Double Chocolate Crinkle Cookies Pressure Cooker Style
These double chocolate crinkle cookies are soft, fudgy, and rich with cocoa flavor, made faster and fluffier thanks to pressure cooking.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough and Rolling
- ½ cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ½ cup + 2 tablespoons unsweetened cocoa powder natural
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup semi-sweet chocolate chips mini or regular
- 3 tablespoons granulated sugar for rolling
- 1 cup confectioners’ sugar for rolling
Instructions
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add egg and vanilla extract, beat until fully combined.
- Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture, mix until combined.
- Fold in semi-sweet chocolate chips gently.
- Scoop dough with tablespoon or cookie scoop, roll in granulated sugar, then in confectioners’ sugar.
- Place dough balls 2 inches apart on baking sheets. Bake for 10–12 minutes until edges are set but centers appear soft.
- Let cookies cool on baking sheet 5 minutes before transferring to a wire rack.
Notes
For better crinkles, roll each dough ball thoroughly in confectioners’ sugar. Cookies store well up to a week in an airtight container and can also be frozen baked or unbaked.