Bakery Style Thick Double Chocolate Crinkle Cookies
These thick double chocolate crinkle cookies combine rich chocolate flavors with a soft, chewy texture that’s hard to resist, perfect for any occasion.
Ingredients
For the Dough
- 8 tbsp unsalted butter, cold, cut into 1" chunks for creaminess
- 1/4 cup Crisco shortening helps maintain moisture
- 1 cup dark brown sugar adds depth of flavor
- 1/2 cup granulated sugar contributes sweetness
- 2 tsp vanilla extract enhances flavor
- 1 tsp espresso powder intensifies chocolate flavor
- 2 large eggs binds ingredients together
- 3/4 tsp kosher salt balances sweetness
- 1/2 tsp baking powder provides leavening
- 3/4 cup Dutch-process cocoa rich chocolate flavor
- 2 cups cake flour creates a soft texture
- 1 cup semisweet chocolate chips adds extra chocolate
- 1 cup bittersweet chocolate chips adds complexity
- 3 tbsp granulated sugar optional for coating; adds crunch
- 1/2 cup powdered sugar for coating; adds sweetness
Instructions
Preparation
- Start by beating the cold butter and Crisco shortening together in a mixing bowl until creamy.
- Add both the dark brown sugar and granulated sugar, and cream for 2 to 3 minutes until well combined.
- Beat in the vanilla extract and espresso powder until evenly mixed.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Sprinkle in the kosher salt and baking powder, and continue beating until fully combined.
- Add the Dutch-process cocoa powder and beat until just combined.
- Fold in the cake flour until just combined.
- Gently fold in the semisweet and bittersweet chocolate chips.
- Divide the dough into 15 equally sized balls, roughly 68 grams each.
- Roll the formed dough balls in powdered sugar and place them on a parchment-lined baking sheet.
- Chill the prepared dough in the refrigerator for at least 1 hour.
- Preheat your oven to 375 degrees F.
- If chilling overnight, remove dough from the fridge 20 to 30 minutes before baking.
- Roll chilled dough balls in powdered sugar again before baking.
- Arrange the dough balls on a parchment-lined baking sheet about 4 inches apart.
- Bake for 15 minutes or until puffed and fragrant.
Notes
Ensure butter is cold and cut into chunks for an ideal dough consistency. Chilling the dough is crucial for thick cookies. Always use quality chocolate chips for the best flavor.