chocolate, Chocolate crinkle cookies, Cookies, Crinkle cookies, Double chocolate

DOUBLE CHOCOLATE CRINKLE COOKIES

These became a HUGE hit. Can you make more? Can you make me some? Can I also have some? Is the questions youll be asked after letting people taste these.

They are decadent but not heavy. PACKED with chocolate flavor. Chewy, soft, sweet and crinkled. Definitely a hit for the holidays.

Super easy to whip together. Some chill time is required but well worth it. Make it in the am and bake after you had your morning coffee.

The crust you get by rolling the dough in granulated sugar then completely drench in powdered sugar.

NOW LETS GET TO BAKING!

Makes 20-24 cookies

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/2 cup + 2 tbsp unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips

ROLLING

  • 1/2 cup granulated sugar
  • 1-2 cup powdered sugar
  1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then beat in the chocolate chips. The cookie dough will be thick and sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. You HAVE TO CHILL THE DOUGH, or youll get flat cookies!
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. You can preheat the oven during this time.
  5. Preheat oven to 350°F. Line two large baking sheets with parchment. Set aside.
  6. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the powdered sugar. Place 2 inches apart on the baking sheets.
  7. Bake the cookies for 10-12 minutes.Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  8. READY TO MUNCH!

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