Double Chocolate Crinkle Cookies

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Double Chocolate Crinkle Cookies

Double Chocolate Crinkle Cookies are easy to make, rich fudgy cookies, filled with chocolate chips & rolled in powdered sugar. Perfect for the chocolate lover in you.

Prep Time10

Cook Time10

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: - 30 cookies

Calories: 125kcal

Author: Linda Warren

Ingredients

½ cup unsweetened dark cocoa powder
¾ cup sugar
¼ cup coconut oil (you can also use vegetable oil or any other mild-flavored oil)
2 large eggs (or egg substitute, see options above in "variations")
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup dark chocolate chips (optional)
½ cup confectioner's sugar

Instructions

In a large bowl of an electric mixer, beat cocoa powder, sugar and coconut oil (melted) until it looks shiny and very black, about 2-3 minutes.
Turn mixer to low and add eggs. Continue to beat for 1 minute. Add vanilla and mix thoroughly.
Combine flour, baking powder and salt. Slowly add to wet ingredients until just blended.
Stir in chocolate chips.
Wrap in plastic wrap and place in refrigerator to chill for at least 2 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Line cookie sheets with silicone mat or parchment paper.
Place powdered sugar on a flat plate.
Take out ¼ dough at a time so the remaining dough stays well chilled and easier to handle.
Roll dough into 1" balls, I like to do 12 at a time, then roll in powdered sugar to coat. Place on cookie sheet.
Repeat with remaining dough.
Bake for 10 minutes. Cool on cookie sheets for about 5 minutes then transfer to wire racks until completely cooled.
Store in airtight container.

Notes

STORING/FREEZING

Store cookies in an airtight container at room temperature. They will about one week.

Freeze in a freezer-safe container with parchment paper between the layers. They will last up to 3 months. Thaw them at room temperature

Nutrition