Double Chocolate Crinkle Cookies
Rich and fudgy double chocolate crinkle cookies with a soft brownie-like center, rolled in powdered sugar for their signature crackled look.
Equipment
- Mixing Bowls
- Hand Mixer or Whisk
- Baking sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips semi-sweet or dark
- ½ cup powdered sugar for rolling
Instructions
- In a mixing bowl, whisk together granulated sugar and vegetable oil until combined. Add eggs and vanilla and mix until smooth.
- Stir in cocoa powder until fully incorporated.
- Add flour, baking powder, and salt, mixing just until a thick dough forms. Fold in chocolate chips.
- Cover and refrigerate dough for at least 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls, coat generously in powdered sugar, and place on the baking sheet.
- Bake for 10–12 minutes until edges are set and tops are crackled. Cool on the pan for 5 minutes before transferring to a rack.
Notes
Do not overbake—cookies will continue to set as they cool. For extra richness, use dark cocoa powder.