Double Chocolate Crinkle Cookies Recipes

DOUBLE CHOCOLATE CRACKLES

Steps:

• Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
• Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

CHOCOLATE CRINKLES II

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

DOUBLE-CHOCOLATE CRINKLE COOKIES

Steps:

• Place the unsweetened chocolate and butter in the top of a double boiler over (not touching) barely simmering water, and heat, stirring often, until melted.
• Remove from over the water and let cool slightly.
• In a bowl, stir together the flour, cocoa powder, baking powder, and salt.
• In the bowl of a stand mixer, beat the eggs, sugar, and vanilla on medium speed until light in color and thick, about 3 minutes.
• Beat in the melted chocolate mixture on low speed until blended.
• Beat in the dry ingredients until incorporated.
• Mix in the chocolate chips.
• Cover the bowl and refrigerate the dough for about 2 hours.
• Preheat the oven to 325 degrees.
• Line 2 baking sheets with parchment paper.
• Sift the powdered sugar into a small bowl.
• Roll rounded tablespoonfuls of the dough between your palms into balls, then roll in the powdered sugar.
• Space the balls about 3 inches apart on the prepared sheets, pressing them down onto the sheet and flattening them slightly.
• Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm, 13-17 minutes.
• Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.

DOUBLE CHOCOLATE CRINKLE COOKIES

Steps:

• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
• 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 beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners' sugar. Place 3 inches apart on the baking sheets.
• Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
• Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
• Cookies stay fresh covered at room temperature for up to 1 week.

DOUBLE CHOCOLATE CRINKLE COOKIES

Steps:

• Combine the flour, baking powder and salt.
• In a large mixer bowl, beat butter and sugar creamy.
• Add eggs one at the time.
• Add melted and cooled chocolate and continue to beat at medium speed until the mixture is smooth.
• Gradually work in the flour-mix.
• Add the chocolate morsels.
• Chill for 1-2 hours until the mix is easy to handle.
• Preheat oven to 350°F.
• Form dough into 1-inch balls and roll in powdered sugar to coat all the way.
• Place the balls on an ungreased cookie sheet, about 1 1/2 inches apart.
• Bake 10-12 minutes or until edges set and tops are crackled.
• Let cool on rack.
• TIP: To keep your hands from sticking too much, keep dough cold and dust your hands in powdered sugar.