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Just baked chocolate crinkle cookies on a sheet pan.

Double Chocolate Crinkle Cookies

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5 from 2 reviews

Description

From Zoe Bakes Cookies

Tips for Success

    • Use a scale to measure. This recipe calls for cocoa powder, which is very hard to measure accurately using volume measures.

    • Use a stand mixer if you have one. If you don’t mind getting an arm workout you absolutely can whisk/beat by hand, but a stand mixer makes the job easier and also more effectively whips the butter into a light and airy texture.

    • Follow the recipe precisely. Chill the sugar-coated dough balls for no more than 15 minutes, to help ensure the cookies emerge with the white powdered sugar looking as snowy as ever.

Ingredients

  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (40 g) Dutch-processed cocoa powder
  • 1 1/4 tsp (4 g) baking powder
  • 1/2 tsp (3 g) kosher salt
  • 1/2 tsp (1 g) espresso powder, optional
  • 1/2 cup (114 g) butter, salted or unsalted at room temperature
  • 3/4 cup (150 g) granulated sugar, plus more for rolling
  • 2 tsp (8 g) pure vanilla extract
  • 1 egg, at room temperature
  • 2 ounces (56 g) bittersweet chocolate, finely chopped
  • 1/2 cup (60 g) confectioners’ sugar for rolling

Instructions

  1. In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and espresso powder, if using.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Mix in th egg until well incorporated. Scrape down the bowl again.
  3. Add the flour mixture all at once and mix on low speed just until it all comes together. Scrape down the bowl. Turn the speed to medium and mix for 15 seconds. Turn the speed down to low, add the chopped chocolate, and mix until just incorporated.
  4. Line two baking sheets with parchment paper.
  5. Scoop the cookie dough using a #70 (1-tablespoon) portion scoop. Alternatively weigh the dough into 22 gram portions. Roll each dough ball in the palm of your hand to make a round sphere. Roll the cookies in granulated sugar. Freeze the dough balls for about 15 minutes (they should be very cold, but not frozen solid) or refrigerate for 30 minutes.
  6. Preheat the oven to 375ºF.
  7. Dip the cookies in the confectioners’ sugar and place them on the prepared baking sheets, leaving 3 inches between each cookie.
  8. Bake one sheet at a time, in the middle of the oven for 8 to 10 minutes, until the cookies puff up and the sugar coating looks crinkled. (Note: My cookies consistently have been taking 10 minutes.) Don’t overbake the cookies or they will become crispy.
  9. Cool completely on the baking sheet before serving or storing at room temperature in an airtight vessel.
  10. Note: While these cookies emerge from the oven with the confectioners’ sugar looking pristine, as they cool, some of that sugar inevitably will begin to dissolve. Know that the flavor is unaffected by the “melting snow” and if anything the flavor of these cookies improves with time. I think they are perhaps best two or three days after baking.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Stand mixer, oven
  • Cuisine: American

Find it online: https://alexandracooks.com/2024/12/15/double-chocolate-crinkle-cookies/