A classic Christmas cookies - rich, fudge-like chocolate cookies covered in powdered sugar.
Ingredients:
- 1cupall-purpose flour
- ½cupunsweetened cocoa powder
- 1teaspoonbaking powder
- ¼teaspoonbaking soda
- ½teaspoonsalt
- 1½cupslight brown sugar
- 3eggs
- 1teaspoonvanilla extract
- 4ouncesunsweetened chocolate(chopped)
- 4tablespoonsunsalted butter
- ½cupgranulated sugar
- ½cuppowdered sugar
Directions:
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Whisk together the brown sugar, eggs and vanilla in a large bowl. Combine the unsweetened chocolate and butter in a small bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
- Whisk the chocolate mixture into the egg mixture until combined. Fold in the flour mixture until no dry streaks remain. Let the dough sit at room temperature for 10 minutes.
- Place the granulated sugar and powdered sugar in separate shallow bowls. Working with 2 tablespoons dough (or a medium cookie scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.
- Bake the cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.
Recipe Notes:
Nutritional values are based on one cookie
Nutrition:
Calories: 150kcal
Fat: 5g
Saturated fat: 3g
Cholesterol: 25mg
Sodium: 73mg
Potassium: 114mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 20g
Protein: 2g
Vitamin A: 1.8%
Calcium: 3%
Iron: 8.4%
Everyone… and I mean EVERYONE …. LOVES these! Success at holiday parties, success at the office, success at church… I consider myself to be someone who feels “blah” about what I’m bringing to a social event (a last-minute cheese and cracker girl), and thanks to this recipe, I can take serious PRIDE in what I’m bringing!!! This is definitely going to be a staple when I volunteer to bring dessert!
My only thought was that I use the 2 tablespoon scoop and I get a total yield of 18 cookies, not 24. No big deal…
How long can you store the batter for Double Chocolate Crinkle Cookies in the refrigerator?
I like to make a large batch and keep on hand, but am not sure how long before the batter goes bad-haven’t had the batter long enough in the past; but wanted to ask the question.
Thank you for your response.
I stumbled upon this recipe after my husband commented how much he liked the crinkle cookies I made from the Betty Crocker just-add-water mix bag. I thought I would take a stab at making them from scratch. I made just one batch and split them between two Christmas parties – THEY. WERE. A. HIT. These cookies are fluffy, flavorful and seriously something I was SO proud to present to family and friends. I followed this recipe EXACT, except for the fact that I didn’t have a cookie scoop and had to use a measuring spoon (what a sticky paaaaaain). Save yourself and buy the freaking scoop because you WILL make these again and again aaaaaaand AGAAAAAAAIN! :)
Delicious but definitely need to refrigerate for awhile and chill to handle dough and keep hands piled! Otherwise fantastic cookies.
Turned out delicious. Wish I knew how to send a picture. They were beautiful. Thank you for sharing your recipe.
Hi! I love your site and use it frequently much to my husband’s delight! I would like to make this crinkle cookie as a chocolate gingersnap with bittersweet chocolate chips. What is your advice regarding ratios of cinnamon, ginger, nutmeg, clove, etc.??? The Pagosa Springs bakery in Colorado makes this cookie and it was divine!!!!! Thanks so in advance.
Sher
Tucson, AZ