Peaking through the crevices of crinkle cookies are the dark chocolaty centers enticing you to bite in. These cookies always look so inviting but somehow before working on this recipe I hadn’t actually made crinkle cookies which surprised me. These have already made spot of themselves among my winter favorites.
The double chocolate in the title is created by cocoa powder and unsweetened chocolate which pair well for a rich chocolate taste. The espresso powder brings out the deeper chocolate flavors, which I think is great in this recipe (but it could be left out). I tried this recipe with peppermint extract in place of vanilla and that was a nice touch; personally I like it with vanilla better but did add small candy cane pieces as an extra topping for a hint of mint in each. This tastes terrific and adds a nice touch of color!
Rolling the balls smaller than you might normally for cookies does work well with this recipe. These cookies grow! About 2 teaspoons of dough is plenty per cookie and will yield about 2.5 dozen cookies.
Double Chocolate Crinkle Cookies
- 1 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dark brown sugar
- 3 eggs large
- 4 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 4 oz unsweetened chocolate (quality semi- sweet chips work well)
- 4 tablespoons unsalted butter softened
- granulated sugar (for topping, about 1/2 cup)
- powdered sugar (for topping, about 1/2 cup)
- small mint candy cane pieces (for topping)
Make the dough: Whisk together flour, cocoa powder, baking powder, baking soda and salt into a large bowl and set aside.
With a mixer, whisk together brown sugar, espresso powder, eggs and vanilla.
Heat the butter and unsweetened chocolate in the microwave safe bowl on half power for about 3 minutes, stirring occasionally until melted. If not using a microwave melt over low heat stirring consistently (so it doesn't burn). Whisk this melted chocolate/ butter mixture into the brown sugar/ egg mixture until combined.
Fold the flour mixture into the egg/ chocolate mixture until mixed in with no flour visible. At this point I cover the bowl and refrigerate for 2 hours or more (until it is firm enough to roll easily into balls without sticking uncontrollably to your hands). I learned this the hard but delicious way...
Preheat the oven to 325 degrees F. Line the cookie sheets with parchment paper.
Roll the cookies: Place the sugars and candy cane bits each into their own shallow bowl or plate. I basically made it look like an assembly line with the batter, then granulated sugar, then powdered, then candy cane bits and finally the cookie sheets. Roll the dough into a small ball (about 2-3 teaspoon sized) then place in the granulated sugar. Roll it until completely covered then repeat in the powdered sugar. Shake off any extra that isn't sticking then roll the top in the candy cane pieces and set on the cookie sheet. Continue for all the dough.
Bake the cookies: Bake the cookies for about 12 minutes in total. Halfway through baking rotate the cookie sheets (both horizontally and vertically to bake the most evenly). The cookies will look crisp on the outside and appear slightly under cooked on the inside.
Total time: 3 hours (only 1 hour active; can be split into 2 days: Day 1 – make the dough and chill, Day 2 – roll and bake the cookies)
Recipe adapted from Cook’s Illustrated