Double Chocolate Crinkle Cookies

Double Chocolate Crinkle Cookies ~ Pearls + Girls

Last week I was testing a recipe, and I was pretty irritated that it wasn’t turning out the way I wanted.  My patience definitely has its limits, and on that particular day my kiddos had used up every last ounce of it before I got to my scheduled baking.  Let’s just say if spatulas could talk mine would have said, “Hey, take it easy, lady, I’m a spatula not a contortionist!!!”  After three attempts at modified versions of same recipe I was ready to throw in the towel.  So I decided to scratch the intended recipe and use the dough to make cookies instead.  What a happy accident that turned out to be! 🙂

Double Chocolate Crinkle Cookies ~ Pearls + Girls

As I crouched in front of the oven watching these little cuties bake, I was expecting to see bite size round cookies.  As the cookies spread, the edges got crispy and the tops began to crack.  Wow, I thought, these look just like the crinkle cookies you see on so many Christmas cookie trays, except they aren’t rolled in powdered sugar!  Since these cookies have a chocolate punch without the sugary overload (or the messy fingers) I declared them to be the perfect mid-week treat!  Seriously, there are only 10 steps in the recipe, can’t beat that for a ‘from scratch’ cookie!!  Enjoy! 🙂

 

Double Chocolate Crinkle Cookies

Yield: about 3 dozen cookies

Ingredients

  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour (I use the King Arthur Brand)
  • 1 3/4 cup sugar
  • 3/4 cup Dutch processed cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup (one stick) unsalted butter, softened
  • 1 cup white chocolate chips (I use the Ghirardelli brand)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine all dry ingredients in the mixing bowl of a stand mixer fitted with a paddle attachment on low speed for a few seconds.
  3. Add the eggs, vanilla and butter.
  4. Combine on medium speed until the dough comes together and pulls away from the sides of the bowl.
  5. Add the white chocolate chips and mix on low speed for a few seconds.
  6. Refrigerate dough for 30 minutes.
  7. Using a medium cookie scoop or a tablespoon, form dough into balls.
  8. Place on a Silpat or parchment paper lined baking sheet, spacing about 2 inches apart (I put six on each sheet).
  9. Bake for 10 - 12 minutes.
  10. Cool on the baking sheet for 2 minutes, then transfer to a rack to cool completely.
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