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Chocolate Crinkle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 132 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 48 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Crinkle Cookies are rich, fudgy, and coated in a sweet powdered sugar crust that cracks beautifully during baking. Perfectly soft and chewy on the inside with a slightly crisp exterior, these cookies are an irresistible treat for chocolate lovers. Easy to prepare and requiring a chilling period to enhance flavor and texture, they’re ideal for baking ahead and sharing.

Ingredients

Units Scale

Dough Ingredients

  • 1 cup unsweetened cocoa powder (100g)
  • 1 3/4 cups granulated sugar (350g)
  • 1/2 cup vegetable oil (120mL)
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt

Coating

  • 1 cup powdered sugar (120g)

Instructions

  1. Combine Cocoa Mixture: In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to blend sugar, cocoa powder, and vegetable oil on medium speed until the mixture is smooth, shiny, and well combined.
  2. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract until evenly distributed.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine these dry ingredients.
  4. Combine Dough: Gradually add the dry ingredient mixture to the cocoa mixture and mix on low speed just until all ingredients are combined to avoid overmixing.
  5. Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or up to overnight. This chilling step is essential for cookies to hold their shape and develop flavor.
  6. Preheat Oven and Prepare Pans: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
  7. Shape and Coat Cookies: Place powdered sugar in a small bowl. Using a small ice cream scoop or tablespoon, portion out chilled dough and roll each into roughly one-inch balls. Roll each dough ball thoroughly in powdered sugar until well coated.
  8. Arrange Cookies for Baking: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Only coat and bake as many as fit on the sheet; refrigerate remaining dough until ready.
  9. Bake: Bake for 10 to 12 minutes, or until the cookie edges are firm and the centers are puffed but still appear slightly wet. Avoid overbaking to keep them soft inside.
  10. Cool Cookies: Allow the cookies to cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely, enhancing texture and flavor.

Notes

  • Chilling the dough is crucial to prevent spreading and to develop the classic crinkle effect.
  • Rolling dough balls thoroughly in powdered sugar ensures the distinctive crackled appearance.
  • Use room temperature eggs to help the dough mix evenly.
  • Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 14g
  • Sodium: 85mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 20mg

Find it online: https://evelynseats.com/chocolate-crinkle-cookies-recipe/