3 minutes until well combined.
- Beat in the vanilla extract and espresso powder until evenly mixed.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Sprinkle in the kosher salt and baking powder, and continue beating until fully combined.
- Add the Dutch-process cocoa powder and beat until just combined.
- Fold in the cake flour until just combined.
- Gently fold in the semisweet and bittersweet chocolate chips.
- Divide the dough into 15 equally sized balls, roughly 68 grams each.
- Roll the formed dough balls in powdered sugar and place them on a parchment-lined baking sheet.
- Chill the prepared dough in the refrigerator for at least 1 hour.
- Preheat your oven to 375 degrees F.
- If chilling overnight, remove dough from the fridge 20 to 30 minutes before baking.
- Roll chilled dough balls in powdered sugar again before baking.
- Arrange the dough balls on a parchment-lined baking sheet about 4 inches apart.
- Bake for 15 minutes or until puffed and fragrant.
