Dark Chocolate Crinkle Cookies (Levain-style!)
With a mixture of Dutch-process cocoa, semisweet and bittersweet chocolate chips, these thick and gooey chocolate crinkle cookies are deeply chocolatey with an unparalleled texture!
Servings: 15
Ingredients
- 8 tbsp unsalted butter, cold, cut into 1" chunks 113g
- 1/4 cup Crisco shortening
- 1 cup dark brown sugar 213g
- 1/2 cup granulated sugar 100g
- 2 tsp vanilla extract
- 1 tsp espresso powder
- 2 large eggs 100g
- 3/4 tsp kosher salt
- 1/2 tsp baking powder
- 3/4 cup Dutch-process cocoa 63g
- 2 cups cake flour 260g
- 1 cup semisweet chocolate chips 170g
- 1 cup bittersweet chocolate chips 170g
For coating
- 3 tbsp granulated sugar, optional 37.5g
- 1/2 cup powdered sugar 113g
Instructions
- Beat the butter and shortening together until creamy. Add both sugars and cream for 2-3 minutes, or until well combined. Beat in vanilla and espresso. Beat in eggs one at at time.
- Sprinkle in salt and baking powder and beat to combine. Next, beat in the cocoa. Finally, add the flour and beat until just combined. Fold in the chocolate chips.
- Divide dough into 15 balls (about 68 grams each). Roll balls in granulated sugar if using (this helps keeps the powdered sugar white), then in powdered sugar. Place on a parchment-lined baking sheet and chill for at least 1 hour. (If chilling overnight, place in a covered container.)
- Preheat oven to 375 degrees F (350 for convection). If dough has been chilled overnight, remove dough from fridge 20-30 minutes before baking. Roll the chilled dough balls in powdered sugar once again and arrange on a parchment-lined baking sheet about 4" apart. Bake for 15 minutes, or until puffed, fragrant, and the edges look set and center still looks very soft.