Shana's Double Chocolate Cookies
Rich double chocolate crinkle cookies with vanilla and chocolate extracts. Chill dough 3 hours, roll in powdered sugar, bake about 10 minutes.
Yield: 2 dozen cookies
- Uses unsweetened baking chocolate plus vanilla and chocolate extracts for deep chocolate flavor.
- Chill the dough at least 3 hours so cookies hold shape and develop texture.
- Roll walnut-size dough balls in confectioners sugar and bake 10 minutes at 350 F.
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Preparation Instructions:
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Frequently Asked Questions
Can I substitute cocoa powder for the Baker's unsweetened chocolate?
Yes. Replace the 2 squares (2 ounces) with about 1/3 cup unsweetened cocoa powder plus 2 tablespoons melted butter or oil to restore the fat. Mix until smooth before combining with the other wet ingredients.
What if I do not have chocolate extract?
You can skip the chocolate extract and keep the vanilla. The cookies will still taste rich. If you want a stronger flavor without chocolate extract, increase the vanilla to 1 1/4 teaspoons or add a pinch of espresso powder.
Why does the recipe require refrigerating the dough for 3 hours?
Chilling firms the dough so the cookies do not spread too much and it helps the flavors marry. If you are short on time, chill at least 30 to 60 minutes, but expect thinner, flatter cookies.
How do I store these cookies and how long will they keep?
Store cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate up to 1 week. For longer storage, freeze baked cookies up to 3 months.
Can I freeze the dough or freeze baked cookies?
Yes. Freeze shaped dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 3 minutes to the bake time. Baked cookies freeze well in a single layer with parchment between layers.
How can I make these cookies gluten free?
Use a 1-to-1 gluten-free flour blend that already contains xanthan gum. If your blend lacks a binder, add 1/4 to 1/2 teaspoon xanthan gum. Texture may be slightly different, so chill time is still recommended.
Can I add mix-ins like nuts or chocolate chips?
Yes. Fold in up to 1/2 cup chopped nuts, chocolate chips, or toffee after mixing the dough and before chilling. If you add large mix-ins, space cookies a bit farther apart on the sheet so they bake evenly.
Can I substitute cocoa powder for the Baker's unsweetened chocolate?
Yes. Replace the 2 squares (2 ounces) with about 1/3 cup unsweetened cocoa powder plus 2 tablespoons melted butter or oil to restore the fat. Mix until smooth before combining with the other wet ingredients.
What if I do not have chocolate extract?
You can skip the chocolate extract and keep the vanilla. The cookies will still taste rich. If you want a stronger flavor without chocolate extract, increase the vanilla to 1 1/4 teaspoons or add a pinch of espresso powder.
Why does the recipe require refrigerating the dough for 3 hours?
Chilling firms the dough so the cookies do not spread too much and it helps the flavors marry. If you are short on time, chill at least 30 to 60 minutes, but expect thinner, flatter cookies.
How do I store these cookies and how long will they keep?
Store cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate up to 1 week. For longer storage, freeze baked cookies up to 3 months.
Can I freeze the dough or freeze baked cookies?
Yes. Freeze shaped dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 3 minutes to the bake time. Baked cookies freeze well in a single layer with parchment between layers.
How can I make these cookies gluten free?
Use a 1-to-1 gluten-free flour blend that already contains xanthan gum. If your blend lacks a binder, add 1/4 to 1/2 teaspoon xanthan gum. Texture may be slightly different, so chill time is still recommended.
Can I add mix-ins like nuts or chocolate chips?
Yes. Fold in up to 1/2 cup chopped nuts, chocolate chips, or toffee after mixing the dough and before chilling. If you add large mix-ins, space cookies a bit farther apart on the sheet so they bake evenly.
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