Best 2 Double Chocolate Crinkle Cookies Recipes

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Indulge in the divine decadence of Double Chocolate Crinkle Cookies, a symphony of chocolate flavors that will tantalize your taste buds and transport you to a world of pure bliss. With a crisp, crackly exterior and a soft, fudgy interior, these cookies embody the perfect balance of texture and taste. The addition of cocoa powder and melted chocolate ensures an intense chocolate experience, while the crinkled surface adds a touch of rustic charm. Prepare to embark on a culinary journey that will leave you craving more of these delightful treats.

Let's cook with our recipes!

GLUTEN-FREE DOUBLE-CHOCOLATE GINGER CRINKLE COOKIES



Gluten-Free Double-Chocolate Ginger Crinkle Cookies image

Provided by Silvana Nardone

Categories     dessert

Time 45m

Yield About 24 cookies

Number Of Ingredients 17

3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 ounces chopped bittersweet or semisweet chocolate
1/4 cup chopped candied ginger, plus more for decorating
2/3 cup canola oil
1 cup sugar, plus more for coating
2 large eggs, at room temperature
1/4 cup molasses
White chocolate, melted, for decorating

Steps:

  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
  • For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
  • Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
  • Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.

DOUBLE CHOCOLATE CRINKLE COOKIES RECIPE - (4.5/5)



Double Chocolate Crinkle Cookies Recipe - (4.5/5) image

Provided by á-46334

Number Of Ingredients 11

1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large Eggland's Best egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour (spoon & leveled)
1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup (180g) mini or regular size semi-sweet chocolate chips
1 cup (120g) confectioners' sugar, for rolling

Steps:

  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. 2.In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight. 3.Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. 4.Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. 5.Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball generously in the confectioners' sugar and place on the baking sheets. 6.Bake the cookies for 8-9 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely. 7.Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls (that are not coated in confectioners' sugar) freeze well - up to three months. Coat the frozen cookie dough balls in confectioners' sugar, then bake for about 10 minutes. No need to thaw them.

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
  • Don't overmix the cookie dough. Overmixing will make the cookies tough.
  • Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Roll the cookie dough balls in powdered sugar before baking. This will give the cookies their signature crinkled appearance.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before serving. This will allow the flavors to develop and the cookies to firm up.

Conclusion:

Double chocolate crinkle cookies are a delicious and festive treat that is perfect for any occasion. With their rich chocolate flavor and crinkled appearance, these cookies are sure to be a hit with everyone who tries them. Follow these tips to make the best double chocolate crinkle cookies: use high-quality chocolate, don't overmix the cookie dough, chill the cookie dough before baking, roll the cookie dough balls in powdered sugar, bake the cookies until they are just set, and let the cookies cool completely before serving.

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