Irresistible Jumbo Double Chocolate Cookies: A Unique Powdered Sugar Recipe for Perfect Crinkles
Every now and then, a truly remarkable recipe emerges from an unexpected moment of culinary improvisation. That’s precisely how these irresistible jumbo double chocolate cookies, starring powdered sugar, came to be. What started as a simple venture into making chocolate frosting for cupcakes took an delightful detour. Mid-preparation, with butter, confectioners’ sugar, and cocoa powder already beautifully combined, inspiration struck: why not transform these foundational elements into something even more magical – a batch of decadent chocolate cookies?
This happy accident led to the development of a recipe that leverages the unique properties of confectioners’ sugar to create a truly distinctive cookie. Instead of abandoning the perfectly mixed base, the decision was made to build the rest of the cookie around these rich ingredients, resulting in a cookie that quickly became a household favorite. It’s a testament to the idea that some of the best culinary creations are born from a willingness to experiment and embrace change in the kitchen. These aren’t just any chocolate cookies; they are a delightful discovery, promising a unique texture and an intense chocolate flavor that will captivate any cookie enthusiast.
The Secret to Perfect Crinkles: Powdered Sugar Chocolate Cookies and Cornstarch
The stellar results of this recipe are largely thanks to a key ingredient that often goes unnoticed: the cornstarch found in confectioners’ sugar (which is simply another name for powdered sugar). This seemingly minor addition plays a significant role in achieving the cookies’ signature look and feel. The cornstarch works wonders, contributing to the beautiful, characteristic wrinkly, cracked appearance on the surface of the cookies – a visual cue that hints at their chewy interior. Beyond aesthetics, it’s also responsible for the fantastic texture: these cookies are wonderfully chewy, impressively dense, and remarkably soft, striking a perfect balance that’s hard to achieve with granulated sugar alone.
Cornstarch helps to tenderize the dough, preventing the cookies from becoming too crisp or dry. It also absorbs moisture, which can contribute to a more stable dough and a cookie that holds its shape while baking, even as it spreads to form those delightful crinkles. This unique interaction ensures a moist, fudgy crumb that melts in your mouth. You can serve these decadent cookies just as they are, letting their pure chocolatey goodness shine. Or, for an extra touch of flair and flavor, elevate them with a luxurious drizzle of melted chocolate and a sprinkle of colorful M&Ms, making them even more appealing, especially for special occasions or when entertaining guests.
Essential Tips for Baking Your Best Double Chocolate Cookies
Crafting these delectable powdered sugar chocolate cookies is a rewarding experience, and a few simple tips can ensure your batch turns out perfectly every time. One crucial piece of advice pertains to the dough itself: it’s designed to be quite stiff and thick. This dense consistency is part of what gives the cookies their amazing chewiness and structure. To manage this robust dough effectively, it’s highly recommended to use a stand mixer. A stand mixer will effortlessly cream the butter and sugars, and then incorporate the dry ingredients without overworking the gluten, which could lead to tough cookies. Hand-mixing this dough would be a considerable arm workout!
Another excellent tip for success is chilling the dough. While the recipe indicates you can bake immediately, a period of chilling, even for just 30 minutes, can significantly improve the cookies’ texture and flavor. Chilling allows the butter to re-solidify, leading to less spread in the oven and thicker, chewier cookies. It also gives the flavors a chance to meld together, resulting in a more profound chocolate taste. This recipe yields approximately 24 jumbo-sized cookies, perfect for sharing (or not!). However, if you’re baking for a smaller crowd or simply craving a more modest batch, the recipe halves exceptionally well, providing about 12 equally delicious jumbo cookies.
When measuring ingredients, especially the confectioners’ sugar and flour, consider weighing them with a kitchen scale for ultimate accuracy. This minimizes variations that can occur with volume measurements, ensuring consistent results. Room temperature ingredients, particularly butter and eggs, are also vital for a smooth, emulsified dough that bakes evenly. Make sure your butter is soft enough to indent with a finger but not greasy or melted. Your eggs should also be at room temperature to incorporate easily into the creamed mixture.
- Jumbo Banana Chocolate Chip Muffins
- Peanut Butter Jumbos
- Jumbo Pumpkin Streusel Muffins
- Peanut Butter Banana Muffins
- Jumbo Chocolate Chip Cookies With a Secret Ingredient
Recipe: Jumbo Double Chocolate Cookies with Powdered Sugar
Jumbo Double Chocolate Cookies
Anna
Pin Recipe
Ingredients
- 2 sticks unsalted butter, room temperature (228 grams, ensuring optimal creaming and smooth dough texture)
- 2 cups confectioners’ sugar (230 grams) weigh for accuracy; this is key for the crinkly texture
- ¾ cup firmly packed light brown sugar (160 grams, adds moisture and chewiness)
- ⅔ cup unsweetened natural cocoa powder (use a good quality brand for rich chocolate flavor)
- 1 teaspoon vanilla extract (pure vanilla extract for best flavor)
- ½ teaspoon coffee extract or instant espresso powder (enhances chocolate flavor without adding a coffee taste)
- 2 large large eggs, room temperature (90 to 100 grams, room temperature eggs emulsify better)
- 1 teaspoon baking soda (for leavening and interaction with cocoa)
- 1 teaspoon salt (balances sweetness and enhances chocolate flavor)
- 2 cups all-purpose flour (260 grams) fluff and aerate before measuring or, ideally, weigh for precision
- 10 oz chopped chocolate use semisweet, dark, milk or whatever you like for delightful melty pockets
Instructions
-
In a large mixing bowl, preferably of a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed until it is light and creamy. This can take about 2-3 minutes. Gradually add the confectioners’ sugar, beating until the mixture is smooth and fluffy, making sure to scrape down the sides of the bowl frequently to ensure everything is incorporated. Next, add the firmly packed light brown sugar, unsweetened cocoa powder, and the vanilla and coffee extracts. Beat these ingredients until the mixture is completely smooth and evenly colored, creating a rich chocolate base.
-
Crack the room temperature eggs into the mixture one at a time, stirring or mixing on low speed after each addition until just combined. Once both eggs are in, increase the mixer speed to high and beat for about a minute until the mixture becomes notably light and fluffy. This aeration is important for the cookie’s texture. Sprinkle the baking soda and salt evenly over the batter, then beat again on medium speed until they are thoroughly blended. Reduce the mixer speed to low, then gradually add the all-purpose flour. Stir (do not beat aggressively) until the flour is just combined and no dry streaks remain. Overmixing the flour can develop gluten, resulting in tougher cookies. Finally, gently fold in the chopped chocolate by hand or on very low speed, distributing it evenly throughout the thick dough.
-
The dough will be quite thick, heavy, and dense at this stage. Scrape it out from the mixing bowl onto a large sheet of wax paper or parchment paper. Use your hands to gently form the dough into a cohesive lump or log. To ensure uniform cookies, divide this lump into 24 or 32 equal-sized pieces (depending on whether you want truly jumbo or slightly smaller large cookies). For best results, use a cookie scoop for consistency. Wrap each portion in wax paper or simply cover the entire dough log tightly with plastic wrap and chill it in the refrigerator for at least 30 minutes, or until you are ready to bake. Chilling the dough helps prevent excessive spreading and concentrates the flavors.
-
Preheat your oven to 325 degrees F (160 degrees C). Line heavy-duty baking sheets with parchment paper or silicone baking mats; this prevents sticking and helps with even baking. Arrange the mounds of chilled dough on the prepared baking sheets, ensuring to leave ample space – about 3 inches (7-8 cm) between each cookie – to account for spreading during baking. Do not overcrowd the baking sheets, as this can affect baking consistency and the ability of the cookies to develop their signature crinkles.
-
Bake the cookies in the preheated oven for approximately 15 to 18 minutes. The exact baking time may vary slightly depending on your oven and the size of your cookies. Look for cookies that have puffed up around the edges and have set, but still appear slightly soft and gooey in the center. The characteristic crinkly tops should be visible. Overbaking will result in drier, less chewy cookies. As they cool, the cookies will settle and flatten slightly, developing their dense, fudgy texture. Allow them to cool on the baking sheet for about five minutes to firm up before carefully transferring them to a wire rack to cool completely. This prevents them from breaking and ensures they hold their shape.
Beyond the Recipe: Customization, Storage, and FAQs
Delicious Variations to Try
While these jumbo double chocolate cookies are magnificent on their own, they also serve as a fantastic canvas for your creativity. Consider these variations to make them uniquely yours:
- Nutty Crunch: Add ½ cup of chopped toasted pecans, walnuts, or almonds along with the chocolate for an extra layer of texture and flavor.
- Different Chocolates: Instead of just chopped chocolate, experiment with different types of chocolate chips – white chocolate, peanut butter chips, or even a mix of dark and milk chocolate for varying sweetness levels.
- Citrus Zest: A teaspoon of orange or tangerine zest can brighten the rich chocolate flavor beautifully, offering a subtle, refreshing note.
- Peppermint Twist: For a holiday twist, add ½ teaspoon of peppermint extract (reducing the vanilla slightly) and use crushed candy canes instead of some of the chopped chocolate.
- Salted Caramel: Drizzle cooled cookies with a homemade or store-bought salted caramel sauce for an indulgent treat.
- Spice It Up: A pinch of cayenne pepper or chili powder can add an exciting, subtle heat that complements the deep chocolate.
Storing Your Jumbo Double Chocolate Cookies
Proper storage ensures your cookies remain fresh, chewy, and delicious for as long as possible:
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. Placing a slice of bread in the container can help keep them soft.
- Freezing Baked Cookies: These cookies freeze exceptionally well. Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper. They will keep for up to 3 months. Thaw at room temperature.
- Freezing Cookie Dough: You can also freeze the portioned cookie dough. Roll the dough balls and place them on a parchment-lined baking sheet to freeze until solid. Then transfer to a freezer-safe bag. When ready to bake, place frozen dough balls on a prepared baking sheet and bake for a few extra minutes (18-22 minutes total) without thawing.
Frequently Asked Questions (FAQs)
Here are answers to some common questions you might have about this recipe:
- Q: Can I use regular granulated sugar instead of confectioners’ sugar?
- A: While you technically could, it would significantly change the texture. The cornstarch in confectioners’ sugar is crucial for the crinkly tops and soft, dense chewiness. Granulated sugar would likely result in a crisper cookie with a different appearance.
- Q: Why are my cookies flat and not crinkly?
- A: This could be due to several factors: your butter was too soft or melted, the dough wasn’t chilled sufficiently, your oven temperature was too low, or you over-creamed the butter and sugar, incorporating too much air. Ensure all ingredients are at the correct temperature and follow chilling instructions.
- Q: Do I really need coffee extract or espresso powder?
- A: It’s highly recommended! Coffee doesn’t make the cookies taste like coffee; instead, it remarkably enhances the deep chocolate flavor, making it richer and more profound. If you don’t have it, you can omit it, but the chocolate flavor won’t be as intense.
- Q: Can I use cocoa powder for baking instead of natural unsweetened cocoa?
- A: Natural unsweetened cocoa powder reacts with baking soda to create lift and the specific texture in this recipe. Dutch-processed cocoa powder is processed with an alkali, neutralizing its acidity, and would require a different leavening agent (baking powder) to work properly. Stick to natural unsweetened cocoa for this recipe for best results.
- Q: How can I ensure all my cookies are the same size?
- A: Using a kitchen scale to portion your dough is the most accurate method. Alternatively, a good quality cookie scoop (ice cream scoop) of a consistent size will help ensure uniform cookies that bake evenly.
These jumbo double chocolate cookies are more than just a sweet treat; they’re an experience. From their unique crinkly appearance to their dense, chewy texture and intense chocolate flavor, they promise to satisfy even the most discerning palate. Whether you’re baking for a special occasion, a cozy evening in, or simply to indulge your chocolate cravings, this recipe is sure to become a cherished addition to your baking repertoire. Don’t hesitate to personalize them with your favorite mix-ins or enjoy them in their perfect original form. Happy baking!