Description
These Double Chocolate Crinkle Cookies are rich, fudgy, and coated in powdered sugar to create a beautiful crinkled effect when baked. Perfect for chocolate lovers, these cookies combine cocoa powder and chocolate chips for an intense chocolate flavor with a soft and chewy center.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins and Coating
- 1/2 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the dry ingredients.
- Mix Dry Ingredients into Wet: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough. Fold in the semisweet chocolate chips or chopped chocolate until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes. Chilling makes the dough easier to handle and helps the cookies maintain their shape while baking.
- Form and Coat Dough Balls: Once chilled, scoop tablespoon-sized portions of dough and roll each into a ball. Roll the dough balls in powdered sugar until fully coated to create the signature crinkle effect.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. The cookies will continue baking slightly after being removed from the oven.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- For best results, do not skip chilling the dough; it helps prevent excessive spreading.
- Use good quality cocoa powder and chocolate chips for richer flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- You can freeze the dough balls coated in powdered sugar for up to 3 months; just bake from frozen adding a couple extra minutes to baking time.
- If you prefer a more intense chocolate flavor, try using bittersweet chocolate chips instead of semisweet.
