Description
Delight in these Double Chocolate Crinkle Cookies, featuring a rich cocoa-flavored dough studded with semisweet chocolate chips and coated in powdered sugar. These cookies offer a perfect balance of a slightly crisp exterior with a soft, fudgy center, making them an irresistible treat for any chocolate lover.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips or chopped chocolate
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes, which helps incorporate air for a tender cookie texture.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract to enhance the flavor of the dough.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening and cocoa throughout the mixture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough. Fold in the semisweet chocolate chips or chopped chocolate until they are evenly distributed.
- Chill the dough: Chill the dough in the refrigerator for at least 30 minutes to firm up, making it easier to scoop and shape.
- Shape and coat dough balls: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball thoroughly in powdered sugar so they are fully coated, creating the signature crinkle effect during baking.
- Arrange on baking sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, until edges are set but centers remain soft. The cookies will continue to cook slightly from residual heat once removed from the oven, ensuring a fudgy center.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breaking and ensures perfect texture.
Notes
- Chilling the dough is crucial for easier handling and helps the cookies maintain their shape during baking.
- For extra fudgy cookies, slightly underbake and allow residual heat to finish the cooking process.
- You can substitute semisweet chocolate chips with chunks or other types of chocolate depending on your preference.
- Ensure not to overmix once dry ingredients are added to prevent tough cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
