Week 49: Double Chocolate Crinkle Cookies

We’re in the final stretch! We made to December and have a few more recipes to try out before the end of the year!

For this week’s recipe, I decided to do something that my mom used to make for the Christmas cookie platter, and she gave me the recipe. Plus, it was finally time for a change from all the pumpkin-themed cookies.

This recipe is pretty simple. You first start off by combining all the dry ingredients in a bowl (flour, cocoa powder, baking soda, and salt).

Then you get to mix the butter with the sugars, but make sure to combine your sugars first!

Once the sugars are nice and mixed together, you’ll throw it into the bowl with the butter and combine them.

Once you’ve combined the sugars and butter, you’ll throw in your egg and vanilla and mix it all up.

Then you’ll put in the dry ingredients that you combined earlier. I always use a pre-cut sheet of parchment paper and slowly pour it in while the mixer is going.

Once all the ingredients are combined, you toss in a cup of semi-sweet chocolate chips for that double chocolate fun.

Once all the ingredients are combined, you get the nice double chocolate dough.

Once it has been refrigerated for a minimum of 2 hours, it’s time to get our favorite cookie scoop out: the 1.5Tbsp Oxo cookie scoop!

Next, you’ll want to grab another bowl and mix some granulated sugar (white sugar) and some confectioner’s sugar (powdered sugar) together for rolling. You can honestly get away with using only half of the suggested amount.

Make sure you line your aluminum cookie sheets with a single sheet of parchment paper. Then put your rolled balls of cookie dough onto the sheets. I recommend baking them for 14-15 minutes on an aluminum cookie sheet.

The cookies won’t expand too much, but you could pull them out after 9 minutes and drop them on the counter to help make the cookies spread more. I think they’re fine the way they came out.

Now you get to enjoy them!

This is a recipe that does require some planning ahead, as you’ll need to make sure you have your unsalted butter and egg both at room temperature. Also, you need to be sure you have 2 hours to let them sit. I actually made the dough in the afternoon and baked the cookies in the evening since I read the recipe ahead of time. It’s a simple cookie that is made with regular baking ingredients, and I recommend them for the holidays.

Ingredients:

• 1 cup (125g) all-purpose flour (spoon & leveled)
• 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated (white) sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (180g) mini or regular size semi-sweet chocolate chips

Rolling

• 3 Tablespoons (35g) granulated (powdered) sugar
• 1 cup (120g) confectioners’ sugar, for rolling

Instructions:

1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then beat in the chocolate chips. The cookie dough will be thick and sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. You can preheat the oven during this time.
5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
6. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
7. Bake the cookies for 11-12 minutes. 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. This helps initiate that spread. Return to the oven for a couple more minutes. The cookies will be thick regardless, though– they deflate a little as they cool!
8. Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
9. Cookies stay fresh covered at room temperature for up to 1 week.

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