Double Chocolate Crinkle Cookies
Double Chocolate Crinkle Cookies are a chocolate lover’s paradise! Rich cocoa powder, semi-sweet chocolate chips, and a sugary crinkled exterior make these cookies a perfect blend of chewy and crunchy. Simple to make yet impressive, these cookies are ideal for holiday baking, cookie swaps, or anytime you need a chocolate indulgence.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
1 ½ cups all-purpose flour
½ cup cocoa powder (unsweetened)
1 tsp baking powder
1 cup granulated sugar
½ cup butter, softened
2 large eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
Powdered sugar for coating
Instructions
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Preheat the oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
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Cream the butter and sugar: In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
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Add eggs and vanilla: Add the eggs one at a time, then stir in the vanilla extract.
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Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
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Shape the cookies: Roll the dough into balls and coat each ball in powdered sugar.
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Bake: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set and the centers are soft.
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Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For added texture, incorporate chopped walnuts or pecans.
For a spicy twist, add a pinch of cinnamon or chili powder.
Swap semi-sweet chocolate chips for white chocolate chips for a different flavor contrast.
