Double Chocolate Crinkle Cookies
Ingredients
The cookie dough
-
1
cup
all-purpose flour
-
½
cup
Dutch-processed cocoa powder
-
1¼
tsp
baking powder
-
½
tsp
kosher salt
-
½
tsp
espresso powder (optional)
-
½
cup
butter (salted or unsalted, at room temperature)
-
¾
cup
granulated sugar
-
2
tsp
pure vanilla extract
-
1
large
egg (at room temperature)
-
2
oz
bittersweet chocolate (finely chopped)
For rolling
-
½
cup
confectioners’ sugar
-
as needed
none
granulated sugar (for rolling)
Instructions
- Whisk together flour, cocoa, baking powder, salt, and optional espresso powder in a bowl.
- In a stand mixer, cream together butter, sugar, and vanilla until light and fluffy.
- Mix in the egg until well incorporated.
- Add the dry ingredients and mix until combined, then add the chopped chocolate.
- Scoop the dough into tablespoon-sized balls and roll in granulated sugar.
- Freeze the dough balls for about 15 minutes.
- Preheat the oven to 375ºF.
- Roll the chilled balls in confectioners’ sugar and place on baking sheets.
- Bake for 8 to 10 minutes until puffed and crinkled.
- Cool completely on the baking sheet before serving or storing.
Nutrition Facts (estimated)
Servings
22 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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