Description
Double Chocolate Crackle Cookies are rich, fudgy treats with a crinkled powdered sugar coating and soft, brownie-like centers. Packed with cocoa and chocolate chips, they’re perfect for holidays, gifts, or anytime you crave deep chocolate flavor.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet or dark chocolate chips
- 1/2 cup powdered sugar (for rolling)
Instructions
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat sugar, eggs, oil, and vanilla until smooth and slightly thickened.
- Gradually add dry ingredients to wet ingredients, mixing until combined. Fold in chocolate chips.
- Cover and chill the dough for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions, roll into balls, and coat generously in powdered sugar.
- Place on baking sheet and bake for 10–12 minutes, until tops are crackled and edges are set.
- Cool on the pan for a few minutes before transferring to a wire rack.
Notes
- Use a mix of white, milk, and dark chocolate chips for variation.
- Add a pinch of cinnamon or espresso powder to deepen flavor.
- Stir in crushed peppermint or a drop of peppermint extract for holiday flair.
- Freeze unbaked dough balls (without powdered sugar) and bake directly from frozen.
- Roll generously in powdered sugar for best crackle effect.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
