Double Chocolate Crinkle Cookies

  • Total time: 3 hours 45 minutes
    • Prep time: 20 minutes
    • Chill time: 3 hours
    • Cook time: 12 minutes
    • Post-cook time: 10 minutes
  • Yield: 20-22 cookies
  • Modified from: Sally’s Baking Addiction


Image source: https://sallysbakingaddiction.com

Inventory

Ingredients

  • 1 cup (125g) all-purpose flour
  • ½ cup + 2 T (50g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ⅛ tsp kosher salt
  • ½ cup (1 stick; 115g) unsalted butter, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light or dark brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup (180g) mini or regular size semi-sweet chocolate chips
  • 3 T (35g) granulated sugar, for rolling
  • 1 cup (120g) confectioners’ sugar, for rolling

Special Equipment

  • 2 medium bowls
  • Baking scale
  • Hand mixer / stand mixer w/ paddle
  • Baking sheet
  • Parchment paper

Instructions

Prepare

  1. In medium bowl
    • 1 cup (125g) all-purpose flour
    • ½ cup + 2 T (50g) unsweetened cocoa powder
    • 1 tsp baking soda
    • ⅛ tsp kosher salt
  2. In medium bowl
    1. 2-3 min - beat on med-high until fluffy and light in color
      • ½ cup (1 stick; 115g) unsalted butter, room temperature
      • ½ cup (100g) granulated sugar
      • ½ cup (100g) packed light or dark brown sugar
    2. Beat on high
      • 1 large egg, room temperature
      • 1 tsp vanilla extract
  3. On low
    1. Add dries to wets
    2. Dough will be very sticky
  4. Hand mix
    • 1 cup (180g) mini or regular size semi-sweet chocolate chips

Chill

  1. 3 hours to 3 days - cover and refrigerate

Pre-bake

  1. 10 min - rest cookie dough at room temperature
    • If dough chilled longer than 3 hours, let rest at room temperature for at least 20 min
  2. Preheat oven to 350°F
  3. Line baking sheet with parchment paper
  4. In small bowl
    • 3 T (35g) granulated sugar
  5. In small bowl
    • 1 cup (120g) confectioners’ sugar
  6. Scoop dough into 1½ T (35g) balls
    1. Roll lightly in granulated sugar
    2. Roll generously in confectioners’ sugar
  7. Arrange on baking sheet 3” apart

Bake

  1. 11-12 min - bake at 350°F
    • Until edges appear set
    • Centers look soft
    • If they haven’t spread 9 min in, remove from the oven and lightly bang baking sheet on counter 2-3 times

Post-bake

  1. 5 min - cool on baking sheet
  2. Transfer to wire rack to cool

Notes

Storage

  • Will keep in airtight container at room temperature or in the refridgerator for about a week