A rich and dense dark chocolate crinkle cookie with little bits of chocolate chunks.
Course: Cookies and Squares, Desserts
Cuisine: Baked Goods
Servings: 18large cookies
Author: Trish | The In Fine Balance Food Blog
large rimmed cookie sheet
1cupfinely chopped dark chocolate (175g)bakers chocolate or a high-quality semi-sweet or dark chocolate bar, 70% caocoa or higher
⅔cupunsalted butter (152g)
½cuplight brown sugar
2 large eggs
½cupwhite or dark chocolate chuncks (optional)
Preheat oven to 325 degrees and line 2 rimmed baking sheets with parchment paper
Melt chocolate and butter in a double boiler over low-medium heat. Mixture should be smooth and creamy with no lumps. Set aside to cool slightly. (Add butter and chocolate to a heat-proof bowl and place over a simmer pot of water. The bowl should be slightly larger than the pot so that the bowl fits into the pot but the bottom of the bowl does not touch the water.) You can also do this in the microwave, using the melt or soften function of the microwave and stirring every 30 seconds. Personally, I find the double boiler method quicker.
In a small bowl mix dry ingredients - flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine evenly and set aside.
In the bowl of a stand mixer, over medium speed, beat together eggs, sugar and brown sugar until the mixture is smooth and creamy. This will take 4-5 minutes. Sugar should be completely dissolved.
Pour the melted chocolate into the bowl of the stand mixer with the sugar and egg and beat on medium-low speed for about 1 minute. Reduce speed to low and add dry ingredients and mix until just incorporated. Remove from stand mixer and mix in white chocolate or dark chocolate chunks, if using, by hand.
Using a medium-sized cookie scoop, about 3 tablespoons, scoop dough onto baking sheets. The dough will be gooey and will not hold a ball shape. This is okay. Work quickly. At this size, no more than 8 cookies per sheet, leaving at least 2 inches between cookies. Cookies will spread as they bake.
Bake one sheet at a time at 325 for 12-14 minutes. Cookies will puff up as they bake. You will know when they are done when the center tops have set and are puffy. As the cookies cool they will crack and crinkle. Allow cookies to cool for at least 10 minutes on the baking sheet before moving to a cooling rack to finish cooling.
Use good quality dark chocolate for the base of this cookie. A good quality chocolate bar that is 70% cocoa or higher. Do not use chips for the base. You can add chips at the end if wanted and feel free to use your favourite - dark, milk or white chocolate.Cookies will keep about a week in a tightly covered container at room temperature or refrigerated. Cookies also freeze well, freeze for up to 3 months.