Holiday season is cookie season! We are all about cookies this month: baking, decorating, gifting and hosting the classic cookie exchange. Today, we’re kicking off 30 days of holiday cookies, so be sure to check back every day for a new recipe! And for more inspiration and great recipes, visit our Cookie Central page.
With a crisp, crackled exterior and a chewy, fudgy interior, these cookies satisfy serious chocolate cravings. To make it easier to form into balls, refrigerate the batter until it is firm.
Double-Chocolate Crinkle Cookies
4 oz. (125 g.) unsweetened chocolate, chopped
4 Tbs. (2 oz./60 g.) unsalted butter
1 1/2 cups (7 1/2 oz./235 g.) all-purpose flour
1/2 cup (1 1/2 oz./45 g.) unsweetened Dutch-process cocoa powder
2 tsp. baking powder
1/4 tsp. kosher salt
4 large eggs
2 cups (1 lb./500 g.) granulated sugar
1 tsp. pure vanilla extract
1 1/2 cups (9 oz./280 g.) miniature semisweet chocolate chips
1/2 cup (2 oz./60 g.) confectioners’ sugar
Place the unsweetened chocolate and butter in the top of a double boiler over (not touching) barely simmering water, and heat, stirring often, until melted. Remove from over the water and let cool slightly. In a bowl, stir together the flour, cocoa powder, baking powder and salt.
In the bowl of a stand mixer, beat the eggs, granulated sugar and vanilla on medium speed until light in color and thick, about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Beat in the dry ingredients until incorporated. Mix in the chocolate chips. Cover the bowl and refrigerate the dough for about 2 hours.
Preheat the oven to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.
Roll rounded tablespoonfuls of the dough between your palms into balls, then roll in the confectioners’ sugar. Space the balls about 3 inches (7.5 cm.) apart on the prepared sheets, pressing them down on the sheet and flattening them slightly.
Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm, 13-17 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely. Makes about 30 cookies.
Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.