Description
These Double Chocolate Crinkle Cookies are rich, fudgy, and coated with powdered sugar for a delightful crackled appearance. Perfectly chewy on the inside with a slightly crisp edge, these cookies are a chocolate lover’s dream and an irresistible treat for any occasion.
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). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, which should take about 2-3 minutes. This step helps create a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate. Stir in the vanilla extract to add aroma and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined. This ensures even distribution of leavening agents and cocoa.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender. Stir in the chocolate chips or chopped chocolate evenly through the dough for extra bursts of chocolate.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes. Chilling firms up the dough, making it easier to scoop and roll into balls without sticking.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, roll each dough ball in powdered sugar until fully coated, which will create the signature crinkle effect during baking.
- Arrange on Baking Sheets: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft. The cookies will continue to firm up as they cool on the baking sheets.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breaking and maintains their chewy texture.
Notes
- For more intense chocolate flavor, use high-quality cocoa powder and chocolate chips.
- Chilling the dough is crucial; skipping this step may cause the cookies to spread too much.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Optional: Add a pinch of instant espresso powder to the dry ingredients to enhance the chocolate flavor.
