Description
Indulge in the rich, fudgy goodness of double chocolate crinkle cookies, featuring a beautiful crackled surface and a soft, chewy texture.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Semisweet Chocolate Chips
- 1/2 cup Powdered Sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until creamy.
- Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms.
- Gently fold in the semisweet chocolate chips.
- Cover the bowl with plastic wrap and chill the dough for about 30 minutes.
- Use a spoon to scoop the dough, roll it into balls, and coat with powdered sugar.
- Place the coated dough balls onto a baking sheet lined with parchment paper and bake for 10-12 minutes until edges are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a more intense flavor, use high-quality cocoa. You can also freeze the dough for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg