Triple-Chocolate Crinkle Cookies

It’s not officially the holiday season at our house until someone makes the chocolate crinkle cookies. They were one of the first cookies I learned to bake, and the very first recipe post on this blog almost six years ago (how about those pictures? :) ). They’ve become a holiday tradition, and easily the most requested cookie in our house. No matter how many great new treats I bake, Shane always goes back to the chocolate crinkle cookies – though chocolate truffle cookies have been giving them stiff competition in the past year.

Triple-Chocolate Crinkle Cookies

I was all set to make the old recipe last week for Shane’s company party, but then I ran across this amped up version on the Williams-Sonoma blog, and all bets were off. The recipe we’ve always made only uses cocoa powder to infuse the cookies with chocolate flavor, whereas this one calls for unsweetened chocolate, cocoa powder, and mini chocolate chips. That’s three times the chocolate, and as far as I’m concerned, more chocolate equals more deliciousness! I pretty much had to make them, right?

Triple-Chocolate Crinkle Cookies

I should confess to you that while I like the chocolate crinkle cookie recipe we’ve made in the past, it’s not a favorite of mine. I would rarely, if ever, make it if Shane didn’t love it so much. But this triple-chocolate version? I kind of want to make and eat these cookies every day for the rest of the year while we’re still in the holiday season and calories don’t count :) These are basically brownies in cookie form – so fudgy, chewy, and chocolatey! Warm from the oven the mini chocolate chips inside are melty and gooey, and pretty much completely irresistible. But rest assured, even when they cool to room temperature, the cookies stay perfectly chewy. Not surprisingly, these disappeared in the blink of an eye, though for the record, Shane still says he likes the old recipe slightly better. I’m starting to think nothing will ever top those for him…

Triple-Chocolate Crinkle Cookies

The only minor downside to this new triple-chocolate crinkle cookie recipe is that you do need to chill the dough for about 2 hours before baking. It’s a really thick, sticky dough and chilling makes it much, much easier to handle. I promise, it’s worth the wait!

We’re going to leave a big pile of these cookies and a tall glass of milk for Santa, I think he’ll be excited :) I hope you all have a wonderful, cookie-filled holiday week with your family and friends! I’m taking a few days off to enjoy mine so I’ll see you on Thursday.

Triple-Chocolate Crinkle Cookies
barely adapted from Williams-Sonoma

4 oz unsweetened chocolate, finely chopped
1/4 cup (4 tablespoons) unsalted butter
1 1/2 cups (7 1/2 oz) all-purpose flour
1/2 cup (1 1/2 oz) Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon coarse salt
4 large eggs
2 cups (16 oz) granulated sugar
1 teaspoon vanilla extract
1 cup mini chocolate chips
1/2 cup (2 oz) confectioners’ sugar

Add the unsweetened chocolate and butter to a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the mixture is melted and smooth. Set aside to cool slightly. Meanwhile, in a medium bowl, sift together the flour, cocoa powder, baking powder, and salt (I highly recommend sifting cocoa powder to make sure you get rid of the lumps).

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar and vanilla on medium speed for about 3 minutes, or until very pale yellow in color and thick. With the mixer on low, add the melted chocolate mixture and beat until incorporated. With the mixer still on low, gradually add dry ingredients, mixing just until combined. Stir in the mini chocolate chips. Cover the bowl and refrigerate the dough for 2 hours.

About 30 minutes before you’re reading to bake, preheat oven to 325 F. Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a wide, shallow bowl.

Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the dough into rounded tablespoons then roll in the confectioners’ sugar. Place on the prepared baking sheets, spacing the cookies about 2 inches apart. Use the bottom of the glass to press down on the cookies and flatten them just slightly.

Bake one sheet of cookies at a time for about 13-14 minutes, or until the tops are puffed and feel set. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes, then remove them to the rack to cool completely. Repeat with remaining dough. Store the cookies in an airtight container at room temperature.

Makes about 36-40 cookies