Print

Double Chocolate Crinkle Cookies with Brown Butter Richness

Double Chocolate Crinkle Cookies - featured image
Print Recipe

These decadent Double Chocolate Crinkle Cookies feature nutty brown butter and a double dose of chocolate for a rich, chewy treat with a classic crackled powdered sugar crust. Quick to make and perfect for any occasion, they’re a crowd-pleaser that delivers bakery-level results at home.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned and cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (90g) mini chocolate chips
  • 1/2 cup (60g) powdered sugar (for rolling)

Instructions

  1. Place unsalted butter in a light-colored saucepan over medium heat. Stir occasionally until melted, foamy, and golden brown with a nutty aroma (about 5-7 minutes). Remove from heat, pour into a bowl, and let cool for 10 minutes.
  2. Whisk together cooled brown butter and granulated sugar in a large bowl until smooth. Add eggs and vanilla extract, whisking until glossy and well combined (about 2 minutes).
  3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  4. Gradually add dry ingredients to wet mixture, stirring with a spatula until just combined. Do not overmix.
  5. Fold in mini chocolate chips until evenly distributed. If dough is too soft, chill in the fridge for 15-20 minutes.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Place powdered sugar in a shallow bowl.
  7. Using a cookie scoop or tablespoon, portion dough into 1-inch balls. Roll each ball in powdered sugar until completely coated (roll twice for extra crackle).
  8. Arrange coated dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes, until puffed and crackled on top, edges set but centers still soft.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra crackle, roll dough balls in powdered sugar twice. Chill dough if it’s too sticky for easy handling. Use Dutch-processed cocoa for deeper flavor. Substitute gluten-free flour for a GF version, or vegan butter and flax eggs for vegan adaptation. Store cookies in an airtight container for up to 5 days or freeze for longer storage.

Nutrition

Keywords: double chocolate, crinkle cookies, brown butter, easy cookies, holiday baking, chocolate dessert, chewy cookies, powdered sugar, quick cookies, kid-friendly

Find it online: https://blixfood.com/double-chocolate-crinkle-cookies-recipe-easy-brown-butter-richness/