Double Chocolate Crinkle Cookies

Even though we are in the middle of a scorching summer and Christmas isn't for another five months, I can't resist sharing with you all these amazing Double Chocolate Crinkle Cookies! They are rich, chocolaty, fudgy, and thick, what's not to love? So, let's put our aprons on and pretend its Christmas Eve!

Why these cookies are everyone's most adored Christmas cookies... 

• Chocolate + chocolate chips= chocolate overload!!!
• Super thick
• Soft in the center and crispy on the edges, which delivers a flawless bite
• Extra bonus- These cookies will make you wish Christmas really was tomorrow!

So, how can I make these mouth-watering cookies... 

I'm so glad you asked : )

1. Mix dry ingredients together. 
2. Beat wet ingredients together. Room temperature butter and egg will mix more evenly into each other, creating a uniform texture among all the cookies. Additionally, both whip into a greater volume when at room temperature, producing a softer-crumbed cookie.
3. Combine all ingredients. Don’t forget to add the chocolate chips! 
4. Chill the cookie dough in the refrigerator. The cookie dough is sticky and uncontrollable, so chilling is required. You can chill your dough anywhere from 2 hours or up to 3 days! Chilled cookie dough is not only easy to handle and roll into balls, but it also bakes thicker cookies. So, it's a win-win!
5. Roll cookie dough into balls. After chilling, roll the cookie dough into balls, about 1.5 tablespoons of dough per cookie.
6. Coat in confectioners’ sugar. Roll the cookie dough balls into granulated sugar, then a hefty dunk in confectioners’ sugar. Why granulated sugar first? Scroll down a little further to find out ; ) 
7. Bake the cookies for 11-12 minutes. If the cookies aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate the spread. Return to the oven for a couple more minutes.

Why the Powdered Sugar is melting while baking... 

Many people simply just roll the dough balls in a bowl of Powdered Sugar which is totally fine! However, this recipe executes EXTRA moist cookies, so to prevent the powdered sugar from melting in the oven, you may want to try this little helpful trick out. Before coating the cookie balls with Powdered Sugar, roll them in a light layer of Granulated Sugar first then go right ahead and drench them in Powdered Sugar. And I mean drench!  

How to freeze these Crinkle Cookies... 

You can freeze these chocolate crinkle cookies before or after baking. To freeze the baked cookies, first, let them cool completely. Freeze in single layers between sheets of parchment paper for up to 3 months. Thaw in the refrigerator or on the counter and enjoy!

How to freeze chocolate crinkle cookie dough: Chill the cookie dough for 2 hours all the way up to 3 days. Once chilled, roll into balls, and chill the cookie dough balls in the refrigerator for 1 hour again. Next, place the cookie dough balls into a zip lock bag and freeze cookie dough for up to 3 months. When you're craving cookies, remove them from the freezer and thaw for at least 30 minutes. Roll into granulated sugar and confectioners’ sugar as instructed in the recipe and bake as directed.

 

Even the batter's aroma is pure fudgy goodness! 

Grab a tall cold glass of milk and indulge!!!! 

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