Double Choc Crinkle Cookies

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These Double Choc Crinkle Cookies (or Zebra Cookies as I call them) are so awesome, this recipe comes from SALLY’S BAKING ADDICTION! If you’ve never been there- be sure to visit her site.  I will be making these for the rest of my life- they are that good!

Double Choc Crinkle Cookies

Double Choc Crinkle Cookies


  • 120 grams Unsalted Butter, Softened
  • 1/2 Cup Caster Sugar
  • 1/2 Cup Brown Sugar (firmly packed)
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1 Cup Plain Flour
  • 1/2 Cup Cocoa Powder (Hersheys, Cadbury Bourneville, Ghirardelli or any unalkalinised Cocoa)
  • 1 teaspoon Bicarbonate of Soda
  • 1/8 teaspoon Salt
  • 1 Cup Chocolate Chips (Milk or Dark- up to you)
  • 1 Cup Pure Icing Sugar, sifted (NOT mixture) for rolling the balls into.


  1. In a large bowl beat the Butter until smooth and creamy. Add the Caster Sugar and Brown Sugar and beat until light and fluffy. Beat in the Egg and Vanilla until thoroughly combined.
  2. In another bowl, place the Flour, Cocoa, Bi-Carb and Salt together- whisk together until combined.
  3. In several stages, slowly beat the dry ingredients into the wet ingredients until it becomes too firm to use a mixer and then you will need to switch to a wooden spoon- a strong one as this mixture gets TOUGH!
  4. Once all the dry ingredients are combined into the wet, stir through the Chocolate Chips until evenly combined and the cookie dough has come together well. It will be very very stiff.
  5. Place the bowl of dough, covered with gladwrap, into the fridge for at least an hour and a half, it really needs to be cold. You can make this a couple of days ahead if you like.
  6. Remove cookie dough from the refrigerator and if it's too stiff to roll into balls you might need to let it sit at room temperature for 20 mins or so to soften until rollable.
  7. Preheat oven to 165 degrees Celsius, Fan Forced. Line two large baking trays with baking paper or use silicone mats.
  8. Roll dough into balls approx 1.5 tablespoons each. Coat each ball thoroughly with the sifted icing sugar and place evenly spaced on trays.
  9. Bake in the preheated oven for approximately 8-9 minutes. They will crinkle and crack apart as they flatten down during baking. They will deflate a little further upon removing from the oven and they will appear to be very soft, however do not overbake them as they won't be soft and chewy if overbaked.
  10. After 10 minutes sitting on the trays out of the oven, place on a wire rack to cool completely.
  11. Store in an airtight container.

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