If you are a chocolate lover and want a deep, dark chocolate flavor these are the cookies for you! I call these babies “chocolate chip cookies on steroids.” I’m normally not super into sweets but at this time of the year you gotta indulge a little bit. These cookies get the name “crinkle” from the confectioner’s sugar the dough is rolled in. It creates a pretty crinkle pattern once the cookies are baked. They are very easy to make and simple to throw together. These cookies have a brownie-like texture on the inside so they will come out of the oven very soft looking. They are seriously amazing with coffee. I added a touch of cinnamon to give it some extra flavor depth but this is optional. If you don’t want to bake the whole batch you can conveniently freeze the dough for up to three months in the freezer.
Dark Double Chocolate Crinkle Cookies
- 1/2 cup unsalted butter softened, 1 stick or 115 g.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 cup semi-sweet or dark chocolate chips
- 1/4 tsp cinnamon optional
- 1 cup confectioner's sugar for rolling
In a large bowl, beat the butter with a mixer for 1 minute on medium speed until creamy.
Add the granulated sugar and brown sugar at medium high speed until fluffy.
Mix in the egg and vanilla on higher speed until just incorporated.
In a separate bowl, mix together the flour, cocoa powder, baking soda, cinnamon and salt until combined.
On low speed, mix the dry ingredients into the wet ingredients until combined, scraping down the sides of the bowl as needed.
Fold the chocolate chips in with a large wooden spoon.
Cover the bowl with plastic wrap and let chill in the refrigerator for minimum 3 hours to overnight.
When ready to bake, remove the dough from the refrigerator and let it sit out for 20-30 minutes.
Preheat the oven to 350F.
Line several baking sheets with parchment paper.
Roll about 1.5-2tbsp cookie dough into balls with your hands and roll each liberally with confectioner's sugar. They should be almost totally white.
Place cookie dough onto the prepared pans.
Bake cookies for 8-10 minutes, depending on how hot your oven runs. Mine runs weak so I did 10 minutes and they came out to a brownie texture on the inside and they should appear soft at the center.
Allow to cool a few minutes on the baking sheet before removing. Transfer to a cooling rack and let cool completely.