Description
These Double Chocolate Crinkle Cookies are rich, fudgy, and packed with intense chocolate flavor. Made with natural cocoa powder and semisweet chocolate chips, they have soft, brownie-like centers and beautifully cracked tops coated in snowy powdered sugar. With a double-sugar coating and perfectly tender texture, these homemade chocolate cookies are an irresistible treat for holidays, cookie exchanges, and chocolate lovers.
Ingrédients
Scale
- For the Cookie Dough:
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 cup + 2 Tbsp (51 g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 cup (180 g) semisweet chocolate chips
- For Rolling:
- 35 g (~3 Tbsp) granulated sugar
- 120 g (~1 cup) powdered sugar
Instructions
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar together with an electric mixer until smooth, fluffy, and thoroughly combined.
- Beat in Egg and Vanilla: Add the egg and pure vanilla extract, beating on medium speed until the mixture is pale, glossy, and completely emulsified.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt until uniform.
- Incorporate Dry Mix and Chips: Gradually mix the dry cocoa mixture into the wet ingredients on low speed just until combined. Gently fold in the semisweet chocolate chips using a rubber spatula.
- Cover and Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours until the dough is completely firm and easy to handle.
- Preheat Oven and Prep Pans: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper. Place the granulated sugar and powdered sugar in two separate small bowls.
- Roll in Granulated and Powdered Sugar: Scoop heaping tablespoon-sized portions (~30 g each) of chilled dough and roll into smooth balls. Roll each ball first in granulated sugar, then coat generously and thickly in powdered sugar.
- Bake Until Edges Set and Tops Crack: Place the sugar-coated balls 3 inches apart on prepared baking sheets. Bake for 11–12 minutes, or until the edges are set and the tops have expanded with distinct cracks.
- Cool and Set: Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
Notes
- Do Not Skip the 3-Hour Chill: Cocoa-rich dough is exceptionally sticky and soft at room temperature. Chilling for a full 3 hours is mandatory to firm up the butter and allow clean rolling.
- Double Coat with Granulated Sugar First: Rolling dough balls in granulated sugar before the powdered sugar creates a moisture barrier that stops the white sugar from melting away into dark cocoa stains during baking.
- Bake Just Until Set: Double chocolate cookies dry out easily if overbaked. Pull them out when the edges are set and the cracks look dry, letting residual heat finish the fudgy centers on the pan.
- Temps de préparation: 20 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 190
- Sucre: 19g
- Sodium: 85mg
- Graisse: 9g
- Graisse saturée: 5g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 27g
- Fibres: 2g
- Protéine: 3g
- Cholestérol: 20mg