Description
Looking for a dessert that perfectly balances rich chocolate flavor with a delightful texture? Look no further than these Double Chocolate Crinkle Cookies!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup semisweet or dark chocolate chips
- 1/2 cup powdered sugar (for rolling)
Instructions
- In a medium bowl, take the time to sift together the all-purpose flour, cocoa powder, baking powder, and salt. This step is crucial as it aerates the dry ingredients and helps to create a uniform texture throughout the cookie dough, ensuring an even bake.
- In a large mixing bowl, combine the granulated sugar with the vegetable oil or melted butter. Use an electric mixer set to medium speed, or a whisk if you prefer, and beat until the mixture becomes smooth and creamy. It’s essential to incorporate air into this mixture, which will contribute to the cookie’s light and fluffy texture. Next, add in the eggs one at a time, ensuring to beat well after each addition. Finally, stir in the pure vanilla extract for a hint of aromatic sweetness.
- Gradually add the dry ingredient mixture into the wet mixture. Stir slowly until just combined; avoid overmixing as this can lead to tougher cookies. At this stage, fold in your chocolate chips using a spatula. These little bursts of chocolate will melt slightly during baking, making each bite even more indulgent.
- This step is non-negotiable! Cover the dough with plastic wrap and refrigerate for at least two hours. Chilling the dough is what gives the cookies their perfect shape and prevents them from spreading too thin while baking. This also enhances the flavors and allows the cocoa to fully hydrate.
- Once your dough has chilled, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to avoid sticking and facilitate easy transfer of cookies once baked.
- Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Once you’ve formed the balls, roll each one generously in powdered sugar to coat completely. This powdered sugar coating not only adds sweetness but also contributes to the beautiful crackled surface once baked.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes. You’ll know they’re ready when the tops are cracked but the centers remain soft. This is key to achieving that fabulous chewy interior.
- After baking, allow the cookies to cool on the baking sheets for about 5 minutes. This initial cooling time is crucial; the cookies will be fragile when hot, but they’ll firm up as they cool. Once they have set slightly, transfer them to a wire rack to cool completely. Enjoy them warm for a comforting treat or at room temperature.
Notes
Ensure you don’t skip the chilling step; it’s vital for texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 110 kcal
- Sodium: 40 mg
- Protein: 1 g