Indulge in the rich, decadent delight of Double Chocolate Crinkle Cookies, the ultimate treat for anyone who loves the intense flavor of chocolate wrapped in a soft, chewy texture. These cookies are not only irresistibly fudgy but also have a beautiful, crackled powdered sugar finish that makes them look as good as they taste. With a perfect balance of cocoa powder and chocolate chips, each bite offers a deep chocolate flavor, slightly crispy edges, and a gooey center that melts in your mouth. Whether you’re baking for a holiday party, gifting to friends, or just treating yourself, these cookies are sure to impress and satisfy any chocolate craving. This unique recipe delivers bakery-style results from the comfort of your own kitchen.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup semi-sweet chocolate chips or chunks
- ½ cup powdered sugar (for rolling)
Instructions
• In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. This step ensures a smooth and even mixture for your dough.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. You can use an electric mixer for about 2–3 minutes.
• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for an added depth of flavor.
• Slowly add the dry ingredients into the wet ingredients while mixing on low speed or by hand. Stir just until no dry flour remains; do not overmix the dough.
• Fold in the chocolate chips or chunks gently. These bits of melted chocolate create a double chocolate experience that elevates the cookie’s richness.
• Cover the dough with plastic wrap and refrigerate for at least 2 hours, or until the dough is firm enough to roll. Chilling is crucial for the crinkle effect and helps prevent spreading.
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
• Scoop out tablespoon-sized portions of dough and roll each portion into a ball. Then generously coat each dough ball in powdered sugar, making sure it’s fully covered.
• Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
• Bake in the preheated oven for 10–12 minutes, or until the cookies are puffed and the tops have developed their signature crinkle appearance.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Once cooled, store in an airtight container for up to a week. These cookies often taste even better the next day as the chocolate flavor deepens.