As I continue to bake, I am looking for more fun and maybe challenging recipes. I saw these Double Chocolate Crinkle Cookies when scrolling through Pinterest and just had to try them.

As always, start by gathering ingredients and maybe some measuring cups to be extra ready to go.

For the cookies, you’ll need: 1 cup all-purpose flour, 1/2 cup + 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1/8 teaspoon salt, 1 stick unsalted butter (softened), 1/2 cup granulated sugar, 1/2 cup packed dark brown sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1 cup mini or regular size semi-sweet chocolate chips.

This dough will need to be chilled, so there’s no need to preheat your oven just yet. Start by whisking 1 cup all-purpose flour, 1/2 cup + 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1/8 teaspoon salt together.

Then you’ll beat your 1 stick unsalted butter (softened), 1/2 cup granulated sugar, 1/2 cup packed dark brown sugar together. I used a Kitchen Aid mixer. Add in 1 large egg and 1 teaspoon vanilla after a couple minutes. Slowly add in your dry mixture until all ingredients are well combined. Lastly, beat in your 1 cup of chocolate chips. I used 2 and a half Hershey bars, finely chopped. You’ll have a very sticky mixture.

Put this into a bowl and cover with saran wrap to chill for at least 2 hours. Ideally you’ll chill this for 24 hours. I chilled my dough for 6 hours and my cookies turned out amazing. Make sure to sit the dough out for 15 minutes prior to rolling.

Once your dough has chilled, preheat your oven to 350º and line two cookie sheets with parchment paper. I greased my pans instead of using parchment paper and the clean up was super easy! My cookies didn’t stick to the pans at all.

I grabbed two small bowls and poured in some granulated sugar in one and powdered sugar in the other. Roll your dough into small balls- it’s really up to you on the size of each cookie. Smaller the cookie, the easier to bake. Roll the ball in granulated sugar and then coat in powdered sugar. The granulated sugar helps the powdered sugar not to melt.

Lay these out on the pans evenly and pop them in the oven. These should bake for about 15 minutes total. Start with 10 minutes and take each pan out to lightly bang the pan on the counter. This will help them spread for the crinkle look. Bake for another 5 minutes.

I cannot believe how awesome these cookies turned out! Sally’s Baking Addiction has some great, simple baking recipes. As expected, all of the cookies are gone!

Until next time,

A wannabe baker