Double Chocolate Crinkles..12 Weeks of Christmas Treats!


Chewy.  Chocolatey.  Fudgey.  The chocolate crinkle cookie.  Really, it’s a brownie in an easy to eat cookie-form.  No waiting to cool before you can cut into squares, although I do suggest you wait a minute or two, as the interior is molten lava hot. 

After Andrew told me that I never make any cookies that he likes, I decided a chocolate-fix was in order.  Andrew’s verdict?  “These are the best cookies you’ve ever made.  Seriously, they are!”  And, the husband?  Normally not a chocolate fan, he ate one before his breakfast, another when we were unloading groceries, and I saw the tell-tale signs of a powdered sugar mustache after lunch.

There are innumerable versions of this cookie.  Many use shortening or oil, but I’m a butter kind of gal, so I bypassed all of those and went with KAF version.  

If you’d like to join in the hop, please contact Brenda from Meal Planning Magic via email.  We post a delicious treat every Thursday through December 13th, and we’d love to have you join us.

Double Chocolate Crinkles
1 1/3 cups chopped bittersweet chocolate chips, plus additional 1/2 cup
1/2 cup unsalted butter
2/3 cup sugar
3 large eggs
2 teaspoons vanilla
1 teaspoon espresso powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups flour

Powdered sugar (for coating) 

  • Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave till the butter melts. 
  • Remove it from the heat, and stir until the chocolate melts and the mixture is smooth.
    In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. 
  • Stir in the chocolate mixture, baking powder, salt, additional chocolate chips, and flour. 
  • Chill the dough for 2 to 3 hours, or overnight.
    Put 1 cup of powdered sugar into a shallow bowl. 
  • Using a small cookie scoop or a spoon, portion dough and roll into balls. 
  • Drop the dough balls into the powdered sugar as you go. 
  • Be careful, as if you put too many in the powdered sugar at once, they will stick together.
  • Place the coated dough balls on a lightly greased or parchment-lined cookie sheet, leaving about 1 1/2 inches between them. 
  • Bake the cookies at 325 for 10 to 12 minutes, switching the position of the pans (top to bottom, and front to back) midway through the baking time.
  • Allow to cool before moving to a platter.


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