Description
Delight in these rich and fudgy Double Chocolate Crinkle Cookies, featuring a luscious cocoa dough studded with semi-sweet chocolate chips. Rolled in confectioners’ sugar, these cookies bake to perfection with a crackled, crinkly top and a soft, slightly gooey center. Perfect for chocolate lovers seeking a classic treat that combines a dense texture with a crisp sugary exterior.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup + 2 tablespoons (51g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (180g) mini or regular size semi-sweet chocolate chips
Rolling
- 3 Tablespoons (35g) granulated sugar
- 1 cup (120g) confectioners’ sugar, for rolling
Instructions
- Combine Butter and Sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 2-3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract, then beat on high speed until well combined. Scrape down the sides and bottom of the bowl as needed to ensure uniform mixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Incorporate Dry Ingredients: With the mixer running on low speed, slowly add the dry ingredient mixture to the wet ingredients. Beat on low until just combined, then fold in the semi-sweet chocolate chips. The dough will be thick and very sticky.
- Chill Dough: Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. This chilling step is crucial for managing the sticky dough and enhancing flavor.
- Prepare Dough for Baking: Remove chilled dough from the refrigerator and let it sit at room temperature for 10-20 minutes (depending on chill time) to soften slightly for easier scooping and rolling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop and Roll Cookies: Using about 1.5 tablespoons of dough per cookie, scoop and roll dough into balls. First roll each ball lightly in granulated sugar, then generously coat with confectioners’ sugar. Place the coated dough balls on prepared baking sheets about 3 inches apart.
- Bake: Bake for 11-12 minutes until the edges look set but the centers remain soft. If the cookies have not spread by minute 9, remove the tray and gently bang it on the counter 2-3 times to help initiate spreading, then return to the oven to finish baking.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Expect slight deflation as the cookies cool.
- Store: Store cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Chilling the dough is mandatory to handle the sticky texture and improve the cookie’s texture and flavor.
- Using parchment paper or silicone mats prevents sticking and promotes even baking.
- Gently banging the baking sheet during baking helps the cookies spread evenly if they appear too thick around minute 9.
- Letting dough sit at room temperature slightly after chilling makes scooping more manageable.
- For best results, use a medium cookie scoop for uniform size and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
