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Delicious triple chocolate crinkle cookies on a cooling rack

Triple Chocolate Crinkle Cookies

Indulge in rich chocolate flavors with these easy-to-make Triple Chocolate Crinkle Cookies, featuring semi-sweet, cocoa, and white chocolate. Perfect for any gathering!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup semi-sweet chocolate chips (melted & cooled) Use high-quality chocolate for a rich flavor.
  • 1/2 cup unsweetened cocoa powder (preferably Dutch-processed) For a richer flavor.
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup vegetable oil Can be substituted with applesauce for a lighter option.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips
For the Coating
  • 1 cup powdered sugar (for rolling)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a microwave-safe bowl, melt the semi-sweet chocolate chips, heating in short bursts of 30 seconds and stirring until completely smooth. Allow it to cool slightly.
  3. In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.
Mixing
  1. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  2. Gradually add the melted chocolate to the sugar mixture, stirring well to incorporate. Then mix in the dry ingredients until just combined, taking care not to overmix. Fold in the white chocolate chips.
Chilling the Dough
  1. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
Baking
  1. Scoop out dough and roll into balls about 1 inch in diameter, rolling each in powdered sugar.
  2. Place the cookie balls on the prepared baking sheets, about 2 inches apart, and bake for 10-12 minutes or until puffed and cracked.
  3. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For a unique flavor, experiment with dark chocolate or add chopped nuts. Store cookies in an airtight container for up to a week or freeze for longer freshness.