Double Chocolate Crinkle Cookies
3h 35m
Serves 20
Directions
- 1In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes.
- 2Add the egg and vanilla extract, and then beat on high speed until combined.
- 3Scrape down the sides and bottom of the bowl as needed.
- 4In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- 5With the mixer running on low speed, slowly pour into the wet ingredients.
- 6Beat on low until combined and then beat in the chocolate chips.
- 7Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days.
- 8Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes (or 20 minutes if chilled longer than 3 hours).
- 9Preheat oven to 350°F (177°C).
- 10Line large baking sheets with parchment paper or silicone baking mats.
- 11Scoop and roll dough into balls, about 1.5 Tablespoons of dough each.
- 12Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar.
- 13Place 3 inches apart on the baking sheets.
- 14Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
- 15If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x.
- 16Return to the oven to continue baking.
- 17Cool cookies for 5 minutes on the baking sheet.
- 18Transfer to a cooling rack to cool completely.
- 19Cookies stay fresh covered at room temperature for up to 1 week.
Ingredients
- 0.5 cup unsalted butter, softened to room temperature
- 0.5 cup granulated sugar
- 0.5 cup packed light or dark brown sugar
- 1 unit large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned & leveled)
- 0.5 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 0.125 teaspoon salt
- 1 cup mini or regular size semi-sweet chocolate chips
- 3 Tablespoons granulated sugar
- 1 cup confectioners’ sugar, for rolling
Equipment
large bowlhandheld or stand mixerpaddle attachmentseparate bowlwhisklarge baking sheetsparchment papersilicone baking matsmedium cookie scoopcooling rack
Tips
- Chilling the cookie dough is important because it helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle.
- If the cookies aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x to help initiate spread.
- To prevent powdered sugar from melting, coat cookie dough balls in a little granulated sugar first, then generously in confectioners’ sugar.
- Bake cookies on dry days if possible, as humidity can cause confectioners' sugar to melt.
- Baked cookies can be frozen in single layers between sheets of parchment paper for up to 3 months.
- Unbaked cookie dough balls (not coated in confectioners’ sugar) can be frozen for up to 3 months.
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