Double Chocolate Crinkle Cookies

215 mins
Serves 20
https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies/

Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4Add the egg and vanilla extract, and then beat on high speed until combined.
  5. 5Add the egg and vanilla extract, and then beat on high speed until combined.
  6. 6Add the egg and vanilla extract, and then beat on high speed until combined.
  7. 7Scrape down the sides and bottom of the bowl as needed.
  8. 8Scrape down the sides and bottom of the bowl as needed.
  9. 9Scrape down the sides and bottom of the bowl as needed.
  10. 10In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
  11. 11In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
  12. 12In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
  13. 13With the mixer running on low speed, slowly pour into the wet ingredients.
  14. 14With the mixer running on low speed, slowly pour into the wet ingredients.
  15. 15With the mixer running on low speed, slowly pour into the wet ingredients.
  16. 16Beat on low until combined and then beat in the chocolate chips.
  17. 17Beat on low until combined and then beat in the chocolate chips.
  18. 18Beat on low until combined and then beat in the chocolate chips.
  19. 19Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days.
  20. 20Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days.
  21. 21Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days.
  22. 22Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes (or 20 minutes if chilled longer than 3 hours).
  23. 23Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes (or 20 minutes if chilled longer than 3 hours).
  24. 24Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes (or 20 minutes if chilled longer than 3 hours).
  25. 25Preheat oven to 350°F (177°C).
  26. 26Preheat oven to 350°F (177°C).
  27. 27Preheat oven to 350°F (177°C).
  28. 28Line large baking sheets with parchment paper or silicone baking mats.
  29. 29Line large baking sheets with parchment paper or silicone baking mats.
  30. 30Line large baking sheets with parchment paper or silicone baking mats.
  31. 31Scoop and roll dough into balls, about 1.5 Tablespoons of dough each.
  32. 32Scoop and roll dough into balls, about 1.5 Tablespoons of dough each.
  33. 33Scoop and roll dough into balls, about 1.5 Tablespoons of dough each.
  34. 34Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar.
  35. 35Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar.
  36. 36Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar.
  37. 37Place 3 inches apart on the baking sheets.
  38. 38Place 3 inches apart on the baking sheets.
  39. 39Place 3 inches apart on the baking sheets.
  40. 40Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
  41. 41Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
  42. 42Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
  43. 43If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x.
  44. 44If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x.
  45. 45If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x.
  46. 46Return to the oven to continue baking.
  47. 47Return to the oven to continue baking.
  48. 48Return to the oven to continue baking.
  49. 49Cool cookies for 5 minutes on the baking sheet.
  50. 50Cool cookies for 5 minutes on the baking sheet.
  51. 51Cool cookies for 5 minutes on the baking sheet.
  52. 52Transfer to a cooling rack to cool completely.
  53. 53Transfer to a cooling rack to cool completely.
  54. 54Transfer to a cooling rack to cool completely.
  55. 55Cookies stay fresh covered at room temperature for up to 1 week.
  56. 56Cookies stay fresh covered at room temperature for up to 1 week.
  57. 57Cookies stay fresh covered at room temperature for up to 1 week.

Ingredients

  • 0.5 cup unsalted butter, softened to room temperature
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup packed light or dark brown sugar
  • 0.5 cup packed light or dark brown sugar
  • 0.5 cup packed light or dark brown sugar
  • 1 unit large egg, at room temperature
  • 1 unit large egg, at room temperature
  • 1 unit large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (spooned & leveled)
  • 1 cup all-purpose flour (spooned & leveled)
  • 1 cup all-purpose flour (spooned & leveled)
  • 0.5 cup unsweetened natural cocoa powder
  • 0.5 cup unsweetened natural cocoa powder
  • 0.5 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 1 cup mini or regular size semi-sweet chocolate chips
  • 1 cup mini or regular size semi-sweet chocolate chips
  • 1 cup mini or regular size semi-sweet chocolate chips
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons granulated sugar
  • 1 cup confectioners’ sugar, for rolling
  • 1 cup confectioners’ sugar, for rolling
  • 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.