Time: 30min dough / 2hr-3 days chill / 15min bake
Servings: 20 cookies
Rating: 4/5
Recipe by Sally from Sally’s Baking Addiction: https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies/print/71008/
INGREDIENTS
- 1 cup flour
- 1/2 cup + 2 tbs cocoa powder
- 1 tsp baking soda
- Pinch salt
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 cup chocolate chips
Rolling
- 3 tbs sugar
- 1/2-1 cup powdered sugar for rolling
INSTRUCTIONS
- Medium bowl: whisk together flour, cocoa, baking soda, and salt.
- Large bowl: cream together butter, sugar, brown sugar until fluffy.
- Into butter mixture, beat in egg and vanilla.
- Slowly incorporate dry ingredients into wet ingredients until combined. Mix in chocolate chips. Cover and chill in fridge for 2hr – 3 days.
- Preheat oven to 350 deg F. Remove dough from fridge and sit at room temperature for 15min.
- Measure out rolling sugar in separate bowls.
- Scoop 1.5 tbs of dough and roll into balls. Roll each ball in sugar, then in the powdered sugar.
- Bake cookies for 11-12min. Cool for 5min before transferring.
Thoughts
Sweet chocolatey cookies. I made the first batch of cookies from 1/2-1tbs of dough only rolled in the powdered sugar, baked for 10-12min (would make ~48 cookies). The second batch I used 1.5tbs of dough and cooked for 12min plus 2min in the oven after turning it off (would make 20 cookies). Cooke dough also freezes well – freeze in pre-rolled dough balls, defrost in the fridge 1 day before cooking, then proceed following instructions.
