Description
Do you love the rich chocolate flavor of homemade treats, especially during this time of year? If so, you’re going to adore this double chocolate crinkle cookie recipe!
There’s nothing quite like baking your own desserts at home—these chocolate crinkles have a fudgy center, chewy edges, and a powdered sugar coating that make them the perfect cookies for any chocolate lover.
Ingredients
Units
Scale
- 7 ounces of Dark Chocolate - Melted
- 6 Tablespoons of Unsalted Butter
- 1/2 cup of Coconut Sugar
- 1 Teaspoon of Espresso Powder
- 3/4 Teaspoon of Vanilla Extract
- 2 Eggs
- 1 1/3 cups of All Purpose Flour plus 1 tablespoon
- 3/4 cup of Unsweetened Cocoa Powder plus 1 tablespoon
- 2 Teaspoons of Baking Powder
- 1 Teaspoon of Sea Salt
- 1 cup of Confectioners Sugar
Instructions
- Line a Baking sheet with parchment paper. Fill a small pot with water and heat on the stove to a simmer. Grab your chocolate and place in a heat proof bowl and place the bowl over the simmering water to melt the chocolate - stir occasionally until completed melted - remove from heat and set aside.
- In the bowl of your stand mixer with the paddle attachment - add butter,sugar, vanilla and mix until creamy on medium speed. It will get light and fluffy - mix about 5 minutes. Scrape the sides with a spatula to get all the batter and blend again.
- Reduce to low speed and add in melted chocolate - beat until all incorporated.
- Add eggs to the bowl now one at a time - beat until combined.
- Add all purpose flour, cocoa powder, and sea salt and beat until a smooth dough forms.
- Use a small cookie scoop to drop 1.5 ounce dough balls onto the cookie sheet and then place the entire sheet pan in the fridge to chill for 1 hour.
- Preheat oven to 350 degrees F - Place your confectioners sugar in a bowl. Remove your dough balls from the fridge and toss the cookie dough balls in the confectioners sugar until completely coated and place back on your sheet pan.
- Place in the oven and bake 12-14 minutes.
- Remove and place on a wire rack to cool.
Notes
- Use Room Temperature Ingredients: Ensure eggs and butter (if used) are at room temperature for smoother mixing and better incorporation of ingredients. This prevents overmixing and creates a consistent dough.
- Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilled dough is easier to handle and helps achieve the classic crinkle texture during baking.
- Enhance Flavor with Espresso Powder: Add a pinch of espresso powder to the dough to deepen the chocolate flavor without making the cookies taste like coffee.
- Melt Chocolate Properly: Use a double boiler to melt chocolate gently. This prevents scorching, ensuring a smooth and glossy consistency that enhances the cookies' fudgy texture.
- Roll Generously in Confectioners’ Sugar: Don’t skimp when rolling the dough balls in confectioners’ sugar. A thick coating is essential for achieving the dramatic crinkle effect.
- Line Your Baking Sheets: Use parchment paper or silicone mats on your cookie sheets to prevent sticking and ensure even baking.
- Store in an Airtight Container: Once cooled, store baked cookies in an airtight container to keep them soft and fresh for up to a week. Place parchment between layers to prevent sticking.
- Freeze for Later: To save time, roll the dough into balls, wrap them tightly in plastic wrap, and place them in a freezer bag. When ready to bake, roll the frozen balls in confectioners’ sugar and bake directly from the freezer.
- Don’t Overbake: Bake in a preheated oven for 11-12 minutes. The cookies should look slightly underdone in the center when removed; they will continue to set as they cool.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 179
- Sugar: 14.4 g
- Sodium: 130.3 mg
- Fat: 8.3 g
- Carbohydrates: 25.2 g
- Protein: 2.8 g
- Cholesterol: 28.4 mg