You will absolutely love these double chocolate crinkle cookies. They are soft in the middle, thick, filled with melty chocolate chips, and crackle perfectly.
Make sure the eggs and butter are at room temperature. Room temperature is about 70 F (21 C). The butter should be soft and you can easily press with your fingers but it shouldn't be melting
2 large eggs (room temperature), 113 gr butter
Combine the flour, cocoa powder, baking powder, and salt with a whisk and set aside
180 gr all-purpose flour, 1 1/2 tsp baking powder, 1/2 teaspoon salt
Beat the butter and sugar with a paddle attachment for about 2 minutes on medium speed. Then gradually add in the beaten eggs, in 3-4 additions, and add in vanilla extract. You may need to scrape down the side of the bowl halfway. Increase the speed to high and beat until combined, about 1 minute
113 gr butter, 200 gr granulated sugar, 2 large eggs (room temperature), 1 tsp vanilla extract
Lower the speed to low and add the flour mixture and beat until just combined. Don't overmix the dough. Add the chocolate chips and beat on the lowest speed until just combined. At this point, you will have a very thick yet sticky dough. It's normal
180 gr all-purpose flour, 1 1/2 tsp baking powder, 1/2 teaspoon salt, 120 gr semi-sweet chocolate chips
Chill the dough (DO NOT SKIP):
Cover the bowl and chill in the fridge for at least 4 hours. It's even better if you can do overnight for at least 8-12 hours. The dough will be so much easier to work with and the flavor gets even better. You can keep the dough chilled in the fridge for 3-4 days
Shape and bake:
Preheat oven to 350 F (180 C). Line baking sheets with parchment. Remove the dough from the fridge and let it sit for about 10 minutes so they will spread and crackle. If the dough is too cold, it may not spread properly. Then use a cookie scoop or a tablespoon to scoop the dough, about 1 to 1 1/2 tablespoons of dough. Roll into a round ball and roll into granulated sugar and then into the powdered sugar. This helps the powdered sugar not getting absorbed by the dough
30 gr sugar, 60 gr powdered sugar
Once you are done coating all the dough balls, coat the dough balls again starting from the first one. You really want to make sure you coat enough of the powdered sugar
60 gr powdered sugar
Bake in the preheated oven for 10-11 minutes if they are 1 tablespoon cookie dough and about 11-12 minutes if they are about 1 1/2 tablespoon cookie dough. Remove from the oven. They appear very soft when just out from the oven. Let them cool on the rack for 5 minutes and then transfer to a cooling rack to let them cool down completely
Storage:
Once the cookies have cooled down completely, store them in an air-tight container for up to one week