Video
Double Chocolate Crinkle Cookies
Soft and fudgy chocolate crinkle cookies with a brownie-like texture. These beautiful cookies look like snowflakes and I like to roll some in chocolate for an extra rich look. Make these during the holidays and add them to your cookie platter - they're sure to become a favorite!
Ingredients
Chocolate cookie dough:
- 4 ounces (113g) bittersweet chocolate with 70% cocoa solids, coarsely chopped
- ¼ cup (56g) unsalted butter
- 1 cup (200g) granulated sugar
- ½ teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 1 tablespoon (15ml) whole milk
- ½ cup plus 1 tbsp (80g) all-purpose flour
- ¼ cup (21g) cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ⅓ cup (56g) finely chopped bittersweet chocolate with 70% cocoa solids
For rolling:
- ¼ cup (50g) granulated sugar
- ¼ cup (30g) powdered confectioner’s sugar
- ¼ cup (21g) cocoa powder
Instructions
- Make the cookie dough. Combine chocolate and butter a medium microwave-safe bowl and heat at 75 percent power in the microwave in 30 seconds bursts, stirring in between, until chocolate is completely melted, smooth and glossy. Alternatively, combine chocolate and butter in a heatproof bowl and set it over a saucepan filled with an inch of gently simmering water. The bowl should be larger than the saucepan so it sits over, but not touching the water. Stir occasionally until melted and smooth.
- Add sugar and vanilla to the chocolate and stir with a spatula or a wooden spoon until combined. It will look gritty at this point. Mix in eggs one at a time until well incorporated. Beat rather vigorously after adding the second egg so the mixture is glossy. Stir in milk.
- Sift flour, cocoa and baking powder into a medium bowl. Add salt and whisk to blend evenly. Add these dry ingredients to the chocolate mixture and fold it in until just combined. Add the finely chopped chocolate and fold it in.
- Chill the dough. Cover the bowl and refrigerate the dough for 2 hours until firm enough to scoop.
- Use a 1 oz cookie scoop to portion dough and roll it into balls. They will be about 1 ¼ inch balls. Place them 1 inch apart on a lined baking sheet and refrigerate again for 30 minutes.
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- Place granulated sugar, ½ cup cocoa powder and the powdered confectioner’s sugar in three separate bowls for rolling. If making white cookies, roll the dough balls in the granulated sugar, then in the confectioners' sugar and place them on baking sheets spacing them 3 inches apart. Do not flatten. If making cocoa cookies, roll the dough balls in the confectioners' sugar, and then in cocoa powder and place them on baking sheets spacing them 3 inches apart.
- Bake until the cookies for 10 to 12 minutes until set but still soft and fudgy on the inside.
- Carefully transfer cookie sheets to a wire rack too cool for 5 minutes, then transfer individually to the rack to finish cooling.
