Double Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies are a classic afternoon treat that combines a fudgy soft interior with a crispy, sugar-coated exterior. The distinctive crackled appearance is achieved by rolling the dough in powdered sugar before baking. When the cookies bake, they spread and crack, creating this beautiful crinkled look. I added a piece of chocolate on top of each cookie and sprinkled it with unsweetened cocoa powder to enhance the flavor and give it an even more original appearance. Perfect for holidays, special occasions, or any time you’re craving something sweet. If you are craving more chocolate-loaded recipes, try Ultimate Triple Chocolate Bang Bang Cookies or Gooey and Chewy Chocolate Brownie!

What ingredients do you need?

• Flour – all-purpose flour. Make sure to sieve it to get rid of any lumps.
• Eggs – at room temperature. Just take the eggs out of the fridge a few hours before you want to start baking. If you forgot to do so, there’s no issue at all, just place them in a bowl of warm (not hot!) water for a few minutes.
• Sugar – a combination of granulated and soft brown sugar for enhanced flavor.
• Butter – for this recipe, butter doesn’t have to be at room temperature, since you won’t be creaming it with sugar, instead you’ll be melting it with your chocolate.
• Dark chocolate – 70% cocoa content.
• Cocoa powder – to enhance the chocolate flavor.
• Icing sugar – to roll the dough in it and create the crinkles.
• Milk chocolate – as a topping.

How to prepare?

1. Preheat your oven to 180C (350F). Line the baking sheet with baking paper and put aside.
2. Sieve together the flour, baking powder, and salt. Put aside.
   180g all-purpose flour
   1 teaspoon baking powder
   ¼ teaspoon salt
3. Place the butter and chocolate in a metal heat-proof bowl over a pot with simmering water. Let it melt until smooth stirring occasionally. Remove from the heat and add the cocoa powder, whisk until combined.
   50g butter
   90g dark chocolate
   50g unsweetened cocoa powder

4. In a large bowl, whisk together the eggs, granulated and brown sugars, oil and vanilla extract until combined.
2 large eggs
2 egg yolks
125g granulated sugar
80g light soft brown sugar
1½ tablespoon vegetable oil
½ tablespoon vanilla extract

5. Add the warm chocolate mixture and whisk until smooth.

6. Gradually, two tablespoons at a time, add the flour to the batter and mix with a spatula after each addition until all the ingredients are combined.

7. Chill the dough in the fridge for 20 min, it will make it easier to handle.
8. Now you’re ready to assemble the cookies. Put the icing sugar in the small bowl, no need to sieve it, unless it’s very lumpy. After that, break your milk chocolate into cubes and prepare some unsweetened cocoa powder to sprinkle on top.
9. Using a cookie scoop (!), take a portion of the dough and drop it into the icing sugar, make sure it’s coated all around. Do not, I repeat, do not attempt to portion the dough using your hands! I’ve been through that, a big mistake, I had to take a shower after doing so and the whole kitchen was a disaster. Touch the dough only when it’s fully covered with the icing sugar, only then it’s easy to be shaped into the balls and can be placed on top of the baking sheet. After that, place a cube of milk chocolate on top of each cookie and give it a final sprinkle of the unsweetened cocoa powder.

10. Bake for 8-9 min, let the cookies cool down slightly on the baking sheet, and then transfer to the wire rack.

How to store?

You can store Double Chocolate Crinkle Cookies in an air-tight container at room temperature for up to 5 days.

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