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–+ servings
Three chocolate crinkle cookies on a white plate. One of cookies is halved showing the chocolate soft texture in the inside

Double chocolate crinkle cookies

Nataliia
These double chocolate crinkle cookies are made with cocoa, powdered sugar, chocolate chips, and hazelnuts. They have a deep chocolate taste with a soft center with a hint of crumble.
5 from 1 vote
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Prep Time 1 hour
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 15
Calories 144 kcal

Equipment

  • 1 Frying Pan
  • 1 food processor
  • 1 sifter
  • 1 food scale (recommended) or a measuring cup
  • measuring spoons
  • 1 Large Mixing Bowl
  • 1 silicone spatula
  • 1 small bowl
  • 1 ice cream scoop
  • 1 baking pan and parchment paper
  • 1 plastic wrap

Ingredients
  

  • 150 grams (1 cup) all purpose flour
  • 150 grams (1 cup) powdered sugar, for the dough
  • 50 grams (½ cup) cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 2 eggs, cold
  • 60 grams (4.5 tablespoons) softened butter
  • 100 grams (½ cup) chocolate chips
  • 40 grams (⅓ cup) raw hazelnuts
  • 50 grams (½ cup) powdered sugar, for coating

Instructions
 

  • In a frying pan, roast hazelnut over medium heat for 10 minutes. Place them in a food processor and pulse few times until they break into small pieces.
  • In a large mixing bowl, sift the flour. Add powdered sugar, cocoa powder, salt and baking soda. Stir to combine.
  • In a small separate bowl, whisk 2 eggs with a fork.
  • Add whisked eggs and softened butter to the flour mixture. Using a silicone spatula, mix well until a thick, sticky dough forms. Fold in chocolate chips and hazelnuts pieces. Cover the dough with a plastic wrap and chill in the fridge for at least 40 minutes.
  • Preheat oven to 375°F. Line a baking pan with some parchment paper. Add the rest of ½ cup powdered sugar into a medium bowl. Using ice cream scoop or a spoon, scoop the dough and form it into a ball with your hands. Roll each cookie ball into powdered sugar. Do not shake off the access sugar. Place the ball on the parchment paper. Repeat with the rest of the dough. You will have approximately 15 cookies.
  • Bake for about 15-16 minutes. Let the cookies cool down on a baking sheet for about 10 minutes before transferring them onto the plate. Enjoy warm or cold!

Notes

  • these cookies will remain thick and puffy.
  • if you do not have food processor, place nuts in a bag and crush them with the knife handle.
  • do not shake off the powdered sugar after coating the formed ball.  More sugar equals better crinkle.
  • soften butter at room temperature for at list one hour.
All nutrition facts are only estimate and should be used for information purposes only.

Nutrition

Serving: 1eaCalories: 144kcalCarbohydrates: 21.7gProtein: 3.2gFat: 6gSodium: 51.8mgFiber: 2gSugar: 16g
Keyword chocolate cookies, cookies, crinkle cookies
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