Description
Delight in these rich and fudgy Double Chocolate Crinkle Cookies, perfect for chocolate lovers craving a soft, chewy texture with a crackled powdered sugar coating. These classic cookies combine cocoa powder and chocolate chips for an intensely chocolaty treat that’s easy to make and perfect for sharing.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips or chopped chocolate
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to combine thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing. Fold in the chocolate chips or chopped chocolate evenly.
- Chill Dough: Refrigerate the dough for at least 30 minutes to make it easier to handle and help cookies maintain their shape during baking.
- Prepare Dough Balls: Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Then coat each ball thoroughly with powdered sugar for the distinctive crinkle effect.
- Arrange on Baking Sheets: Place the sugar-coated dough balls onto the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges are set but the centers still appear soft. Remember, cookies will continue to firm up as they cool.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring optimal texture and flavor.
Notes
- Chilling the dough is essential as it helps prevent the cookies from spreading too much and creates the crinkled surface texture.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips depending on your preferred sweetness.
- For a more intense chocolate flavor, consider adding an extra 1/4 cup of cocoa powder or using bittersweet chocolate chips.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Do not overbake; slightly underbaked centers yield a soft and chewy texture after cooling.
