Simply delicious Double Chocolate Crinkles are the perfect cookies for any chocolate lover. A great addition to your holiday baking, or to enjoy anytime of year!
Countdown to Christmas Cookies — Week 6
These Double Chocolate Crinkles are one of my favorite holiday cookies. I have made these for many years. I don’t know why I wait until the holidays to make them as they can be enjoyed year round. They are soft and chewy with chocolate chips nestled in each yummy cookie for an extra chocolatey surpise.
Speaking of surprises, this year I made these for 3rd Annual The Great Food Blogger Cookie Swap. 622 food bloggers particpated in this year’s event. Yes, 622! That’s a lot of cookies!
I sent these Double Chocolate Crinkles to three lovely food bloggers. In return, I received a dozen cookies from three talented food bloggers. It’s a total surprise on who you get cookies from until you receive the package at the door. Who doesn’t love fresh cookies arriving at their doorstep? I have participated in this fun event for each year, and I always look forward to it. Not only for the yummy cookies, but more importantly money raised goes to Cookies for Kids’ Cancer which is a fantastic cause.
This year I was matched with Julie from She’s Almost Always Hungry, Elizabeth from Floating Kitchen and Ashton from Something Swanky. Each of these lovely ladies received a package of these Double Chocolate Crinkles.
Are you hungry for cookies now? I sure am!
Thankfully I have a shelf of frozen cookies in my freezer. I think I may need to go ahead and sneak a few. Cookies are acceptable for breakfast, right?
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch-processed unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups good quality milk chocolate chips
- 3/4 cup confectioners sugar
- In a medium bowl mix flour, cocoa powder, baking powder and salt.
- Using an electric mixer cream butter and sugar.
- Add in eggs and vanilla.
- Gradually stir in flour mixture until combined.
- Stir in chocolate chips.
- Cover dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Place confectioners sugar in a shallow bowl.
- Form 1 tablespoon size balls with dough and generously roll in confectioners sugar without shaking exess sugar off.
- Place on baking sheet spacing 2 inches apart and bake for 10-12 minutes until cookies have cracked on top and slightly firm.
- Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.