Double Chocolate Crinkle Cookies
Ingredients
▢ 1 cup All-Purpose Flour
▢ 3/4 cup Cake Flour
▢ 1/4 cup Cacao or cocoa powder
▢ 1 tsp. corn starch
▢ 1/2 tsp. baking soda
▢ 1/2 tsp. baking powder
▢ 1/2 tsp. salt
▢ 1/2 cup cold, unsalted butter, cubed
▢ 1/2 cup brown sugar, packed (light or dark)
▢ 1/4 cup granulated sugar
▢ 1 large egg
▢ 1 large egg yolk
▢ 1 tsp. vanilla extract
▢ 2- 2 1/2 cups chocolate chips, milk chocolate or semi-sweet (more or less as desired)
▢ 1/2 cup confectioners' sugar/powdered sugar
Instructions
Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cacao powder, cornstarch, baking soda, baking powder and salt. Set aside.
1 cup All-Purpose Flour, 3/4 cup Cake Flour, 1/4 cup Cacao or cocoa powder, 1 tsp. corn starch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting.
1/2 cup cold, unsalted butter, cubed
Let the mixer cream the butter for about ~30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar until fully incorporated.
1/2 cup brown sugar, packed (light or dark), 1/4 cup granulated sugar
Then add in the egg, egg yolk and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment use a rubber spatula to knock it off.
1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time. Lastly, add in the chocolate chips until incorporated and then turn off the machine.
2- 2 1/2 cups chocolate chips, milk chocolate or semi-sweet (more or less as desired)
Measure out 6 large cookies (or you can make smaller 2 Tbsp. Sized cookies if preferred!) Roll each cookie dough ball generously in the confectioners’ sugar, I roll them around at least twice.
Place the cookies on an ungreased cookie sheet and gently press cookies down just a little to flatten them. Optional: you can roll the dough in granulated sugar first, then powdered sugar.
This helps the powdered sugar stay on the cookies a little better and not melt into the cookies.
1/2 cup confectioners' sugar/powdered sugar
Double Chocolate Crinkle Cookies are a beloved dessert known for their fudgy centers and distinctive cracked surfaces dusted with powdered sugar. The combination of both all-purpose and cake flour creates a tender yet sturdy cookie texture, while cacao powder provides a deep chocolate flavor distinct from regular cocoa powder. In baking, balancing leavening agents such as baking soda and baking powder is key to achieving the perfect rise and texture. Baking soda reacts with acidic ingredients, and baking powder contains both acid and base components, helping these cookies to puff slightly and develop a soft crumb. Cornstarch plays a crucial role by tenderizing the cookies, making them softer and more delicate. The use of cold, unsalted cubed butter, creamed gradually with brown and granulated sugar, adds moisture and contributes to the cookie’s rich flavor and chewy consistency. Incorporating both a whole egg and an egg yolk enhances the structure and richness without making the dough too heavy. Vanilla extract complements the chocolate notes, heightening the aroma and taste. Chocolate chips are essential for the 'double chocolate' effect, and using milk or semi-sweet varieties allows you to customize sweetness and intensity. Rolling the dough balls generously in confectioners' sugar twice ensures the signature crinkled appearance after baking, while optionally rolling in granulated sugar first helps the powdered sugar stay on the cookies longer without melting. These cookies bake well at 400°F, and slightly pressing them down before baking helps achieve the ideal shape. Whether making six large cookies or smaller two-tablespoon-sized portions, this recipe adapts to your preference. Double Chocolate Crinkle Cookies are perfect for holiday treats, parties, or simply enjoying a classic homemade dessert. Their delightful contrast between crunchy outside and soft center makes them a favorite among chocolate lovers.
