Double Chocolate Crinkle Cookies

Double Chocolate Crinkle Cookies

Alright – it’s December. That means cookies. Maybe this makes me a bit scroogy but I’m not one for red and green desserts. I find them kitschy. I don’t need my desserts to be shaped like trees or reindeer, and no faces are required. I just want them to taste really, really good. If I choose from a cookie buffet and am deceived by looks, I’ll actually throw that cookie out rather than eat it, then go back for another choice with finger’s crossed (I know, I’m sorry). It’s just why waste calories on sub-par baked goods when there are so many delicious ones? I’m not being snobby. My friend Lisa makes those Ritz crackers/Rollo sandwiches that I hand-over-fist and I consider them to be worth every bite.

These cookies would get me on looks, because they look like Christmas morning, but the flavor makes me reach for seconds and thirds. They’re dark and fudgy rich but with a quick sweetness that hits your tastebuds first from the powdered sugar. They’re little, pretty, and easy to make.

Also, as I’m headed to my first cookie dough exchange this holiday season, I did a freezer test. I froze the powdered sugar covered balls and then baked them from frozen. They baked from frozen solid for the same 10 minutes as the fresh dough! They looked just the same. Win!

Double Chocolate Crinkle Cookies

Makes 3 dozen

1 c. all purpose flour

1 c. sugar

1/2 c. unsweetened cocoa powder

1 tsp. baking powder

1/2 tsp. kosher salt

1 tsp. instant espresso

1/4 c. unsalted butter (4 tablespoons), softened to room temperature

2/3 c. bittersweet chocolate chips

2 large eggs

1 tbsp. vanilla

1/2 c. powdered sugar, or more as needed

1. In a mixer with the paddle attachment (or double beaters for hand-held), mix flour, sugar, cocoa, baking powder, salt, and espresso until evenly combined.

2. Roughly chop butter into chunks and add to mixture. Mix until butter is uniformly cut in and no chunks remain.

3. Add chips and mix until combined.

4. Combine eggs and vanilla in a small bowl to break up eggs. Add to mixture and beat until dough comes together.

5. Remove batter from bowl and wrap dough in plastic wrap. Refrigerate for 30 minutes. Preheat oven to 375.

6. Roll dough into scant tablespoon amounts and roll generously in powdered sugar. If dough is getting too sticky, slightly wet hands (with water) will do the trick. 

7. Place on silpat or parchment lined baking sheet, placing 2 inches apart. Bake for 10 minutes. Dough will seem undercooked. Let cool five minutes on cookie sheet and move to wire rack to cool completely.

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