Double Chocolate Crinkle Cookies Recipes

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Steps:

• Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
• Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

Steps:

• Place the unsweetened chocolate and butter in the top of a double boiler over (not touching) barely simmering water, and heat, stirring often, until melted.
• Remove from over the water and let cool slightly.
• In a bowl, stir together the flour, cocoa powder, baking powder, and salt.
• In the bowl of a stand mixer, beat the eggs, sugar, and vanilla on medium speed until light in color and thick, about 3 minutes.
• Beat in the melted chocolate mixture on low speed until blended.
• Beat in the dry ingredients until incorporated.
• Mix in the chocolate chips.
• Cover the bowl and refrigerate the dough for about 2 hours.
• Preheat the oven to 325 degrees.
• Line 2 baking sheets with parchment paper.
• Sift the powdered sugar into a small bowl.
• Roll rounded tablespoonfuls of the dough between your palms into balls, then roll in the powdered sugar.
• Space the balls about 3 inches apart on the prepared sheets, pressing them down onto the sheet and flattening them slightly.
• Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm, 13-17 minutes.
• Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.

Steps:

• Combine the flour, baking powder and salt.
• In a large mixer bowl, beat butter and sugar creamy.
• Add eggs one at the time.
• Add melted and cooled chocolate and continue to beat at medium speed until the mixture is smooth.
• Gradually work in the flour-mix.
• Add the chocolate morsels.
• Chill for 1-2 hours until the mix is easy to handle.
• Preheat oven to 350°F.
• Form dough into 1-inch balls and roll in powdered sugar to coat all the way.
• Place the balls on an ungreased cookie sheet, about 1 1/2 inches apart.
• Bake 10-12 minutes or until edges set and tops are crackled.
• Let cool on rack.
• TIP: To keep your hands from sticking too much, keep dough cold and dust your hands in powdered sugar.