Double Chocolate Crinkle Cookies
Ingredients
The cookie dough
-
½
cup
unsalted butter, softened to room temperature
-
½
cup
granulated sugar
-
½
cup
packed light or dark brown sugar
-
1
large
egg, at room temperature
-
1
teaspoon
pure vanilla extract
-
1
cup
all-purpose flour (spooned & leveled)
-
½ + 2
Tablespoons
unsweetened natural cocoa powder
-
1
teaspoon
baking soda
-
⅛
teaspoon
salt
-
1
cup
mini or regular size semi-sweet chocolate chips
For rolling
-
3
Tablespoons
granulated sugar
-
1
cup
confectioners’ sugar
Instructions
- Beat the butter, granulated sugar, and brown sugar together until fluffy.
- Add the egg and vanilla extract, and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients and then fold in the chocolate chips.
- Cover the dough and chill in the refrigerator for at least 3 hours.
- Allow the chilled dough to sit at room temperature for 10-20 minutes.
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Scoop and roll the dough into balls, then coat lightly in granulated sugar and heavily in confectioners’ sugar.
- Place the dough balls on the baking sheets, spaced apart.
- Bake for 11-12 minutes until the edges are set and the centers are soft.
- Cool for 5 minutes on the baking sheet before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
20-22 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
You might also like