Description
Indulge in these rich, fudgy double chocolate crinkle cookies with a delightful texture and a snowy white surface from powdered sugar.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar (for coating)
Instructions
- Whisk the dry ingredients together in a medium bowl.
- Cream the softened butter, granulated sugar, and brown sugar until light and fluffy in a large bowl.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- Gradually combine the dry ingredients with the creamed mixture until just mixed.
- Fold in the chocolate chips gently.
- Chill the dough in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll chilled dough into balls and coat in powdered sugar.
- Place on the baking sheet and bake for 10–12 minutes until edges are set.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For better flavor, refrigerate the dough overnight. Ensure butter is softened for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg