Double Chocolate Crinkle Cookies

from Sharon Allegra

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 cup mini or regular semi-sweet chocolate chips

For Rolling

  • 3 tbsp granulated sugar
  • 1 cup confectioners’ sugar

Instructions

  1. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes.  Add the egg and vanilla, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.  With the mixer running on low speed, slowly pour into the wet ingredients.  Beat on low until combined and then add the chocolate chips.  The cookie dough will be thick and very sticky.  Cover the dough very tightly and chill in the refrigerator for at least 3 hours and up to 3 days.  Chilling is mandatory for this sticky cookie dough.
  3. Remove dough from refrigerator and allow to sit a room temperature for 10 minutes.  This makes the chilled cookie dough easier to scoop and roll.
  4. Preheat the oven to 350oF.  Line cookie sheets with parchment paper or silicone baking mats.
  5. Scoop and roll dough into balls, about 1 1/2 tablespoons of dough each.  A medium cookie scoop can be used for this.  Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar.  Place 3 inches apart on the baking sheets.
  6. Bake the cookies for 11-12 minutes or until the edges appear set and the center still look soft.  Tip: if they aren’t really spreading by 9 minutes, remove pans from oven and lightly bang the baking sheet on the counter 2 or 3 times.  This helps initiate the spread.  Return the pan to the oven to continue baking.
  7. Cool the cookies for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely.  The cookies will slightly deflate as they cool.
  8. Cookies stay fresh covered at room temperature for up to 1 week.
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