Double Chocolate Crinkle Cookies
Course:
Dessert
Ingredients
Cookies
- 113 grams Butter (unsalted, room temperature)
- 100 grams Sugar
- 100 grams Brown Sugar (dark)
- 1 Egg (room temperature)
- 1 teaspoon Vanilla Extract
- 125 grams Plain Flour
- 51 grams Cocoa Powder
- 1 teaspoon Baking Soda
- 1⁄8 teaspoons Salt
- 1⁄4 teaspoons Coffee Beans (about 4 beans, ground -- optional)
- 180 grams Chocolate Chips
Topping
- 35 grams Sugar
- 120 grams Confectioners' Sugar
Steps
- In a large bowl, beat the butter, granulated sugar, and brown sugar together with a fork until fluffy and light in colour -- about 2-3 minutes.
- Add the egg and vanilla extract, and then whisk quickly until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, salt, and ground coffee beans together until combined.
- Slowly pour the dry ingredients into the wet ingredients, mixing in between each pour. Mix until fully combined.
- Fold in the chocolate chips.
- The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 177°C conventional. Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough into balls, about 1.5 Tablespoons of dough each. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
- Bake the cookies for 12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cookies stay fresh covered at room temperature for up to 1 week.
Source: https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies/#tasty-recipes-71008