Description
These Double Chocolate Crinkle Cookies are rich, fudgy, and coated in powdered sugar for that beautiful snowy crackle effect. With gooey chocolate centers and a crisp exterior, they’re the perfect cross between brownies and cookies. Great for holiday trays, cookie swaps, or your weekly chocolate fix!
Ingredients
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
2 large eggs
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup chocolate chips
½ cup powdered sugar (for coating)
Instructions
1. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. In another bowl, beat sugar, eggs, oil, and vanilla extract until smooth.
3. Gradually mix dry ingredients into the wet mixture until just combined.
4. Fold in the chocolate chips.
5. Cover and chill the dough for at least 3 hours or overnight.
6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Scoop chilled dough into 1-inch balls.
8. Roll each ball generously in powdered sugar until fully coated.
9. Place dough balls 2 inches apart on the prepared baking sheet.
10. Bake for 10–12 minutes, until crackled on top and edges are set.
11. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough fully to prevent overspreading and help the crinkle effect.
Make sure to coat each dough ball thickly in powdered sugar for dramatic crackles.
Don’t overbake; the cookies will continue to firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg