I like chocolate, but I wouldn’t put myself in the same league as chocolate worshipers. However, these cookies provide so much amazing chocolate flavor, that I guarantee you’ll be craving them, no matter how big of a chocolate lover you are.
Our friend, Charlene, served these recently at her house and on my way out, I didn’t even ask, I just told her, “I’m taking a couple for the road.” I asked her for the recipe and within a few days she texted it to me.
They’re called “Double Chocolate Crinkle Cookies,” and the recipe is from the website, sallysbakingaddiction.com.
The dough is very sticky and needs to be chilled in a refrigerator for at least 3 hours before using.
I plan on handing a few out at our son Gabriel’s wedding tomorrow. I made them yesterday following this recipe:
Double Chocolate Crinkle Cookies
After you make the cookie dough you have to put in the refrigerator for 3 hours before using.
Ingredients
- Unsalted butter (1/2 cup, 8 tbs at room temperature)
- Granulated Sugar (1/2 cup)
- Dark Brown Sugar (1/2 cup)
- Large Egg (1 at room temperature)
- Vanilla Extract (1 tsp)
- All-purpose Flour (1 cup, spooned leveled)
- Unsweetened Cocoa Powder (1/2 cup, plus 2 tbs,)
- Baking Soda (1 tsp)
- Salt (1/8 tsp)
- Semi-sweet Chocolate Chips (1 cup)
- FOR ROLLING:
- Granulated Sugar (3 tbs)
- Confectioners' Sugar (1 cup)
Directions
- Step 1 In a large bowl use a handheld or stand mixer to beat the butter, granulated sugar and brown sugar until fluffy and light in color (about 2-3 minutes).
- Step 2 Add egg and vanilla extract and beat again until combined. Scrape down sides and bottom of bowl as needed.
- Step 3 In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt until combined. With mixer running on low speed slowly pour this into the wet ingredients. Beat until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky.
- Step 4 Cover the dough tightly and chill in the refrigerator for at least 3 hours and up until 3 days. Chilling is mandatory for this sticky dough.
- Step 5 Remove cookie dough from refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough was in the refrigerator for longer than 3 hours, let it sit at room temperature for 20 minutes. This makes the dough easier to scoop and roll.
- Step 6 Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Step 7 Scoop and roll dough into balls, about 1.5 tbs for each. Roll each ball lightly in the granulated sugar but then generously in the confectioners’ sugar. Place them 3 inches apart on the baking sheets.
- Step 8 Bake cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Check on them at 9 minutes and if they’re not spreading, remove them from the oven and lightly bang the baking sheet on the counter 2 or 3 times. You can also use a glass to press them down slightly. Then return them to the oven to finish baking.
- Step 9 Cool cookies for 5 minutes on the baking sheet and then transfer them to a cooling rack to cool completely. The cookies will deflate a little bit as they cool.
- Step 10 These cookies stay fresh covered at room temperature for up to 1 week. You can freeze them for up to 3 months. Unbaked cookie balls that are not coated with sugar freeze well up to 3 months.
- Step 11 You can also double this batch and the dough chilling times remain the same.
