Description
These Double Chocolate Crinkle Cookies are the perfect indulgence for any chocolate lover. With a soft and chewy interior, these cookies feature a rich, double-chocolate flavor and a signature crinkled, snowy powdered sugar coating. Ideal for any occasion, they are perfect for gifting or sharing during the holidays.
Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- ½ cup (40 g) Dutch-processed cocoa powder
- 1 ¼ tsp (4 g) baking powder
- ½ tsp (3 g) kosher salt
- ½ tsp (1 g) espresso powder (optional)
- ½ cup (114 g) butter, salted or unsalted, at room temperature
- ¾ cup (150 g) granulated sugar, plus more for rolling
- 2 tsp (8 g) pure vanilla extract
- 1 egg, at room temperature
- 2 oz (56 g) bittersweet chocolate, finely chopped
- ½ cup (60 g) confectioners’ sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder (if using).
- In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and vanilla on medium speed for about 2 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add the egg to the butter mixture and mix until well incorporated. Scrape down the bowl again.
- Add the flour mixture all at once and mix on low speed until combined. Scrape down the bowl and mix on medium speed for 15 seconds.
- Turn the speed to low, add the chopped bittersweet chocolate, and mix until just incorporated.
- Line two baking sheets with parchment paper. Scoop dough using a #70 (1-tablespoon) portion scoop, or weigh dough portions into 22-gram balls. Roll the dough into spheres with your hands and coat in granulated sugar.
- Freeze the dough balls for 15 minutes (they should be very cold but not frozen solid), or refrigerate for 30 minutes.
- Preheat the oven to 375°F.
- Roll the chilled dough balls in confectioners’ sugar, then place them on the prepared baking sheets, leaving 3 inches between each cookie.
- Bake one sheet at a time for 8-10 minutes, until the cookies puff up and the sugar coating crinkles. (Note: These cookies may take 10 minutes to bake.) Avoid overbaking, as they should remain chewy.
- Allow the cookies to cool completely on the baking sheet before serving or storing in an airtight container at room temperature.
Notes
- If the dough is too soft to roll into balls, chill it for an additional 10-15 minutes.
- The espresso powder is optional but adds depth to the chocolate flavor.
- For a richer taste, use high-quality bittersweet chocolate.
- Ensure the cookies are not overbaked to maintain their chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg