Fudgy Double Chocolate Crinkle Cookie

Rich in chocolate flavour, just like a brownie! Learn the trick to keep the powdered sugar from melting, these won’t disappoint!

These crinkle cookies are the perfect treat for Christmas time, or really any time of the year! They are a great make ahead cookie, and full of chocolate flavour!

Tip One: To keep the powdered sugar stark white and from melting, first roll your cookie dough in granulated sugar and then the powdered sugar!

You may have made crinkle cookies in the past, and although they taste good, the powdered sugar would always melt and the white wouldn’t stay. Well this is the trick! To keep your crinkle cookies white, roll it in granulated sugar first, and then powdered sugar.

Tip Two: You must chill this cookie dough!

It is a step that cannot be skipped. I would compare this cookie dough to a rich decadent brownie, but in cookie form! Therefore to keep them from spreading out and holding their shape to make them fudgy, you must chill them for at least 2 hours.

Fudgy Double Chocolate Crinkle Cookie

Recipe by Let's Stay Home KitchenCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

20

cookies

Prep time

20

minutes

Cooking time

11

minutes

Chill Time

2

hours

Rich in chocolate flavour, just like a brownie! Learn the trick to keep the powdered sugar from melting, these won’t disappoint!

Ingredients

• Cookies

• 1 cup all purpose flour

• 1/2 cup cocoa

• 1 teaspoon baking soda

• 1/2 cup salted butter, room temperature

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup semi-sweet chocolate chips

• Sugar coating

• 4 tablespoons granulated sugar

• 1/2 cup powdered sugar

Directions

• Cookie Dough
• In a bowl combine flour, cocoa and baking soda together. Set aside.
• Using a hand mixer cream butter, granulated sugar and brown sugar together until combined. Add in egg and vanilla, stir until combined.
• Fold in the flour cocoa mixture into the wet ingredients until combined and there are no more lumps. Stir in chocolate chips. Cover bowl with plastic wrap, and refrigerate for at least 2 hours to overnight.
• Cookie Assembly
• Remove chilled dough from the fridge, and preheat oven to 350F and line a baking sheet with parchment paper. Have your two sugar coatings in seperate bowls ready to go.
• Roll tablespoon sized balls of cookie dough with your hands. Coat the ball first in granulated sugar. Then coat in powdered sugar.
• Place the coated dough balls onto your prepared cookie sheet. Press them down to flatten them out a bit. Bake at 350F for 11-12 minutes. Cool for 10 minutes before enjoying!

Notes

• To freeze dough ahead of time, wrap in plastic and then in an air tight container or bag. To defrost, place dough in refrigerator the night before baking, then bake as described.
• Store baked cookies in an airtight container or bag for up to 1 week.