Double Chocolate Crinkle Cookies
Indulge in the ultimate chocolate lover’s treat with these irresistibly fudgy Double Chocolate Crinkle Cookies! Each bite delivers a rich burst of cocoa, enhanced by melty semi-sweet chocolate chips, all wrapped in a crackly powdered sugar coating that gives them their signature crinkled look. The recipe combines simple ingredients like unsweetened cocoa powder, vanilla extract, and just the right amount of sweetness to create a decadent, bakery-style cookie. With a chewy interior and slightly crisp edges, these cookies are the perfect blend of texture and flavor. Easy to prepare, they’re an ideal make-ahead dessert thanks to the chilled dough, making them a favorite for holiday baking or anytime chocolate cravings strike. Serve these crowd-pleasers at parties, or enjoy them with a cozy glass of milk for a comforting treat.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Semi-sweet chocolate chips
- 0.5 cup Powdered sugar
Instructions
In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, vegetable oil, and vanilla extract. Stir until the mixture is smooth.
Add the eggs, one at a time, to the sugar mixture, beating well after each addition.
Gradually mix the dry ingredients into the wet ingredients. Stir until fully combined.
Fold in the semi-sweet chocolate chips with a spatula.
Cover the dough with plastic wrap and refrigerate for at least 2 hours, or until firm enough to handle.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using a tablespoon or cookie scoop, portion out the chilled dough and roll it into balls.
Pour the powdered sugar into a shallow dish and roll each dough ball generously in the powdered sugar, ensuring they are fully coated.
Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies have puffed up and the crinkle pattern has formed.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious Double Chocolate Crinkle Cookies!
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 17.2 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
