Double Chocolate Crinkle Cookies
Double Chocolate Crinkle Cookies might be a good recipe to expand your hor d'oeuvre recipe box. For 29 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 22 servings with 167 calories, 3g of protein, and 6g of fat each. It is a good option if you're following a lacto ovo vegetarian diet. 6 people found this recipe to be tasty and satisfying. This recipe from Blahnik Baker requires flour, baking soda, brown sugar, and unsweetened chocolate. From preparation to the plate, this recipe takes roughly 42 minutes. Overall, this recipe earns a not so super spoonacular score of 15%. Users who liked this recipe also liked Gluten-Free Double-Chocolate Ginger Crinkle Cookies, Double Cinnamon Crinkle Cookies, and Chocolate Crinkle Cookies.
Servings: 22
Preparation duration: 30 minutes
Cooking duration: 12 minutes
Ingredients:
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups brown sugar, packed
½ cup confectioners' sugar
3 large eggs
1 cup all-purpose flour
½ cup granulated sugar
4 teaspoons instant espresso powder
½ teaspoon salt
4 tablespoons unsalted butter
4 ounces unsweetened chocolate, chopped
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
Equipment:
baking paper
baking sheet
sauce pan
whisk
bowl
oven
spatula
Cooking instruction summary:
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.In a large bowl, whisk the brown sugar, eggs, espresso powder and vanilla together. In a small saucepan, combine the chocolate and butter. Melt over low heat and stirring occasionally.Whisk the chocolate mixture into the egg mixture until combined. Using a rubber spatula, fold the dry ingredients into the wet until no streaks of flour remain. Let the dough rest at room temperature for 10-15 minutes.Place the granulated sugar and confectioners' sugar in two separate bowls. Scoop about 2 tablespoons dough and roll into balls. Roll dough in granulated sugar and then transfer to confectioner's sugar. Roll to coat. Place on prepared cookie sheet, 2 inches apart from each other.Bake cookies until puffed and cracked, about 12 minutes, rotating sheet halfway through baking. The centers will still be soft. Let cookies cool completely on baking sheet before serving.
Step by step:
1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.In a large bowl, whisk the brown sugar, eggs, espresso powder and vanilla together. In a small saucepan, combine the chocolate and butter. Melt over low heat and stirring occasionally.
2. Whisk the chocolate mixture into the egg mixture until combined. Using a rubber spatula, fold the dry ingredients into the wet until no streaks of flour remain.
3. Let the dough rest at room temperature for 10-15 minutes.
4. Place the granulated sugar and confectioners' sugar in two separate bowls. Scoop about 2 tablespoons dough and roll into balls.
5. Roll dough in granulated sugar and then transfer to confectioner's sugar.
6. Roll to coat.
7. Place on prepared cookie sheet, 2 inches apart from each other.
8. Bake cookies until puffed and cracked, about 12 minutes, rotating sheet halfway through baking. The centers will still be soft.
9. Let cookies cool completely on baking sheet before serving.
Nutrition Information:
covered percent of daily need
