Double Chocolate Crinkle Cookies in Your Pressure Cooker
These fudgy double chocolate crinkle cookies are made easier using your pressure cooker for that perfect soft center and crackly sugar top. They’re rich, chocolatey, and downright irresistible.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Ingredients
- ½ cup Unsalted butter softened to room temp
- ½ cup Granulated sugar
- ½ cup Packed light or dark brown sugar
- 1 Large egg room temperature
- 1 teaspoon Pure vanilla extract
- 1 cup All-purpose flour 125g, spooned & leveled
- ½ cup + 2 Tablespoons Unsweetened natural cocoa powder 51g
- 1 teaspoon Baking soda
- ⅛ teaspoon Salt
- 1 cup Semi-sweet chocolate chips mini or regular size
- 3 Tablespoons Granulated sugar for rolling
- 1 cup Confectioners’ sugar for rolling
Instructions
Instructions
- Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high for 2 minutes until light and creamy.
- Add the egg and vanilla extract. Beat until fully combined. Scrape down the sides of the bowl.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients. Mix until just combined.
- Fold in the chocolate chips with a spatula or wooden spoon.
- Scoop dough balls (about 1.5 tablespoons each). Roll first in granulated sugar then in confectioners’ sugar. Place 2 inches apart on baking sheet.
- Bake for 10–12 minutes until tops are crinkled and set. Let cool on the sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely.
- Store in airtight container for up to 3 days at room temperature or freeze for longer storage.
Notes
For best results, chill the dough at least 3 hours before baking. Dough can be made ahead and frozen in balls. Roll in sugars after thawing.