Double Chocolate Crinkle Cookies
Crinkle cookies are a Christmas standard, and these are a cut above: as rich and fudgy as a brownie, with chocolate chips folded through a deep cocoa dough. The one rule is the chill. Two hours is the minimum and overnight is better; it develops the flavor, keeps the cookies from spreading into puddles, and turns a sticky dough into one you can roll in sugar without a fight.
- Serves
- 20 cookies
- Yield
- 20 cookies
- Prep
- 2 hr 30 min
- Cook
- 11 min
- Total
- 2 hr 45 min
- Cuisine
- American
- Level
- Easy
Directions
-
Whisk the flour, cocoa, baking soda and salt together in a large bowl and set aside.
-
In another large bowl, beat the butter and both sugars with a hand or stand mixer on medium-high until creamy and fluffy, about 2 minutes. Beat in the egg and vanilla on high, scraping the bowl as needed.
-
On low speed, mix in the dry ingredients until just combined, then beat in the chocolate chips. The dough will be thick and sticky. Cover tightly and chill at least 2 hours and up to 3 days — chilling is not optional with this dough, and overnight gives the best result.
-
Take the dough out of the refrigerator and let it sit 15 minutes while the oven heats to 350°F (177°C). Line two large baking sheets with parchment or silicone mats.
-
Scoop about 1½ tablespoons of dough per cookie and roll into balls. Roll each ball very lightly in the granulated sugar, then generously in the confectioners' sugar, and set them 3 inches apart on the sheets.
-
Bake 11 to 12 minutes. If the cookies haven't begun to spread by minute 9, pull the sheet out, rap it on the counter two or three times to start the spread, and return it to the oven for a couple of minutes. They stay thick either way and settle a little as they cool.
-
Cool 5 minutes on the sheet, then move to a wire rack to cool completely.
Shawnie’s notes
Cookies keep, covered, at room temperature for up to a week. Baked cookies freeze well for up to 3 months, as do unbaked dough balls (freeze them before the confectioners' sugar coating). The recipe doubles easily. Earlier versions of this recipe added 2 tablespoons of milk with the chocolate chips; it is left out here because it made the cookies spread too much.
Adapted from Sally's Baking Addiction
