Everyone knows Santa loves chocolate, especially covered in powdered sugar. It reminds him of the busy bakery elves at the North Pole.
These Kris Crinkle Chocolate Cookies are double the chocolate which make them extra yummy.
It’s the extra chocolate chips that takes them over the top delicious.
The key to making these cookies is refrigerating the dough before baking. When you mix the ingredients, the dough will be sticky.
Sticky dough makes it difficult to roll in the powdered sugar, so the chill of the dough sets it perfectly.
It’s a good idea to make these in the morning or the night before – let them chill and then roll them out and bake.
Get printable recipe below. Have yummy fun!
Enjoy!
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Here is what you need
- 1 Cup Flour
- 1/2 heaping Cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 Cup butter (1 stick)
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 Cup chocolate chips
How to Make:
- In a mixing bowl, whisk the flour, cocoa powder, baking soda, and salt together.
- In another large bowl using a mixer, beat the butter, granulated sugar, and brown sugar together. Beat until fluffy.
- Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
- Slowly mix the flour, cocoa, baking soda into the wet ingredients until combined,
- Add in the chocolate chips. The cookie dough will be thick and sticky.
- Cover dough tightly with foil or plastic wrap. Chill for 2 hours. You can even chill overnight.
- Remove cookie dough from the refrigerator.
- Preheat oven to 350 F while letting dough sit for a few minutes.
- Line two large baking sheets with parchment paper or grease.
- Scoop and roll balls of dough 1.5 inch balls.
- Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
- Bake the cookies for 11-12 minutes.
- Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Double Chocolate Crinkle Cookies
Equipment
- baking sheet
- Parchment paper
Ingredients
- 1 Cup all-purpose flour
- 1/2 Cup unsweetened cocoa powder (add 2 extra tbsps)
- 1 tsp baking soda
- 1/2 Cup butter (1 stick) softened
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 Cup semi-sweet chocolate chips
Instructions
- In a mixing bowl, whisk the flour, cocoa powder, baking soda, and salt together. In another large bowl using a mixer, beat the butter, granulated sugar, and brown sugar together. Beat until fluffy. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.Slowly mix the flour, cocoa, baking soda into the wet ingredients until combined, Add in the chocolate chips. The cookie dough will be thick and sticky. Cover dough tightly with foil or plastic wrap. Chill for 2 hours. You can even chill overnight.Remove cookie dough from the refrigerator. Preheat oven to 350 F while letting dough sit for a few minutes. Line two large baking sheets with parchment paper or grease.Scoop and roll balls of dough 1.5 inch balls.Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.Bake the cookies for 11-12 minutes. Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
