Description
Indulge in these rich and fudgy Double Chocolate Crinkle Cookies with a crispy powdered sugar coating. Perfect for holiday baking or anytime you crave a chocolatey treat!
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar (for rolling)
Instructions
- Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Wet Ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips.
- Cover and chill the dough for at least 2 hours. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, coat in powdered sugar, and place on the baking sheet.
- Bake for 10–12 minutes until cookies are cracked on top. Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Chilling the dough is essential for the classic crinkle effect.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
