Double Chocolate Crinkle Cookie
This cookie is brownie-like with chocolate chips inside. It is delicious to eat and so fun to watch bake. It expands and cracks through the sugar to create fun shapes. Kids will love watching them bake!
Makes 40 cookie dough balls about 1 Tablespoon size
Additional ingredients for baking day:
Granulated sugar
Powdered sugar
How to freeze:
Chill dough in fridge for at least 3 hours and up to 3 days.
Remove from fridge and let sit at room temperature for 10-20 minutes to make the dough easier to scoop and roll.
Roll dough in balls, about 1 Tablespoon each, and place on cookie sheet next to each other, barely touching.
Do not roll in sugar at this stage. Cover and return to fridge (or freezer) to chill until firm, at least an hour.
Remove cookie sheet from fridge and place dough balls into the labeled gallon bag; zip shut removing as much air as possible and place in freezer for up to 3 months.
How to bake:
Let sit at room temperature for 30 minutes to thaw.
Then roll the dough balls first in granulated sugar, then in powdered sugar. The granulated sugar helps the powdered sugar stick to the cookie.
Place dough balls rolled in topping three inches apart on cookie sheet lined with parchment paper or silicon baking mat.
Bake at 350 for about 9-10 minutes until edges are just set and the centers appear soft. *Reduce time by one minute if baking from fresh.
Remove from oven and allow cookies to sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will flatten a bit as they cool. Keep cookies covered to retain freshness up to 1 week.