Description
Indulge in these rich and fudgy Double Chocolate Crinkle Cookies. With a crispy exterior and a soft, brownie-like center, these cookies are a chocolate lover’s dream come true.
Ingredients
Units
Scale
Cookie 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
- Prepare the Cookie Dough: In a large bowl, cream together butter and sugars. Add egg and vanilla, beat until combined. In a separate bowl, whisk flour, cocoa, baking soda, and salt. Combine wet and dry ingredients, then mix in chocolate chips. Chill dough.
- Shape and Bake: Preheat oven. Roll dough into balls, coat in sugars, and place on baking sheets. Bake until edges set but centers are still soft.
- Cool and Serve: Allow cookies to cool on baking sheets before transferring to a rack. Enjoy!
Notes
- Make Ahead & Freezing Instructions: Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well up to 3 months.
- Peppermint Extract: Add 3/4 – 1 tsp for a chocolate peppermint variation.
- Larger Batch: Easily double the recipe in one bowl.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
