Ingredients for Double Chocolate Crinkle Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 1 3/4 cups granulated sugar
- 2 large eggs
- Unsweetened Chocolate
- Semi Sweet Chocolate Chips
- 1 cup powdered sugar, for coating
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How to Make Double Chocolate Crinkle Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, melt 6 ounces (170g) semi-sweet chocolate. Let cool slightly, then stir into the butter mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips or chunks.
- Cover the bowl and chill the dough for at least 1-2 hours, or overnight for easier handling.
- Roll the dough into 1-inch balls. Roll each ball in 1 cup powdered sugar until fully coated.
- Place the coated balls onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops are crackled.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
408g
Fat
158g
Carbs
55g
