Description
These Double Chocolate Crinkle Cookies are rich, fudgy treats that offer a brownie-like interior encased in a beautiful, crackled powdered sugar coating. Perfect for any occasion, these cookies use pantry staples to create a sophisticated, bakery-quality dessert. The deep, intense cocoa flavor balanced by the sweet, snowy exterior makes every bite a decadent experience that is simple enough for a weeknight treat yet impressive enough for holiday gift-giving.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 cup all-purpose flour
1/2 cup + 2 Tbsp unsweetened natural cocoa powder
1 tsp baking soda
1/8 tsp salt
1 cup semi-sweet chocolate chips
Confectioners’ sugar (for rolling)
Instructions
Beat the softened butter, granulated sugar, and brown sugar in a large bowl on medium-high speed for 3 minutes until light and fluffy.
Add the egg and vanilla extract to the mixture, beating on high speed until thoroughly combined.
Whisk the flour, cocoa powder, baking soda, and salt in a separate medium bowl until uniform.
Pour the dry ingredients into the wet ingredients and mix on low speed until just combined.
Fold in the chocolate chips until distributed throughout the thick, sticky dough.
Cover the bowl tightly and chill in the refrigerator for at least 3 hours to set the fats.
Preheat oven to 350°F and prepare baking sheets with parchment paper.
Roll chilled dough into balls, coat generously in confectioners’ sugar, and bake for 12 minutes.
Notes
Ensure the butter is at room temperature for the best emulsion. Chilling the dough for at least 3 hours is crucial to prevent the cookies from spreading too much and to ensure the fudgy texture. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 20
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg