Table of Contents
Introduction
Double Chocolate Crinkle Cookies are the ultimate indulgence for chocolate lovers. With their rich cocoa flavor and fudgy texture, these cookies are not just a treat; they bring back memories of cozy afternoons spent baking in the kitchen. As the cookies bake, they puff up and develop their signature crinkle tops, creating an irresistible visual appeal that makes them perfect for any occasion, from holiday gatherings to everyday snacks. The combination of semi-sweet chocolate chips adds an extra layer of decadence, ensuring that each bite is a delightful burst of chocolatey goodness.
What I love most about these cookies is how easy they are to make. The straightforward process requires minimal prep time, and the dough can be made ahead and chilled, allowing you to enjoy fresh-baked cookies whenever the craving strikes. Whether you're sharing them with friends or keeping them all to yourself (no judgment here!), these Double Chocolate Crinkle Cookies are sure to satisfy your sweet tooth and leave you wanting more.
Why You’ll Love This Recipe
- These cookies come together quickly, making them ideal for last-minute baking.
- Their rich chocolate flavor is loved by both kids and adults alike.
- The crinkly tops add a fun and festive touch to any dessert table.
Why This Recipe Works
The Science Behind the Crinkle
T
Ingredients
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1 cup unsweetened cocoa powder
Cocoa powder is the star ingredient in these cookies, providing the rich chocolate flavor that defines them. It contributes to the intense color and helps create a fudgy texture, making the cookies incredibly satisfying.
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2 cups granulated sugar
Granulated sugar not only sweetens the cookies but also helps to achieve the desired texture. It creates a nice balance with the cocoa, ensuring the cookies are sweet without overpowering the rich chocolate taste.
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2 tsp vanilla extract
Vanilla extract enhances the overall flavor profile of the cookies, adding warmth and depth. It complements the chocolate and sugar, making each bite more aromatic and flavorful.
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2 cups all-purpose flour
All-purpose flour provides the necessary structure to the cookies, allowing them to hold their shape while baking. It balances the moisture from the cocoa and eggs, contributing to the final texture.
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2 tsp baking powder
Baking powder is a leavening agent that helps the cookies puff up during baking. This creates a light and airy texture while still maintaining a soft center.
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1 cup semi-sweet chocolate chips
Semi-sweet chocolate chips add bursts of chocolate in every bite, enhancing the overall chocolate experience. They also contribute to the gooey texture, making the cookies even more indulgent.
Decadent Double Chocolate Crinkle Cookies You’ll Love – ingredients | momycooks.com
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the cocoa powder, sugar, and vegetable oil. Mix until it forms a thick, dark paste. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 2: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the chocolate mixture, mixing just until combined.
Step 3: Chill and Bake
Fold in the chocolate chips, cover the dough, and refrigerate for at least 2 hours, or until firm. Preheat the oven to 350°F and line baking sheets with parchment paper.
Step 4: Form and Bake the Cookies
Scoop out tablespoon-sized portions of dough, roll them into balls, and generously roll each ball in powdered sugar. Place them about 2 inches apart on the baking sheets and bake for 10–12 minutes until puffed and cracked but soft in the center.
Step 5: Cool and Enjoy
Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Step 6
In a large mixing bowl, combine the cocoa powder, sugar, and vegetable oil. Mix until it forms a thick, dark paste.
Step 7
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 8
In another bowl, whisk together the flour, baking powder, and salt.
Step 9
Gradually add the dry ingredients to the chocolate mixture, mixing just until combined.
Step 10
Fold in the chocolate chips.
Decadent Double Chocolate Crinkle Cookies You’ll Love – directions | momycooks.com
You Must Know
- For the best results, chill the dough thoroughly to achieve the perfect texture and crinkle effect.
- These cookies can be high in calories, so enjoy them in moderation if you're watching your diet.
- Store leftover cookies in an airtight container at room temperature for up to a week.
Tips for Success
- Mix the dough just until combined to avoid tough cookies.
- Rolling the dough balls in powdered sugar before baking is key to getting the crinkle effect.
Ingredient Substitutions
- You can substitute granulated sugar with brown sugar for a deeper flavor.
- For a gluten-free option, use a gluten-free all-purpose flour blend.
Storage Tips
To keep your Double Chocolate Crinkle Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven for a few minutes.
Serving Suggestions
- Serve these cookies with a glass of cold milk for a classic pairing.
- They also go wonderfully with a scoop of vanilla ice cream for an indulgent dessert.
- Consider drizzling with melted chocolate for an extra touch.
Pro Tips
- For an even fudgier center, slightly underbake the cookies and let them cool on the baking sheet.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Be sure to roll the dough balls generously in powdered sugar for the best crinkle appearance.
Decadent Double Chocolate Crinkle Cookies You’ll Love – faq | momycooks.com
Frequently Asked Questions
+What makes double chocolate crinkle cookies crack on top?
The cracking on top of double chocolate crinkle cookies occurs due to the moisture in the dough and the sugar coating. As the cookies bake, the moisture evaporates, causing the surface to crack while the inside remains soft and fudgy.
+Why are my chocolate crinkle cookies not crinkling?
If your chocolate crinkle cookies are not crinkling, it could be due to insufficient chilling time or not enough powdered sugar coating. Ensure the dough is well-chilled and generously roll the dough balls in powdered sugar before baking.
+Can I make double chocolate crinkle cookies without chilling the dough?
While chilling the dough is recommended for the best texture and crinkle effect, you can bake them right away. However, the cookies may spread more and not achieve the signature crinkle.
+How do you keep crinkle cookies soft and fudgy?
To keep crinkle cookies soft and fudgy, avoid overbaking them. Remove them from the oven while they are still slightly soft in the center, and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
+Should crinkle cookie dough be sticky?
Yes, crinkle cookie dough should be somewhat sticky due to the sugar and cocoa powder. This stickiness helps create the crinkle effect when rolled in powdered sugar.
Decadent Double Chocolate Crinkle Cookies You’ll Love
Indulge in these rich Double Chocolate Crinkle Cookies that are easy to make and perfect for any occasion. Bake a batch today for a delightful treat!
Ingredients
Equipment
Method
Preparation
- In a large mixing bowl, combine the cocoa powder, sugar, and vegetable oil. Mix until it forms a thick, dark paste.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the chocolate mixture, mixing just until combined.
- Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 2 hours, or until firm.
Cooking
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop out tablespoon-sized portions of dough, roll into balls, then roll each ball generously in powdered sugar.
- Place the dough balls about 2 inches apart on the baking sheets.
- Bake for 10–12 minutes or until the cookies have puffed and cracked but are still soft in the center.
- Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes (plus 2 hours chill)
- Cooking Time: 12 minutes
Finishing
- Total Time: About 2 hours 30 minutes
- Kcal: Approx. 120 per cookie
- Servings: Makes about 30 cookies
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
