Description
Double Chocolate Crinkle Cookies are rich, fudgy cookies with a soft, brownie-like center and a crackled powdered sugar exterior. A decadent treat perfect for holidays or anytime chocolate cravings strike.
Ingredients
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- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together granulated sugar and oil until combined. Add eggs and vanilla extract, and beat until smooth.
- Gradually mix in the dry ingredients until a thick dough forms. Fold in chocolate chips.
- Cover the dough and chill for at least 2 hours or overnight for best results.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
- Place the balls on prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes, or until the tops are crinkled and the edges are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is essential for creating the crinkle effect and preventing spreading.
- Use good-quality cocoa powder and chocolate chips for richer flavor.
- These cookies store well in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg