Description
Indulge in the rich, fudgy goodness of these Double Chocolate Crinkle Cookies. With a crispy exterior and a soft, chewy center, these cookies are perfect for any chocolate lover.
Ingredients
Units
Scale
Dough:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup + 2 tablespoons (51g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (180g) mini or regular size semi-sweet chocolate chips
Rolling:
- 3 Tablespoons (35g) granulated sugar
- 1 cup (120g) confectioners’ sugar, for rolling
Instructions
- Cream Butter and Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, beat until combined.
- Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Slowly add to wet ingredients, then mix in chocolate chips.
- Chill Dough: Cover dough and chill for at least 3 hours.
- Preheat and Prepare: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Shape and Bake: Scoop dough into balls, roll in sugars, place on baking sheets, and bake for 11-12 minutes.
- Cool and Serve: Cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
- Baked cookies freeze well up to 3 months.
- Unbaked cookie dough balls freeze well up to 3 months.
- You can add peppermint extract for a minty twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
