Description
Double Chocolate Crinkle Cookies are soft, chewy, and full of rich chocolate flavor. These cookies are coated in powdered sugar, creating a beautiful crackled effect as they bake. Perfect for any chocolate lover, these cookies are a must-try! #ChocolateCrinkleCookies #DoubleChocolate #ChocolateLovers #BakingCookies #HomemadeCookies #DessertLovers #BakedGoodies
Ingredients
Units
Scale
- 1 cup (120 g) all-purpose flour
- 1/2 cup (40 g) Dutch-processed cocoa powder
- 1 1/4 tsp (4 g) baking powder
- 1/2 tsp (3 g) kosher salt
- 1/2 tsp (1 g) espresso powder (optional)
- 1/2 cup (114 g) butter, at room temperature
- 3/4 cup (150 g) granulated sugar, plus more for rolling
- 2 tsp (8 g) pure vanilla extract
- 1 egg, at room temperature
- 2 ounces (56 g) bittersweet chocolate, finely chopped
- 1/2 cup (60 g) confectioners’ sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and espresso powder, if using.
- In a stand mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl. Mix in the egg until fully incorporated.
- Add the flour mixture all at once and mix on low until it just comes together. Scrape the bowl again, then mix on medium for 15 seconds. Add the chopped chocolate and mix until incorporated.
- Line two baking sheets with parchment paper. Scoop the dough into 22-gram portions or use a tablespoon scoop. Roll each dough ball into a round sphere and coat in granulated sugar.
- Freeze the dough balls for about 15 minutes (or refrigerate for 30 minutes) until cold but not frozen solid.
- Preheat the oven to 375°F. Roll the dough balls in confectioners’ sugar and place them on the baking sheets, leaving 3 inches between each cookie.
- Bake for 8 to 10 minutes, until the cookies puff up and the sugar coating cracks. Do not overbake. Let cool completely on the baking sheet before serving or storing.
Notes
- Measure cocoa powder using a scale for accuracy, as it can be hard to measure by volume.
- If you don’t have a stand mixer, you can mix by hand, but using one will make the process easier and result in better texture.
- Chill the dough balls for no more than 15 minutes to help preserve the snowy white sugar coating.
- For the best flavor, let the cookies sit for a day or two after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg